Pickled Cauliflower Salad and Soft-Shell Tacos

The Wednesday Hands-On Team chopped up pickled cauliflower & carrots, finely sliced fennel and capsicum to make a pickled cauliflower salad to accompany the vegan potato bake dinner – great on a chilly evening.

We also started on the soft-shell tacos – combining whole corn flour, tapioca starch, psyllium husk and boiling water we made a very soft (and hot!) dough which we let rest for 30 minutes. We then divided the dough and rolled it out thinly – a somewhat tricky procedure as the dough is very soft and sticky! Rolling-out skills learnt all-round.

We also had a third group of… singers! We have written a song about respect (respect to God, mankind and planet earth), which we might sing at the opening of Envirofest 2017 (to be hosted @ Wholegrain Organics Monday 2nd October) – looking for keen voices to join in this.

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