Passed Hors d’ Oeuvres
Herb Falafel Cakes with Garlic Tahini Sauce
Chickpea Fries with Avocado “Butter”
Sweet Potato Quinoa Tots Cajun Aiol
Guacamole Fritter with Fresno Chili Relis
hBlack Bean and Corn Quesadilla with Avocado Mousse
First Course
Heirloom Pumpkin Salad with Vanilla Scented Butternut Squash Puree, Candied Pecans, Cranberries and Crispy Kale Chip
Entrée
Miso-Chili Glazed King Trumpette Mushroom “Scallops” with Velvety Carrot-Ginger Emulsion, Black Sesame Roasted Green and White Asparagus-Vega
Desserts
Vegan Berry Crisp in Mini Jam Jars
7-layer Magic Bars
Passion Fruit Rice Pudding Shooters