This past weekend, I had the honor of preparing the food and cake for the wedding of some dear friends, who have a really wonderful love story.
Bala & Priya met on July 23, 2004 in Moscow. Bala was on a TriYoga tour there and Priya had traveled from her native Ukraine to meet Kaliji and join the TY programs. Bala & Priya met and knew instantly that there was a connection, but remained separated by distance over the next decade.
Last summer, Bala went back to Europe with Kaliji for another TriYoga retreat, and reconnected with Priya ~ this time, they made it happen. After all of the paperwork went through, Priya arrived in California on July 12 (Guru Purnima) and they were married on the new moon of July 26, 2014. A more perfect flow couldn’t have been planned 🙂
Our TriYoga family organized the wedding for them in a matter of days, and I was thrilled to be able to offer the food and vegan wedding cake. Many people have asked what the menu was, and I’m happy to share it here.
As it was a beautiful family affair (and 95 degrees out!), we had a light buffet that fit the occasion perfectly ~ here is the vegan wedding menu that the guests enjoyed:
Garlic Hummus with Grilled Pita
Vegan Caesar Salad with Tempeh, Grilled Corn and Edamame
Wonton Cups filled with Buffalo Tofu with Dilled Cashew Cream
Maple Chipotle Grilled Summer Veggies
and Butter Pecan Cake with Maple Filling and Coconut Cream Icing
(and this cake was seriously amazing!)
One of the things that I most loved about doing this type of meal was that there were so many parts to it. Rather than a typical sit-down wedding dinner, that has a salad and an entree, this allowed people to try several different vegan dishes and have as much as they wanted. All in all, not a bad way to celebrate!