I have some dates in May, June and July available in my Portland tasting room for hosting private gatherings and caterings, and for weddings and event planning I am booking into 2022.

• What better way to celebrate the than an infused dinner catered for you and your loved ones?

• I can accommodate any dietary and cannabinoid needs as well.

• I am now booking summer dates for Private Chef catering and cannabis retreats, specializing in plant based food. (In OR, CA, NV & NY.)

• Whether you are celebrating or deciding to treat yourself to no planning, cooking or clean up, and your friends, employees or family to a relaxing and informative dinner.

Book the most relaxing part of your year NOW

Email Livviesmallsevents@gmail.com

For availability

• #pnw #pdx #chef #privatechef #cannabiscommunity #cannabiseducator #cannabischef #flatlay

Have you tried my Vegan Pumpkin Mac N Cheese yet?

Here is my Recipe..

**** Vegan Pumpkin Mac n Cheese****

2 cups of spiral pasta or elbow macaroni

1/2 cup reserved pasta water

Put the pot back on a burner that's on medium heat, then add in...

1 tblsp coconut oil (you can used infused coconut oil)

1 tblsp/2 cloves finely -chopped garlic

1 tblsp mustard

2/3 cup pumpkin puree or soup

1/4 cup nutritional yeast

1 tsp Hot sauce (Frank's is best)

1/2 cup Meltable Vegan Cheddar

Salt and Pepper to taste

Boil pasta, when it is aldente drain out the water, reserving about a cup of the pasta water.

Then put the pot back on the stove on medium heat, and stir in all of your ingredients, then slowly pour in the pasta water as needed to thin out the cheese sauce.

Stir and let simmer until everything is melted and mixed together. (If it's too runny you can add a tblsp of flour to thicken the sauce.)

When it's to your cheese sauce texture liking, remove it from the heat and serve it in a cute pumpkin!

This is a great way to eat your veggies and your cannabis!

If you try this recipe, tag me in your pics and let me know what you think!