Awatapu Make Millet Burger Stacks

Trial run for the 3-course vegan dinner they are serving tonight, the Awatapu seniors made millet burger stacks last Wednesday. All students found the burger stacks really delicious, here is how we made the stack:

  • TOP OF STACK
  • stick to hold it all together
  • millet patty #2
  • cashew topping
  • avocado
  • corn fiesta salad (with lime dressing)
  • beetroot walnut salad
  • lettuce
  • peanut satay sauce
  • millet patty #1
  • BOTTOM OF STACK

The millet patties themselves are very simple – millet cooked in a mixture of water, soy milk and seasonings, then sauteed onion & garlic is mixed in along with a touch of tomato passata, spring onion slices and capsicum cubes. Looking forward to the dinner! Continue reading →

Soft-Shell Tacos

The Thursday Hands-On Team served soft-shell tacos with a 3-bean sauce – thickened by baked blitzed cauliflower! We learnt quite a bit about rolling out the soft dough, which is quite sticky! We made 65 tacos, which were quickly baked very hot in the pizza oven – they puffed up into a ball during baking.

We also made hazelnut carob chocolate bars – the packaging for the bars is currently being printed, and we should have it by the end of this week! Watch this space…

After baking the tacos were rubbed with good quality local olive oil, filled with hot bean mixture, fresh lettuce and a corn/capsicum/lime salad and fresh avocado, and dressed with creamy cashew topping.

The sauerkraut is also proving very popular, having sold out of the last batch time to jar up some more – we just received 8 crates of locally grown organic red cabbage which we are turning into sauerkraut this week! Yum…

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Pickled Cauliflower Salad and Soft-Shell Tacos

The Wednesday Hands-On Team chopped up pickled cauliflower & carrots, finely sliced fennel and capsicum to make a pickled cauliflower salad to accompany the vegan potato bake dinner – great on a chilly evening.

We also started on the soft-shell tacos – combining whole corn flour, tapioca starch, psyllium husk and boiling water we made a very soft (and hot!) dough which we let rest for 30 minutes. We then divided the dough and rolled it out thinly – a somewhat tricky procedure as the dough is very soft and sticky! Rolling-out skills learnt all-round.

We also had a third group of… singers! We have written a song about respect (respect to God, mankind and planet earth), which we might sing at the opening of Envirofest 2017 (to be hosted @ Wholegrain Organics Monday 2nd October) – looking for keen voices to join in this.

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Awatapu make Raw Mint Slice

Something different! Awatapu year 12s really enjoyed making a dessert this week – the raw mint slice. Base made from medjool dates, carob powder, almonds, coconut. Filling from coconut that you blend at high speed until to turns into a paste! Amazing. Coloured with organic greens powder. Flavoured with organic essential peppermint oil. Sweetened with a little rice syrup. Icing topping made with 100% pure organic maple syrup mixed with carob powder, and cocoa butter – then sprinkled with a little sea salt.

The class was split into two, each half making one recipe each. They both turned out really well – and we all agreed they tasted delicious! Ka pai.

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MANUKURA Make Chickpea Patties

MANUKURA year 9 food technology students @ Wholegrain Organics yesterday – made delicious chickpea patties & homemade organic BBQ sauce.
 
They combined grated carrot, cooked brown jasmine rice, chickpeas, cumin, lemon juice, dill, Bragg (like soy sauce) – then blended up 1/3 of the mixture in a food processor to make it sticky and hold the batter together. We then formed burgers (in gluten free breadcrumbs) – a bit of an art to forming a nice pattie! We pan fried the burgers and served with our organic BBQ sauce and cashew topping.
 
 
To make the BBQ sauce we roasted red capsicum slices, diced lots of onions & garlic, cooked it up with lemon juice, canned tomatoes and Bragg.
 
The girls also requested we make the seasoned tofu cubes again – a favourite – take a block of firm tofu, cut into small cubes, dress with extra virgin olive oil, vegetable stock powder, paprika and sea salt (generously), mix with your hands, spread on a baking sheet and roast for around 20 mins @ 200 degrees C until puffed up and golden and a bit crunchy on the outside, still soft in the middle. Yum!

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