Vegan Weddings 2008: Rebecca Collura & Ali Aslam

Rebecca Collura & Ali Aslam
Lincoln, Mass.

Guests: 90
Honeymoon: US Virgin Islands
Best wedding gift: “My mother made us a quilt of fabrics chosen by many of our family members and closest friends. It’s really beautiful and amazing that it was brought together by so many people we care about.”

Their story: Rebecca and Ali fell in love at first sight at the North American Vegetarian Society’s Vegetarian Summerfest in 2001, but it wasn’t until five years later that Ali popped the question at the same event. When they met, Ali was in college in Maine and Rebecca was about to begin her academic career in Massachusetts, so the first years of their relationship were conducted long distance. Once they got past that, planning the wedding was a piece of cake, because both of their families were already veg. “We were really lucky in that way,” says Rebecca. “Our families were really, really supportive.”

Wedding highlights: On an absolutely gorgeous day in the middle of a midsummer heat wave, Rebecca and Ali were married at an elegant Georgian mansion surrounded by woodlands and rolling lawns as far as the eye could see. The ceremony was a unique blend of cultures with special touches including a version of the Jewish Seven Blessings and the Hindu Saptapadi around a large tree. What meant the most to the bride was that so many of her close friends pitched in to make her special day even more amazing; the cruelty-free wedding ring designer, wedding singer, guitarist, and photographer were all close friends. Ali’s father and brother even surprised the couple with an unexpected photo presentation, and the bride did her bit by putting together her own bouquet and flower arrangements.

The Menu
Appetizers
Crostini with eggplant caponata, white bean purè e, and kalamata olive and sun-dried tomato tapenade
Lemon-potato pancakes with gingered avocado crème
Stuffed grape leaves

Main Course
Mesclun greens with sliced nectarines, julienned jicama, and spicedpistachios with maplesherry vinaigrette
Roasted bell peppers stuffed with bulgar, fresh herbs, artichoke hearts, kalamata olives, and toasted pine-nut stuffing
Roasted-vegetable lasagna with vegan ricotta Broccoli rabe with white beans, sundried tomatoes, chili flakes, and garlic

Dessert
Fudgy chocolate cake with raspberry mousse and vanilla frosting

For a complete list of bakeries from each of this year’s wedding couples, visit our 2008 Guide to Vegan Bakeries. Want more vegan weddings? Purchase our special wedding issue featuring Rebecca and Ali’s vegan wedding! Check out all of our 2008 vegan wedding couples here, 2019 couples here, 2018 couples here, 2017 couples here, our 2016 couples here, our 2014 couples here, our 2012 couples here, 2011 couples here, 2010 couples here, and 2009 couples here!