A Vegan-icious Wedding
The Cocktail Hour
Passed hors d'oeuvres
Grilled tofu with papaya salsa on miso spoons
Thai summer rolls with mint and honey chili lime sauce
Baby Tempeh BLTs
Shots of Moroccan tomato soup with scallion shavings
Vegetable samosas with cilantro chutney
Sit down Supper
First Course
Green lentil salad in Spanish sherry dressing
with wild greens and chick pea polenta frita
Entrée
Kale timbales with eggplant ratatouille
&
Seven vegetable paella
Caramelized broccoli with oven dried tomatoes and thyme
Served with
Baby rolls and biscuits with vegan butter
Coffee and tea service with rice and soy milk
Dessert
Trio of seasonal sorbets with chocolate dipped strawberries
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ChefRossi@TheRagingSkillet.com
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