Host Laura Theodore prepares Fresh Blueberry Soup with Vegan Orange Cream, featuring pureed blueberries topped with a generous swirl of dairy-free cashew cream. Colorful Chickpea and Artichoke Salad makes a substantial main course entree. Vegan and gluten-free Pina Colada Muffins highlight shredded coconut and crushed pineapple for super moist, but not-too-sweet snack muffins.