Vegan Catering Menu

A. 

 Caramelized Onion and Mushroom Polenta Bites 

Roasted Bell Pepper and Tomato Soup with smoked coconut bacon

 

Spinach Lasagna with Garlic Bread and Za’atar spiced Brussel Sprouts

Waffle Sundays with ice cream, fruit, whipped cream and chocolate sauce 

B. 

Cream Cheese and Fig Jam Bruschetta with Thyme

Pear and Pomegranate Salad with Roasted Fennel and Dijon Vinaigrette

Zucchini Fritters on a bed of Truffled Cauliflower and Potato Puree

Topped with a Mushroom and White Wine Pan Sauce

And a Balsamic Glaze

 

Dessert: Gluten Free Waffle with Berries, Chocolate/Caramel Sauce and Cashew Ice Cream.

C.

Pakoras (Vegetable Fritters with Mint, Tamarind, and Coconut Sauce)

Lemon and Ginger Rice with Toasted Cashews and Coconut

 

Navratna Korma (9 vegetable curry in a coconut/tomato sauce)

Saag Panir (Spinach and homemade spiced ricotta cube curry)
 

Rose Rice Pudding with currants, pistachios, and rose water. 

 

D.

Blueberry and Beet Bruschetta 

Shaved Fennel, Tomato, and Cucumber Salad ​with mint and basil 

Stuffed Portobello Mushrooms Stuffed with Marinated Vegetable Quinoa on a bed of Mashed Rosemary and Parmesan Sweet Potatoes 

Chocolate Chip Cookie and  Ice Cream Sandwiches with Berries and Pomegranate Reduction  

E.

BBQ Jackfruit Flatbread

 

Pecan and Portobello 'Neatballs' in Marinara topped with Coconut Cheese 

Butternut Mac and Cheese 

Chocolate Mousse with Raspberries, Dried Mango, and Goji Berries 

 

F.

Rice Paper Rolls with fresh veggies, herbs, and avocado served with an almond dipping sauce. 

Tom Kha (Coconut and Vegetable Soup) 

Pad Thai 

Mango Sticky Rice 

G.

Stuffed Mini Peppers  

Tomato, String Bean, and Red Potato Salad with herbs and light dressing  

Asparagus Crepes served with Roasted Rosemary Fingerling Potatoes

Maple and Cashew Cream Stuffed Peaches topped with Pistachios

H.

Stuffed Zucchini Halves with a crispy sesame/hemp crust 

Pesto Penne Salad with Sun Dried Tomatoes and Artichoke Hearts

Eggplant Parmesan 

Orange and Almond Cake with Cashew Ice Cream 

I.

Citrus and Pecan Stuffed Endives with Balsamic Glaze 

Asparagus and Leek Soup 

Wild Mushroom and Butternut Squash Risotto 

Chocolate Brownie Sunday with Coconut Ice Cream