Vegetable dish

You can serve the felafel with a rocket and tomato salad. If you like hummus then you’ll love this Middle-Eastern vegetarian specialty, which is also made from chickpeas. Note

Microwave suitable. Note

Bring this staple vegetable to life with our sweet and salty soy pumpkin recipe. You could add a teaspoon of freshly grated ginger to the dish if you like.

Soft, light and garlicky with a crisp, golden crust, these little garlic potato soufflés make an excellent starter.

Healthy, fragrant and delicious Japanese vegetable gow gees with miso dipping sauce.

In Indian cooking terms, masala simply means ground or blended spices (incidentally, the word has become slang for "mix" or "mixture"), so a masala can be whole spices, or a paste or a powder.

Clockwise from top left: lemon lentils; spiced potatoes, cauliflower and peas; tomato lamb curry; Ishmael’s egg salad Note

This refreshingly delicious zucchini and mint couscous salad makes the ultimate side dish to a dinner spread, or a light vegetarian meal.

A sprinkling of feta, diced tomato and basil transform these juicy balsamic mushrooms into a tasty breakfast, brunch or lunch.

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker. Note

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

This is traditional lasagne redesigned for vegetarians, but the flavours are so rich that meat-eaters will love it too. Note

No antipasto plate is complete without a serving of bruschetta. This tomato version may look simple, but the addition of fresh herbs and mozzarella take this classic dish to new heights.

Healthy, fresh and authentic. The tastiest way to eat your greens!

For a great variation, make pesto and mozzarella croquettes by blending or processing ¾ cup firmly packed fresh basil leaves, 1 tablespoon roasted pine nuts, 1 tablespoon finely grated parmesan cheese, 1 quartered garlic clove, 2 teaspoons lemon juice and 1 tablespoon olive oil, until almost smooth. Add pesto to croquette mixture. Mould croquettes into […]

A delicious and fun accompaniment to roast dinners.

Fennel using a smell test: a sweet, not sour, smell indicates freshness. Look for upright green fronds and a bulb that’s not bruised or slimy. Can store for up to 3 days in a plastic bag in the refrigerator. Fennel loses its flavour quickly, so use as soon as possible. Remove the outer layer of […]

You can use halved cherry, grape or mini roma (egg) tomatoes if you like. This recipe would make a delicious breakfast or brunch dish. Serve with a green salad or steamed asparagus. Note

Crispy on the outside, fluffy on the inside and perfumed with fresh rosemary leaves, the only other thing these roast potatoes need is a little bit of salt and pepper.

Serve mushrooms with crusty bread or as part of an antipasto platter with cheeses and deli meats.

If you fancy doing something a little bit different with potatoes, this tapas-style dish of roasted thyme potatoes with spicy sauce is just what you're looking for.

You need four bunches of asparagus for this recipe. Note

Frittata can be made a day ahead; keep, covered, in refrigerator. Note

A meat-free meal to feast on, these spicy Mexican beans with cornbread and avocado salsa are delicious.

This gnocchi dough is very soft, so you’ll need an extra ½ cup of plain (all-purpose) flour for the board when kneading and rolling to prevent it from sticking. Note

This delicious roasted beetroot, broccoli and pearl barley salad is beautiful enjoyed warm with a creamy tahini dressing. It's the perfect example that healthy, vegetarian food can be delicious and filling!

To prevent excess water leaching into the gratin, steaming is the best method to use for cooking the vegetables. Note

A fresh and bright apple and seed slaw with macadamia dressing; the perfect summer salad.

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

Do not add any salt to the cottage-cheese mixture as this will cause the filling to become too wet. Buy zucchini just large enough to make 5-inch-long strips once trimmed and sliced. Note

Kumara turns brown when cut so it’s best to grate it just before you use it. If you have a scratch-free non-stick pan, you won’t need to line it with baking paper. Note

Pak choy is a member of the same family as bok choy with the same mild flavour.

Barbecued corn, broad beans and capsicum from Australian Women's Weekly.

Fragrant, fresh and packed with crunch, heat and flavour, pho makes an excellent healthy lunch.

A tasty side dish of beans with ginger, chilli and coconut milk from Australian Women's Weekly.

This leek, goat cheese and brown lentil bake is incredibly easy to make, and packed full of goodness. Serve with crusty bread to soak up the juices.

These fresh Asian greens should be just tender when cooked. Fragrant garlic and ginger infuse both the greens and the tofu, and peanuts add crunch.

The perfect baked potato should be salty on the outside and snow white and fluffy on the inside. You can also use russet burbank or spunta potatoes for this recipe. Pierce the skin of each potato to prevent it from splitting while in the oven. Wrapping the potatoes completely in foil results in a soft […]

Making the tapenade using a mortar and pestle will give it a lovely thick, yet smooth, texture. Try stirring a spoonful of tapenade into a pasta sauce or vegetable soup, spreading it on a slice of bruschetta or canapé base, or thinning it with mayonnaise for a dip or lemon and olive oil to flavour […]

If kefalotyri cheese is unavailable, use parmesan cheese. Note

low GI Cooked rösti can be stored in the refrigerator overnight and reheated in a sandwich press. Note

You need to cook about 1⅓ cups white long-grain rice the day before making this recipe. Spread it evenly onto a tray and refrigerate overnight. Note

You need about half a butternut pumpkin for this recipe. Preserved lemons, a North African specialty, are quartered and preserved in salt and lemon juice. To use, remove and discard pulp, squeeze juice from rind, rinse rind well then use. Sold in jars or in bulk by delicatessens; once opened, store preserved lemon in the […]

Utterly tasty and redolent of autumn days and all things earthy, this creamy polenta with slow-roasted mushrooms is full of the flavour of porcini mushrooms.

Simple, healthy and packed with colour and flavour, this cauliflower and green olive salad is a tasty side dish, but also makes a great, light meal all by itself.

Roasting mushrooms intensifies their flavour beautifully. For a burst of colour, add some truss tomatoes.

This dish is popular in Asia, the Middle East and Africa, and utilises a wonderful mix of those ethnic spices and flavours.

Potatoes need not be boring any longer. Prepare this recipe for crisp, light, flavoursome potatoes to share as a starter or enjoy all to yourself as a side dish.

Delicious deep-fried zucchini balls served with a refreshing yoghurt dip.

A great first food for babies, this spinach purée is full of iron and perfectly healthy.

Serve as an aromatic side dish, or alongside other delicious nibbles as part of an antipasto platter.

Kalonji are also known as Nigella seeds, which taste like someone combined onions, black pepper and oregano.

A classic of French rural cooking, ratatouille makes a great side for lamb and chicken dishes.

600g canned borlotti or cannellini beans can be substituted for the shelled borlotti beans; rinse and drain beans before adding for last 10 minutes of cooking. Recipe can be made 2 days ahead and refrigerated, covered; reheat or bring to room temperature before serving. Note

This vegetarian pasta dish is simple and perfect for the whole family.

Numerous studies have shown members of the brassica family, which includes tuscan cabbage and cauliflower, offer some protection against cancers and heart disease, as well as age-related processes. Pecorino is a hard Italian sheep’s milk cheese similar to parmesan, which may be used instead. Note

Serve this spicy eggplant and capsicum salad as part of a mezze-style lunch spread.

These easy stuffed mushrooms are divine served with a fresh green salad and crusty bread.

You can use 750g (1½ pounds) frozen broad beans. Boil, refresh and remove skins as for fresh broad beans in step 1. Baharat is a middle eastern spice available from some delis and middle eastern grocers. If it’s hard to find, use moroccan spice mix instead which is readily available from supermarkets. Falafel mixture can […]

A balsamic vegetable stew, originating in France, that is simple and delicious.

Perhaps the most well known pumpkin recipe comes from the United States, in the form of this delicious pie. You will need to cook about 350g pumpkin for this recipe.

kipfler potatoes, small and finger-shaped, have a nutty flavour and are great baked or in salads. You will need two bunches of asparagus for this recipe. Note

For a non-vegetarian option, substitute tofu with lean chicken mince. You could use butter lettuce leaves, if you prefer. For extra heat, add an extra fresh long red chilli. Note

Wild rice has a hearty 'nutty' flavour and is well worth paying a little extra for. Teamed here with flavoured with orange and herbs, it makes a delicious and filling vegetarian meal.

Ciabatta or sourdough bread are ideal to use for making breadcrumbs. You can make your own breadcrumbs at home using stale bread. Cut the crusts off, tear into small pieces and place in a food processor. Pulse until you get the size crumb you desire. If your bread isn’t stale, it’s important to dry it […]

ham option Sprinkle with finely chopped ham. Note

Grilled zucchini with chermoulla dressing, a pungent Moroccan herb sauce.

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

Make your own hand-cut garlic and herb wedges from Australian Women's Weekly.