January 2, 2022
After the holidays, what could be better than a plant-based whole food cooking class to clean out our systems during “Veganuary” and get a fresh start! Back by popular demand, Sherry Zitter returned to offer more quick, simple dishes to delight your palette, your family, and your health. Classmates were welcome to just watch, or to cook alongside her, and/or to take the Veganuary challenge. On the menu this time around were a soup, a stew, and an energizing raw dessert.
Recipes offered were gluten-free, and all but the dessert were nut-free, with nut-free substitutions offered.
Sherry has been cooking all her life, beginning with her mother and grandmother and continuing in the Munger kitchen learning to make bagels, among other challenging creations. She has been vegan for 13 years and has learned to create delicious and nutritious dishes that are quick and simple, and fit into her busy schedule.
When she isn’t cooking, Sherry snags alums for their skills as Volunteer Coordinator and board member of Wellesley Racial Justice Initiative (wrji.org), sees therapy clients virtually, bikes, hikes with her rescue dog Johann and spouse Forest, gardens, and writes songs.