Exactly two months after the successful cooking class
held at ACC Headquarters, guests were equally delighted to attend
the monthly cooking class at the same premise. Regular participants
and first-timers together made up a total of 19 participants,
including three children below 10 years old.
The program started at 6:30pm with a light dinner serving different
kinds of salads. One of the salads included was American Potato
salad, a combination of boiled potatoes, celery, green capsicum, and
spring onion dressed with soynnaise. Crunchy Tofu salad was a hit,
this tantalizing salad includes green and red lettuce, cucumber,
tomatoes, spring onions and golden brown bread crumbed tofu. The
remaining salads were shredded papaya salad and tropical fruit salad
laced with yoghurt.
As in the previous events, participants were presented with a mini
lecture on “Vegetarian Delights” in which they were reminded of the
benefits of eating raw foods especially fruits and vegetables. After
the lecture the cooking class proceeded and all participants agreed
that the recipes were fast and easy to follow.
After the cooking class participants had another chance to taste the
remaining food samples and everyone commented that the food was
tasty and very appealing. To much amusement of the mother who
brought her kids along, all the kids loved the food and ate with
delight.
