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!
Creole Seasoning Blend
Recipe by:
JOSLYN
This blend is great for seasoning rice, meats, soups and stews, or anything that benefits from a spicy Cajun flavour. It would also make a great gift when placed in a decorative jar with a good recipe attached.
Crispy Vegetable Pakoras
Recipe by:
veggigoddess
Serve with a spicy chilli or minty yoghurt sauce. Try other vegetables too, such as sweet potatoes, broccoli and asparagus. You can also use paneer.
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.
Quick Quinoa Pilaf
Recipe by:
sal
Quinoa is a great alternative to rice - it's lighter, tastes nutty and cooks in about half the time. In this recipe it's tossed with onion, garlic and fresh herbs to make a quick and easy side.
Quinoa Pilaf
Recipe by:
Laura Jull
Quinoa is a nutty seed native to South America. It can be found in most health shops. For an even more flavorful pilaf, use vegetable stock in place of the water.
Oven Roasted Pumpkin Seeds
Recipe by:
Blancheskid
If you are using fresh pumpkin or squash in a recipe, don't throw away the seeds - roast them for a delicious and healthy snack.
Slow Cooker Veggie Chilli
Recipe by:
CORWYNN DARKHOLME
This is a chilli recipe loaded with vegetables. Garnish with soured cream and grated Cheddar cheese, if desired.
Energy Bites
Recipe by:
VEGANSPK
Sweet treats with no added sugar - raw, unfired fare that is all natural and vegan!
Mushroom Topped Polenta Fingers
Recipe by:
Azmina Govindji
Cooked and cooled polenta can be cut into shapes and grilled to make an excellent base for a tempting topping. Here the polenta is flavoured with Gruyère cheese, and the topping is a savoury mixture of mushrooms, walnuts and herbs. Serve as a sophisticated starter, with a few mixed salad leaves if you like.
Chickpea and rice balls
Recipe by:
Azmina Govindji
These tasty chickpea-based balls, flavoured with garlic, chilli and lots of fresh coriander, make a delicious alternative to rice or potatoes. Cooked traditionally as an Indian dish the balls would be deep-fried, but here they are baked.
Fragrant basmati rice
Recipe by:
Norma MacMillan
Basmati cooks to perfect, separate, fluffy grains and is considered by many to be the finest rice. Here it is subtly scented and coloured with saffron, cinnamon and ginger. The sweet-sharp flavour of pomegranate adds a unique quality to this dish, and a few seeds scattered over the top just before serving make an attractive finish.
Pilau rice
Recipe by:
Brenda Houghton
A lower-fat form of traditional pilau rice is the ideal partner for a range of spicy dishes.
Cardamom rice
Recipe by:
Brenda Houghton
Aromatic cardamom lends its rich flavour to this simple but luxurious side dish.
Spiced fruits, nuts and seeds
Recipe by:
Norma MacMillan
This mildly spiced mix of crunchy nuts, pumpkin and sunflower seeds, tangy dried cranberries and sweet sultanas is great for nibbling as a healthy snack or with drinks. Children love it too!
Majudura
This is a traditional arabic recipe, passed down from my Palestinian grandmother, to my mother, and then to me. I always loved this as a kid, and being a vegetarian dish, was something i was keen to do as my mother always said it was so simple and tasty. Its also very cheap to make, and really nutritious. The secret is not to skimp on the onion, and to let the onion cook slowly for a long time, till almost brown, but still soft.
Perfect Quinoa
Recipe by:
Momi
Quinoa is cooked together with onion, garlic, green pepper and passata. The resulting dish is deliciously flavoursome and can be served as a light lunch or a side dish.
Bean-free sundried tomato "houmous"
A houmous with no beans? Am I mad? Probably! This houmous is smooth, slightly sweet and garlicky, yet being light and fresh at the same time. I had to stop myself eating it all with carrot sticks!