If you’re anything like me, cooking for a crowd these days can seem like a daunting task. Not only is there the pressure of making something delicious and presentable, but everyone and their shelter-saved puggle seems to have some sort of special dietary requirement.

Don’t get me wrong I strongly believe that everyone is entitled to make their own decisions when it comes to food without fear of judgement or criticism. And I try my darndest to support my friends as they follow their hearts and tummies, making the choices that work for them. Back to my first point, though…it isn’t always an easy task.

But not to worry, I’m here to show you that there are delicious recipes out there that can accommodate even your most discriminating friends and family…I promise.

Today I whipped up a lunch that was just perfect for this sunny-but-cool November afternoon. Warm and savoury, balanced out with a fresh arugula salad and some crisp fruit. This whole batch would be ideal to bring to a holiday potluck, as it would please both vegans and meat-eaters alike. Or you could always do what I did and freeze them in packages of 2 for a quick heat-and-go lunch or snack.

Spinach and Herb Mini-Quiches

(Vegan and Gluten Free)

My mini-muffin take on this recipe

Ingredients:

Crust

1 cup cooked quinoa, prepared in veggie broth

2 tablespoons ground flax seeds

1/2 cup water

2 tablespoons of gluten-free rolled oats, ground in a coffee grinder to make flour (or you’re welcome to substitute for any GF or wheat flour you have on hand)

1 tsp sea salt

1/2 tbsp salt-free herb blend (Kirkland Organic, Mrs. Dash, Spike, etc.)

Directions:

Combine ground flax seeds with water and allow to set for around 5 minutes. In the meantime mix together cooked quinoa, seasonings and oat flour. Add flax seed “gel” and stir well to combine. Scoop mixture into a well greased muffin tin – approximately 1 heaping tbsp per quiche – and make sure to press quinoa firmly to create a solid base.

For filling:

Ingredients:

1 package of extra firm tofu, drained and pressed

2 cloves garlic, minced

1/2 tsp tumeric

1/2 tsp sea salt

½ teaspoon nutmeg

1/4 cup nutritional yeast

1 heaping tbsp dijon mustard

juice of 1 lemon

10 oz frozen spinach, thawed and squeezed of liquid

Directions:

In a food processor or blend, puree all ingredients except spinach until smooth and creamy. Add spinach last and pulse a few times until well combined. Scoop quiche mixture into each base – just shy of 1/4 cup per quiche. Try your best not to eat directly from the food processor with a spoon. It will be that good. Bake 30-40 minutes at 350 degrees.

And there you have it! A fresh, hearty, inexpensive lunch you can proudly serve to just about anyone.

What are your favourite recipes to cook for a crowd?