PNBHS boys practised black bean burgers and creamy vegan polenta with garlic mushrooms, slow-roasted tomatoes and salad for the pop-up restaurant night coming up next week (still a few seats available, email email@example.com to reserve a seat, Tuesday 16th May 7PM – 3 course dinner).
They tweaked the bean burger recipe, adding more capsicum to make it more moist, and give extra flavour. We also made almond-milk from scratch, to use in the polenta which is very creamy and delicious.
Each boy had a go at plating up – tried a few variations. Happy with the results!