Pete and I wanted to have an intimate, relaxed ceremony at home with our family. And of course, it had to be vegan. Being the busy day that it was, I only got a photo of the whole table after the hungry guests had a few bites.
We had a veggie tray from Farmboy and Dairy-free Ranch Dip from April 2007 VT, a fruit tray with a dip that I made from soy yogurt, strawberries, a banana and agave nectar, Vietnamese Vegetarian Salad Rolls from the Barrhaven Vietnamese Restaurant, hummus and pita, nachos and Farmboy salsa, Parisien Bread with olive oil and balsamic vinegar, and veggie sushi from Ebi Sushi. The owner was sweet enough to open her restaurant early to have the sushi ready for us, and it was excellent. Here is the pre-party tray.
And the piece-de-resistance, a two-vegan-sister effort, with a little help from Isa and Terry, our wedding cupcakes.
Sarah made the Coconut Lime Cupcakes and the Lemon Macadamia Cupcakes (although she subbed almonds for the mac nuts) which were both absolutely spectacular. I heard many compliments about the Lemon Cupcakes in particular, and it is rumoured that Kyle deserves credit for the idea of the lemon rind heart at the top of the icing swirl. I made the Pistachio Rosewater cuppers, which I really liked too. Just a note for anyone that wants to make them identical to the cover of VCTOTW - I think they used the alternate topping suggestion, the Vegan Fluffy Buttercream Frosting, to make them look like that. I actually preferred the Rosewater Glaze for this cupper - it was delicately sweet and didn't overpower the flavour of the cupcake.
We "cut the cake" and enjoyed each of Sarah's cupcakes.
It was a fabulous day and we're grateful that we have so many wonderful people to share it with.
I loved the wedding flowers, by Anika's Arts and Flowers, also in Barrhaven (I gotta plug the local businesses - buy local!)
We're on our honeymoon now, and we didn't even use any fossil fuels getting here.
