Vegetarian

This lightly spiced fennel and tomato couscous salad makes a lovely lunch or side dish.

You need to buy a 1.5kg piece of watermelon to get the amount of chopped watermelon needed for this recipe. Note

These little spinach and cheese parcels are very tasty extremely versatile; you can serve them on their own, as a soup accompaniment, or as part of an antipasto platter.

Pickled plum puree, also known as umeboshi puree, is made from plums (ume) slowly pickled in salt, with Japanese mint (shiso) added for colour and flavour.

Fire up the barbecue with these deliciously spicy vegetarian kebabs.

Ready-made tzatziki is available from the refrigerated dip section of large supermarkets.You can also make your own. Note

For a milder pesto, substitute baby spinach leaves for rocket. Note

This risoni and bean salad is robust enough for a light yet satisfying vegetarian lunch, or perfect as a side dish for grilled chicken or steak.

This potato, onion and herb pie makes a nice change from more meatier versions. It is delicious either hot or cold.

Perfect as part of a spread of shared starters or just as a snack, this garlic toast with feta and olive dip is also quick and easy to make.

You can substitute potato or pumpkin for the kumara, or use a combination of all three ­ it will be just as delicious. Triangles can be made a day ahead to the end of step 3, cover, and refrigerate until ready to bake. Note

Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe. Note

The beauty of freeform tarts is that they're incredibly easy to throw together, and taste every bit as delicious as a perfectly primped example.

This spiced lentil and roasted kumara soup is just the ticket for those times when you're after a light, meat-free meal full of vitamins and flavour. Serve with crusty bread.

Rigatoni is a ridged pasta that looks like thick, short penne, its grooves and wide centre help hold chunky sauces. Note

Pappardelle with silver beet, goat's cheese, chilli and lemon

Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.

This is a good salad for a barbecue as it keeps well and is not fussy about the temperature at which it is served.

Perfectly light and healthy, this zucchini soup is just the ticket for a quick and easy snack, light lunch or dinner party starter. Serve with crusty bread.

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note

You will need about 600g watermelon (weighed with skin) for this recipe. Note

Buy roasted capsicum from the deli. Note

Tofu is a great and healthy meat alternative. It is especially good for soaking up flavours like those in the sauces and dips which often accompany Asian finger foods.

If the handle of your frying pan is not heatproof, cover it with aluminium foil before placing it under the grill. Frittata is delicious served warm, but if you like it cold or want to take it to work, make it the evening before, keep it in the fridge overnight, then wrap it in plastic […]

This recipe can be made several hours ahead, reheat just before serving. Note

An excellent option for a nourishing, filling meat-free meal, these individual vegetable and lentil lasagnes will quickly become a family favourite.

There's plenty of juice to mop up in this delicious vegetarian curry, we're not even sure it's not a soup. Serve with plenty of rice or naan bread to enjoy every last drop.

This vibrant pasta dish is bursting with flavour and nutrition.

A hearty, flavoursome meat-free meal that can be on the table less than 30 minutes after getting home from work. Serve with crusty herb or garlic bread.

One taste of this rich and flavoursome antioxidant rich tomato soup and you'll never want the canned version again. Serve with plenty of crusty bread to mop up every last drop.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

These noodle and vegetable rice paper rolls are a classic Vietnamese crowd pleaser. The trick when making them is to dunk the rice paper just enough so that it is pliable enough to roll, as it will continue to gradually soften.

Egg yolks should still be runny so they drizzle over the rice. Rice can be made a day ahead; cover, refrigerate until required. Note

Crispy, salty and utterly addictive, this dish makes for a delicious starter.

Like a Mediterranean version of spring rolls, these subtly spiced cigars and full of rich, zingy flavours, and make easy finger food for a dinner party.

The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it's own as a light lunch or as part of a big dinner spread.

Spiced with ginger, these dark chocolate truffles make a delectable after dinner treat with a cup of coffee or a digestif.

Healthy and vegetarian deep-fried tofu in broth from Australian Women's Weekly.

Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is a good place to start.

Farfalle is a bow-tie shaped short pasta; sometimes known as butterfly pasta. It looks very pretty as part of a pasta salad

Drizzled in a garlic yoghurt sauce, this colourful salad is full of flavour and nutrition.

This sweet, creamy no bake cheesecake is delectable and simply moorish. This recipe will need to be started the day before to give adequate setting time.

The fresh flavours of Vietnam make this plump prawn and crisp cucumber salad an utterly delightful dish.

Khitcherie, a classic Indian rice and lentil dish, was anglicised by the Raj to make that English breakfast staple, kedgeree. Commercial garam masala, found in some supermarkets, can be used instead of making our recipe. Note

This lemony pasta dish is just the ticket for a speedy, comforting meal.

Please everyone with this vegan starter. The deliciously dense tofu goes perfectly with the crunchy capsicum and buckwheat salad.

Allowing the eggplant to stand a while covered with salt will help withdraw most of the vegetable’s slightly bitter juice; it also helps prevent the eggplant from absorbing too much oil when it’s cooked. Be sure to rinse the eggplant well under cold running water to remove as much of the salt as possible and […]

Wear disposable gloves when peeling beetroot as it will stain your skin. Store pickled beetroot in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

This is a delicious way to get your daily dose of fresh vegetables.

Serve your usual anti-pasta fare atop a pizza base smothered with melted mozzarella and watch it disappear before your very eyes.

You will need a 2.5-litre (10-cup) rice cooker for this recipe. Dried gnocchi-shaped pasta is available from the pasta section in most supermarkets. Dried gnocchi is generally shaped like a hollowed shell with a ridged surface. Fresh gnocchi usually contains potatoes, while dried gnocchi contains semolina flour and no potato. Note

You can use vegetable stock if you prefer. You could use verjuice or dry white wine instead of vermouth. This soup can be served cold or at room temperature, cover, refrigerate until required. Note

We used dried cannellini beans in this recipe. Note

We used large (25cm/10-inch diameter) packaged pizza bases for this recipe. You will need to purchase half a large barbecued chicken weighing about 450g to get the amount of shredded meat required for this recipe. Note

Corn mixture can be made a day ahead, make the corn cakes on the morning of the party. Prepare the avocado smash as close to serving as possible; cover the surface with plastic wrap. Note

This recipe is best made close to serving. White balsamic vinegar is slightly sweet, and is available in the vinegar section in selected supermarkets and grocery stores. Note

Packed full of the goodness of legumes, this chickpea and lentil salad makes a delicious vegetarian lunch option for those wanting an quick and healthy meal.

To make the perfect soft-boiled eggs, place eggs in a small saucepan and barely cover with cold water. Cover the pan and bring to boil; then boil, uncovered, for 3 minutes, drain. Shell eggs when cool enough to handle. You can use either heirloom or cherry tomatoes, if you like. Note

Enjoy barbecued vegetables and salty slices of haloumi combined with a fresh and zesty dressing in this easy vegetarian dish.

Served with homemade baba ghanoush and zingy tabbouleh, these warm falafel wraps will be a popular dinner dish.

Tossed with omelette strips and hot chilli, this gingery fried rice makes a speedy, delicious weeknight dinner.

This healthy and delicious toast topping combination will leave you wanting savoury breakfasts every day. The combination of creamy smashed avocado, nutty tahini and roasted sumac tomatoes creates a beautiful meal.

Try these delicious mushroom spread toasties at your next gathering. The intense flavour and creamy texture of the mushrooms contrasts beautifully with the perfectly crispy toast base.

Super-ripe tomatoes are the key to making the best bruschetta.