Friday, April 26, 2019

Plant Based Brunch at our Venue

On a lovely Sunday afternoon, our venue turned into a beautiful private kitchen for a completely plant-based brunch.
We started off with two flavours of avocado crostini. There was one with avocado, rocket, olive oil, and chili flakes. The other had avocado, cherry tomatoes, fresh basil, and pink Himalayan salt. The base was a delicious poppy seed sourdough baguette, custom made by the awesome Mayse Artisan Bakery.
Next course was the most anticipated vegan sourdough pizza. We served four flavours, one slice per flavour which is equivalent to one whole pizza per person. That way, everyone had the opportunity to try a variety of Mayse’s famous pizza. There was guilt-free giuseppe, truffle love, mediterranean mood, and hot hawaii.
Lastly, the Baking Maniac vegan dessert bar was what everyone was waiting for  We had mixed berry meringue pavlova, made from chickpea meringue with fresh coconut whipped cream. There were French chocolate mendiants with different nuts and dried fruit on top. Also, we had carrot cake muffins and avocado chocolate truffles coated in coconut and cacao. Lastly we had the most popular vegan naked cookies n cream chocolate cake.
Photo Credit: A Sunshine Mission

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