Fall Catering Rehearsal Brunch Menu

I'm too tired to write a blog post right now, and am taking a day off from blogging tomorrow, so here's a little peak at the spread that was prepared for the rehearsal brunch I catered this afternoon. Recipes to follow. The bride and groom were super sweet and excited to have an all vegan brunch. All of the non-veg family members were full of positive feedback (I received more than one "My compliments to the chef."). I even made one attendees day because she is allergic to eggs and was thrilled that she was able to have quiche.

Egg-less quiche with mushroom, pepper and onion.

Mini applesauce muffins.

Zesty cashew cheese served on endive.

Tempeh tuno salad in whole wheat wrap.

Cucumber and hummus tea sandwiches on spelt bread.

Prepping the pumpkin bowl for dip (not sure why the skin separated so much.)

Pumpkin hummus inside pumpkin bowl.

Currant scones and gingerbread scones.