Host 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. On the side, festive Tomato, Chickpea and Red Pepper Salad provides a pop of color. For dessert, Vegan Blueberry Cheeze-Cake Squares feature a tasty fruit and nut crust, topped with a creamy filling and fresh blueberries. Get the recipes for this episode here: https://jazzyvegetarian.com/season-five-recipes/ Thank you!