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Perfect.sunday Al Fresco lunch- roasted rosemary and lemon potatoes, creamy hummus, zatar sprinkled baba ganoush, dolamdes, zucchini grilled with lemon, olive oil and nutritional yeast flakes, fermented savory beet, rich and creamy tzatziki and chips and crunchy phyllo pillows filled with spinach and onion. Fresh melon.
#VeganIsNotScary
