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.