Tasty Plants: Green Cuisine Takes Ingredients from Ground to Plate

Tasty Plants: Green Cuisine Takes Ingredients from Ground to Plate

Another successful Green Cuisine Cooking School just wrapped up, and the participants couldn’t have been more pleased with their experience of learning how simple and tasty plant-based cooking can be.

Sticking with the school’s signature hands-on approach, the class size was limited to an intimate group of just six students.

Feedback garnered from the latest session praised the “delicious food”, “easy recipes” and “fantastic people”. Participants were also pleased with the hands-on approach and affordability of the training.

One student from the first cooking school offered a year earlier, has become such an advocate for the plant-based cooking school that she has joined the coordination team and has recruited many of the subsequent students. She also reports that at least two of the students from the previous fall session have adopted a full-fledged vegan diet since taking the training.

While dates for the next session are still to be determined, those interested in getting a jump on registration can join the Really Living Community Alerts Email List to ensure they hear first about this and other community events open to the public, as they are announced.

 

woman cooking

Vegan “meat”balls are browned in a pan

 

volunteer and student

Cooking school volunteer, Remi, assists one of our students in creating strawberry pies

 

the salad maker

Our volunteer chef, Solomon, is a salad-making whiz!

 

nutritionist speaking

Nutritionist Melanie Floyd shares current and relevant information on dietary health principles

 

cooking

Scraping every last bit of blueberry coconut cake goodness into the pan

 

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