Vegan catering in Los Angeles

Koji-marinated tofu fried in potato starch, roasted red pepper puree, orange, rice vinegar, coconut sugar, ginger, garlic, dried chiles, red bell pepper, white onion, toasted sesame.

Smashed Persian cucumber, wood ear mushroom, daikon, cilantro, scallion, toasted peanuts, fried garlic, black and white sesame, coconut aminos, ginger rice vinaigrette, black vinegar, sesame oil, chili oil, Thai chili.

Lacinato kale, arugula, cashew and oat milk caesar, basil, lemon, garlic, toum, lemon-cured cucumber ribbons, lemon supremes, lemon sunflower seeds, parsley, dill.

Sweet corn, cornmeal, date sugar, olive oil, date syrup, ginger, raspberry compote, chamomile lavender, freeze-dried raspberry.

Grilled baguette, garlic, herb and lemon peel oil, tomato, shallot, basil, balsamic, lemon zest.

Gluten-free gnocchi seared in the wok, parsnip puree, leek soubise, basil, or tomato sauce.

Butter lettuce, tomatoes peeled and brined in lemon and basil, lemon-pickled shallot, cucumber ribbons, dill, sunflower seeds, champagne yuzu date vinaigrette.

Pearl potatoes in coriander fennel stock, Castelvetrano olives, braised artichoke, roasted fennel, napa cabbage, white wine, olive brine, caramelized lemon, chervil, parsley.