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STEEMIT CULINARY CHALLENGE #31: "Spring Time At The Sea" Lemon sesame sea hummus, sautéed local white elm mushrooms and spring onions, sea kraut, succulent purslane, avocado, and super seeds. Base hummus recipe included!
My dish is inspired by foods I love to eat as a vegan, as well as what inspired me at the local farmers market and co-op. I am very excited to share my vegan main with you all. This is my first time submitting