Here's a challenge for you. I have a gluten-free group

dawn_mo

dawn_mo

Well-known member
meeting at my cafe on Thursday for lunch. Here are the dietary restrictions: no gluten, no dairy and vegetarian. The vegetarian says it is no big deal but I would like to accommodate her also.

Any ideas? Thanks!

 
If it were me, my gut instinct would be to go for a variety of indian curry dishes, with one creamy

one using coconut milk, all over rice. dessert-wise, a mango pudding, again using coconut milk.

 
scratch that dessert - gelatin would presumably be a no-no for the vegetarian - a creamy mango

rice pudding using coconut milk, then smileys/smile.gif

 
How about a hearty Fall soup, stew or chili. Salads will work too (add some lentils or quinoa). And

could lettuce wraps be an option or rice paper rolls with shrimp or just veggies along with a peanut dipping sauce. Let me know if you need recipes and I'll be happy to provide some for you tonight.

In the meantime, you might want to check out ...
This Spinach Salad which would work well for everyone. Bulk up the salad with sliced mushrooms, chopped avocado, bean sprouts, hard-boiled eggs, and omit the bacon for the vegetarians.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=119115

Or Michael in Phoenix's Curried Red Lentil Soup with Chickpeas and Quinoa
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=118851

Or Moroccan Spiced Chickpea Soup
http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html

Or Sylvia's Curried Carrot Coconut Soup
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=196473

Or Rachael Ray's Veg-Head Three-Bean Chili
http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe/index.html
which Eva said is the best vegetable chili she's ever had (I agree that it's a winner)
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=70645

Or PW's Vegetarian Lettuce Wraps
http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/

Or Quinoa and Black Bean Salad (add avocado if you like, and maybe skewered shrimp for the non vegetarians)
http://www.epicurious.com/recipes/food/views/12245

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=119115

 
How about Thai Peanut-Chick Peas over wild rice? Fruit salad (Waldorf?) for desssert.

Or shrimp stir-fry? With lots of vegetables?

 
Curried Couscous Salad with Dried Cranberries - posted in T&T

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend.
5. Serve cold.

Adapted from Cooking Light

http://www.myrecipes.com/recipe/curried-couscous-salad-with-dried-cranberries-10000000226616/

 
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