Cheese-baked peppers with linguine
Recipe by:
Azmina Govindji
These stuffed peppers, filled with thin noodles in a savoury custard, make an ideal first course to serve 4, or a light vegetarian lunch for 2 served with an assortment of salads and plenty of warm bread. Any colour of pepper suggested can be used, but avoid green peppers which are not as sweet.
Light vegetable stock
Recipe by:
Azmina Govindji
This light stock is suitable for vegetarian dishes and for fish, poultry or meat recipes when a delicate flavour is required.
Cauliflower Pasta Sauce
Recipe by:
impellizzeri kitchen
Filling and nutritious, great for vegetarians or to serve with your favourite pasta on meatless Mondays! You can also use it for lasagne - it's a lot cheaper than buying mince.
Roasted sweet potatoes
I only recently discovered how delicious sweet potatoes are roasted. They don't need anything else besides maybe a little fresh thyme before you serve them. They are good for you too!
Spicy beans
Recipe by:
Rachel Warren Chadd
Beans and vegetables are spiced up to make this nutritious and filling side dish or vegan main course.
Scrumptious Cheese and Veggies on Toast
Recipe by:
ANNE DUNCAN
A vegetarian delight. My husband came up with this recipe during his bachelor days - now we both love having these on those nights you want a quick but delicious supper or midnight snack. You can spice it up with tabasco too!
Andrea's Pasta e Fagioli
Recipe by:
AVALERIO
This is a recipe I adapted from my grandmother's. This warm and comforting soup is easy to make and perfect for a Sunday evening with crusty ciabatta.
Asparagus and Mushroom Frittata
Recipe by:
MAGGIDEW
This is one of my favourites. A quick and easy way to use asparagus when it's plentiful and in season. The most important thing is to cook the frittata slowly.
Aubergine Crisps
Recipe by:
Michele O'Sullivan
Makes crunchy aubergine crisps, perfect for a tasty snack or party nibbles.
Aubergine Rounds
Recipe by:
BAWARCHI
Savoury aubergine with a hint of spice. Serve as a starter, side, or use to top toasties with lots of melted cheese. I recommend grilling these rounds rather than frying, but they are delicious either way!
Basic polenta
Recipe by:
IDAJ
This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil water...you can make a delicious pot of polenta every time! There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake with vegetables, or fry it. Experiment and choose your favourite accompaniment!
Broccoli Fried Rice
Recipe by:
HERCATE
You can modify this recipe to include any veggies you choose. It's a great way to use up leftover rice.
Green Veggie Split Pea Soup
Recipe by:
ASTROPHE
Packed with broccoli, spinach, celery and courgettes - this green vegetable and pea soup is both healthy and filling.
Pakistani Chickpeas with Tomato and Cumin
Recipe by:
Komal
Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds and chilli powder. Served warm, this is eaten often during Ramadan at Iftar.
Spiced Courgettes
Recipe by:
HINAABSAR
This is a vegetarian Pakistani recipe. Courgettes simmered with onion, tomatoes and yoghurt in a fragrant mix of spices. This dish is traditionally served with chapatti but you can serve it with boiled rice, too.
Vegetarian Lentil Loaf
Recipe by:
sal
Brown rice, lentils, breadcrumbs, onions and tomatoes are combined with eggs and herbs and then baked. Sprinkle with grated cheese and bake an additional 5 minutes, if desired.
Vegan Split Pea Soup
Recipe by:
Deborah Sah
This makes a thick and hearty vegan split pea soup. Tastes even better reheated.
Spiced couscous tomatoes
Recipe by:
Azmina Govindji
Choose ripe, well-flavoured tomatoes for this dish. Hollowed out, they make the perfect container for a spicy aubergine, dried apricot and nut couscous. The vitamin C-rich juices are squeezed out of the scooped-out tomato flesh and seeds, and whisked with a little harissa paste to make a tangy dressing. Serve with sesame breadsticks.