4/23/12

Cooking Vegan for A Crowd: Chili Rice Bowls!


There is nothing that sends me into a deer-caught-in-headlights sorta daze than figuring out a menu for company. Do you go fancy or keep it simple? And then what style? Asian? Mexican? American? Indian? Healthy? Comfort? And, does anyone have allergies or food aversions? And then let's not even talk about quantities and the amount of ingredients for those quantities. Where do you start?

Well, when I can't figure it out, I always revert to chili (recipe here), made a bit more healthy with the addition of spinach. It's easy to make in bulk, keeps well, and is loved by mostly everyone.

Here's my lunch from today. Rice topped with chili, baked sweet potatoes, fresh grape tomatoes, guac, a few tortilla chips, and for good measure, a squeeze of fresh lime. Mr. Scissors and our guests went off to work with a burrito version of this dish. Perfect day to eat warm comfort food because the temps dropped from the highs of the mid-80s last week to low-50s this week. Brrr!

What are your go-tos when cooking for a crowd?

4 comments:

  1. Looks amazing! Hoping to try it this week...

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  2. Chili is also my go-to for programs, etc. Inexpensive, easy to make a lot of, keeps well if there are leftovers (in fact, because it tastes better the next day, sometimes I make it ahead), easily vegan, but easily non-vegan for those who want to top it with cheese, sour cream. Make some rice and add chips and you're good to go :)

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  3. That looks delicious!!! I had to plan a party for last weekend, and I went with a dip theme. I made vegan chili con queso and habanero black bean dip, and a friend brought black bean salsa and Daiya queso. And then we also had tofu satay with a peanut dipping sauce.

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  4. Looks perfect! The sweet potato souns delicious with the chili. You have an entire well-rounded meal in one bowl with all yr additions!

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