For boyfriend’s dad’s birthday we took our inspiration from the cuisine of Korea, with kimchi pancakes (recipe from “Vegan Eats World” and kimchi from Toofu at the Campbell Farmers Market) and brown rice bibimbap. His wife brought a non-vegan dessert that I complemented with coconut ice cream and strawberries (from two farms, so we could taste test – another favorite thing of his dad). It turned out pretty well.


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