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Culinary Capers Catering Vegan Luncheon Menu

Vegan food is a strong trend because the new generation of chefs have embraced cooking  vegan dishes and are coming up with some amazingly creative and delicious dishes.   We are noticing a bigger demand for vegan and vegetarian due to the public’s increasing intolerance to different foods.  Switching to a plant-based diet is also an effective way for an individual to reduce their eco-footprint.  Vegan and vegetarian diets can produce fewer greenhouse gas emissions than meat-based diets.  Here is a vegan menu we created for clients visiting our kitchen the other day.

In-House Vegan Luncheon Menu
January 2014

Vegan Caprese Salad
housemade macadamia nut “cheese”, oven-dried tomatoes, crisp basil, basil oil,
radish micro greens, pickled onions, maple Grenache vinegar

Culinary Capers Catering Vegan Caprese Salad

Free form vegan ravioli with cashew cream
tofu “ricotta”, grilled artichokes, sautéed kale, arugula, pistachio pesto, house grown pea shoots

Culinary Capers Vegan Ravioli with Cashew Cream

Apple crisp with quinoa flakes
whipped coconut cream, vegan caramel sauce   (gluten-free and vegan)

Culinary Capers Vegan and Gluten Free Apple Crisp

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IMG_0547- kris cropped
Culinary Capers’ vegan menu was developed by Sous Chef Kris, a staunch carnivore herself. A menu favourite was her housemade macadamia nut “cheese” that was cultured over 3-days.
Chef David plating up the free form vegan ravioli. The pasta was made with semolina flour, water and soft tofu.
Pastry Chef Kim re-engineered our traditional apple crisp by replacing oats with quinoa flakes. She used coconut milk in the caramel sauce and replaced butter with coconut oil in the apple crisp.


ornamentCulinary Capers Catering
Photos: Executive Chef Margaret Chisholm

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