I never thought my dad would ask me to cater a veggie-based meal for his clients and co-workers…but when he did, it made my heart smile! My challenge: no garlic, no onions=no problem!

I loved looking into the dining room and seeing 6 grown men feast upon a healthy veggie dinner full of color and love! They even loved the organic chocolate and silken tofu pie:)

The menu:

1) Appetizer: Veggie bruschetta–with toasted chia bread and a spread of marinated heirloom cheery tomatoes, cilantro, raw corn, diced carrots, honey, cotija, and pecans. Topped with cracked pepper and lime juice.

2) Entree: Seven-Veggie’s enchiladas–garnished with raw cashew cream, smothered in fire-roasted tomato sauce and stuffed with seven different veggies.

3) Side: Butter leaf lettuce salad with cucumbers, walnuts, avocado, and grapefruit. Topped with a citrus & pepper vinaigrette.

4) Dessert: Homemade tofu choco-pie with a walnut, date and coconut crust.