VEGAN

Vegan Menu________________________

Opting for a vegan menu certainly doesn't mean going boring. One thing we can guarantee you is we won't make you settle for bland vegetables or a boring pasta dish of sorts. We totally believe that as long as you cook with texture and flavor in
mind, vegan dishes can be made to taste so good that even your meat loving friends will love them.

With that said, we love cooking vegan food and have catered many a vegan wedding, corporate event and at home dinner party.

As with all our menus, they are constantly changing and evolving as we create new dishes and tailor things to each client's requests. But below is a list of vegan options including menu items for hot and cold hors d'oeuvres, salads, wraps, main
course dishes and desserts as well as some brunch options. And if you don't see what you are looking for, just let us
know and we will create new for you.

Many of the below listed items can also be adjusted to so as to be
gluten free and or nut free.

GF = Gluten free

Hot and Cold Hors D’oeuvres

Coconut crusted baked tofu bites - 2.25
topped with a fresh pineapple ginger marmalade
relish and a creamy green curry sauce (gf)

Vegan vegetable protein meatlessballs - 1.55
served with a roasted tomato and mustard vegan aioli

Vegan quinoa and rice cake - 2.65
topped with a tarragon vegenaise and a pickled slaw (GF)

Fried cauliflower fritter - 2.25
served with a Korean chili sauce

Cheesy broccoli fritter - 2.25
with vegan cheddar cheese and served with sriracha vegenaise

Vegan samosa - 2.25
filled with potato and peas and served with a cilantro and mint chutney (Vgn)

Roasted artichoke bruschetta canape - 2.15
topped with pickled leeks (GF)

Hearts of palm style "crab" cake - 2.95
served with vegan caper remoulade and pickled slaw

Stuffed mushrooms - Spinach and Artichoke - 2.25
filled with spinach, artichoke and potato (GF)

Twice baked baby baked potatoes - 2.55
filled with potato, spinach and artichoke (gf)

Dip And Raw Vegetable Board - 5.25
Two selected dips beautifully presented on a decorative butcher block with an assortment of raw vegetables and pita chips
Minimum 30 serves

* Sun-dried tomato dip with fresh rosemary and great northern beans
* Roasted butternut squash dip with fresh rosemary and great northern beans
* Chickpea hummus dip with roasted red peppers

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Salads

Freekeh and roasted sweet potato salad
with kale, pickled red onion, cherry tomatoes, dried cranberries
and a lemon maple mustard dressing (Vgn)

Quinoa and roasted sweet potato salad
with kale, pickled red onion, cherry tomatoes, dried cranberries
and and a lemon maple mustard dressing  (Vgn and GF)

Mixed garden salad
with mixed greens, pickled beets, grilled fennel, red potato, pickled radishes,
cherry tomatoes and cucumber and a dill champagne dressing (Vgn and GF)

Pickled cherry and farro salad
with cherry tomato, cucumber, fresh mint and basil, candied walnuts
and mixed greens and a vanilla balsamic dressing (Vgn)

Brussels sprout and kale salad
with candied walnuts and a lemon mustard dressing (Vgn and GF)
(salad can be made nut free)

Grilled asparagus couscous salad
with cherry tomato, cucumber, kalamata olives, candied walnuts
and a lemon tarragon grain mustard dressing (Vgn)

Curried cauliflower salad
with mixed greens, candied walnuts, raisins, celery, cherry tomato, pickled red onion
and dried apricot and a cilantro and a curried veganaise dressing (Vgn and GF)

Panzanella salad
with mixed greens, cherry tomatoes, cucumber, capers, assorted bell peppers
and raisin bread croutons and an apple cider vinaigrette (Vgn and GF)
(salad can be GF with no croutons)

Fattoush couscous salad
with mixed greens, marinated zucchini, cherry tomatoes, cucumber,
garbanzo beans and tortilla crisps and a lemon dill/mint and green olive dressing (Vgn)
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Main Dishes

Oaxacan bowl
with roasted sweet potatoes, sauteed bell peppers, red onion and zucchini, black beans
and corn, topped with a chipotle veganaise and a mixed cabbage slaw,
served over a cilantro rice (Vgn and GF)

Lentil, walnut and apple loaf
with balsamic roasted tomato BBQ sauce
served with maple sweet potato mash (Vgn and GF)

Crispy cauliflower bites
tossed in a sweet orange glaze and topped with spring onion and sesame seeds
served over rice (Vgn and GF)

Coconut chana saag
with chickpeas, roasted sweet potato, tomato and kale
served over cilantro lime rice (Vgn and GF)

Mexican inspired lasagna
layered with black beans, spinach, roasted tomato,
raisins, red and green salsa, corn tortillas and vegan cheese (Vgn and GF)

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Sandwiches

Bombay wrap
with curried mashed potato, roasted Indian spiced cauliflower, chickpeas,
spinach, pickled red onion and cilantro mint chutney

Black bean and roasted bell pepper hummus wrap
with spinach, fried tofu, pickled red onion and beets
and a tahini dressing

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Desserts

* Vegan carrot cupcake with coconut frosting
* Vegan creamy lemon cashew nut yogurt and chia seed parfait
topped with a lemon dried fruit compote