For Elizabeth and Molly, a fateful match on Hinge in between classes at Harvard and MIT would evolve into a once-in-a-lifetime connection. “We fell in love very quickly; it was very much the right match,” Elizabeth reminisced. Two years later, Molly knew it was time to pop the question. So she orchestrated a magical, surprise proposal for Elizabeth after a typical day at work, transforming their apartment into the picture of romance, decked out with candles and flowers.
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Elizabeth’s passion for veganism and work in animal law rubbed off on Molly and helped set her off on her own vegan journey shortly after they’d met. And even before their engagement, they decided on a vegan celebration to align with their values.
“It felt important for us to have our wedding day be so joyous and not have any suffering,” Elizabeth said.
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The search for a venue led them to the team at The Barn at Tanque Verde Ranch, who was enthusiastic about crafting a dream day for the couple. Choosing Tucson as their wedding destination symbolized building a new chapter together, away from their respective hometowns in Colorado and New England.
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All 75 of their guests flew in for the celebration, greeted with a stunning champagne wall upon entering the venue. They exchanged vows under the blazing desert sun with Elizabeth’s mother, an ordained minister, officiating the ceremony.
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The couple’s beloved Goldendoodle, Jack, wore a tuxedo for his duties as ring bearer.
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As the sun set over the mountains in Saguaro National Park, Elizabeth and Molly mingled with their guests who sipped on signature cocktails (like Prickly Pear Margaritas and Tanque Verde Mules), nibbled on passed hors’ d’oeuvres, played cornhole, and admired the pack of pig-like javelinas that serendipitously arrived to bless their picture-perfect day.
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The décor
Radiating autumnal charm, hues of deep orange and dark green complemented the desert landscape, bringing a beautiful touch of refinement to the barn-centric wedding.
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The look
Elizabeth graced the aisle in her grandmother’s wedding dress, a timeless piece also worn by her mother in 1991. Molly radiated elegance in an all-lace jumpsuit handcrafted entirely by her mother.
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The music
The couple walked down the aisle to the traditional “Canon in D” on strings. Afterward, Molly’s brother-in-law sweetly serenaded the couple to an original arrangement of Joni Mitchell’s “Both Sides Now.”
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Personal touches
Tote bags adorned with cacti were placed on chairs, brimming with the couple’s favorite vegan goodies like Unreal peanut butter cups, Clif granola bars, and even dog treats—all accompanied by a heartfelt personalized letter. Eschewing a conventional gift registry, they opted for a more meaningful approach, inviting guests to contribute to environmental and animal-focused nonprofits.
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Advice for the big day
“Being vegan is something to be proud of, and people only come to your wedding because they care about you. It’s okay, for a few days, to ask them to inhabit that world you live in. And we found that they will actually do it happily,” Molly said.
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The menu
Passed hors d’oeuvres
Grilled vegetable crostini with basil pesto
Buffalo chicken bites on housemade crackers and cream cheese
Vegetable spring rolls with chili garlic sauce
Herb mushroom duxelle-stuffed puff pastries
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Entrées
Butternut squash-green chile bisque with garden herb focaccia and vegan butter
Braised cauliflower steaks with chimichurri, olive oil-mashed potatoes, and balsamic roasted tomatoes
Southwest-spiced meatloaf with chipotle barbecue sauce and mashed potatoes
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Dessert
Vegan doughnuts from Arizona’s Yo! Donut in pumpkin spice, cinnamon sugar, and chocolate flavors
Late-night snacks
Popcorn bar
French fry station with a variety of vegan dips and toppings
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Aruka Sanchir (@ruukes) is the Senior Digital Editor at VegNews.
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