3 Gluten-Free and Soy-Free Party Recipes

Food preferences and company don’t always mix.
Your BFF is gluten-free, your sister is sensitive to soy and your co-worker is some version of lacto-ovo-sometimes-I-eat-steak vegetarian. Whether it’s a bridal shower or a last-minute dinner party, you’re having that “oh shit” moment because you have no idea what to prepare. Have no fear, chickadees. Check out these super-simple vegan, gluten-free and soy-free recipes to please all the special diets in your crowd.

Laina’s Beet and Avocado Salad

My sister, Laina, makes this salad for family gatherings and it’s always a big hit. Easy to put together and absolutely delicious, this fresh, fruity and creamy salad just can’t be beet. Pun intended. It’s best served with a vegan poppy seed dressing but can also work with a vegan Caesar or vinaigrette. Serves 6.
What You Need
Mixed greens
Mandarin oranges (2 cans, minus the juice)
4 medium beets, steamed, peeled and sliced
Two small avocados, sliced
Slivered, unsalted almonds
2 tablespoons vegan poppy seed dressing (try Brianna’s)
How to Make It
Put greens, oranges, beets and sliced avocado in a large salad bowl. Mix in dressing. Add additional dressing if desired. Cover lightly with slivered almonds. Serve immediately to avoid a soggy salad.

Kate’s Zucchini Basil Soup 

My college roommate introduced me to this surprisingly smooth and creamy soup. It can be served hot or cold, so it’s perfect for a warm fall day or a cool winter night. Serves 6.
What You Need
2 pounds zucchini, chopped
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Salt and pepper
How to Make It
Cook onion and garlic in oil in a 4-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt, and cook, stirring occasionally for 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Allow soup to cool and then purée soup with basil in 2 batches in a blender (be careful when blending hot liquids, as the lid can come off unexpectedly). Season soup with salt and pepper.

Lindsay’s Tomato Mushroom G-Free Pasta 

This gluten-free pasta dish is a big winner with vegans and meat-eaters alike. Filling and flavorful, this pasta still tastes great the next day right out of the fridge! Serves 6-8.
What You Need
2 boxes quinoa pasta
½ cup chopped onion
1 garlic clove, finely chopped
Olive oil
1 container small white mushrooms, sliced
2 red bell peppers, sliced
1 large can diced tomatoes
How to Make It
Bring large pot of water to boil. Add quinoa pasta and return to boil. Cook until soft, do not overcook (or follow instructions for quinoa pasta). Rinse pasta to remove excess starch. Sauté garlic, onion, mushrooms, bell pepper slices and olive oil in a medium-size frying pan until mushrooms are browned but not overcooked. Add to pasta, top with diced tomatoes (not heated).