A refreshing, light salad for any hot summer day! The kidney beans and tofu make it a great vegetarian main, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.
Recipe by: Tigrgrrl
Homemade stewed tomatoes, straight from your garden.
Recipe by: KITTYANN
If you love peanuts, try this wonderfully easy soup. Chilli, green pepper, onion and crunchy peanut butter are added to either chicken or vegetable stock (whichever you prefer). Not only does it taste great, it's ready in under 30 minutes.
Recipe by: Karena
This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.
Recipe by: LGUROWITZ
These chickpea burgers are a delicious vegetarian alternative to beefburgers. This recipe makes 12 small or 6 large burgers.
Recipe by: Linda S. Gibson
A tasty alternative to the traditional Spanish omelette, this is a quick and easy lunch for dinner for tired mums during the festive period.
Recipe by: louise_fro
Simple but so delicious. Melted mature Cheddar cheese provides a wonderful, simple topping for the sautéed courgette slices. Serve with crusty bread or pitta.
Recipe by: Lynda
Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
Recipe by: Lom
This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.
Recipe by: sal
This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.
Recipe by: FISHLOVE