MANUKURA

MANUKURA Boys

Yesterday year 9 MANUKURA boys finished their level 1 food technology achievement standard on processing vegan cheesecakes. As each one finished their paperwork they put on an apron and hat and joined the team for some valuable work experience – WHAT A GREAT TEAM! So impressed at their great work ethic and joyful willing contribution. A pleasure to have in this space – customers also impressed with your presence.

Continue reading

Happy-Cake Assessment

The MANUKURA girls were also assessed. They baked a “Happy Cake” – a vegan cake which is low in fat and high in protein, in fact the carbohydrates, fat and protein are well  balanced, which means you can enjoy it, knowing it will nourish your body! On top of this fact it is just very yummy and looks nice with all the colorful fruit on top.
The girls first baked the base, which is made with polenta. Then they cooked the filling containing soy milk, tofu (being rich in protein), almonds and agave syrup, some vanilla and orange zest. On top of the cream we placed a layer of some nicely arranged fruit. This is set with a jelly made of organic apple juice and agar agar (a seaweed).
The girls focused very much, but at the same time had a lot of fun too. They were efficient and worked in a very tidy manner. we had some brilliant and “happy” cake results! 🙂 The girls also described their work in a written part. Ka pai girls! Continue reading

Happy Cake MANUKURA girls!

MANUKURA Year 9 girls today started on their cakes achievement standard, triallING the new “happy cake” recipe – a polenta/orange juice base topped with a vegan custard and then topped with a jelly made from organic apple juice and agar agar, set with delicious freshly cut fruit. Of course everyone thoroughly enjoyed decorating with the fruit! Look forward to sampling tomorrow…
Ka pai everyone, a low-fat vegan dessert that is light and tasty and contains no refined sugars.

Continue reading

Vegan Cheesecake, Lemon Berry Beet Slice and 13 boys!

Today the MANUKURA Year 9 boys worked in the Wholegrain Organics kitchen – starting on their CAKES achievement standard – vegan cheesecakes! Some practised on passionfruit cheesecake, others on strawberry cheesecake and some lemon-berry-beet slice. They all got highly engaged and made some great looking cakes. Will cut them tomorrow once they’re fully set and everyone can taste what they did. Ka pai.

Continue reading

MANUKURA Make Chickpea Patties

MANUKURA year 9 food technology students @ Wholegrain Organics yesterday – made delicious chickpea patties & homemade organic BBQ sauce.
 
They combined grated carrot, cooked brown jasmine rice, chickpeas, cumin, lemon juice, dill, Bragg (like soy sauce) – then blended up 1/3 of the mixture in a food processor to make it sticky and hold the batter together. We then formed burgers (in gluten free breadcrumbs) – a bit of an art to forming a nice pattie! We pan fried the burgers and served with our organic BBQ sauce and cashew topping.
 
 
To make the BBQ sauce we roasted red capsicum slices, diced lots of onions & garlic, cooked it up with lemon juice, canned tomatoes and Bragg.
 
The girls also requested we make the seasoned tofu cubes again – a favourite – take a block of firm tofu, cut into small cubes, dress with extra virgin olive oil, vegetable stock powder, paprika and sea salt (generously), mix with your hands, spread on a baking sheet and roast for around 20 mins @ 200 degrees C until puffed up and golden and a bit crunchy on the outside, still soft in the middle. Yum!

Continue reading

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