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Jeschelly & Juan

Jeschelly González and Juan Ortiz met online as college students living on opposite ends of Puerto Rico, but a cross-island bus ride couldn’t keep them apart. For their wedding, the pair continued forging their own path, breaking with local tradition by hosting their sunny outdoor morning wedding at a literary landmark and featuring a special all-brunch menu. Keeping their celebration eco-friendly, they sent out only electronic invitations to guests, with the sole exception of Ortiz’s 95-year-old grandmother. Trembling as she walked down the aisle, the couple embraced before they married beneath the balcony of the historic hacienda Palacete Los Moreau. Following the ceremony, a group of young performers living with Down syndrome brightened the morning with a traditional bomba dance, coaxing the bride and groom into joining their swirling routine.

Their love story:
As college students, the two traveled back and forth across Puerto Rico, spending hours in traffic to see one another.

The proposal:
Ortiz asked González to take this new adventure with him as they stood on the cliffs of the Los Morrillos lighthouse, looking out over the sparkling turquoise sea.

The guest list:
80

The city:
The couple chose Moca, in the northwest region of Puerto Rico, for their joyous brunch-time fête.

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The venue:
Gonzaléz and Ortiz staged their sun-drenched nuptials at the grand hacienda Palacete Los Moreau, the house that inspired Puerto Rican writer Enrique Laguerre to pen his classic, La Llamarada.

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The décor:
The pair conceived an eco-friendly affair that celebrated nature, adorning tables with succulents that could be replanted and repurposing old wooden pallets to make signs.

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The music:
Following the delicate sounds of live violin and cello during the ceremony, guests were treated to a lively beat of drummers for a celebratory Puerto Rican bomba dance.

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The personal touch:
Instead of traditional rice, guests tossed fragrant lavender and dried leaves above the newlyweds as a send-off.

The honeymoon:
For their post-nuptial adventure, González and Ortiz embarked on a 10-day trip through Morocco, indulging in couscous and tagine all along the way.

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The cake:
A trio of luscious cakes—vanilla with guava filling, carrot cake, and coconut-ginger with coconut shavings—were finished with vegan buttercream frosting in nature-centric shades of green and brown, and all topped with an array of succulents, baby’s breath, and petite stones. 

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Wedding Menu

Appetizers
Baked cassava meatballs in guava sauce, blue tortillas with bean salad, and tofu-vegetable kebabs

All-Day Brunch Buffet
Loaded sweet potato scramble
Old-fashioned oatmeal in coconut milk
Chai and blueberry mini pancakes
Turmeric toast
Ezekiel cinnamon raisin toast
Fruit salad with bananas, kiwi, apples, strawberries, and blueberries

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The Drinks
Fresh orange, passion fruit, and soursop juices
Local coffee bar for espressos and lattes with almond and soy milk
Hot chocolate with cashew milk
Mimosa mocktails

Want more vegan weddings? Purchase our special wedding issue featuring Jeschelly and Juan’s vegan wedding! Check out all of our 2020 vegan wedding couples here, 2019 couples here, 2018 couples here, 2017 couples here, our 2016 couples here, and our 2014 couples here

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

Photo credit: Jafet Román

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