Celebrated vegan chef Laura Theodore prepares a festive vegan Valentine's supper. Menu features Red Pepper Boats with rice, mushroom and caper stuffing and Leeks with Raisins are served on the side. For the first course, Best Butternut Bisque presents a smooth texture and rich flavor. Decadent Raspberry Fudge Truffles make a mouthwatering dessert. Special guests: T. Colin Campbell, Ph.D. and Chef Del Sroufe.