Our Catering Season was off to an Inspiring start this past weekend. We were invited to nourish students of Farah Moojli Nazaral at Drishti Point & Veronica Vukusic for their Spring Retreat at Xenia Retreat Centre on Bowen Island. We were asked to create a Vegan and Nut Free Menu and had fun with this challenge.
Our Vegan Menus are usually rich in Sprouted nuts for the protein source. However, this menu reflected a late start to Spring with Nettles and Chickweed infusing most meals, and protein came from sprouted seeds and hemp. YUM YUM!!!
Friday
Dinner ~ Emerald City Soup, Roasted Yam & Millet Patties w/Cilantro Hemp Pesto, Bodacious Beet Salad & Blue Roots Farm Aquaponic Greens w/ Hollyhock Dressing
Dessert ~ hOMe Grown CHOCO Livies w/ Coconut Whip Cream
Saturday
Breakfast ~ Gathering Place Chai, Cinnamon RAWgles w/Tahini & Apple Slices, hOMe Grown BUCKwheaties, Homemade Hemp Milk
Lunch ~ Vegan Wild Nettle, Purple Osaka Mustard & Chantrelle Mushroom Spanakopitas, Greek Red Lentil Soup, Lemon Quinoa Tabouleh Salad, Blue Roots Farm Aquaponic Greens w/ Green Goddess Dressing
Dinner ~ Coconut Curry, Eggplant Bharta, Pappadums w/ Tamarind Mint Chutney, Brown Basmati and Blue Roots Farm Aquaponic Greens w/ Maple Balsamic Dressing
Dessert ~ Gluten Free Seasonal Fruit Crumble w/ COCO Whip
Sunday
Breakfast ~ Gathering Place Chai, Life Changing Bread w/ Ghee & Chia Pudding
12:30pm Lunch ~ Mermaid Miso Soup, Chipotle Hemp RAWgles w/ Pumpkin Seed Pate, Forbidden Black Rice Salad, Blue Roots Farm Aquaponic Greens w/ Pesto Dressing
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