Host Laura Theodore prepares a scrumptious summer meal. This easy menu starts with chilled Cashew, Cucumber and Basil Soup paired with a vegan version of a seafood favorite – Not So Crabby Cakes, served with Classic Cocktail Sauce. For dessert, Deep Dark Chocolate Truffle Pudding is sure to please the chocolate lovers at your table. Get the recipes for this episode here: https://jazzyvegetarian.com/season-five-recipes/ Thank you!