Soon after D and I got engaged, we set having a vegetarian wedding as one of our top priorities. Despite the many variations of our wedding that emerged in the 9 months between engagement and our wedding (I think we are ALL glad that my ‘paper plates and plastic glasses’ phases was short lived), our insistence on vegetarian food never wavered. When we found a local non-veggie restaurant with a vegan chef, we immediately headed over for dinner with my mom and D’s dad and step-mom to check out their menu, and were treated to a mini-impromptu tasting right there in the middle of our dinner! D and I looked at one another and said “this is it!”
The most rewarding thing about our vegetarian wedding, other than it was true to us as a couple, was how many people came up to us at the reception (and afterwards) and honestly said “if more food was like this, I would eat vegetarian every day!” We were so proud to be able to offer our guests- family, friends, and loved ones- this unique opportunity and only regret that it’s not done justice in photos!
On that note, here’s a walk through our wedding menu. Thanks to Jennifer Bearden Photography for the appetizer photos! (I apologize for the later pictures, they’re from our tasting and we were too excited to eat to take quality photos!) and to Mosiac Edibles and Luke Wilson for making our wedding absolutely fantastic!
Stationary Display of Appetizers
Vegan Spring Rolls
with cabbage, julienne carrots, zucchini and squash with a hoisin-peanut dipping sauce
Brie in Mini Phyllo Cups
with strawberry-rhubarb jam
Marinated Stuffed Mushrooms
balsamic marinated button mushrooms stuffed with herbed goat, feta, and cream cheese, then roasted
(sadly, these were our favorites but we didn’t capture any photos of them!)
Mini Spanakopita
greek pastry of spinach and cheese in layers of phyllo dough
Cream of Cauliflower Soup
with grated Parmesan cheese and basil-chive oil
Dinner Buffet
Butter Thyme Green Beans
with butter and fresh herbs
Farro Medley
with spinach, artichokes, and red peppers
Butternut Squash Mac & Cheese
oven roasted with cavatappi pasta, light gorgonzola cream sauce & a pretzel Parmesan crust
Eggplant Rollatini
with feta, artichokes, & spinach with tomato cream sauce
Fall Kale+Spinach Salad
with grilled bosc pears, goat cheese, toasted walnuts, cranberries, and topped with a balsamic vinaigrette
Trio of:
Spinach & Sundried Tomato Quiche
with shaved Parmesan & local micro greens
Gruyere & Parmesan Quiche
with local micro greens
Roasted Broccoli Quiche
with aged cheddar & local micro greens
VegetarianForTwo 