Today we had a large group who went on a little foraging expedition. We were on the hunt for dandelions and chickweed.
Before we set off, David made some vegannaise using aquafaba, which we used as a dip for the Dandelion Fritters as well as a topping for the Chickweed curry.
The chickpeas that were left were used in the Curried Chickweed recipe which we had with a carrot and cumin seed salad
A hive of activity in this kitchen, when we prepared the carrot salad
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