I collaborated on a delectable meal in Paris with James and our host Aurelia featuring Aurelia’s French Champignon Paté, James’ cucumber and heirloom tomato salad, and my three-vegan-cheese gnocchi. For the gnocchi, I used some bio (pronounced bee-oh, french for organic) egg-free gnocchi from the local market, the piquant No-M00 cheese from Vegusto, which is awesomely delicious, some soy heavy-cream (yes they have that here), nutritional yeast, and bullion. I even grated a hard vegan cheese on top like parm. We paired it with a lovely, dry vin rouge bio. The images will have to suffice for now, minus the recipes, but I will be posting the recipes later. Bon apetite!