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Tuesday, April 17, 2018
Zucchini fritters smothered in tomato sauce with capers, served with an avocado kale salad. The fritters are made with shredded zucchini, chickpea flour, ground flax, and Italian herbs. Makes a light and refreshing lunch. #wfpb #yogafood #veganlunch #zucchinipancakes #oilfree #plantpower #veganoitaliano #drgregersdailydozen
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