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<blockquote data-quote="J Willhaus" data-source="post: 988428" data-attributes="member: 41003"><p>As a hospitalera I have several recipes which are versatile for vegans, vegetarians, and people with gluten restrictions and peanut-other allergies, etc. I always ask ahead of time and <strong><em>we just work it out</em></strong>. I usually have a large container of homemade hummus that can be set out in bowls with various house made toppings of choice (red pepper sauce, olive tamponade, etc.) and eaten with bread or raw vegies. Usually all the non-vegans are eating as much as the vegans. I make it with an immersion stick blender and find that pilgrims often want to help and learn to make it and toppings themselves. </p><p></p><p>I also make lentil stew with and without meat if desired. I have a Tomato-Potato-Basil Soup vegan recipe that almost eveyone loves. I have made mac and cheese with gluten-free noodles that the gluten free and gluten tolerant both eat. I have a Peanut Kale pasta dish that can have pork added or just other vegetables depending on who is at the table. Usually we have a nice salad of vegetables. Marinated lentils also make a great cold starter as well. Roasted vegies can be more difficult since we often do not have an oven in the albergue, but vegies steamed in the microwave with a little Asian dressing and some almonds or peanuts added before serving works well (or let people add their own). Or toss vegies in some thyme and olive oil and microwave in a covered dish..</p><p></p><p>Basically if you ask people to help you prepare the meal, you will find that they love the food. You'll have very few complaints when they have helped you make something even if it is just cutting up something and putting it in a bowl. The one's that don't cook can play the guitar or help wash up or set the table. Include your guests in the meal making and your work as a hospitalero will be much more enjoyable. I have had people make their own noodles, whip up some peanut butter with the immersion blender, cut up chickens, and/or watch the pot while I am at mass with some of the other pilgrims. </p><p></p><p>Not much room in the kitchen or Covid restrictions about how many and who can be in there? No problem, go to the China Bazaar and buy some small cutting boards and several inexpensive sharp knives. Then go to the local bar and ask for all the newspapers from the day before and cover the table in the common room and set people to work chopping, peeling, and mixing. When people have food restrictions this also allows them more input about what to make and eat.</p></blockquote><p></p>
[QUOTE="J Willhaus, post: 988428, member: 41003"] As a hospitalera I have several recipes which are versatile for vegans, vegetarians, and people with gluten restrictions and peanut-other allergies, etc. I always ask ahead of time and [B][I]we just work it out[/I][/B]. I usually have a large container of homemade hummus that can be set out in bowls with various house made toppings of choice (red pepper sauce, olive tamponade, etc.) and eaten with bread or raw vegies. Usually all the non-vegans are eating as much as the vegans. I make it with an immersion stick blender and find that pilgrims often want to help and learn to make it and toppings themselves. I also make lentil stew with and without meat if desired. I have a Tomato-Potato-Basil Soup vegan recipe that almost eveyone loves. I have made mac and cheese with gluten-free noodles that the gluten free and gluten tolerant both eat. I have a Peanut Kale pasta dish that can have pork added or just other vegetables depending on who is at the table. Usually we have a nice salad of vegetables. Marinated lentils also make a great cold starter as well. Roasted vegies can be more difficult since we often do not have an oven in the albergue, but vegies steamed in the microwave with a little Asian dressing and some almonds or peanuts added before serving works well (or let people add their own). Or toss vegies in some thyme and olive oil and microwave in a covered dish.. Basically if you ask people to help you prepare the meal, you will find that they love the food. You'll have very few complaints when they have helped you make something even if it is just cutting up something and putting it in a bowl. The one's that don't cook can play the guitar or help wash up or set the table. Include your guests in the meal making and your work as a hospitalero will be much more enjoyable. I have had people make their own noodles, whip up some peanut butter with the immersion blender, cut up chickens, and/or watch the pot while I am at mass with some of the other pilgrims. Not much room in the kitchen or Covid restrictions about how many and who can be in there? No problem, go to the China Bazaar and buy some small cutting boards and several inexpensive sharp knives. Then go to the local bar and ask for all the newspapers from the day before and cover the table in the common room and set people to work chopping, peeling, and mixing. When people have food restrictions this also allows them more input about what to make and eat. [/QUOTE]
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Pamplona to Saint Jean in September
