PLANT-BASED WEDDING

RECIPE BOOK

AMY LONGARD
RECIPES COMPILED BY CHEF NANCY LECLERC

Featuring whole food plant-based recipes


& vegan cookies, cupcakes and wedding cake

www.amylongard.com
 FOREWORD
Although I’ve called it a “Recipe Book”, I’d like to think of it as a book about our wedding as a whole. I hope the photos and recipes will tell a story about the day, us, our
friends, and family.

For those of you who don’t know me, I might as well fill you in. My name is Amy Longard and I’m a plant-based chef and holistic nutritionist in Ottawa, Canada. For
more on me, please visit my website AmyLongard.com. I got married on September 3, 2016. It was a busy, bustling, crazy, and amazing day filled with friends, family, food,
and so much fun! Our wedding wasn’t the traditional sort. Leading up to the big day, I jokingly described it as a “do-it-yourself, non-denominational, feminist, vegan
wedding”. What does that mean? Let me explain. 



Our wedding took place at my parents’ cottage in Lower Lahave, Nova Scotia. It was a celebration that came together thanks to a lot of hard work and perseverance by
Jeremy (my now husband) and me, along with the fantastic and talented people in our lives. With very little lead-time and a whole lot of teamwork, our collective efforts
paid off. We threw a fun-filled and memorable party, and had the best time with 130 of our favourite people and pets (yes, our dog Gimley was there, and even my parents’
dog, Jake).

When I say it was DIY, I really mean it. It was a lot of work. Family and friends helped with everything from cooking to decor, floral arrangements, and even pre-wedding
construction and renovation duties. We sourced locally and repurposed nearly everything. Old chairs were repaired, the table linens and cloth napkins were recycled from
my sister’s wedding, our wedding sign was made using an old piece of barn wood from 1870, rocks from the nearby beach were makeshift table markers and place cards,
and all the flowers (bouquet and table arrangements) were either foraged from the area or grown by my aunt. 



As for the ceremony, we didn’t want to do it in a church or “walk down the aisle”. Instead, our immediate family members (parents, siblings, my niece, and Gimley) walked
the “aisle” with us. It was a procession, whereby everybody strolled down my parents’ driveway (in a mildly organized, unrehearsed fashion) leading us to the “alter” (which
was essentially an old wooden shed draped with flowing white second-hand curtains). We wanted it to be symbolic of our families joining together, plus it felt a lot less
patriarchal. To make the experience extra special, and give it a Maritime touch, we asked a family friend to play the bagpipes as we walked along the driveway. We were
then married by an officiant on the front lawn.



The reception was all about the food, drinks, a few speeches, and dancing. Not long after desserts were served, our deck turned into a dance floor and the party went on
and on thanks to the immensely talented DJ ACRO! 



Before you dive into the eBook, I’d like to mention that it is a compilation of recipes that were created, developed, modified, and curated by chef Nancy Leclerc, sous chef
Taylor Widrig, friends, and family who helped prepare food for the wedding. I can’t take credit for the recipes, but I did work closely with the chefs and those who were in
charge of baked goods to come up with a menu that featured mostly nutritious, plant-based whole foods. However, I did want a traditional wedding cake and cupcakes
(with sugar, shortening, white flour, and all that stuff)... because not everything in life needs to be healthy.



All of the photos in this book were taken by talented photographer Anne-Marie Bouchard. The food photos weren’t styled or plated. Everything was captured in the
moment. Due to the spontaneity and lack of instruction on my part, there are a few recipes without photos. When I started putting this book together, I contemplated re-
shooting everything. I ultimately scrapped the idea because I love the authenticity of each photo. I did however meet with Anne-Marie for one special photoshoot. As you’ll
see on page 43, we had fun styling the Vegan Grilled Cheese Sandwich. I can live without a proper photo of the White Bean Dip and Jam Dot Cookies, but I simply had to
have a photo of that legendary sandwich.

If you’d like more information about the food, decor, floral arrangements or my wedding dress, read the Acknowledgements section on page 44.

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 APPETIZERS
PASSED HORS D'OEUVRES, DIPS & SPREADS

CHAPTER 1
10
 CHAPTER 1
APPETIZERS
QUINOA CROQUETTES WITH ROASTED RED PEPPER SAUCE
Yields 12.
INGREDIENTS:
• 1 1/2 cups cooked quinoa
• 2 tablespoons ground flax
• 6 tablespoons water
• 1 cup finely chopped kale, stems removed
• 1/2 cup oat flour
• 1/2 cup finely grated sweet potato
• 1/4 cup finely chopped oil-packed sun-dried tomatoes
• 1/4 cup sunflower seeds
• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoons finely diced red onion
• 2 cloves of garlic, minced
• 1 1/2 tablespoons tahini (sesame seed paste)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fine sea salt
• 3 tablespoons gluten-free or regular all-purpose flour
DIRECTIONS:
Step 1:
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2:
Mix the ground flax and water in a small bowl and set aside to thicken. This serves as an egg
substitute.
Step 3:

Meanwhile, add all ingredients to a large bowl, including the thickened flax mixture. Mix until
the ingredients are well combined and somewhat sticky.
Step 4:
Scoop out mixture onto the baking sheet with an ice-cream scoop (2 oz or smaller), with an inch
or so in between each. To create uniform croquettes, place a 2" round cookie cutter over each
ball and flatten and level out the mixture using your fingers or a spoon.
Step 3:

Bake for 10 minutes, then flip the croquettes. Then bake for another 10 minutes or until the
croquettes are golden brown and firm. 



Step 5:

Cool for 5 to 10 minutes on the baking sheet before adding toppings.
Step 6:

To assemble: Use a squeeze bottle to add a small dollop of Roasted Red Pepper Sauce (page 12)
on each croquette, top with micro greens or re-hydrated sea vegetables (we used “hana
tsunomata” seaweed) and serve immediately.


This recipe is modified from Oh She Glows’ Crispy Quinoa Cakes.

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 CHAPTER 1

APPETIZERS
ROASTED RED PEPPER SAUCE

Makes approximately 2 cups.

INGREDIENTS:

• 1 ½ cups roasted red peppers, drained

• ½ cup toasted almonds

• 1 clove garlic

• 2 teaspoons red wine vinegar

DIRECTIONS:

Step 1:


Purée all ingredients in food processor or high powered blender until smooth.

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 CHAPTER 1

APPETIZERS
POLENTA TRIANGLES TOPPED WITH CASHEW CHEESE &
SAVOURY MUSHROOMS

Makes 24 pieces.

POLENTA INGREDIENTS: DIRECTIONS:

• 4 cups water Step 1:

• 1 cup polenta
• ⅓ cup nutritional yeast
• 2 tablespoons brown sugar
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Extra virgin olive oil, for brushing
Lightly grease a 12 x 8 rimmed baking sheet and set aside. Preheat oven to 400 F.
Step 2:
Cook the polenta according to package instructions. When it's done, add nutritional yeast,
brown sugar, olive oil, and salt. Pour the polenta mixture into the prepared pan and spread
evenly -- it will be about ½" thick. When it has cooled slightly, place in the refrigerator for at
least 1 hour.
Step 3:
Remove the polenta from the refrigerator and cut out triangles. Blot the polenta triangles with
a paper towel if necessary to remove excess moisture. Place the triangles on a parchment lined
baking sheet and brush the tops lightly with olive oil. Bake for 20-25 minutes or until crisp and
lightly golden brown.

Step 4:
To Assemble: Top polenta triangles with 1/2 tsp of Cashew Cream Cheese (page 14). Spoon
approximately 1/2 teaspoon of Savoury Mushrooms (page 15) and gently press onto cashew
cheese. Finish with micro greens and serve immediately.

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 CHAPTER 1

APPETIZERS
CASHEW CREAM CHEESE

Makes about 2 cups.

Stores in the refrigerator for up to two weeks in an airtight container.

DIRECTIONS:
INGREDIENTS:
Step 1:
• 2 cups cashews, soaked for 2 hours or more
Blend the cashews, lemon, nutritional yeast, onion powder, salt, along with 1/3 cup water in a
high powered blender.
• 1/3 to 1/2 cup, water
Step 2:
• 2 tablespoons fresh lemon juice
Add the extra water if needed and scrape down the sides from time to time until a creamy
consistency is reached. This may take a few minutes. It should be relatively thick, and will
• 1 tablespoon nutritional yeast thicken as it cools.
• 1 tablespoon onion powder

• 1/2 teaspoon sea salt 


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 CHAPTER 1

APPETIZERS
SAVOURY MUSHROOMS

This mushroom topper adds an earthy, umami flavour to the

polenta triangles.

INGREDIENTS: DIRECTIONS:

• 1 cups shallots minced Step 1:

• 1/2 teaspoon sea salt
• 3 tablespoons extra virgin olive oil
• 20 ounces cremini mushrooms, finely chopped
• 1 teaspoon thyme
In a heavy sauté pan, heat olive oil over medium heat. Add shallots and 1/4 tsp salt and sauté
until soft and translucent. Add mushrooms, thyme and remaining salt and sauté until liquid is
released.



Step 2:

Add mirin to mushroom mixture and cook 10-15 min more. Remove from heat and stir in
parsley and fresh ground pepper.

• 2 tablespoon mirin

• 1/3 cup minced parsley

• Pepper to taste

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 CHAPTER 1
APPETIZERS
BABA GANOUSH
Serves 4.
Will keep covered in the fridge for several days.
INGREDIENTS:
• 1 medium or 3/4 of a large
eggplant
• 1 large clove garlic, minced
• 1 lemon, juiced
• 2 tablespoon tahini
• Sea salt
• 2 tablespoon fresh cilantro,
parsley or basil, chopped
• Extra virgin olive oil
DIRECTIONS:
Step 1:
Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of
the oven.
Step 2:
Slice your eggplant into 1/4 inch rounds and sprinkle with salt and place in a colander in the
sink to drain. After 10 minutes, rinse slightly and then pat dry between two towels.
Step 3:
Arrange on a baking sheet and drizzle with olive oil and a pinch of salt. Roast for 5-10 minutes,
turning once or twice, until the eggplant is softened and golden brown. Remove from pan,
stack and wrap the rounds in foil to lock in moisture – wait 5.
Step 4:
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft
and tender and the skin should come off easily. Add lemon juice, garlic, tahini, a pinch of salt
and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as
needed.
Step 5:

Serve with pita and/or pita chips and veggies. 

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 CHAPTER 1

APPETIZERS
WHITE BEAN & PARSLEY DIP

Makes approximately 2.5 cups.

DIRECTIONS:
INGREDIENTS:

• 2 cups cooked white beans (or one 15-ounce can, drained and
rinsed)
• 1/4 cup fresh lemon juice, about 1 large lemon
• 1/4 cup tahini
• Half of a large garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 1/2 to 1 teaspoon salt, depending on taste
Step 1:
In a food processor or high-powered blender, combine tahini and lemon juice. Mix for about 1
minute. Using a spatula, scrape sides and continue to mix for another 30 seconds, or until the
texture is smooth and light.
Step 2:
Add the olive oil, minced garlic, and the salt to the whipped tahini and lemon juice. Process for
30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Step 3:
Add half of the white beans and process for 1 minute. Scrape sides and bottom of bowl, add
remaining white beans and parsley, and process for 1 to 2 minutes or until thick and quite
smooth.

• 3 tablespoons water, or more, if necessary Step 4:

Slowly add 3 tablespoons of water. Add more, if necessary, until desired consistency is reached.

• Large handful of fresh roughly chopped parsley

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 CHAPTER 1

APPETIZERS
FIG & OLIVE TAPENADE

Yields about 1 1/4 cups.

INGREDIENTS: DIRECTIONS:

• 1/2 cup dried figs (either Mission Figs or Turkish Figs) Step 1:
Roughly chop the figs and olives. Add figs, olives and balsamic to food processor and pulse a
• 1/2 cup pitted Kalamata olives few times.

• 1/2 cup pimiento-stuffed green olives Step 2:

Then pulse several more times, frequently scraping down the sides with a spatula, until you
• 1 tablespoon balsamic vinegar have a nice chunky consistency.

Step 3:
Serve with crackers or a sliced sourdough baguette.

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 CHAPTER 1
APPETIZERS
HEATHER’S DILL BEANS
My mother-in-law’s famous dill beans go well with any meal. These were
served along with the appetizers and dinner, but also given to guests as a
wedding favour. She made these (and brought them to Nova Scotia) using
beans, garlic and dill from her garden in Westport, Ontario.
INGREDIENTS:
• Approximately 5 pounds green
or yellow beans, washed and
trimmed (note: straight beans
work best)
• Whole peppercorns
• 6 jalapeño peppers, cut in half
and de-seeded
• 10 - 12 whole cloves of garlic
• 1 bunch of fresh dill
• 10 cups water
• 2/3 cup pickling salt
• 3 cups white vinegar
• 10- 12 sterilized jars (Heather
recommends 250 or 500 ml
widemouth mason jars)
DIRECTIONS:
Step 1: 

Prepare an ice bath in a large bowl. Transfer the beans to a large pot and cover them with water.
Bring the water to a boil. Keep a close eye on the beans. Cook them until they are slightly
tender (about 3 - 4 minutes). They should be al dente, not mushy.
Step 2:
Once the beans are cooked, drain off as much water as possible. Transfer the beans to an ice
water bowl (“ice bath”) to stop the cooking process. Within a minute or so, drain off the ice
water. Set aside.
Step 4:
Meanwhile, prepare sterilized jars by adding the following to each jar: 2 to 4 peppercorns; 1/4
to 1/2 jalapeño pepper; 1 clove garlic; and a sprig of fresh dill. Add the beans in the jar, orienting
them so that they will stand vertically in the jar. Pack the jar as tightly as possible and top with
another sprig of dill.
Step 5:
Combine the water, salt and vinegar in a saucepan over high heat and bring to a boil. Pour the
brine over the beans, filling each jar to within 1/2 inch of the top. (You might not need all of the
brine). Place the lids over the jars and screw on the rings until very tight. Then transfer the jars
to a boiling water bath for about 10 minutes.
Step 6: 

Store in a cool dry place. Enjoy in 4 - 6 weeks. 19
 CHAPTER 1

APPETIZERS
SIGNATURE COCKTAIL : THE GINGER GIMLET

This isn’t really an appetizer, but I had to share this recipe!

Our dog Gimley played a huge role in our wedding. We even created a signature
drink in his honour. This was served during the cocktail hour and featured
maple syrup tapped from trees on my in-law’s property in Westport, Ontario.
Makes 2 cocktails.

INGREDIENTS:

• 2 ounces (or 1/4 cup) gin

• 1 tablespoon lime juice

• 1 tablespoon maple syrup 

• A couple drops of of ginger juice

• A handful of crushed ice

• A splash of sparkling water

DIRECTIONS:

Add the gin, lime juice, maple syrup, ginger juice, and ice to a martini shaker.
Shake rigorously for several seconds, then strain into two glasses. Top with a
splash of sparkling water, and garnish with a lime wedge. 



This recipe is modified from Love & Lemons’ Lemon Ginger Gimlet.
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MAIN COURSE
PROTEINS & SIDES

CHAPTER 2
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 CHAPTER 2
MAIN COURSE
SPICE RUBBED TEMPEH
Makes 4 servings.
INGREDIENTS:
• 240 gram package of tempeh
• 1/4 cup raw turbinado or
cane sugar
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 tablespoon sea salt
• 1 ½ teaspoon black pepper
• 1/4 cup fresh parsley, minced
DIRECTIONS:
Step 1:
Slice a package of tempeh into 6 or 8 rectangles.
Step 2:
Steam the tempeh for 15 minutes until it softens a bit.
Step 3:
Coat the tempeh with the spice rub. You can let the tempeh marinate for 30 mins or up to a
day to absorb the flavours.
Step 4:
Cook the tempeh in the oven or on the bbq grill until browned on both sides. This should take
about 8 minutes per side.
Step 5:
Brush the tempeh with Filipino or Balsamic barbecue sauce (page 28) and cook for another few
minutes until slightly charred.
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 CHAPTER 2

MAIN COURSE
BARBECUE SEITAN SAUSAGE BROCHETTES

Make 8 brochettes. 


BROCHETTE INGREDIENTS: DIRECTIONS:

• 8 wooden skewers, soaked in water for 15 minutes Step 1:

• 2 cups vital wheat gluten Combine the flour, garlic, fennel, cumin, chili powder, nutmeg, sage, pepper flakes and salt
• 2 to 4 cloves minced garlic together in a medium bowl.

• 1 teaspoon whole fennel seeds Step 2:

• 1 1/2 teaspoon ground cumin In a separate bowl, combine the olive oil, tamari and water. Slowly add the wet ingredients to
the flour mixture, kneading with your hands as you add the liquid. Continue kneading until all
• 1 tablespoon mild chili powder or 2 tsp sweet paprika of the liquid is absorbed and the dough has the consistency of firm bread dough.
• 2/3 teaspoon ground nutmeg Step 3:
• 1 1/2 teaspoons dried sage Cut the dough into 4 pieces and roll it out into 4 rounds.
• 1/4 teaspoon crushed red pepper flakes
Step 4:
• 2 teaspoons salt To braise the seitan: Combine water, tamari, garlic and bay leaves in a stockpot large enough to
• 1/4 cup olive oil hold the seitan rounds. Place over med-high heat, bring liquid to a boil and add the rounds.
Decrease heat to med-low, cover and simmer for 1 hour or until firm and plump. Remove from
• 1 tablespoon tamari liquid and let cool to room temp. Store in the refrigerator with the remaining braising liquid for
up to a week.
• 1 cup water
Braising Liquid Ingredients: Step 5:
• 1 quart vegetable stock Once the rounds have cooled slightly, break or cut them into 1-inch cubes and place on soaked 

skewers (4 pieces per skewer).Grill for 8-10 mins on a low heat grill until grill marks appear.
• 3 tablespoons tamari Serve with the Filipino or Balsamic barbecue sauce (page 28).
• 2 cloves garlic 27
• 2 bay leaves
 CHAPTER 2
MAIN COURSE
BARBECUE SAUCES
Each recipe yields approximately 2 1/2 cups.
FILIPINO:
• 1 cup water
• 1/2 cup tamari
• 1/2 cup apple cider vinegar
• 1/4 cup orange juice
• Juice of 1 lemon
• 1/2 cup brown sugar
• 2 tablespoons molasses
• 1 tablespoon tomato paste
• 1 medium white onion, minced
• 6 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tablespoon black pepper
• 1 teaspoon chili powder
BALSAMIC:
• ½ cup apple cider vinegar
• ¾ cup balsamic vinegar
• ¾ cup maple syrup
• 1 1/2 cups ketchup
• 1 red onion, minced
• 1 garlic clove, minced
• 1 Serrano chili, seeded and
minced
DIRECTIONS:
Filipino:
Put all ingredients in a saucepan over med-low heat and bring to a simmer while whisking.
Allow the sauce to simmer for 5 to 8 minutes then remove from heat to cool. Store in glass jar
in refrigerator up to a month.
Balsamic:
In a small saucepan over medium heat, combine the apple cider vinegar, balsamic vinegar,
maple syrup, ketchup, red onion, garlic and chili.
Stir and let simmer, uncovered, for about an hour. Increase the heat to medium-high and cook
for 15 more minutes until the sauce thickens. Stir it often. If it seems too thick, add some water.
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 CHAPTER 2

MAIN COURSE
4-BEAN SALAD

Yields about 6 cups.

INGREDIENTS:

• 1 cup chopped green beans, stems DIRECTIONS:

removed

• 1 1/2 cups cooked chickpeas Step 1:

• 1 1/2 cups cooked kidney beans
• 1 cup frozen edamame, thawed
• 1 bell pepper, finely diced
• 1 jalapeño, seeded and finely minced
• 1/3 cup packed fresh parsley, chopped
Fill a medium-sized pot 3/4 of the way full with water and bring to a boil. Meanwhile prepare a
large bowl of ice and cold water. Once the water is boiling, add the green beans and blanch for
2-3 minutes. Transfer the beans to ice water bowl (“ice bath”) to stop the cooking process. Drain
and place into a large bowl to fully cool.
Step 2:
Drain and rinse chickpeas and kidney beans and place into the bowl along with the green
beans, edamame, bell pepper, jalapeño (if using), parsley, and green onion.

• 3 green onions, thinly sliced Step 3:

• Juice of 1 large lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
In a small bowl or measuring cup, whisk together the lemon, olive oil, apple cider vinegar,
maple syrup, dijon mustard, salt and pepper until well combined.
Step 4:
Pour the dressing over the salad and mix well. Season with additional salt and freshly ground
black pepper to taste. 



This recipe is modified from Oh She Glows’ Speedy 3 Bean Salad.

• 1/4 teaspoon sea salt

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• Black pepper
 CHAPTER 2

MAIN COURSE
POTATO SALAD WITH CAPERS & DILL

Makes 8 servings.

INGREDIENTS: DIRECTIONS:

• 2 pounds baby red potatoes, cut in half Step 1:

• 1 tablespoon salt
• ¼ cup olive oil
• ⅓ cup lightly packed dill, finely chopped
• ¼ cup red onion, minced, optional
• ¼ cup capers
• 1 small clove of garlic, minced
• Juice of 1/2 lemon
• 2 teaspoons Dijon mustard
Add the potatoes and salt to a large pot and add enough water to cover the potatoes. Bring to a
boil, then reduce to a simmer and cook until the potatoes are easily pierced with a fork. Drain
the potatoes and then transfer them to a large bowl.
Step 2:
While the potatoes are still warm add the olive oil, dill, red onion (if using), capers, garlic,
lemon juice, Dijon mustard, and freshly ground black pepper. Mix well.
Step 3:
Let the potatoes rest for about 10 minutes, tossing every so often to allow the flavours to
develop.
Step 4:
Season to taste with additional salt and pepper and serve immediately topped with micro
greens, or cover and refrigerate until you're ready to serve.

• Freshly ground black pepper, to taste

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 CHAPTER 2

MAIN COURSE
COUSCOUS SALAD

Makes 6 servings.

INGREDIENTS: DIRECTIONS:

• 1 cup cooked couscous Step 1:

Combine the couscous, tomatoes, cucumber, green onions, parsley, and chickpeas in a large
• 1 cup tomatoes, diced  bowl. Set aside.

• 1 cup cucumber, diced Step 2:

In a small bowl, mix together the remaining ingredients. Then pour the dressing on top of the
• 1 cup green onions, chopped couscous mixture and toss to evenly coat. Serve immediately, or cover and refrigerate until
you're ready to serve.
• 1 cup fresh parsley, chopped

• 1 cup cooked chickpeas

• 2 tablespoons extra virgin olive oil

• 3 tablespoons lemon juice 

• 3 cloves garlic, minced

• 2 teaspoons fresh mint, minced (or 1 teaspoon dried mint)  

• 1/2 teaspoon black pepper 

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• 1/2 teaspoon sea salt 
 CHAPTER 2

MAIN COURSE
CURRIED ALMOND & KALE SLAW

Makes 4 servings.

INGREDIENTS:
• 1 head of kale, leaves removed and finely sliced, stems discarded
DIRECTIONS:
• 1 cup of red cabbage, finely sliced

• 1 large carrot, grated Step 1:

For the slaw: Add the sliced kale to a large bowl and drizzle with a little bit of olive oil, add a
• 1/4 cup raisins (optional) splash of apple cider vinegar, and a pinch of salt. Using your hands, squeeze and massage the
• 1/4 cup raw unsalted almond butter kale leaves. You’ll do this for 2 or 3 minutes until the leaves start to soften. This will make the
kale easier to chew and more palatable. Once the kale is soft, add the cabbage, carrot and
• 1/4 cup extra virgin olive oil raisins (if using).

• 1/2 cup of water Step 2:

To make the dressing: Combine the almond butter, olive oil, water, apple cider vinegar, garlic,
• 2 tablespoons apple cider vinegar ginger, curry powder, salt and pepper in a blender or food processor. Process until smooth.
Once you’ve reached your desired consistency, taste it and add more salt or pepper if needed.
• 1 small clove garlic Note: the dressing will thicken up over time. 
• 1 thumbnail sized piece of fresh ginger Step 3:
• 1/4 teaspoon curry powder To assemble the slaw: Drizzle the dressing over the kale, cabbage, carrots, and raisins. Mix the
salad well to ensure that the vegetables are evenly coated. Serve immediately and top with
• 1/2 teaspoon sea salt green onions and almonds.

• Freshly ground black pepper, to taste

• 1 bunch, green onions, thinly sliced for garnish

• 1/4 cup raw slivered almonds or chopped almonds for garnish 32

 CHAPTER 2
MAIN COURSE
DONNA’S CABBAGE & CARROT ‘KRAUT
My mom made her signature sauerkraut for the wedding. It was served
with the main course. If you plan on making sauerkraut to accompany a
meal, make sure to plan ahead as it takes 7 to 10 days to ferment.
INGREDIENTS:
• 5 pounds of green cabbage
(approximately 1 large
cabbage)
• 1 pound of carrots, peeled
• 3 tablespoons fine sea salt
DIRECTIONS:
Step 1:
Remove the tough outer leaves of the cabbage then cut it into quarters. Cut away and discard
the core. Slice the cabbage crosswise into thins shreds or process in a food processor. Grate the
carrots on a box grater or in a food processor.
Step 2:
In a large bowl, toss the shredded cabbage and grated carrots in with the salt. Press down and
mash the cabbage mixture by squeezing with your hands or pressing forcefully with the base of
a small jar. Do this for a few minutes until the cabbage starts to release water (this is the brine
for your sauerkraut).
Step 3:
Pack the mixture into a crock or a large jar and cover with a clean plastic bag. Fill plastic bag
with water so that the cabbage is airtight. Let the cabbage ferment at room temperature for 7
to 10 days. The cabbage must stay submerged in the brine that forms. The ‘kraut is ready when
it no longer tastes salty, but has a pleasing sour taste.
Step 4:
If using a crock, transfer the sauerkraut to a clean quart-sized glass jar or container, and store in
the refrigerator.
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DESSERTS
COOKIES & CAKES

CHAPTER 3
36
 CHAPTER 3

DESSERTS
DOUBLE CHOCOLATE CHIP COOKIES

As a kid, I always loved my Granny Longard’s double chocolate chip

cookies. In her memory, my mother-in-law made a vegan version.
Yields a dozen large cookies. DIRECTIONS:

INGREDIENTS: Step 1:
Preheat oven to 350 F and prepare a baking sheet with parchment paper. Mix the ground flax
• 1 tablespoon ground flax and water in a small bowl and set aside to thicken.
• 3 tablespoons water
Step 2:
• 1/4 cup coconut oil In a large bowl, add coconut oil, almond butter, brown sugar, cane sugar, and vanilla, along with
• 1/4 cup unsalted smooth almond butter the flax mixture. Using a electric hand mixer, beat the ingredients until well combined.

• 1/3 cup brown sugar Step 3:

In another bowl, whisk together the dry ingredients until well combined. Then add the dry
• 1/3 cup cane sugar ingredients to the wet ingredients and mix again. If the dough is too dry, you can add a splash
• 1 teaspoon vanilla extract or two of the milk and beat the mixture again. Then fold the chocolate chips into the batter
ensuring that they are well combined.
• 11/2 teaspoons baking soda
Step 4:
• 1/2 teaspoon baking powder
Shape the dough into golfball sized rounds and place them on the baking sheet with a few
• 1/2 teaspoon fine sea salt inches in between. Gently flatten each ball by pressing the tops with a fork. You’ll create a disk-
shaped cookie with little creases on top. Transfer the baking sheet to the oven and bake for 12
• 3 tablespoons cocoa powder minutes.

• 11/2 cups cup rolled oats, ground to a fine meal in a food processor Step 5:
Allow the cookies to cool on a baking sheet for about 10 minutes and then transfer to a cooling
• Non-dairy milk of your choice
rack. 

• 1/2 cup dairy-free chocolate chips 

This recipe is modified from Oh She Glows’ Double Chocolate Chunk Cookies. 37
 CHAPTER 3

DESSERTS
JAM DOT COOKIES

Jam Dot Cookies were also a staple at Granny Longard’s house. My mother-in-law
made a vegan version using a cookie recipe from my culinary school. You can see the
cookies in the background of the photo on the right. 



Yields approximately 20 cookies.


DIRECTIONS:
INGREDIENTS:

• 1 cup almonds, ground to a fine meal in a food processor Step 1:

Preheat oven to 350 F and line 2 cookie sheets with parchment paper.
• 1 cup whole wheat pastry flour
Step 2:
• 1 cup rolled oats, ground to a fine meal in a food processor In a large bowl, combine the almonds, flour, oats, and cinnamon. Mix well to combine.

• 1/4 teaspoon ground cinnamon Step 3:

In a separate small bowl, blend oil, maple syrup, and sea salt. Add to nut mixture.
• 1/2 cup melted coconut oil
Step 4:
• 1/2 cup maple syrup Roll into walnut sized balls. Place on baking sheet and press down with thumb, or 1/4 teaspoon
to make a small indent.
• A pinch of sea salt
Step 5:
• Jam, about 1/2 cup Fill indentation with about 1/2 teaspoon of jam and bake for 15-20 minutes or until golden.

Step 7:
Allow the cookies to cool on a baking sheet for about 10 minutes and then transfer to a cooling
rack.

38
 CHAPTER 3

DESSERTS
MINI VANILLA CUPCAKES

Makes 24 mini-cupcakes.

Ingredients:


Dry DIRECTIONS:
• 1 1/2 cups all purpose flour
Step 1:
• 1 cup granulated sugar
• 1 teaspoons baking soda Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners.
• ½ teaspoon salt
 Mix dry ingredients together in a large bowl. Mix wet ingredients separately in another
bowl. Add wet ingredients to dry ingredients and mix well with a spatula until just
Wet combined.
• 1 cup unsweetened almond milk
Step 2:
• 1/3 cup canola oil
Scoop a bit of batter into each cupcake liner (using approximately the same amount of
• 1/8 cup white vinegar batter in each). Transfer your cupcake tin to the to the oven and bake until toothpick
• 1 tablespoon vanilla extract
 inserted to center of cupcake comes out clean (about 25 minutes).

Frosting
• 1/4 cup Earth Balance Natural Buttery Spread
• 1/4 cup vegetable shortening
• 3 tablespoons unsweetened almond milk
• 3 cups sifted powdered sugar
• 1 teaspoon vanilla extract


Toppings (optional):
• Fresh blueberries
 Option to top each with a fresh blueberry.
Step 3:
Be sure all of your frosting ingredients are room temperature. Place all ingredients with
1/2 of the powdered sugar in a large bowl and cream together with a mixer. Add the rest
of the powdered sugar and continue to mix until well combined and frosting
consistency.
Step 4:
Allow the cupcakes to fully cool. Put frosting in a 12 inch piping bag (do it in batches so
the bag does not overflow) and use 1A tip to pipe a large rosette on each cupcake.
39
 CHAPTER 3

DESSERTS
VANILLA RASPBERRY WEDDING CAKE

Guests loved this cake made by my aunts Beverley and Cathy. I always
wanted a wedding cake with jam in the middle, and for the wedding we used
raspberry jam because it’s Jeremy’s favourite flavour.
Yields 1 double layer round cake.

CAKE INGREDIENTS: DIRECTIONS:

• 1/2 cup Earth Balance Natural Buttery Spread Step 1:
Preheat oven to 350 F. Prepare baking pans by greasing the edges with a vegetable oil of your
• 1 cup sugar choice, and cut two rounds of parchment paper to fit the bottom of the pans.

• 1/2 cup unsweetened smooth applesauce Step 2:

In a stand mixer, cream the Earth Balance until it becomes fluffy. Add the sugar and continue to
• 1 1/2 cup all purpose flour mix. Then add the vanilla and applesauce, and mix until well combined.
Step 3:
• 1 tablespoon baking powder
In a medium sized bowl, sift together the flour and baking powder. Then add 1/3 of soy milk,
• 1/2 teaspoon apple cider vinegar followed 1/3 of the flour mixture to the batter and continue mixing. Repeat this process until
you’ve incorporated the rest of the soy milk and flour. Mix until well combined.
• 1/2 cup unsweetened soy milk Step 4:
Pour the batter evenly into the two prepared cake pans. Bake for approximately 30 to 35
• Raspberry jam, 1 jar minutes, or until an inserted toothpick comes out clean. Wait 10 minutes before removing
cakes from the pans. Cool on a wire rack. Allow the cakes to cool completely before assembling
FROSTING INGREDIENTS: 
 and icing.



• 1/4 cup Earth Balance Natural Buttery Spread Step 5:

• 1/4 cup vegetable shortening To prepare the frosting: Using a hand mixer, whip together the Earth Balance, vegetable
shortening, icing sugar, vanilla, and slowly add very small amounts of soy milk until desired
consistency is reached.
• 3 cups icing sugar
Step 4:
• 1 - 2 teaspoons vanilla extract Assembly: Place 1 layer of the cake on serving platter. Spread with raspberry jam to within 1/4
inch of edge. Top with second layer layer. Frost side and top of cake with frosting. Add 40
• Unsweetened soy milk garnishes of your choice.
LATE NIGHT BITE
GRILLED GREEN GOODNESS

CHAPTER 4
 CHAPTER 4

LATE NIGHT BITE

VEGAN GRILLED CHEESE SANDWICH
WITH AVOCADO & BASIL

This recipe was the pièce de résistance. It was the perfect late night snack
and was definitely the most requested recipe from wedding guests.
Makes 6 sandwiches.

INGREDIENTS: DIRECTIONS:

• 12 slices of sourdough bread Step 1:

• 1/2 cup coconut oil or Earth
Balance Buttery Spread
• 1 recipe Vegan Richa’s
Green Goddess Gouda
Lay out bread slices on a clean surface in 2 rows of 6. Brush each slice with coconut oil then flip
over.
Step 2:
Spread a heaping tablespoon of the Cashew Cheese on top of the slice of bread. Then add a
piece or two of the Green Goddess Gouda.

• 1/3 cup Cashew Cream Step 3:

Cheese (page 14), optional Place 2-3 basil leaves on top of the avocado and season with salt and pepper.

• 2 ripe avocados, thinly sliced Step 4:

Cover or close the sandwich with the other slice of oiled bread.
• 1 bunch basil
Step 5:
Heat a cast iron pan to med-low and place sandwich in the pan, or on the grill. Cook 4-6 min
until crispy then flip and cook other side until crisp and gouda is melted.

43
 ACKNOWLEDGEMENTS
First and foremost, thank you to my husband and best friend, Jeremy. Let’s be honest, without him there wouldn’t have been a wedding, let alone a wedding eBook. I’d also
like thank (x infinity) our parents, who support us through everything in life and made our wedding possible. To our siblings and their partners who also helped immensely
the week leading up to the wedding — thank you, thank you. Also, thank you to my aunts and uncles from Ottawa who came to the cottage early to help build, assemble,
organize and decorate.

FOOD 

I’d like to extend a gigantic thanks to chef Nancy for helping with everything food-related. She dedicated countless hours to helping create the wedding menu, recipe
testing, cooking, and also helping to compile and edit the recipes you see in this eBook. Thank you to the kitchen crew and staff: sous chef Taylor, grill master Gordie, and
kitchen helper Marie-Pierre; our bartenders Ian, Ross and Jessica; and the rest of the service staff who stepped in last minute to help out. 



Massive thank you to the bakers: aunt Beverley and Cathy for the beautiful wedding cake; long-time friend Jenna for the delicious cupcakes; and my mom and mother-in-
law for the cookies and other desserts.



A note about the food: we sourced as much of the produce as possible from the Lunenburg Farmers’ Market and we found the most amazing organic sourdough bread (for
the sandwiches) at Boulangerie La Vendéenne in Mahone Bay.



PHOTOGRAPHY

My good friend Anne-Marie Bouchard and her husband Harold took all of the photos you see in this book. They are based in Ottawa, Ontario, but travelled to Nova
Scotia to shoot our wedding. Thank you so much, Anne and Harold.



DECOR & FLOWERS

My mom is the queen of decor. Most of it was vintage, repurposed, or made by her. Although I often tease her about her collection of second-hand stuff, it really came in
handy for the wedding. 



My creatives: thanks to Annie Liew, Toronto-based graphic designer and artist, for the handmade wedding sign and for the graphic design work. Also, thank you to
Heather, my childhood bestie, for making the “Ginger Gimlet” sign. 



A heartfelt thanks to my aunt Janet for the floral arrangements. She grew everything in her garden in Mount Denson, Nova Scotia.



The bouquets and boutonnieres were made from hand-selected flowers and wild-harvested greenery by Tulip Wood in Lunenburg.



DRESS, HAIR & MAKE-UP

Because I know many of you are wondering... My dress was made by brilliant Ottawa-based designer, Nora Pucchi, of Zarucchi. 



Thank you to the stylists at Spa at Ninety4 in Lunenburg for making my hair look pretty, and to the wonderful Kelsie Clark for my make-up. 



Last but not least, thank you to everyone who travelled from near and far to celebrate with us.



If you’re looking for more healthy, delicious plant-based meal inspiration please visit AmyLongard.com. Thanks for reading!
44
This book is dedicated to my grandparents, Ed and Ruby Longard, and our family dog, Jake. They are no longer with us, but always in our hearts.