Roasted potatoes and fresh corn on the cob with vegan garlic butter and salad!

Delicious meal prepared, plated and served by the Hands-On Team on Thursday night. Followed up with cheesecake and passionfruit soft-serve vegan ice-cream. Yum, yum and yum. The corn was so fresh and succulent it was just steamed in the Rational oven for a few minutes, then cut into slices and served on the roasted potatoes, and dotted with vegan garlic butter. On the side a vegan Caesar salad with strips of roasted tempeh for protein and flavour (tempeh is a fermented soy bean product.)  Continue reading

Organic Tomato Soup, Butternut Hummus

PNBHS seniors learnt the joys of peeling 10kg of organic tomatoes, and turning it into a tasty soup with plenty of fresh basil. While the soup cooked with made Moroccan spiced butternut hummus, which was delicious on wholegrain toast with our soup. Hummus is such a great go-to snack for hungry teenagers, and very inexpensive when you make it yourself. Delicious boys. Recipe here:

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Bread Rolls, Herbs and Veg. Soup

North Street Primary students, and principal Jo Reiri tried their hand at making wholegrain bread rolls and grinding grain to flour at Wholegrain Organics’ Kitchen in Palmerston North. They also learnt about different herbs in the nearby herb garden, adding cardboard and mulch to prevent weeds growing around the herbs. After that they headed back to school and made a large pot of creamy organic vegan vegetable soup (containing several fresh herbs!), which was enjoyed by all with the rolls. Ka pai everyone, and Happy Birthday to both Whaea Jo and Promise! Hope you enjoyed your birthday not-cheese cheesecake.

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Eggplant oat burgers, busted potatoes and more…

The Hands-On Team of students enjoyed making the different elements for this meal – eggplant oat burgers, which feature finely diced eggplant, oats and a range of tasty seasonings, lemon and rosemary busted potatoes, BBQ sauce and a delicious fresh salad. We found it best to make the eggplant oat mixture the night before and let it sit in the fridge overnight to firm up before forming into patties. The salad was a yummy mix of finely sliced colourful organic produce and fresh greens, dressed. Everyone enjoyed the meal, and the vegan soft-serve ice-cream made from coconut cream, soy milk, agave syrup and a teaspoon of guar gum. Ka pai team, yum.

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Pumpkin Curry for dinner…

Today we looked at different protein options, making a delicious butternut pumpkin curry two ways, one with kidney beans, one with roasted tofu cubes. The final vote: 6 favoured the tofu version, 2 favoured the bean version 🙂

After cubing and roasting the pumpkin (and tofu), we diced onions and garlic, minced ginger, and collected all our ingredients ready for the cooking process. Once our curries were almost ready we added the spinach and roasted tofu, to preserve textures and flavours.

We then had fun preparing our toppings: smashed avocado, diced tomatoes, fresh coriander and coconut cream.

Looking forward to next week.

At the end of six weeks the boys need to choose which meal to showcase in our “pop-up café night”. Yum 🙂

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Senior Boys Cooking Dinner

Year 13 students from PNBHS (Palmerston North Boys High School) started on their seven-week cooking course at Wholegrain Organics’ kitchen yesterday. They discovered some new tastes and textures, making a kumara kidney bean “chilli” on polenta with avocado smash and fresh coriander. The question is, will they be ready for running their own “pop-up cafe night” at the end of their seven weeks? Not only do we need to learn to cook, but also to present food attractively, and serve 🙂 Good start boys.

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