A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice.
Recipe by: PIETOGO
Good food does not have to be complicated or time-consuming. This simple, homely casserole is made without a lengthy shopping list of exotic fresh ingredients or hours of precise slicing and chopping. Raid the storecupboard and use everyday vegetables from the refrigerator for a warming and heart-healthy meal.
Recipe by: Azmina Govindji
A traditional soup made by my parents and grandparents and a traditional winter soup in Northern Ireland and especially popular served as a starter to Christmas dinner. Pure, simple, wholesome comforting and natural food. As with all one pot dishes, it always tastes better the following day when all the ingredients have had time to marinate and got to know each other so if you want to impress, make it the day before serving. Enjoy.
Recipe by: lee.theman
Basmati rice and green beans are stirred into roast sweet potato and cauliflower and baked for a one pot vegetarian biryani. Thanks to Cheryl Humphreys for this recipe.
Recipe by: HiekelEssterol
This spicy stew is simple to make with canned tomatoes and flageolet beans. Try serving with thick plain yoghurt and crusty bread or boiled rice for a complete meal.
Recipe by: Jan Cutler
A simple, hearty and tasty vegetarian dish. Good as a light main, side, or wrapped in a flour tortilla with cheese. I always make a double batch and freeze some.
Recipe by: Niki Plourde
I love pilau rice, so I came up with this Indian-inspired version that is a meal in itself!
Recipe by: jen
Kidney beans simmered with onion, pepper, garlic, tomato purée and rice. A perfect one-pan meal. Leftovers are tasty wrapped in a tortilla, too.
Recipe by: Chris Barila
Even though there's loads of roasting and puréeing to do, it's worth the effort. A delicious and healthy vegan dish.
Recipe by: jen
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.
Recipe by: Komal