Vegan Cheese Board
I am happy to say that this vegan cheese platter was a hit (with a wedding of mostly omnivores, no less). Our mission is to show the world that vegan food is DELICIOUS and we love nothing more than when our food changes the hearts and minds of meat eater.
Tahini Herb Wedge
Iceberg wedges, tahini dressing, cherry tomatoes, mint, lovage, za’atar, olives, crispy harissa yuba
Mole with Potatoes
Roasted baby potatoes, mole coloradito, sesame seeds and parsley leaves
Savory Grilled Tofu
Hearty chewy tofu with lemon, garlic and rosemary grill marinade
Curry Rice
Japanese curry roux, heirloom apple puree, fall harvest vegetables, pan-fried yuba
Citrus Salad
Winter’s abundance is in full swing: Citrus salad with butter lettuce, radishes and chile crisp dressing
Roasted Potato Salad
Gold potatoes, celery, dill, dijon vinaigrette, crispy smoked yuba
Garden Dip Appetizers
Tahini herb ranch, roasted beet puree with housemade za'atar, seasonal vegetables and crisp sourdough crostini
Sticky Toffee Pudding
Spiced date cake, warm toffee sauce, tahini vanilla bean ice cream, and halva ice cream-stuffed date with rose petals and pistachios
Sample 5-Course Vegan Wedding Menu
1. Tempura squash blossom. almond ricotta. chervil. meyer lemon pesto.
2. Shaved root salad. pickled cauliflower. wilted sesame fava greens. red chile oil. pistachios.
3. Potato soup. fresh peas. aged cashew cheese. grilled flatbread. sumac. poppy seeds.
Main: Wild ramp risotto. green garlic. grilled artichokes. shiso pesto. pan fried fiddle ferns.
Dessert: chocolate mousse torte. hazelnut cookie crust. frangelico whipped cream. strawberries with pink peppercorn.