Topanga, CA, April 29

Everything about the sun-drenched, California spring day that saw cookbook author and vegan blogger (of Sweet Potato Soul fame) Jenné Claiborne marry her true love Maxx Loup was perfect. Surrounded by 50 close friends and family members, the pair embraced their love of nature with a sweet and chic ceremony, held on a rustic wooden deck in the midst of Topanga’s grassy hills and soaring trees. A sophisticated vegan soul food menu demanded extra helpings, with the mostly omnivorous crowd making multiple trips to the artfully arranged buffet. The carefree celebration, which introduced the bride and groom’s families for the very first time, carried on past sunset, with Claiborne switching out her glamorous gown for a daring dress picked especially so she could dance the night away.

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The venue
The 1909, a sprawling indoor-outdoor estate surrounded by the majestic trees and hilly countryside of Topanga Canyon, less than an hour north of Los Angeles

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The décor
The elegant country setting, replete with natural wood touches and fresh floral accents, evoked the couple’s laidback attitudes and shared delight in nature.

The music
The couple walked down the aisle to the album In the Heart of the Moon by Malian musicians Ali Farka Touré and Toumani Diabaté.

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The cake
A two-tiered chocolate salted caramel cake with pleated white buttercream icing, delicately decorated with fresh pink and white flowers

The proposal
In a sweet sleight of hand, Loup staged an elaborate floral arrangement in the couple’s new home that led to a sign reading “Welcome Home” instead of the marriage proposal Claiborne craved. When she turned around to thank him, he popped the question.

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The gifts
“The best gift was to have our closest family and friends at our wedding,” says Claiborne.

The honeymoon
Claiborne and Loup celebrated their nuptials with a relaxing escape to the tropical waters of Maui.

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The menu
 
Superfood Shiitake Kale Salad
Shiitakes, kale, goji berries, blueberries, mango, edible flowers, and a cilantro-maple-mustard nectar

Southern Fried Crispy Chicken
Deep-fried cauliflower chicken with a DC-style, pineapple-soy Mumbo sauce

Caribbean Red Bean Stew
Pinto beans, coconut milk, coconut nectar, Caribbean spice blend, cayenne pepper, and paprika

Crispy Potato Salad topped with Micro Greens
Red potatoes, vegan mayonnaise, chives, fresh local herbs, and spices

African Street Corn
Fiery Eritrean berbere spice, sweet corn, and garlic aioli

Coconut Braised Greens
Swiss chard, kale, dandelion greens, and collard greens in a coconut-miso broth

Sweet Potato Purée
White sweet potato, cardamom, cinnamon, nutmeg, clove, vegan butter, and orange juice

Cornbread Waffles with Chicken
Sweet cornbread waffles, seasoned cauliflower chicken, Blue Majik spirulina butter sauce, and micro greens

Can’t get enough of vegan weddings? Get your copy of the Summer 2019 issue of VegNews online!


Maya Gottfried is a relationship expert and the author of
Vegan Love: Dating and Partnering for the Cruelty-Free Gal.

Photo credit: Hailley Howard

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