We had a going away party for someone at work, so there was lunch (this time the vegan options were perfectly good), and I'm reaching back to a transitional lunch I prepared in the early spring: corn and Parmesan pasta salad (not vegan), vegetarian baked beans, and kiwi. It was a while after I stopped buying animal products but still I was getting through what I had (and still am in some cases), so hence the Parmesan. I want to try this recipe again with the vegan Parmesan I've seen at my local grocery store, but all in due time.
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