Deb Kay, a Vegan Fusion certified trainer from Kelso, Wash., tops cold carot ginger soup with raw beets and creme fraiche. The meal consisted of six courses: raw ravioli with cashew ricotta and garlic scape pesto, carrot soup, fresh gluten free breadsticks and a vegan cheese dish, a summer salad with beets, dill and soba, lasagna with zuccini noodles and kale mushrooms and cucumber, tomato and onion salad with basalmic vinegar and microgreens. Desert was strawberry rhubarb pie with a ginger crust and vegan coconut vanilla ice cream.