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.

1492076573760 (3)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: