Sunday, September 26, 2021
Sherry Zitter walked us through easy breakfast, lunch, dinner and dessert recipes (one for each meal), featuring plant-based/vegan food that is “pretty healthy:" not junk food, but not totally whole foods either -- recipes that are a winning compromise. An ingredients list was sent out a week ahead of the workshop for those who wished to cook alongside Sherry.
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.