<3 Officially Vegetarian for Two–Vegged Bliss <3

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



Unlikely Marriage: Veggie Dumplings and Green Beans with Pesto

One of D’s biggest annoyances is when we eat foods that don’t “match”. It drives him crazy to mix cuisines together in one meal, but considering the fact that I planned the happy marriage between Chinese and Italian 4 days in advance and D not only went along with it, but happily ate dinner without comment, he may have gotten over it 😉

Chinese Dumplings:

We loosely follow Alton Brown’s recipe for dumplings–you can approximate your seasoning and veggies as desired for your flavor level and spice- for example, we use green cabbage instead of Napa because we can get it locally.  We also press the tofu using a tofu press and boil them in water instead of steaming them–just add about 5 dumplings to the water at a time and boil until the wonton wrappers get transparent and the dumplings float.

These freeze REALLY well—just freeze (uncooked) on a cookie sheet until completely frozen. Pop them off and stick in a bag or tupperware until you’re ready to cook, then cook the same way.

Our dipping sauce is soy sauce with some fresh ginger and garlic added, a little bit of mirin, and a squeeze of Siracha. Dunk the dumplings to your delight!


Green Beans with Pesto

Using about a handful of greenbeans per person, cut off the ends and cut in half. Cook using a vegetable steamer (get them cheap online) — add about 1 inch of water to a medium pot and add the steamer to the pot. Put the beans in the steamer and cook for about 2-3 minutes until the beans are soft but still have some crunch. You could put the beans straight into boiling water if you don’t have a steamer, but the steamers are so cheap and help retain nutrients AND flavor, so they’re totally worth it. Regardless of cooking method, strain the water and toss with the pesto of your choice (I like basil and pine nuts for these, but the scallion pesto would be good too!) and add in some grated Parmesan cheese.

I honestly like green beans with pesto more than pasta— the beans give it a little bit of sweetness and the lack of guilt makes them even better!! Yeah, I’m pretty sure I won D over tonight…this time!

The new pasta??

The new pasta??