The place: Topanga Canyon, CA
Honeymoon: London, Paris, and Amsterdam
The cake: Doughnut buffet from Los Angeles’ Donut Friend, including the Polar Berry Club (lemon glaze, mixed berries, and mint) and the X-Ray Speculoos (cookie butter filling and topped with chocolate glaze and salt)
Menu standouts: Portabello cordon bleu with cashew-macadamia cheese; vegan chorizo and vegetable empanadas; grilled asparagus with a pinenut sauce
Guest swag: Pink tiki glasses and potted pink cacti
Jackie and Adam’s story: Six years ago, Johnson and McCabe locked eyes at an Upright Citizen’s Brigade house party, but officially got to know each other later, the modern way, via Facebook. On their first date, they discovered they were both living the plant life. After the “I’m a vegan,” “me, too” exchange, they were all-in. Five years later, Adam proposed in the Bahamas after surprising Jackie with her dream day of swimming alongside wild pigs on Pig Island, snorkeling in the Thunderball grotto (made famous in the eponymous James Bond film), and drinking fresh coconut water from coconuts cut right from the tree.
The wedding day: The wedding day was an all-pink affair, from Jackie’s dress to the vintage decor to the champagne—and even her dog’s dip-dyed pink tail. There were also several DIY touches as Jackie made all of the cake stands out of thriftshop candlesticks and plates, including their Simpson’s cake topper, and the bowties and pocket squares worn by all of the male family members and groomsmen.
Want more vegan weddings? Purchase our special wedding issue featuring Jackie and Adam’s vegan wedding! Check out all of our 2017 vegan wedding couples here, our 2016 couples here, and our 2014 couples here!