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August 3, 2015, at 04:57 PM

Kitchen Conservatory

Hands On Plant-Based Brunch

Menu:

Gluten Free Carrot Cake Pancakes with Coconut Vanilla Creme Topping

Avocado Rainbow Chard Florentine with Vegan Parmesan and Cashew Hollandaise

Asparagus Tofu Egg Scramble

Breakfast Home Fries with Green Bell Peppers and Onions

Mini Baked Glazed Donuts with Sprinkles

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