I mentioned in my previous post that a virtual cooking group was a fun way to connect with family and friends during isolation. I put together a relativity, quick, and easy menu for a dinner party group. 

Small three-course meals are what I make when I’m entertaining, so for me, it still works for an online dinner party. This menu is vegan, gluten-free and Mediterranean-inspired. 

All recipes make four servings.

First course

 Chorbat el ads (lentil soup)

Lentil soup for a virtual dinner party

Ingredients

Directions

  1. Heat the oil in a pot and sauté the chopped onions for 5 minutes.
  2. Add the chopped garlic, turmeric and cumin and continue cooking for a few more minutes.
  3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, so that the lentils don’t stick to the pot.
  4. Toss in the parsley, stir in and lemon juice and cook for 2 minutes more.

If you want the soup smooth, you can blend it.

Approximate nutritional information for 1 serving

Second course

Harissa tofu on quinoa tabbouleh

Quinoa Taboulé for virtual dinner party
Quinoa Taboulé

Ingredients 

Ingredients for tabbouleh

Directions 

  1. Cook the quinoa for about 15 minutes or until the quinoa is tender and let it cool in a bowl.
  2. Once it’s cool, add the tabbouleh ingredients to the bowl and toss thoroughly to coat the quinoa. Put in the fridge to chill.
  3. While the tabbouleh is chilling, heat a pan over low-medium heat. Add the sunflower oil, harissa, spices, and tofu.
  4. Stir the tofu until coated in the spices and harissa. Turn a few times for about 5 to 10 minutes.
  5. Serve the tofu with the chilled quinoa.

Approximate nutrition information for one serving size

Optional third course

Salted almond butter fudge 

salted cacao almond butter fudge

Ingredients for the fudge

Ingredients for the chocolate topping

Directions

Lightly grease a standard size loaf pan and line with parchment paper.

For the fudge

  1. Spoon the almond butter into a large mixing bowl.
  2. In a small pot, add the coconut oil, maple syrup, and salt. Heat on low until the oil melts. Slowly pour the mixture into the bowl with the almond butter, stirring as you go. Stir until completely smooth and combined.
  3. Spoon the almond butter mixture into the prepared pan and smooth it out. Place the uncovered in the freezer until the fudge is solid, about one hour.

For the chocolate topping

Approximate nutritional information for 1 serving

Approximate nutrition information for one serving size for all three dinner party courses

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