Vegan Feast (VG)

October 25, 2018


Serves 4 – 8

An easier way to celebrate the best part of the holiday season – eating good food with friends and family. A thoughtfully planned dinner for 6 to 8 guests. Enjoy a roasted carrot spread, beet hummus, pickled farm vegetables with rustic handmade herb crackers. You can start with the mixed green salad and butternut squash coconut curry soup. Then rosemary and sage roasted apples and onions, mushroom stuffing, cranberry sauce, a loaf of pumpkin squash sourdough bread and as the centerpiece, winter squash stuffed with wild rice medley, tahini, and curry-spiced sauce. There’s also hand pressed apple cider and a delicious raw vegan cashew cranberry pie


  • Roasted Carrot Spread, 6 oz
  • Beet Hummus, 6 oz
  • Pickled Farm Veg, 1-Pint
  • Rustic Herb Crackers 12 oz – We make these by hand with local flour and herbs grown here on the farm
  • Mixed Green Salad
  • Butternut Squash Coconut Curry Soup, 2 quarts
  • Rosemary & Sage Roasted Apples and Onions – Local apples roasted to perfection with herbs and onions from our farm
  • Stuffing – featuring Utah mushrooms, herbs and our house-made bread
  • Pumpkin Squash Sourdough bread, pureed squash and pumpkin seeds added to our classic sourdough
  • Stuffed Winter Squash – Filled with a wild rice medley, tahini & curry-spiced sauce
  • Cranberry Sauce, with orange, ginger & star anise ½ Pint
  • Hand Pressed Apple Cider, 2 Quarts
  • Raw Vegan Cashew Cranberry Pie
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