SFVS promotes and holds a variety of events throughout the year that are promoted through our newsletter, the San Francisco Vegetarian Meet-up group and our Facebook page. Make sure to check back as we update throughout the year.

COMMUNITY EVENTS CALENDAR

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          1
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

2
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

3
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

4
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

5
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

6
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

* Vegan Dinner & PresentationVegan Dinner & Presentation

Enjoy dinner and socializing with like-minded people followed by a presentation. Vegan Dinner and Presentation every Wed night 6pm to 8pm at the Opera Plaza. Below is the list of presenters. Cost: $15 Location: Opera Plaza Community Room, 601 Van Ness, San Francisco. Take the elevator to the mezzanine, then follow the sign down the hall to the right. Time: 6-8 pm RSVP@wellnesscentral.us Or call (888) 234-1361

7
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

8
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

9
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

10
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

11
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

12
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

13
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

* Vegan Dinner & PresentationVegan Dinner & Presentation

Enjoy dinner and socializing with like-minded people followed by a presentation. Vegan Dinner and Presentation every Wed night 6pm to 8pm at the Opera Plaza. Below is the list of presenters. Cost: $15 Location: Opera Plaza Community Room, 601 Van Ness, San Francisco. Take the elevator to the mezzanine, then follow the sign down the hall to the right. Time: 6-8 pm RSVP@wellnesscentral.us Or call (888) 234-1361

14
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

15
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

16
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

17
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

18
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

19
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

20
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

* Vegan Dinner & PresentationVegan Dinner & Presentation

Enjoy dinner and socializing with like-minded people followed by a presentation. Vegan Dinner and Presentation every Wed night 6pm to 8pm at the Opera Plaza. Below is the list of presenters. Cost: $15 Location: Opera Plaza Community Room, 601 Van Ness, San Francisco. Take the elevator to the mezzanine, then follow the sign down the hall to the right. Time: 6-8 pm RSVP@wellnesscentral.us Or call (888) 234-1361

21
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

22
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

23
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

24
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

25
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

26
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

27
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

* Vegan Dinner & PresentationVegan Dinner & Presentation

Enjoy dinner and socializing with like-minded people followed by a presentation. Vegan Dinner and Presentation every Wed night 6pm to 8pm at the Opera Plaza. Below is the list of presenters. Cost: $15 Location: Opera Plaza Community Room, 601 Van Ness, San Francisco. Take the elevator to the mezzanine, then follow the sign down the hall to the right. Time: 6-8 pm RSVP@wellnesscentral.us Or call (888) 234-1361

28
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

29
* Cooking Classes: August/Sept. Cooking Classes: August/Sept.

Shanta Nimbark Sacharoff, Author of “Flavors of India” and “Cooking Together ” will hold 3 Indian Vegetarian Cooking Classes at her home in the Outer Sunset District of Other Avenues in August and Sept. of 2018. For outline of the classes and other information, contact Shanta; shanta@otheravenues.coop OR phone 415 -682-9104. (1) Gujarati Lesson: From North West Region of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raisin Chutney ( a condiment with raisin and herbs) (c) Basmati Rice (d) Red Lentil Daal (Soup made with red lentils and spices) (e) Suki Bhaji (Stir fry vegetables, Gujarati style) (f) Chapaties (Gujarati flat bread made with whole wheat flour) (2) Punjabi Lesson: From North of India (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Raw Cashew Chutney ( a condiment with nuts and herbs) (c) Making Paneer ( Punjabi Home-made cheese) (d) Making Matar Paneer and Tofu Paneer (an entrée with spices tomato sauce, Paneer -or tofu - and peas) (e) Stuffed Paratha (Bread made with whole wheat flour, stuffed with potatoes) (f) Rice pilaf with almonds and raisin (3) South Indian Lesson: (a) Masala Chai with Milk or Soymilk (Indian tea with milk soymilk and spices) (b) Tamarind Chutney ( a condiment) (c) Patras (appetizers with leafy greens, garbanzo

30