Cadry's Kitchen

A Vegan Adventure

Appetizers

Eggplant dip in serving bowl by turnip pickles and carrots.
Hand dipping tortilla chip with vegan spinach artichoke dip.
Hand dipping breaded vegan shrimp into cocktail sauce.
Hummus on veggie platter.
Vegan crab cakes on plate with lemon dill aioli.

Beverages

Smoothie in glasses on table.
Glass of juice on table with tomato garnish.
Smoothie in glass by purple napkin.
Two bottles of homemade almond milk.
Mango banana smoothie in glass with straw.

Breakfasts

Cast iron skillets on an outdoor grill with tofu scramble and veggie sausage.
Hands holding breakfast sandwich.
Quesadilla on plate with guacamole and salsa.
Tofu scramble on plate with avocado & pineapple slices.
Stack of vegan pancakes with a bite cut out of them.

Salads

Overhead spinach salad with persimmons and roasted squash in bowl.
Bowl of salad by tongs and spoon.
Taco salad in tortilla bowl on plate.
Kale, figs, and lentil salad in bowl.
Bowl of black bean corn avocado salad with tortilla chips and red napkin.

Soups

Double lentil mushroom barley soup in bowl by bread.
Vegan corn chowder in bowls with fresh basil garnish.
Grilled cheese being dipped into bowl of vegan tomato soup.
Bowl of soup with avocado and cilantro by napkin.
Blue bowl with soup and napkin on table.

Handhelds

Jar of cilantro chimichurri.
Double hummus wrap on plate with figs.
Hands holding a sliced burrito.
Hands holding breakfast sandwich.
Buffalo chickpea sandwich on table with hot sauce.

Side Dishes

Ginger and turmeric rice in pan with vegetables.
Plate with vegan chick'n strips, mac & cheese, and greens with black-eyed peas.
Orange cranberry sauce in serving dish.
Stuffing on plate with chickpea cutlet and Brussels sprouts.
Pile of beer battered tomatoes on plate.

Entrees

Ginger and turmeric rice in pan with vegetables.
Hand dipping breaded vegan shrimp into cocktail sauce.
Plate with vegan chick'n strips, mac & cheese, and greens with black-eyed peas.
Vegan fried chicken drumstick on plate with sweet potato and kale.
Vegan crab cakes on plate with lemon dill aioli.

Air Fryer

Eggplant dip in serving bowl by turnip pickles and carrots.
Vegan crab cakes on plate with lemon dill aioli.
Overhead spinach salad with persimmons and roasted squash in bowl.
Tater tots on platter with cashew queso and chili.
Bowl of vegan pesto pasta with artichokes.

Desserts

Plate of chocolate chip banana bread cookies.
Platter of cookies.
Hand holding orange slice dipped in chocolate.
Plate with a pile of baked vegan donuts covered in cinnamon sugar coating.