Last weekend, I hosted a vegan dinner for my parents (and boyfriend). It was the second year in a row that I invited them over and made a vegan holiday themed dinner. Check out last year’s Vegan Recipes to Try post for other similar recipes.
Last year, I went crazy with the menu. I still don’t know how I pulled off cooking all those dishes in only a couple of hours. This year, I still wanted to impress my parents but I went for simpler recipes. I organized them in a way so that I wasn’t preparing 3 meals at the same time while also talking to my guests. I used to do the complete opposite because of my lack of time management in the kitchen. Here’s this year’s menu:
Roasted Autumn Vegetable Soup
served with Dinner Rolls and Crackers
Salad w/ Maple Syrup-Dijon Dressing
Okay, maybe you’re wondering, “Cinnamon rolls for desert? What?!” It does sound more like a breakfast meal. I told my mom how I’d been wanting to make vegan cinnamon rolls from scratch for a while and then she told me how she loves cinnamon rolls and I was like, “Perfect! Cinnamon rolls it is!”
My parents gave me a Miraval rosé (Brad Pitt & Angelina Jolie’s winery) as a hostess gift . I’m not a wine connoisseur but more of a rosé-only enthusiast and I have to say, this was my first time trying this brand and it’s really good. The taste of this rosé is surprisingly light and soft.
Since I cooked and baked everything from scratch, I chose to make the soup first. I started making the soup in the middle of the afternoon and set it aside to reheat it later on, just before serving. After that, I moved on to the dinner rolls since you have to let the dough rise for 30-45 minutes. Then I started to prepare the dough for the cinnamon rolls and let it rise for an hour.
It was now time to put my dinner rolls in the oven. Next, I started preparing my mushroom pie along with the mashed potatoes. I made my salad using mixed arugula, tomatoes, avocado and a maple-syrup dijon dressing. And finally, just before serving the soup to my guests, I finished preparing the cinnamon rolls and put them in the oven so they were fresh out of the oven when it was time for dessert.
The Buddhist Chef:
Fountain Avenue kitchen:
Photos: Minimalist Baker / The Buddhist Chef