Jeanne Snyder wowed us on July 27 with her talk about plant-based cuisine and, especially, with her culinary creations. Here is a summary of her presentation. As promised, the summary includes recipes for three dishes: garlic lemon aioli, served with steamed artichoke leaves; salted pecan-chocolate-caramel fudge tart; and simple pecan maple ice cream. Scroll down to the end of the summary to find the recipes. For more information about Jeanne, check her website: theplantperspective.com.