These stacks are a great recipe to try to expand a vegetarian menu. They are hearty and full of flavour.

Dhansak is an Indian adaptation of a famous festive dish of the Parsi community of the Indian subcontinent; it always consists of several types of pulses and vegetables, and is served with rice. The Parsi often add mutton to the dish. Note

Cheese lover? This recipe is absolutely the one for you. Flavoursome gorgonzola, nutty parmesan, and creamy bocconcini are Italian favourites and are calling your name!

After experiencing the flavour and crunchiness of homemade crisps, you will never need to open another packet again. You can also use russet burbank or spunta potatoes for this recipe. Note

These tarts are best made immediately before serving to prevent the pastry going soggy. You can pre-roast the tomatoes ahead of time, but don’t assemble the tarts until just before serving. Serve topped with chervil, if you like. Note

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

This is delicious served warm or cold, so is great for picnics or a make-ahead lunch. Note

You can use yellow squash instead of the yellow zucchini, if you like. Note

We used packaged felafel mix for this recipe, available from selected supermarkets, Middle-Eastern food shops and many health food stores. Note

Stir fries are a great healthy meal option, and easy to throw together on a busy weeknight.

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

Lemon, garlic and chilli potato salad, potato recipe, brought to you by Australian Women's Weekly

Baked brie and asparagus tartines make a dish for a celebratory lunch. If you're looking for some variety, you can replace the asparagus with honey and thyme.

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

To freeze. Complete recipe to the end of step 2. Individually wrap patties in plastic wrap. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Continue from step 3. Note

You will need to cook about 1/3 cup (50g) brown rice for this recipe. Note

Similar to ravioli, agnolotti are tiny pillows of pasta stuffed with one of any manner of different fillings. You can buy these already made, sold in cryovac packages, in the refrigerated section of your supermarket or fresh from specialty pasta makers. Note

This colourful, veggie-packed frittata is delicious hot or cold at any time of the day.

Made completely from scratch, the dough is the key component to this tasty double-crust pizza.

You will need one bunch of red radishes for this recipe. This recipe is best made just before serving, it will become soggy if left standing. Note

Use a mandolin or V-slicer to cut the papaya and carrot into matchsticks. 8 hours Make rolls; refrigerate. Store loosely packed, with damp paper towel or baking paper between layers as rolls can stick together. Note

Vegetarian casseroles are a great way to get a lot of veggies in a tasty, hassle free way.

Not suitable to freeze or microwave. Note

Also known as ‘bow-tie’ pasta, farfalle is good for this dish. The crinkles of each piece enfold the ricotta and peas for maximum deliciousness. However, you can replace the farfalle with penne or small shells if you want. Note

This cheat's ravioli is easy, light and brimming with summery flavours.

These easy vegetarian pita pockets will be gobbled up by the whole family.

Crispy on the outside, fluffy on the inside, these duchesse potatoes are like elegant potato gems.

A very fast and easy vegetarian pad Thai with tofu and green beans, it has all the flavour you expect from pad Thai without the meat.

Serve with chopped mint or basil leaves. Note

Nashi pears and fresh herbs help make this grilled asparagus, fennel and walnut salad a study in contrasting flavours and textures.

You need about 1.3kg fresh peas to get the amount of podded peas required for this recipe. Note

Balsamic Dressing Combine ingredients in screw-top jar, shake well. Note

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

Toss the pasta through the sauce just before serving, as it will soak up all the sauce if tossed too early. Either swiss brown, flat or oyster mushrooms can be used instead of the button mushrooms.

Regular extra virgin olive oil and ½ teaspoon finely grated lemon rind can be substituted for lemon-infused olive oil. Note

Swiss brown mushrooms, also known as cremini or roman mushrooms, are similar in appearance to button mushrooms, but are slightly dark brown in colour. The large variety are often called portobello mushrooms. Note

This salad is light, fresh and crisp. It can be very glamorously presented or thrown together in a more rustic style.

Make a day ahead so the curry flavours can develop overnight. Replace peas with beans, if you like. Note

For an easy weeknight meal, try this crispy spinach and beetroot tart topped with crumbled feta.

If your frying pan handle is not ovenproof, wrap it in foil to protect it in the oven. Note

Buy basil pesto, instead of making your own, if liked. Note

Eggplant, tomato & leek lasagne

Not suitable to freeze. Not suitable to microwave. Note

This alluring, creamy, sensational pasta dish fulfils your desire to be amazed with a comforting yet exciting meal experience.

If you can’t find piquillo peppers, use roasted or grilled capsicum instead. Note

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

Just up your regular mashed potato by adding cheese and spinach for an impressive Christmas side dish

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores. Note

Crunch through a slice of crusty bread and enjoy the filling flavours of baked beans, fresh tomato and avocado. This vegetarian meal is the perfect way to break up your day.

Store in an airtight container, in the refrigerator, for up to 3 days. Return to room temperature before serving Note

The dark, smoky flavours of tea and the warm spice of star anise bring out the autumnal sweetness of poached pears.

Can be made a day ahead up to step 2, and left covered in the fridge. Note

The crumb mixture can be made several hours ahead; cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini, quartered lengthways. Note

Not suitable to freeze. Not suitable to microwave. Note

You need to cook 1/2 cup long-grain white rice for this recipe. Note

You can also use bintje or desiree potatoes for this recipe. Note

Silverbeet, shallots, carrot and mushrooms can be combined several hours ahead. Keep covered in refrigerator. Add dressing and noodles just before serving. Note