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?