Home Missions Environmental Protection Tzu Chi holds vegetarian cooking class in Binondo, Manila

Tzu Chi holds vegetarian cooking class in Binondo, Manila

Wednesday, 13 September 2017 11:11 AM | ARTICLE BY | Erin Uy
Tzu Chi volunteer Lu Lee Ching demonstrates how to cut the okra piece open before coating it in breading mix.【Photo by Erin Uy】

Story Highlights

  • Tzu Chi Foundation on September 13 hosted a vegetarian cooking class at Tiong Se Academy in Binondo, Manila. Approximately 50 attendees, mostly consisting of the school’s academic staff, parents, students and alumni attended the event.
  • The cooking class aims to promote the benefits of vegetarianism and show that vegetarian dishes are not only nutritious and delicious but also easy to cook.

Tiong Se Academy in Binondo, Manila on September 13 played host to Tzu Chi’s vegetarian cooking class for the benefit of not just the school’s academic staff, but for students’ parents and school alumni, as well.

As many as 50 attendees participated in the hands-on learning experience. Tzu Chi volunteer Wong May Chu, who hosted the event, shared that the event aims to not only educate about the benefits of vegetarianism but also help prevent overconsumption of the Earth’s natural resources.

“If everyone would try at least eating one vegetarian dish a day, that’s a lot of natural resources that can be saved. If people start adapting a vegetarian lifestyle, we can help in our own small way of saving the Earth, and not only that, it can also help decrease the occurrence of natural disasters,” Wong explains.

After unloading and assembling the ingredients, Tzu Chi volunteer Lu Lee Ching demonstrated how to cook two vegetarian dishes: deep-fried breaded okra slices, and atchara (pickled unripe papaya) to the attendees.

Lu explains the recipe step-by-step: from slicing the okra pieces down the middle halfway through to deep-frying.

Preparations for the atchara recipe include peeling the unripe papaya, removing its seeds, and grating it along with the carrots making up the side dish. The attendees are also treated to a sampling of the deep-fried breaded okra with a side of atchara after the cooking demonstration. The general consensus from everyone gives the deep-fried okra a two-thumbs-up of approval.

One of the attendees, Mary Co, states that her reasons for attending the cooking class are to improve her health. The 78-year-old grandmother and Tiong Se alumna also grows her own greens at home.

“Eating vegetarian dishes is very good for our health. If we eat non-vegetarian dishes, it is not healthy. I’m already cutting down on eating non-vegetarian dishes, such as chicken, and adding more vegetables to my daily meals,” Co shares.

Having learned about the benefits of vegetarianism, she is considering transitioning to a meat-free diet despite her advanced age.

“I want to learn how to cook more vegetarian dishes, because in my daily diet I eat more vegetarian-themed food as compared to non-vegetarian dishes,” she adds.

Wong adds they hope to be able to gather more opinions from future cooking lessons to be held at the school.

“Since it is our first time to host the vegetarian cooking class here, we hope to get more feedback in future sessions. We want to plant the seeds of a good affinity between Tzu Chi and Tiong Se Academy. This is to see if they have learned and picked up from what we are sharing to them, because vegetarianism brings a lot of benefits in the long run,” Wong ends.

Last Updated: Wednesday, 13 September 2017 11:11 AM

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