A workers' cooperative growing food on London's edge in the Lea Valley
120g Watercress 3 Cloves Garlic 1 Bunch Parsley 1 Carrot 1 onion 1 Tablespoon Red Wine Vinegar 1 courgette 100g Tricolor Quinoa 120g Chickpeas 170gSilken Tofu 80g Whole Wheat Flour 1 Tablespoon Sesame Oil 1 Tablespoon Hoisin Sauce 1 Teaspoon …
Tested on the Organiclea team this week, easy and delicious! They are suitable for vegans but Hannah’s note is that this also made them very cheap to make. Another tip is to freeze your blackcurrants and use straight from freezer …
SUNDAY LUNCH AT THE HORNBEAM… Enjoy a delicious meal out with friends or family! A freshly cooked vegetarian roast dinner with all the trimmings, including freshly harvested spring greens from Hawkwood Nursery and other organic and fair trade ingredients. It …
