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.

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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.

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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!

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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:

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

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:

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

MANUKURA Hones Knife Skills

Yesterday for food tech we focussed on knife skills – it was amazing how much everyone improved! (Yes a few bandaids later 😉 ) The boys made a vegan potato salad – which required a macedoine (small cube) cut of carrot around 6mm cubed, brunoise (very fine dice around 2mm) of red onion and very finely sliced spring onion – this was quite a challenge, but pleased to say everyone rose to the challenge, and did really well! They steamed the peas and carrots for a few minutes, added herbs and seasonings and made a very creamy dressing – this started with cashew nuts blended with lemon juice, olive oil and sea salt, then we added coconut yoghurt, lemon juice and seasonings. Conclusion: yummy. After all our hard work we enjoyed some vegan pizza – yum, gone very fast!

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Carrot Kumara Soup

MANUKURA juniors had an awesome first day yesterday making carrot kumara soup at Wholegrain Organics’ kitchen. They also tried their hand at cutting homemade bread into straight slices – harder than it looks! We all had a go at plating up, decorating the soup with coconut cream swirls, roast capsicum slices, spring onion we (tried) to slice thinly on the diagonal and toasted savoury almond slivers.

After eating the soup with garlic “buttered” (vegan) toast we sat down for a discussion about nutrition and the digestion – very interesting stuff…

Ka pai everyone, great first day. Continue reading