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.) 

A few of the students made macaruffles – a sweet treat made from ground almonds, vanilla, coconut and agave syrup, which are then dehydrated for a couple of days until they become chewy. These will soon be ready for consumption!

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