29 September 2009
Salad Delights Cooking Class - 29 September 2009 

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 soyannaise. 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.
 

Rose giving lecture on Vegetarian Delights	Participants paying attention to the lecture
Potato salad dressed with Tofu dressing	Crunchy Tofu salad
Shredded Papaya salad	Mixed fruit salad
Participants taking their food