We gathered in one of the members house for a class on vegan cooking.
12 ladies from the Sinai Sisterhood of the South Bay
Gathered to cook a Moroccan Tagine with Grilled Tempeh over couscous
Sea vegetables was another topic. We discussed the variety one can harvest off the San Mateo and Sonoma Coastlines. Then we made Sea Palm Salad, with sea palm I personally harvested off the coast near Santa Cruz, CA.
We also talked EZ Season vegetables and made a few dishes to show how the system works.
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