Pop-Up Vegan Dinner

A four-course mindful vegan holiday menu designed in partnership with Amy of Paru Tea Bar. I had such fun pairing seasonal ingredients with the high-quality teas Amy blends. As we navigated each course, my intention was to activate all the senses and ground everyone in the present moment using mindful eating.

The second course was butternut squash bisque with sage butter and lapsang seasoning. Next guests topped their next course, roasted vegetable pot pie, with herbs like thyme and rosemary, then enjoyed a chocolate ganache tart with chai-spiced almond crust and coconut whip cream for dessert. No refined sugars, sweetened 100% naturally with dates and maple syrup. Now thats how to eat. Photography: Studio Luniste