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Let's Do Lunch!

Celebrated vegan chef Laura Theodore prepares a nourishing, plant-based luncheon menu featuring soup, salad, and dessert. Colorful Tomato, Chickpea, and Red Pepper Salad with Fresh Basil is served with a hearty and flavorful Lentil-Veggie Curry Soup. For dessert, luscious LemonBlueberry Oat Cake is packed with fresh blueberries, bananas, and chopped pecans, a tender baked goodie that's sure to please family and friends.