A quick, versatile and tasty vegetarian carrot and chickpea salad that you can add your own ingredients to for if you want to experiment. Made with carrots, chickpeas and parsley, it's a simple base that gets flavoured up with sumac, yoghurt, lemon juice and tahini so that there's no chance of your taste buds left wanting. It makes a great side dish or just fill your bowl and have it as a main course!

Carrot and Chickpea Salad with Sumac Yoghurt

Gavin Wren Main Dishes, Recipes, Salads, Side dishes, Vegetarian

Today I’ve made a quick, versatile and tasty vegetarian carrot and chickpea salad that you can easily play around with and add your own ingredients if you want to experiment. Made with carrots, chickpeas, red onion and parsley, it’s a simple base that gets flavoured up with sumac, yoghurt, lemon juice and tahini so that there’s no chance of your taste buds left wanting. It makes a great side dish or just fill your bowl and have it as a main course! The Holy Grail of Lunches. I’ve done it! Finally I’ve devised the holy grail of lunches. I’ve created a salad that’s ridiculously easy to make, filling, healthy and tastes amazing. There are some things you might not know about me. Such as I work from home, desperately trying to carve a new niche career out of whatever I can do. I spend every day of my ‘working life’,…
red pepper onion and lentil soup with parsley

BBQ charred pepper, onion and lentil soup

Gavin Wren Recipes, Soup, Vegan, Vegetarian

So the season of soup has swerved surreptitiously into softer summer styles. I would love to continue this entire post with such extravagant alliteration, however I don’t think my mind, or thesaurus for that matter, is quite up to it today. Alliteration n. the occurrence of the same letter or sound at the beginning of adjacent or closely connected words.But, if such a thing as culinary alliteration exists, in the form of repeated use of similar sounding ingredients, then this soup would be a perfect example. You’ve got red peppers, red onions, red lentils and one of the best spices out there (in my opinion), which also happens to be red, smoked paprika. All of these red ingredients combine to make a really wholesome soup that’s got a delicately balanced set of flavours, topped with parsley oil which gives a flavour twist and a real visual makeover. Your starting point…
How to make vegetable stock

How to make vegetable stock

Gavin Wren Basic Ingredients, Food Techniques, Recipes, The World of Food, Vegan, Vegetables, Vegetarian

Vegetables boiled in water. Yep, that’s all it is, easy peasy. Making your own vegetable stock at home is one of the fundamental kitchen processes that you just have to do now and again. It’s so easy, it doesn’t use up much time and it’s basically impossible to overcook. And if you have left over vegetables, peering over the edge of the compost, it’s a super efficient use of them before they go. Now, although there are some traditional staples used to make vegetable stock, such as carrots and onions, you can actually use whatever you want. Just remember that the vegetables you use will have an effect on the flavour, colour and clarity of your final broth. So beetroot and potato will give you a red, cloudy stock, whereas onion and carrot gives you a relatively clear stock. However, the basic principle remains the same, whatever you use, you…