Mustard Roasted Fennel and Carrot

Gavin WrenRecipes, Side dishes, Vegan, Vegetables, Vegetarian

This mustard roasted fennel and carrot recipe is an easy vegetable side dish that goes perfectly with roasted fish or meat, a great autumnal dish to warm up the kitchen after the summer disappears. The cosy cinnamon and the mustard seeds make this an easy but tasty vegetarian or vegan side dish.
Today’s recipe is a roasted fennel and carrot recipe tossed in mustard seeds, cinnamon and olive oil, to make a warm, slightly spiced vegetable side dish that has almost no preparation (no peeling – woo-hoo!) and looks like a show stopper when you put it on the table. Go fennel, go! Fennel? Funnel? Huh? Fennel is one of those peculiar ingredients which I didn’t eat for a very large swathe of my existence. Not through choice, simply because it didn’t ever get to my plate or kitchen for some reason. It also sounds a bit like ‘funnel’, which is a very odd image to have when considering what vegetables to eat. Nonetheless, it’s absence from my diet remained intact for a long time, even though I was aware of it’s existence, hovering on the sidelines of my world, like a substitute waiting for his chance at a goal. Mysterious vegetable.…

Paprika Sweet Potato Skewers with Tahini Lemon Sauce

Gavin WrenRecipes, Side dishes, Vegan, Vegetarian

BBQ paprika sweet potato skewers with a lemon tahini sauce make a fantastic vegetarian and vegan BBQ grilled side dish to serve up this summer or can go with meat, fish and cheese really well. Using just sweet potato, and red onion coated in warming paprika, plus a sauce of tahini, lemon juice and gentle cinnamon, topped with coriander, these skewers are sure to make everyone around the lunch or dinner table happy!
This recipe is a vegetarian and vegan hit for the BBQ, and your meat eating friends won’t mind because these also make a fabulous side to go along with meat or fish as well. Sweet potato skewers coated in warming paprika with a creamy tahini sauce drizzled over the top make a great addition to any BBQ spread. Yawn. I’m sitting here today, feeling thankful that I have got through a ridiculously turbulent few weeks of life. Sometimes, I don’t seem to notice life, it just happens around me, I move the parts of my brain and body that are required in response to those outside inputs. I only deal with what needs to be done when it’s in front of me, rather than planning too far ahead or looking too far behind. Over the last three weeks and two days I’ve moved house, decorated the lounge on my first…

Courgette and Aubergine Antipasti

Gavin WrenRecipes, Salads, Side dishes, Small Bites, Vegan, Vegetables, Vegetarian

Courgette and aubergine antipasti is a simple vegan and vegetarian summer BBQ recipe perfect for lunches or picnics. Grilled or BBQ vegetables mixed with a simple dressing of olive oil, garlic, mint and white wine vinegar make a perfect make ahead side salad that tastes better after 24 horus in the fridge! Make the most of the summer's abundant courgettes and aubergines with this amazingly tasty Italian side dish!
Courgettes, courgettes, courgettes. They’re coming out of my ears. They’re just everywhere at the moment. Courgettes are the fruit of summer, they’re the long, thin, green fruit of our garden England, borne forth in abundance during the summer months. Courgette and Aubergine Antipasti is an awesome way to use a load of them up, make a big platter if you have guests coming round and I assure you it will all get eaten, it tastes amazing, especially after 24 hours to meld and uses up excess vegetables in the blink of an eye. It’s also the perfect recipe for sitting in the garden, reading the paper, turning the veg on the BBQ occasionally, whilst still feeling as though I’m actually doing something useful. The Big Move. I’m writing this from a desk that is devoid of ‘stuff’. In preparation for my house move, I have cleared everything away, leaving just…

Courgette and Orange Bread Salad

Gavin WrenMain Dishes, Recipes, Salads, Side dishes, Vegan, Vegetarian

A bright, citrus and sweet courgette and orange bread salad that just screams summertime! Tangy, sharp orange and sweet dried apricots mix perfectly with olives, capers, pine nuts, parsley and sweet red onions to create a flavour filled salad. The roasted courgette and onion sit with the orange dressing and play against the added crunch from the stale bread at the bottom. It's the perfect make ahead summer lunch or side salad to sit with some grilled fish, meat or squeaky halloumi.
A glut of courgettes has descended on our world. If you grow your own you’ll found the cheeky blighters hiding behind leaves and sneaking up on you. Even if you don’t grow your own, you can walk into a supermarket and pick up a large pack for very little because they are one of the most abundant vegetables in the UK at this time of year. Today’s recipe makes use of these abundant, seasonal vegetables, with a courgette and orange salad loaded on top of the stale bread you’ve got hanging around. It’s a powerful and bright salad that works beautifully on it’s own or would sidle up beautifully with a piece of grilled white fish or some halloumi slices grilled to squeaky perfection. On The Road Again. My life is on the move, yet again, I’m moving house next week. As I pointed out last week, it will be…

Smoked Cauliflower with Paprika Garlic Marinade

Gavin WrenRecipes, Side dishes, Vegan, Vegetables, Vegetarian

Spicy whole smoked cauliflower cooked on the BBQ with a paprika, garlic, lemon, cumin and tomato marinade spiced up with a hint of cayenne pepper for a colourful and smokey BBQ treat for vegetarians and vegans alike. This is also a great fun project to learn how to smoke or cook with indirect heat, whether it's summer or winter.
This post shows how to make smoked cauliflower and why smoking vegetables is a great way to start playing around with indirect cooking or hot smoking, as you don’t have to worry about temperatures and cooking times like you would with meat or fish. With this recipe I’ve added a full flavoured marinade to the cauliflower to spice up the flavour and it adds some fantastic visual impact to the finished article. Vegetable Lust. Poor old cauliflower isn’t the most romantic of vegetables, it’s probably one step up from cabbage, languishing in the bottom end of my on-the-spot opinion of what vegetables are sexy. At the other end of the scale, asparagus is sexy. Those slender, tender, delicate stems that only make themselves available during a brief period of the year, and even then, there’s a noticeable peak, when they come into full bloom and put on a display of…

Vietnamese Tofu Summer Rolls

Gavin WrenMain Dishes, Recipes, Salads, Sandwiches & Wraps, Small Bites, Vegan, Vegetarian

Vietnamese spring rolls with a vegetarian twist, featuring smoked tofu to make delightfully aromatic, crispy, crunchy tofu summer rolls which are vegetarian and vegan. You can make these in the kitchen to wow your guests or build them at the table so everyone can get their hands dirty.
Today’s recipe is for Vietnamese spring rolls with a vegetarian twist, using smoked tofu to make delightfully aromatic tofu summer rolls. These South East Asian favourites have gained a lot of popularity in recent years and for good reason, they’re amazingly easy to make, as well as bright and fresh and a crunchy summer treat that can be made in the kitchen to wow your guests, or created at the table so that everyone can get their hands dirty. Don’t Keep Me Hanging on the Telephone… Waiting. I’m waiting. I’m trying to buy a little flat. Well, I say I’m trying to buy a little flat, but actually, I’m allowing my pooch and my work to choose a flat for me. You see, as an unattached guy in London who works from home, I could have chosen all sorts of places to live, East, West, North, South, as long as…