Monthly Archives: August 2017

Awatapu make a colourful salad

Awatapu students made cauliflower broccoli salad in the Wholegrain Organics’ kitchen yesterday – colourful and seasonal, with a cashew ginger dressing. They enjoyed using the Robot Coupe to blend and cook the cashews into a cream – amazing how you start with cashews and water, add lemon and salt, and end up with a super creamy thick white sauce!

Recipe here: https://live2give.nz/2016/01/19/broccoli-cauliflower-tofu-salad/

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MANUKURA make Broccoli, Cauli & Tofu Salad, and Raw Mint Slice

The MANUKURA year 9s came to the kitchen today and made two very yummy things – the boys made a broccoli cauliflower tofu salad with cashew ginger dressing, while the girls made an experimental raw vegan mint slice from all good ingredients.

The broccoli cauliflower salad kept the boys busy on all sides – prepping the cauli and broccoli and blanching/steaming for 2 minutes. We finely diced firm tofu, seasoned it with extra virgin olive oil, vegetable stock, paprika and sea salt before roasting in a hot oven 30 minutes. Meanwhile other boys made some ‘savoury seeds’ to sprinkle on top, which are actually slivered almonds coated in Bragg liquid seasoning (like soy sauce), veg stock powder and a touch of olive oil, then slow roasted until golden and crispy. We also deseeded and sliced fresh tomatoes and finely sliced spring onion. We made a creamy cashew dressing from cashews, ginger, lemon juice and water. The end result – yum. Recipe on our blog: https://live2give.nz/2016/01/19/broccoli-cauliflower-tofu-salad/

The mint slice is still in the experimental phase – base from medjool dates, almonds and carob, filling is mainly desiccated coconut that is blended at high speed until it becomes a “butter”, to which we add “greens” powder (broccoli, spinach, spirulina etc), peppermint oil and rice syrup. The topping is pure maple syrup and carob powder with cacao butter. We all decided it was yummy, and we gave samples to customers who also thought it was pretty delicious. Ka pai everyone.

The girls also looked at the role of caffeine in sports drinks (and chocolate) and what it does to us. Continue reading

Hands-On Team Asian Broth with Kelp Noodles and Production

Last Thursday the Hands-On Team made a delicious Asian broth with kelp noodles for dinner – flavours from lemon grass, ginger, garlic, mushrooms and more…

They also produced peanut butter carob chocolate, sauerkraut and macaruffles. The carob chocolate wrappers are nearly ready for printing – we still have a vegan store in Wellington waiting to stock this product, we are excited to soon have it ready for sale and distribution! Continue reading

MANUKURA students make chickpea curry

Students busily chopped garlic, ginger, onions, ground fresh spices, and cooked together with tomatoes, coconut cream and chickpeas – and lime zest, to make a tasty curry served on red & brown rice. Recipe on our blog: https://live2give.nz/2015/05/10/chickpea-tomato-and-coconut-soup/

Boys followed up with a lesson on Macro-nutrients, while girls had a nutrition lesson on gut health. Girls were also introduced to sauerkraut – pickled cabbage, a great natural probiotic. Continue reading

Open Hummus Tofu Burger

Awatapu year 12 students made delicious open burgers last week in the Hands-On kitchen – we started by cubing organic pumpkin, which we coated in freshly ground spices and freshly chopped organic ginger and garlic, which we roasted well. We then seasoned and roasted tofu slices and organic capsicum. Meanwhile, while all the roasting was happening we prepared our hummus base – chickpeas, lemon juice, olive oil, tahini, water, salt, then blended this with the roasted spiced pumpkin to make a delicious creamy hummus.

Students all had a go at plating their own open burger – freshly baked spelt toast, generous toppings of pumpkin hummus, roast capsicum, roasted tofu and topped with a drizzle of lemon/parsley/olive dressing and micro-greens. Yum! We went in for seconds, and even some thirds! Might feature a variation of this on the cafe menu this week, #inspired. Continue reading