Monthly Archives: March 2017

Tasty Stir-Fry

PNBHS students made delicious stir-fry this week in Wholegrain Organics’ kitchen. First we cubed tofu, and stir-fried it with seasonings until crispy and golden, then set it aside. Then, over a high heat, we quickly stir-fried our garlic and ginger, then added our finely sliced vegetables. Once the vegetables were al-dente we added our glaze, stired it through until clear and bubbling, then added the tofu back in, and served over a plate of bean-sprout noodles (pre-seasoned with a touch of olive oil, stock powder and Bragg liquid seasoning.)

stirfry

Everyone thoroughly enjoyed their stir-fry, the tofu being the hero of the dish. Simple, colourful and tasty.

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Bread Rolls and Herbs!

North Street Primary Roimata Toroa year 7 & 8 students enjoyed making wholegrain bread rolls at Wholegrain Organics’ Bakery today, followed by a grain and flour presentation. After this we all drove down to our herb garden, and looked at the scent and flavour of many different herbs. After harvesting the herbs we needed for our vegetable soup (thyme, sage and parsley) we lent a hand in mulching the newly planted sage, thyme and chives plants.

IMG_0532 Ka pai everyone. Great teamwork in making the soup in the afternoon, and great teamwork in eating all those rolls and all that vegetable soup! Awesome day team.

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Roasted potatoes and fresh corn on the cob with vegan garlic butter and salad!

Delicious meal prepared, plated and served by the Hands-On Team on Thursday night. Followed up with cheesecake and passionfruit soft-serve vegan ice-cream. Yum, yum and yum. The corn was so fresh and succulent it was just steamed in the Rational oven for a few minutes, then cut into slices and served on the roasted potatoes, and dotted with vegan garlic butter. On the side a vegan Caesar salad with strips of roasted tempeh for protein and flavour (tempeh is a fermented soy bean product.)  Continue reading

Organic Tomato Soup, Butternut Hummus

PNBHS seniors learnt the joys of peeling 10kg of organic tomatoes, and turning it into a tasty soup with plenty of fresh basil. While the soup cooked with made Moroccan spiced butternut hummus, which was delicious on wholegrain toast with our soup. Hummus is such a great go-to snack for hungry teenagers, and very inexpensive when you make it yourself. Delicious boys. Recipe here: https://live2give.nz/2015/06/16/roasted-butternut-hummus/

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Bread Rolls, Herbs and Veg. Soup

North Street Primary students, and principal Jo Reiri tried their hand at making wholegrain bread rolls and grinding grain to flour at Wholegrain Organics’ Kitchen in Palmerston North. They also learnt about different herbs in the nearby herb garden, adding cardboard and mulch to prevent weeds growing around the herbs. After that they headed back to school and made a large pot of creamy organic vegan vegetable soup (containing several fresh herbs!), which was enjoyed by all with the rolls. Ka pai everyone, and Happy Birthday to both Whaea Jo and Promise! Hope you enjoyed your birthday not-cheese cheesecake.

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Eggplant oat burgers, busted potatoes and more…

The Hands-On Team of students enjoyed making the different elements for this meal – eggplant oat burgers, which feature finely diced eggplant, oats and a range of tasty seasonings, lemon and rosemary busted potatoes, BBQ sauce and a delicious fresh salad. We found it best to make the eggplant oat mixture the night before and let it sit in the fridge overnight to firm up before forming into patties. The salad was a yummy mix of finely sliced colourful organic produce and fresh greens, dressed. Everyone enjoyed the meal, and the vegan soft-serve ice-cream made from coconut cream, soy milk, agave syrup and a teaspoon of guar gum. Ka pai team, yum.

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