I like to think of myself as a casual host, the kind who gathers people around good food, good company, and zero Breaking News alerts for a couple of hours. (Bold new house rule: if a certain president comes up, I change the subject. Immediately.)

Last week, at the end of a glorious month in Vermont, I decided to test my casual-host credentials by throwing a plant-based potluck for strangers. I posted it on Front Porch Forum, Vermont’s delightfully drama-free answer to NextDoor, where neighbors share news of lost dogs and cats, garden overflow, and free used furniture, instead of political rants.

I promised drinks and a couple of mains. I asked guests to bring simple plant-based sides. Easy, right? I budgeted two hours the morning of to pull it together.

Ten minutes in, “casual” was nowhere to be found. What if everyone brings chips? What if NO ONE brings dessert? What if fifteen people show up with… nothing?? Turns out, trying to play “chill” and not assigning a sign-up sheet is an excellent test of your chillness. I panicked. Turns out I am not a casual host. I am a controlling one. We’re all works in progress.

The good news: it was August in Vermont, my veggie bin was overflowing, my pantry was stocked, and one guest, Andrew Wild of Mighty Mudita, was bringing tiny, mighty sandwich samples of his plant-based deli slices.

The best news: I have a whole arsenal of quick, few-ingredient recipes that don’t care if they’re served hot or at room temp. Potluck-proof, basically. By 9 a.m. I was cooking. By 11, I had an appetizer, two main-dish salads, and two desserts, plus a last-minute baguette run (via husband) and a fresh block of Miyoko’s butter I’d been dying to unveil.

As is true with most plant-based cooking, I spent most of my time slicing and dicing. I did multitask a bit, though; the tofu cubes baked in the oven while the orzo boiled on the stove.

When the guests arrived, of course they showed up with garden-fresh magic: sliced beefsteak tomatoes with cucumber, red onion, and olives; smashed cucumber salad; strawberries in light syrup; and an array of Mighty Mudita sandwiches, including one with the bread slathered with my new food obsession — peanut butter, kimchi, and sriracha. An unlikely combination, I know, but trust me, it works.

Whether you’re a casual host, a controlling host, or just someone hunting for one great potluck-ready recipe, I’ve got you covered. Below are the dishes I whipped up in a total of two hours, pre-potluck. And in case you’re wondering, the food, the company, and the Vermont weather were all spectacular that day.

Potluck Approved Recipes

If there’s a potluck in your future, keep a few of these in your back pocket. They’re easy to make ahead, unfussy about serving temperature, and exactly the sort of thing people tend to go back for:

Southwest Black Bean Pinwheels: These vanished the moment they hit the table. The next time I’m doubling the batch. Soft tortillas get rolled tight around a zesty black bean filling (whirred together in the food processor with cumin, lime, and garlic), then studded with baby spinach, red pepper, and black olives and sliced into pretty spirals. Fifteen minutes of effort for an appetizer that looks like way more work than it is.

Orzo Pesto with Spinach and Cherry Tomatoes: The potluck pasta salad that actually holds up. Orzo stays perfectly chewy instead of turning mushy, tossed with homemade basil pesto (dairy-free Follow Your Heart parmesan, and nobody notices), wilted baby spinach, and juicy halved cherry tomatoes. Thirty minutes start to finish, and gone even faster. (Making it would have been even faster had there been frozen pesto in my freezer).

Lentil Salad with Herbs: Wanting to ensure any gluten-free guests wouldn’t go hungry, I decided to add a lentil salad to the mix. This one is bright and herby, packed with flavor and nutrition. Fresh parsley and dill bring big summer garden flavor. I added crispy baked tofu cubes for an extra hit of protein, because, well, I had a package of extra-firm tofu sitting in my refrigerator, screaming, “use me!”

Zucchini Bread: Moist, cozy, and dangerously easy to keep slicing “just one more piece” of. A quick spin in the food processor grates the zucchini in seconds, and the result is the kind of comfort-food loaf that disappears fast, crowd or no crowd.

Chocolate Mousse: I refer to this recipe as “the gateway food to plant-based eating.” Unlike traditional chocolate mousse, it’s packed with fiber and protein, not cholesterol. So many people asked for the recipe, that when I sent a follow-up “thank you for coming to my potluck,” I included it. Who would’ve thought silken tofu could taste so good? Melt enough dark chocolate into just about anything and you have a winning recipe!

Thinking of throwing an end-of-summer or back-to-school potluck? Click here for tips and recipes, and register it here.