The big day: November 17, 2016
The place: St. Petersburg, FL
Honeymoon: San Francisco and Los Angeles
The cake: Lemon cake with local blueberry-lavender jam filling and lavender buttercream—plus a cupcake buffet
Menu standouts: Edamame dumplings, panko-crusted eggplant with mashed potatoes, vegetable summer rolls with Thai herbs, and toasted macadamia nuts
Guest swag: Caricatures and mini-plants inside Mason jars
Lindsay and Daniel’s Story: Set up by a mutual friend who thought these yogi-vegans might be meant for one another, Cano and Jones met over vegan Mexican food—followed by getting their caricatures drawn by a local artist—on a quirky triple-date in Dunedin, FL. A year and a half later, an elaborate proposal over dinner at upscale eatery Plant Food + Wine in Miami included help by the waitstaff; Jones was approached by a waiter saying, “Ma’am, we have a message for you,” followed by Cano proposing on one knee.
The wedding day: The couple selected a lush St. Petersburg park for their nuptials, and hired the same caricature artist who drew them on their first date to create portraits of the guests. Instead of floral centerpieces on their tables, the couple opted for fruit-themed tablescapes—a nod to Dan’s brief stint as a fruitarian.
Can’t get enough of vegan weddings? Pick up a copy of the July+August 2017 issue of VegNews, on newsstands now! And discover all of the caterers, cake makers, wedding venues, and photographers used by our 2017 couples by clicking here. Don’t miss these other spectacular plant-based weddings:
Jackie Johnson & Adam McCabe
Emily Brobeck & Pierre Wooldridge
Monica Pandian & Praveen Raj
Alana Cowl & Daniel Ferens
Check out all of our 2016 vegan wedding couples here!
Photos courtesy of The Ganeys
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