Celebrated vegan chef Laura Theodore prepares a vegan version of classic risotto. This hearty menu highlights Mushroom and Summer Squash Risotto, an easy dish to prepare for a weeknight meal, served with Romaine and Tomato Salad on the side. For dessert, Vegan Blueberry Cheeze-Cake Squares feature a simple fruit and nut crust, topped with a creamy vegan filling and fresh blueberries.
Broadcast In: English Duration: 0:29:05