As mentioned in earlier posts and my weekly email blast, I’m cooking dinner for 175 people this weekend at a church auction event. Many many volunteers will be helping me prep cook, serve, etc. I am shopping like crazy, will hit the farmers market tomorrow morning for collards etc, and then start banging around the church’s big kitchen tomorrow.
The dinner will be mostly vegetarian, gluten- and dairy-free and also low-fat, but far from boring! Guests don’t even notice, and there’s chicken for meat-eaters. Plus, vegetarian fare helps keep costs down for large events.
MENU FOR CARIBBEAN-THEMED DINNER
Roast Plaintains w/ Two Dipping Sauces
Raw Veggie Tray w/ Green Onion Dip and Carrot Ginger Spread (both vegan)
Orange Green Olive Cream Cheese & crackers
Jerk Chicken or Tempeh with Sweet Potatoes
Brown Rice Pilaf with Lentils & Caramelized Onions
Sauteed Collards w/ Red Bell Peppers & Raisins
Cabbage Pineapple & Cilantro Slaw
Tropical Fruit Upside Down Cake w/ Mango Ginger Sauce & Whipped Cream
(plus a gluten-free version and a vegan chocolate pudding)