I made “mini” potato and onion frittatas with Romesco sauce (but Romesco was not vegan, as it included brioche bread crumbs ), and overnight oatmeal (with rolled oats, chia seeds, dried and fresh strawberries, maple syrup, almond milk) and for lunch , bought sandwiches from “Mr. Pickles”; “Italian”, turkey with and without bacon, and “vegan”, with cucumbers, avocado, red pepper pesto, etc. I thought the sandwiches were very good. There were also two salads from Costco, but the dressings were not vegan.
I made some olive salad this evening, to serve with the left over “Italian” sandwiches, but the hubs had leftover frittatas with Romesco.
Why did it matter that the romesco wasn’t vegan given that a frittata isn’t vegan to begin with? Lots of choice given the range of items… and there’s always someone in any group who is going to be unhappy - hopefully the others were appropriately grateful for your efforts!
Yes; mostly good feedback, and it wasn’t mostly about food.
"Why did it matter that the romesco wasn’t vegan given that a frittata isn’t vegan to begin with? "
I don’t know, but I’m not vegan. There is almost NOTHING I wouldn’t eat. She was looking for more things she could eat. I would love some input from vegans. I think if I was on such a restictve diet I would be on the committee, or bring my own. Is that entitled? No; that’s not the word I’m looking for.
You did an excellent job and were very generous to also offer vegan options, it’s unfortunate the response wasn’t gracious.
I’m lactose intolerant and vegetarian (i know) so i just assume there will be very limited if any options for me unless told otherwise. And i always have at least a clif bar and probably a few other snacks with me too in case.
If there was an opportunity to be proactive about the meal options then it’s their loss not to have participated
meatn3
(equal opportunity eater in the NC Triangle)
67
I wouldn’t let this bother me. You put a lot of thought into this and made arrangements for the vegan to have nice, comparable meals. As far as the other persons dashed expectations - well, you are never going to be able to please everyone.
I respect peoples choice of diet be it based on religion, health or moral philosophy. But anyone who maintains a restrictive diet needs to be aware that when they are not in control of the cooking their choices may become limited. It seems prudent to voice appreciation, try not to be high maintenance and have a substantial snack tucked away as a backup plan. Heck, it was just 2 meals! It’s not like they had signed on for catering for an entire week.
I think “your vegan” was quite rude. For someone with a self-imposed restrictive diet to expect not only accommodation but options within that accommodation is entirely unreasonable. Now it may be that the role and contribution of that person means having to accept their rudeness. That’s a different matter. You should be pleased with your effort. Good on you.
FWIW, I eschew any kind of individual portions when serving a mob. Big pans of stuff that perhaps a volunteer can cut and plate work well. Infinite “flavors” *, including breakfast, of lasagna (use instant/precooked noodles) for no-work construction. Favorite casseroles. Tubs of salads. Sheet cakes. If budget allows, baked sides of salmon are usually winners. (Wrap in foil, top with lemon, throw in oven!) At last big group here, baked mac and cheese was a fast sell-out
*One vegetarian (but not vegan) lasagna = thin white sauce + jarred artichoke bruschetta + parmesan
(I find sandwiches easy to serve but a nightmare to eat standing. Too many nice blouses temporarily ruined by dribbled fillings!)
Is it possible to announce ahead of time that not all foods served will be compatible with all participants and that some may want to byo just to be ‘safe’? Best of luck!
Thanks all! This time it’s breakfast only, for a meeting which happens to fall just days before Thanksgiving, that I won’t attend. The meeting is the main event; the food is just a “hospitality touch”, usually store bought. I promised to drop off an egg dish the night before.
@mts ; yes, I could make that announcement and suggestion. I’ll have to think about why I am hesitant to do that. Someone else is handling vegan options this time, although I did buy some egg subsitutes to experiment with.
Right now my non vegan egg dish will come down to something like one of these, although I have not tried any of these exactly as written. I make frittatas in a 12 inch pan all the time, and will probably lean toward something ilike that, but would love to have tweaks to address any make and maybe portioning night before, and any serving and re-heating suggestions.
Have not done a slab pizza, did do the muffin tin bake for a work meeting. 12 non meat options, tomatoes, spinach and mozz and a then a ham tomato spinach version (if I remember, it was a while ago).
I do remember them being well received and very easy to make. Portion control was helpful.
I was able to cook them that morning, so room temp was good.
Today I am experimenting with the Sally’s Baking addiction recipe, which is pretty flexible. A “little,” milk and “some” cheese. I went with my frittata ratio of 1/2 cop milk to 12 eggs, but that is usually with a 12 inch “pan”. This recipe calls for 9"x13" or 2-3 quarts
I ended up making two batches; one as directed in a ?x13 inch dish, the other a bit smaller. I liked the look of the one in the smaller dish better, but in spite of my attempt to make sure it was set, it was still a bit soft dead center.
