Monthly Archives: April 2017

Creamy Vegan Polenta with Black Bean Burgers

For the last day of term 1 the Hands On Food Team made a delicious new meal of vegan polenta topped with garlic roast mushrooms, slow-roast tomatoes and black/red bean burgers. To make the polenta creamy we made seventeen batches of almond milk – rich and creamy (see recipe here https://www.youtube.com/watch?v=p9H3RCqHmSE&t=78s ). Firstly we sauteed onion in the pan, then added the polenta, and after stirring it briefly over the heat, we gradually added all seventeen litres of almond milk! It was really creamy and delicious, topped with garlic roast mushrooms, slow-roast cherry tomatoes and burgers made from black and red beans. All students were engaged and focussed, and enjoyed not only cooking the meal, but also serving the customers. For dessert we had soft-serve coconut ice-cream (yes, vegan) topped with passionfruit or carob sauce – of course the kids really enjoyed dispensing and serving the ice-cream!

Great end of term everyone, ka pai. For Stuff article from the night see http://www.stuff.co.nz/manawatu-standard/news/91573109/children-cook-vegan-meals-at-free-classes-in-palmerston-north.

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PNBHS Chia “Cheesecake” in a Glass

PNBHS students prepare for their restaurant night in May, working on the dessert. After learning some finer knife skills they make a simple but delicious chia pudding in a glass. See recipe here: https://live2give.nz/2016/06/04/chia-cheesecake-in-a-glass-pudding/

Quite some creative flair unleashed – each glass looking different from the previous, with varying combinations of colours and patterns.

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Fresh Tomato & Basil Soup

Last Thursday for dinner the Hands-On Team peeled lots of fresh spray-free tomatoes, added fresh home-grown basil, carrot, onion and seasonings to make a delicious fresh tomato soup. The other half of the team made a delicious organic butternut hummus with Moroccan spices, which was served on chunky sourdough toast along with the hot soup.

The team also made vegan ice-cream from coconut cream, soy milk, maple syrup and guar gum in the soft-serve machine, and served with either maple, passionfruit or carob topping. YUM! A favourite with young and old alike.

The left over soup was bottled and preserved, for winter use 🙂

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