Nourishing All Your Guests: A Vegan, Gluten-Free Shabbat Dinner

Hosting can be one of the most meaningful things we do to build our community. We invite new friends to our tables, we share stories, indulge in vibrant conversations, and eat delicious food. But sometimes hosting can be overwhelming if we don’t know what food to serve our guests. What do we do when we have guests who are gluten free, dairy free, vegetarian, vegan?!

Here are three dishes that serve 10 people and will satisfy your guests and all their dietary needs.

SHOPPING LIST

3 sweet potatoes
1lb of brussel sprouts
Coconut Oil
Olive Oil
Quinoa or Rice
2 bundles or boxes of Kale, Spinach or Arugula
1-2 small Apples
Dijon Mustard
Sherry Vinegar
1 shallot
2 yellow onions
2 red bell peppers
1 head of garlic
1 (12.95-ounce) package vegan sausage

3 heirloom tomatoes
1/2 cup white wine
Dried ground sage
Crushed red pepper
6 cups Vegetable Broth
3 (15-ounce) cans unsalted cannellini beans
2 (15-ounce) cans unsalted kidney beans
Fresh oregano
1/4 cup raw almonds
1/3 cup large flake dried coconut
1/2 cup cocoa or cacao powder
1/4 cup pure maple syrup
1 tablespoon smooth almond butter (optional)
¼ cup of hazelnuts

HARVEST SALAD

Recipe by The Full Helping

Ingredients:
3 small sweet potatoes
1lb of brussel sprouts (quartered for large sprouts)
1 tbsp of olive or coconut oil
1 cup cooked quinoa, wild rice, or brown rice
4 heaping cups baby kale, arugula, baby spinach, or another salad green of choice
1 large or 2 small apples, thinly sliced
Optional: Dried cranberries, toasted pumpkin seeds, or toasted almonds, for topping

Sherry Vinaigrette:
5 Tbs. sherry vinegar
1 shallot, minced
1 tsp. Dijon mustard
2/3 cup olive oil
Kosher salt and ground black pepper

  1. Preheat your oven to 400F. Transfer the brussels sprouts and sweet potatoes to one or two lined baking sheets and drizzle them with oil. Use your hands to evenly coat the vegetables with the oil, then sprinkle them generously with salt and pepper. Transfer to the oven and roast for 35-40 minutes, or until all of the vegetables are fork-tender and gently browning.
  2. Cook 1 cup of quinoa, wild rice or brown rice on the stove. (Follow cooking directions on container)
  3. While the vegetables roast, whisk together the shallot, vinegar, Dijon mustard, and olive oil. Season the vinaigrette to taste with salt and pepper and set it aside.
  4. When the sweet potatoes and brussels sprouts are ready, allow them to cool slightly. Combine them in a very large mixing bowl with the grains, greens, and apples. Add and handful of dried fruit (such as cranberries), nuts, or seeds if you like. Add the vinaigrette and toss well to combine. Season the salad to taste with extra salt and pepper, then serve.

ONE POT VEGAN CHILI

Recipe by Cooking Light

Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon chopped garlic
1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)
2 cups chopped tomato
1/2 cup white wine
2 teaspoons freshly ground black pepper

1 teaspoon salt
1 teaspoon dried ground sage
1 teaspoon crushed red pepper
6 cups Vegetable Stock
3 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
2 (15-ounce) cans unsalted kidney beans, rinsed, drained, and divided
2 cups chopped kale
2 tablespoons chopped fresh oregano

Heat a large Dutch oven (or a large soup pot) over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through sausage); sauté 4 minutes. Add tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until liquid is reduced by half (about 1 minute). Stir in stock. Combine 2 cans cannellini beans and 1 can kidney beans in a medium bowl; mash with a potato masher. Add bean mixture and remaining beans to pan. Bring to a simmer; cook 5 minutes. Add kale; cover and simmer 5 minutes. Sprinkle with oregano.

VEGAN CHOCOLATE COCONUT BARK

Recipe by Oh She Glows

Ingredients:
1/4 cup raw hazelnuts
1/4 cup raw almonds
1/3 cup large flake dried coconut
1/2 cup virgin coconut oil
1/2 cup cocoa or cacao powder
1/4 cup pure maple syrup
1 tablespoon smooth almond butter (optional)
pinch fine sea salt

  1. Preheat oven to 300F. Line a 9″ square pan or a small baking sheet with two pieces of parchment paper, one going each way. Set aside.
  2. Add hazelnuts and almonds on a baking sheet and roast in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning – coconut burns fast!
  3. Place hazelnuts on several sheets of damp paper towel. Wrap the hazelnuts and rub them vigorously with the paper towel until the skins fall off. It’s ok if some skins don’t come off. Discard the skins and roughly chop the hazelnuts and almonds.
  4. In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth. Add a pinch of sea salt to taste. Stir in half of the almonds and hazelnuts.
  5. With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it’s about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
  6. Once frozen, break apart into bark. Store in the freezer until ready to eat.

Inspired? Click here to create a dinner or apply to become a host.

Natalie Bergner

Natalie the Colorado Hub Manager for OneTable, a hiking enthusiast, yoga instructor and New Yorker turned Coloradan. She loves to host shabbat dinners with delicious healthy food, great eclectic groups of people and of course, some darn good wine!

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