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
topped with a fresh pineapple ginger marmalade
relish and a creamy green curry sauce (gf)

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

Vegan quinoa and rice cake
topped with a tarragon veganaise and a pickled slaw (GF)

Fried Cauliflower
crusted in cornmeal and served with a Korean chili sauce (GF)

Cheesy Broccoli Fritter
with vegan cheddar cheese and served with sriracha veganaise

Roasted artichoke bruschetta canape
topped with pickled leeks (GF)

Vegan Vietnamese lettuce wrap
with crispy tofu, water chestnuts and carrots served
topped with a pickled daikon radish (GF)

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

Stuffed mushrooms - Southwestern
filled corn, vegan refried beans, bell pepper and roasted tomatillo salsa (gf)

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

DIPS
* White bean and roasted butternut squash dip
*  Artichoke and lemon hummus dip
* Red pepper and walnut dip
* Pickled beet hummus dip

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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

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

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

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

Brussels sprout and kale salad
with candied walnuts and a lemon mustard dressing
(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 (DF)

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

Panzanella salad
with mixed greens, cherry tomatoes, cucumber, capers, assorted bell peppers
and an apple cider vinaigrette (GF and DF)

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
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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)

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

Vegan stuffed bell pepper
filled with rice, lentils, craisins, apple butter, diced carrots, celery and bell peppers and fresh thyme,
served topped with a Leek and cabbage slaw and roasted tomato veganaise (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