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We don’t know why, but today we’re craving food from our childhood. To remedy this, we’re digging into Emily von Euw’s The Rawsome Vegan Cookbook for a delicious tomato soup made with miso, tahini, maple syrup, and cashew butter. For even more flavor, top it with cracked black pepper, thyme, and chickpeas. And if you’re feeling really, really hungry, make a vegan grilled cheese to go on the side because nothing beats a classic soup-and-sandwich combo.

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