The Washington Post

Vegan weddings: Menu for a raw reception

This week’s On Love column featured the wedding of Rachel Mathews and Chris Bernhardt, who served up a vegan dinner for their 60 guests at Elizabeth’s on L. Here, a look at what was on their plates, courtesy of the Catering Company of Washington:

PASSED HORS D’OEUVRES

Sweet Pea Gnocchi

white corn air

Pistachio Pesto

hemp seed tartlet

Cauliflour Satay

sesame, miso, nigella seeds

AMUSE

White Gazpacho

cantaloupe, cucumber, chamomile, parsnip

FOR THE BAR

Crispy Kale Chips

APPETIZER

Fennel and White Peach Salad

filberts, coriander, sorrel, cucumber, clove oil

ENTREE

Heirloom Tomato

black truffle, cashew, zucchini, yellow squash, white corn

WEDDING CAKE

Raw Key Lime Cheesecake

Organic Santa Lucia Coffee and Organic Love Affair Tea

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On Love: ‘Oh my gosh, is this what I’ve been missing?’

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MORE

Best D.C. restaurants for vegetarians and vegans

Wedding food: A new marriage of sustainable and trendy

PHOTOS: The new look of wedding food

Read more wedding stories

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