Roasted Pepper Risotto

This Italian pepper risotto makes an excellent vegetarian supper dish, or an appetizer for six. Recipe serves 3-4.

Ingredients:

1 red pepper (capsicum)
1 yellow pepper (capsicum)
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups risotto rice
4 cups of simmering vegetable stock
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve (optional)

Method:

1. Preheat the grill to high. Cut the peppers in half, remove the seeds and pith and arrange, cut side down, on a baking sheet. Place under the grill for 5-6 minutes until the skin is charred. Put the peppers in a plastic bag, tie the ends and leave for 4-5 minutes.
2. Peel the peppers when they are cool enough to handle and the steam has loosened the skin. Cut into thin strips.
3. Heat the oil and butter in a pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.
4. Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring all the time, until the rice is evenly coated in oil and the outer part of each grain has become translucent.
5. Add a spoonful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, a spoonful at a time, making sure each quantity has been absorbed before adding the next.
6. When the rice is tender but retains a bit of "bite", stir in the Parmesan cheese and add seasoning to taste. Cover and leave to stand for 3-4 minutes, then serve, with extra Parmesan, if using.

Vegetarian Quiche

A delicious and nutritious treat for vegetarians. Recipe serves 6-8.

Ingredients:

1 1/2 cups all-purpose (plain) flour
1/2 cup plain wholemeal flour
4 ounces (125 g) chilled block margarine or butter, cubed
1/4-1/3 cup chilled water
Filling:
8 teaspoons olive oil
1 large leek (about 14 ounces/400 g), washed and thinly sliced
3 large carrots, grated
3 large eggs
6 1/2 ounces (200 g) natural yogurt
1 tablespoon wholegrain mustard
Pinch of salt
1 tablespoon pepitas, toasted
1 tablespoon sesame seeds
1 carrot extra, peeled into 'ribbons', to garnish

Method:

1. Place flours and margarine in a food processor; mix to the texture of breadcrumbs, about 30-60 seconds.
2. Add water, 4 teaspoons at a time, and mix for approximately 10 seconds. Continue adding water in this way until a dough forms which leaves the sides of the bowl clean. Mould dough into a disc shape on a lightly floured surface; wrap in greaseproof paper and chill for 20 minutes. Preheat oven to 400 degrees F (200 degrees C).
3. For the filling, heat oil in a non-stick frying pan over a medium heat; add leek and carrots and cook gently, stirring frequently, until soft, about 5 minutes. Cool slightly.
4. In a mixing bowl, beat the eggs, yogurt, mustard and salt, using a balloon whisk. Add leek and carrots and mix until ingredients are combined.
5. Roll out pastry on a lightly floured surface and line a 9 inch (23 cm) flan tin. Line with greaseproof paper and a layer of dried beans. Bake 'blind' for 15 minutes, and then remove paper and beans.
6. Reduce oven temperature to 350 degrees F (180 degrees C). Pour filling into pastry; bake for 25 minutes, until filling is firm. Sprinkle with pepitas and sesame seeds. Place carrot 'ribbons' in a clean plastic food storage bag; microwave on High for 30 seconds. Place on top of quiche and serve hot.

Stir-Fried Rice and Vegetables

The ginger gives this Oriental dish a wonderful flavor. Serve it as a vegetarian main course or as an unusual vegetable side dish or accompaniment. Recipe serves 4 as a side dish.

Ingredients:

1/2 cups brown basmati rice, rinsed and drained
1 1/2 cups vegetable stock
1 inch (2.5 cm) piece of fresh root ginger, finely sliced
1 garlic clove, halved
2 inch piece of pared lemon rind
1 1/2 cups shiitake mushrooms
1 tablespoon groundnut oil
1 tablespoon ghee or butter
6 ounces (185 g) baby carrots, trimmed
8 ounces(250 g) baby zucchini, halved
About 1 1/2 cups broccoli, broken into florets
6 spring onions, diagonally sliced
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil

Method:

1. Put the rice in a saucepan and pour in the stock. Add the ginger, garlic and lemon rind. Slowly bring to the boil, then cover and cook very gently for 20-25 minutes until the rice is tender. Discard the flavorings and keep the pan covered so that the rice stays warm.
2. Slice the mushrooms, discarding the stems. Heat the oil and ghee or butter in a wok and stir-fry the carrots for 4-5 minutes until partially tender. Add the mushrooms and zucchini, stir-fry for 2-3 minutes, then add the broccoli and spring onions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite".
3. Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.

Vegetarian Pasties

Perfect for picnics or packed lunches. Recipe makes 6 pasties.

Ingredients:

3 sheets thawed, ready-rolled wholemeal short crust pastry
Filling:
1/2 x 10 ounce (300 g) packet firm tofu, drained
4 teaspoons salt-reduced soy sauce
4 teaspoons sweet chili sauce
Juice of 1 lemon
4 teaspoons olive oil
1 onion, chopped
1 clove garlic, crushed
1/2 cup diced red pepper (capsicum)
1 cup small broccoli florets
1 cup shredded spinach
4 teaspoons burghul
Soy drink to glaze

Method:

1. For the filling, slice tofu 1/4 inch (6 mm) thick; place in a small bowl. Add soy sauce, chili sauce and lemon juice; cover and marinate for 15 minutes.
2. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking tray. Heat oil in a non-stick frying pan over a medium heat; add onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Stir in tofu, pepper, broccoli and marinade and cook for 3 minutes. Remove from heat. Stir in spinach and burghul. Cool.
3. On a lightly floured work surface, place the sheets of pastry. Roll out each sheet until just large enough to cut two rounds from each one, using a 6 inch (15 cm) pastry cutter or by cutting around a 6 inch (15 cm) saucer.
4. Divide the filling equally between the six pastry rounds, spooning onto centers. Brush edges with cold water. Lift opposite sides and press together. Flute or roll edges over to seal. Place on greased tray; brush with soy drink.
5. Bake for 20 minutes. Serve warm or cold with salad.

Tip: Place sheets of frozen pastry on wire cooling racks to speed thawing.

Pumpkin and Pistachio Risotto

Vegetarians tired of the standard dinner party fare will love this elegant Italian combination of creamy, golden rice and orange pumpkin, and so will everyone else. It would look particularly impressive served in the hollowed-out pumpkin shell. Recipe serves 4.

Ingredients:

2 pints (1.2 litres) vegetable stock or water
Generous pinch of saffron strands
2 tablespoons (30 ml) olive oil
1 onion, chopped
2 garlic cloves, crushed
2 pound ( 1kg) pumpkin, peeled, seeded and cut into 3/4 inch (2 cm) cubes
2 cups risotto rice
7 fl oz (299 ml) dry white wine
2 tablespoons freshly grated Parmesan cheese
1/2 cup pistachios, coarsely chopped
3 tablespoons chopped fresh marjoram or oregano, plus leaves to garnish
Salt, freshly grated nutmeg and freshly ground black pepper

Method:

1. Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse.
2. Heat the oil in a large, heavy-based saucepan or deep frying pan. Add the onion and garlic, and cook gently for about 5 minutes until softened. Add the pumpkin and rice and stir to coat everything in oil. Cook for a few more minutes until the rice looks transparent.
3. Pour in the wine and allow it to bubble hard. When it has been absorbed, add a quarter of the hot stock or water and the saffron liquid. Stir until all the liquid has been absorbed. Gradually add the remaining stock or water, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-30 minutes the rice should be golden yellow, creamy and al dente.
4. Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes. To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, scatter over a few marjoram or oregano leaves and serve.

Mixed Vegetables with Tofu

This colorful, fiery-flavored mixed vegetable and tofu stir-fry is perfect for vegetarians. Recipe serves 4.

Ingredients:

8 ounces (250 g) firm tofu
3 cloves garlic
5 spring onions
1/2 cup vegetable stock
1/3 cup soy sauce
8 ounces (250 g) broccoli
1 large red pepper (capsicum)
1 large yellow pepper (capsicum)
1 medium fresh green chili
3 tablespoons sunflower or corn oil
Salt to taste
Freshly milled pepper

Method:

1. Drain tofu if necessary and cut into 3/4 inch (1 1/2 cm) pieces. Put on to plate and crush garlic directly over top.
2. Trim spring onions and slice thinly. Sprinkle over tofu with stock and soy sauce. Cover and leave to marinate for 1 hour, stirring occasionally.
3. Divide broccoli into small florets. Cut stalks into thin slices. Halve peppers. Remove inner white membranes and seeds. Cut flesh into thin strips. Repeat with chili, wearing rubber gloves to prevent skin burns.
4. Heat oil in wok until hot, but not smoking. Stir in chili. Lift tofu out of marinade with draining spoon and add to wok. Reserve marinade. Fry tofu briskly until pieces start to turn brown, gently turning. Remove tofu and chili to bowl.
5. Add pepper strips to remaining oil in wok with broccoli florets and chopped stalks. Stir-fry for 3 minutes. Spoon reserved marinade and spring onions into wok. Bring to boil, stirring, and cook gently for further 3 minutes. Return tofu to wok. Season lightly with salt and pepper and heat thoroughly for 2 minutes.
6. Serve with rice or pasta.

Tomato Flan

This savory flan made with fresh tomatoes has an authentic Italian flavor and is an impressive lunch dish or vegetarian meal. Recipe serves 6.

Ingredients:

Pastry:
1 1/4 cups all-purpose (plain) flour
1 teaspoon dried thyme leave
1 teaspoon dried sweet basil leaves
1/2 teaspoon salt
3 1/2 ounces (100 g) butter
2 tablespoons iced water
Filling:
2 tablespoons olive oil
4 red peppers (capsicums), cut into thin strips
1 medium carrot, sliced
Ground black pepper
Topping:
5 ripe plum tomatoes
15 black olives, pitted and halved
4 cloves garlic, thinly sliced
2 tablespoons oil
1 teaspoon dried thyme leaves
1 teaspoon dried sweet basil leaves

Method:

1. To make the pastry: Place flour, thyme, basil, salt and butter cut into cubes in a food processor. Process until it resembles fine breadcrumbs. With the motor running, add enough iced water for the pastry to form a ball. Cover with plastic food wrap and refrigerate for 30 minutes. Roll out pastry and line a 10 inch (25 cm) flan tin. Bake blind at 350 degrees F (180 degrees C) for 15 minutes.
2. For the filling: Heat oil in a fry pan. Add the peppers, onion and black pepper. Cover and cook for 30 minutes over low heat, stirring occasionally. Allow to cool to room temperature.
3. With a slotted spoon, spoon the filling into the pie shell. Don't use any of the liquid.
4. For the topping: Halve the tomatoes, scoop out the center and slice in halves again. Arrange decoratively with the olives. Combine the garlic and oil and sprinkle over the top along with the pepper, thyme and basil.
5. Bake in a 375 degree F (190 degree C) oven for 35 minutes. Let stand for 10 minutes before serving.

Fennel and Tomato Soup

For something different to standard tomato soup try this easy, tasty soup for an appetizer or light vegetarian meal. If you make more than required, leftovers can be frozen. Recipe serves 6.

Ingredients:

2 pound (1 kg) fennel bulbs
1 large onion, chopped roughly
2 teaspoons freshly crushed garlic
2 cans peeled tomatoes (approximately 13 1/2 ounces/400 g each)
2 1/2 cups chicken stock
2 teaspoons dried oregano leaves
2 ounces (60 g) butter
1/4 cup Pernod (optional)
Salt and ground black pepper to taste

Method:

1. Cut base and tops from the fennel, and chop. Melt the butter in a large pot. Add the fennel, onions and garlic and cook for 15 minutes or until soft. Season with salt, pepper and oregano.
2. Add tomatoes, including the liquid, and simmer for 30 minutes uncovered.
3. Puree in food processor and return to pot. Add chicken stock and Pernod.
4. Serve hot with a sprinkling of grated cheese and crusty bread.

Pineapple Salad Boats

This vegetarian summertime special is quick and easy to prepare and its fruit and vegetable ingredients create an exotic impression. Recipe serves 4.

Ingredients:

1 large pineapple
11 ounces (300 g) cottage cheese
1 large carrot
2 celery stalks, diced
2 tablespoons raisins
2 tablespoons pumpkin seeds
2 tablespoons pine kernels
Salt and ground black pepper
Mint sprigs, to garnish
For the Dressing:
4 tablespoons salad oil
2 tablespoons white wine vinegar

Method:

1. Cut the pineapple into quarters lengthwise and scoop out the flesh. Remove and discard the hard center core and dice half the flesh. Pat the pineapple shells dry.
2. Drain the cottage cheese. Coarsely grate the carrot and mix with the diced pineapple, cottage cheese, celery, raisins, pumpkin seeds and pine kernels. Season.
3. Divide and put the mixture onto the 4 pineapple shells. Using 2 palette knives, shape into wedges.
4. Liquidize and sieve the remaining pineapple flesh. Combine the pineapple juice with the oil and vinegar and whisk well.
5. Divide the dressing equally between 4 chilled plates. Put a pineapple boat on each plate on top of the dressing and garnish individually with sprigs of fresh mint.

Tip: Try adding 1 tablespoon finely chopped mint to the pineapple dressing for extra color and flavor.

Curried Pumpkin

Great for vegetarians, this easy and tasty Indian-style vegetable curry is delicious served with rice. Adjust the amount of chili to suit your palate. Recipe serves 4-6.

Ingredients:

1 pound (500 g) pumpkin
1 onion, finely chopped
2 teaspoons (prepared) freshly crushed garlic
2-3 teaspoons freshly chopped chili
6 curry leaves
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dry mustard
2 cups coconut milk

Method:

1. Peel and seed pumpkin. Cut into large pieces.
2. Place all the ingredients in a saucepan or deep fryer. Cook uncovered over low heat until pumpkin is tender.
3. Serve hot with rice.

Individual Cheese Quiches

Filled with a mixture of peppers, leeks, sun-dried tomatoes and Cheddar cheese, these easy mini quiches are best served with a crisp green salad and warm crusty bread and make a delicious vegetarian meal. Recipe makes 4 quiches.

Ingredients:

2 sheets frozen, ready-rolled short crust pastry, thawed
Filling:
1/2 small red pepper (capsicum)
8 teaspoons olive oil
1/2 cup thinly sliced leek
2 eggs
1/2 cup cream
1 tablespoon chopped fresh oregano
Black pepper
4 sun-dried tomato halves in coil, well drained and cut into strips
2 ounces (50 g) Cheddar cheese, grated

Method:

1. Preheat oven to 400 degrees F (200 degrees C) and heat a baking tray.
2. Place the sheets of pastry on a lightly floured surface. Cut each sheet in half diagonally to make 4 triangles. Line four 4 inch (10 cm) individual fluted flan tins with pastry, pressing firmly from centers to edges. Trim off excess pastry by rolling over with a rolling pin or trim off with a sharp knife. Prick bases. Line each pastry case with greaseproof paper and a layer of baking beans. Stand the tins on the hot baking tray and bake 'blind' for 10 minutes.
3. Meanwhile, make the filling. Remove the seeds from the pepper. Place, skin-upwards, under a hot grill for 5 minutes, or until the skin is charred. Enclose the pepper in a clean, food storage bag for 5 minutes, then remove and peel off the skin. Cut in half lengthwise, then slice across into thin strips.
4. Heat the oil in a small frying pan over a medium heat. Add the leek and cook for 4 minutes, stirring frequently. In a bowl, beat together the eggs, cream, oregano and pepper to taste.
5. Remove the paper and beans from the pastry cases. Return them to the oven for 5 minutes, or until the bases are light golden. Reduce oven temperature to 375 degrees F (190 degrees C).
6. Spoon the pepper, leek and sun-dried tomatoes evenly into the pastry cases. Sprinkle the cheese on top. Carefully spoon or pour over the egg and cream mixture. Bake for 20 minutes, or until the filling is set and golden. Serve warm with salad and crusty bread.

Tip: Standing the flan tins on a preheated baking tray helps cook the bases of the pastry cases. If you do not have individual flan tins, use an 8 inch (20 cm) flan tin.

Creamy Vegetable Crown

Packed with spinach and cheese, this easy quiche makes a great meal for vegetarians. Recipe serves 4-6.

Ingredients:

1 1/2 cups wholemeal all-purpose (plain) flour
Pinch of salt
3 ounces (90 g) butter, chilled and diced
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
8 ounce (250 g) packet frozen spinach, thawed and drained
1/4 teaspoon ground nutmeg
Salt and pepper
3 large eggs
1/2 pint (300 ml) fresh cream
2 ounces (50 g) Cheddar cheese, grated

Method:

1. Sift the flour and salt into a mixing bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs.
2. Gradually add 1/4 cup cold water, mixing in with a round-bladed knife, until a soft dough forms. Compress with a cold hand, then turn out onto a lightly floured surface and shape into a disc. Wrap in greaseproof paper and chill for 20 minutes.
3. Preheat oven to 400 degrees F (200 degrees C). Roll out the pastry to a round and line a 9 inch (23 cm) pie dish. Trim the edge; cut 1 1/4 inch (3 cm) slits in from the edge, 1/2 inch (1 cm) apart. Fold in alternate strips to form a border or 'crown'. Prick the base with a fork. Line with
greaseproof paper and a layer of baking beans.
4. Bake for 10-15 minutes, until pastry shape is set. Remove paper and beans; bake for a further 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
5. To make the filling, melt the butter in a frying pan over a medium heat. Add the onion and cook until soft, stirring frequently. Stir in the spinach, nutmeg, salt and pepper to taste. Leave to cool.
6. Beat the eggs and cream with a balloon whisk. Stir in the spinach mixture and cheese. Pour into the pastry case. Bake for 30-35 minutes, or until set.

Stuffed Eggplant

A classic and easy Middle Eastern vegetarian dish. Great as a light meal or to accompany a main course. Recipe serves 4-6.

Ingredients:

3 small-medium eggplants
3 cups chopped onions
1/4 cup olive oil
1 cup chopped fresh parsley
1/2 cup chopped fresh basil
4-5 ripe tomatoes, chopped
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons freshly crushed garlic
2 cups breadcrumbs

Method:

1. Cut each eggplant in half lengthwise, sprinkle cut surface with salt. Lay face down in colander to draw for 1/2 an hour. Rinse thoroughly and pat dry.
2. Meanwhile saute onions in 1/4 cup oil until soft. Add parsley and basil.
3. Remove from pan and combine with tomatoes. Add salt to taste.
4. Preheat oven to 350 degrees F (180 degrees C) and oil a large roasting pan.
5. Heat oil and butter in fry pan. Saute garlic and breadcrumbs, stirring constantly until oil is evenly distributed and crumbs golden brown.
6. Rub eggplants with a little oil. Mound each half with vegetable mixture and top with breadcrumbs.
7. Add enough water to just cover base of roasting pan. Add eggplants. Cover with foil. Bake for 1 hour. Remove foil and bake for another 20 minutes until browned.

Red Pepper (Capsicum) Soup

You need to start making this roasted red pepper soup one or two days in advance. It can be served as an appetizer but also makes a delicious complete or vegetarian meal when served with herb bread. Recipe serves 6.

Ingredients:

4-5 large red or yellow peppers (capsicum)
2 quarts (2 litres) chicken stock
1 tablespoon tomato paste
1 teaspoon ground black pepper
1 teaspoon paprika
A few drops of Tabasco sauce
4 tablespoons rice (uncooked)
1/4 bunch fresh chives
Oven bag (regular size)

Method:

1. Arrange peppers, skin side up, on foil covered baking trays. Cook under a hot grill or in the oven until skins are blistered but not blackened. Turn as necessary.
2. Place in an oven bag for 10-15 minutes. When cool enough to handle, skin. Cut into 3/4 inch (2 cm) squares.
3. Bring chicken stock to the boil, add pepper, tomato paste and paprika. Season and add Tabasco sauce to taste.
4. Add rice and simmer gently for 10 minutes or until rice is tender. Cool and refrigerate for 1-2 days, or freeze until needed.
5. Warm the soup and serve with freshly snipped chives on top and herb bread.

Mushroom and Herb Stuffed Chokos

When prepared in an interesting way, even the humblest fresh vegetable comes alive. This easy baked choko (also known as 'chayotes') dish, that can be enjoyed on its own as a vegetarian meal or served as a side to accompany meat, fish or chicken dishes, provides just one example. Recipe serves 2 as a main or 4 as a side.

Ingredients:

2 large chokos (approximately 1 pound/500 g each)
8 ounces (250 g) field mushrooms
2 large onions
3 tablespoons butter
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons Parmesan cheese, grated
Pinch ground cayenne pepper
Salt
Freshly ground black pepper to taste
1 cup fresh breadcrumbs

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Wash and halve chokos lengthwise.
2. Boil some salted water and cook chokos until tender, about 20 minutes. Drain, cut side down. When cool enough scoop out pulp with a spoon, leaving a thick shell (about 1/2 inch/1.5 cm). Carefully peel away the skin.
3. Dice the onions and chop the mushrooms finely. Heat butter in a fry pan and saute onions until golden. Add mushrooms, herbs, cayenne pepper, salt and pepper, cooking until the mushrooms are soft.
4. Remove from heat. Cool slightly and stir in the Parmesan cheese and all but 2 tablespoons of the breadcrumbs.
5. Fill the choko halves with the mushroom mixture. Sprinkle with the remaining breadcrumbs and dot with butter. Bake for 20 minutes or until browned. Serve hot.

Baked Celery with Herb Sauce

This easy celery casserole, which can be served as a vegetarian main or as a vegetable side dish, can be cooked in advance and stored, covered, in the refrigerator until ready. Add the breadcrumbs just before baking. Recipe serves 2 as a meal or 4-6 as a side.

Ingredients:

1 large or 2 small bunches of celery
2 teaspoons salt
2 ounces (60 g) butter
1 ounce (30 g) fresh breadcrumbs
Sauce:
1/2 cup white wine
2/3 cup thickened cream
2 teaspoons dried chopped parsley
2 teaspoons dried sweet basil leaves
1 teaspoon dried chopped chives
1/4-1/3 cup chicken stock
Salt and pepper to taste

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Rinse celery.
2. To make sauce, combine wine and herbs in a small saucepan and simmer uncovered for about 20 minutes. Add stock and cream plus salt and pepper to taste. Simmer for a further 5 minutes.
3. Meanwhile, bring a pot of salted water to the boil. Add celery and cook for 10-15 minutes, until almost tender. Do not overcook. Drain.
4. Grease a baking dish with some of the butter. Arrange celery in the dish and pour sauce over. Cover completely with breadcrumbs and dot with the remaining butter. Bake for about 30 minutes or until browned.

Celery and Zucchini Salad

Eaten with fresh, crusty bread this easy salad, with its crunchy celery, juicy red tomatoes and aromatic basil, makes a delicious healthy meal or snack, especially for vegetarians. Recipe serves 4.

Ingredients:

10 ounces (300 g) celery
5 ounces (150 g) zucchini
7 ounces (200 g) tomatoes
12 kalamata olives
5 ounces (150 g) feta cheese
2-3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste

Method:

1. Wash the celery and cut into fine strips. Wash the zucchini and tomatoes and cut into thin slices. Place in a bowl.
2. Cut feta cheese into cubes. Add feta cheese, olives and basil to the bowl. Mix.
3. Combine vinegar, olive oil, salt and pepper. Pour over salad and toss. Refrigerate before serving.

Spicy Cauliflower and Potato

This tasty and easy Indian-style vegetable dish is great served as a part of an Indian meal or eaten by itself as a vegetarian main course. Recipe serves 4-6.

Ingredients:

1 pound (500 g) cauliflower, cut into florets
1 pound potatoes, peeled and cut into 3/4 inch (2 cm) dice
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 teaspoon freshly chopped chili
1 teaspoon freshly crushed garlic
1/2 teaspoon freshly chopped ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup water
1/2 cup chicken stock

Method:

1. Heat oil in a wok or fry pan. Fry seeds until they begin to pop. Add chili, garlic, ginger, turmeric and ground cumin and cook for 1 minute, stirring.
2. Add potato, cook for a few minutes, then add cauliflower and water. Cover and cook for 10 minutes or until the vegetables are cooked.
3. Transfer to a serving dish. Add chicken stock to pan and cook until reduced by half. Pour over cauliflower and potato and serve.

Spaghetti with Pesto

Vegetarians and non-vegetarians alike will enjoy this easy pasta with fresh basil pesto dish as a quick lunch or dinner. Recipe serves 6.

Ingredients:

2 ounces (60 g) fresh basil leaves, plus basil sprigs for garnish
3 tablespoons pine nuts
4 cloves garlic, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
5 tablespoons mild olive oil
12 ounces (375 g) spaghetti

Method:

1. Combine basil, pine nuts, garlic, sugar and salt in a blender or food processor. Process briefly to mix. With motor running, gradually add oil through lid or feeder tube, as when making mayonnaise. The mixture will form a thick sauce. Scrape pesto into a bowl or jug, cover and set aside.
2. Bring a large saucepan of lightly salted water to the boil. Add spaghetti and cook until just tender.
3. Drain spaghetti and tip it into a heated bowl. Add pesto and toss until all the spaghetti is evenly coated. Serve at once, garnished with fresh basil.

Artichokes La Polita

A delightfully easy Greek food specialty dish of gently simmered fresh globe artichoke hearts and selected mixed vegetables. Serve hot with crusty bread as a vegetarian main course. Recipe serves 6.

Ingredients:

6 globe artichoke hearts
1/2 cup olive oil
1/2 cup spring onions (scallions), chopped
2 tablespoons fresh chopped dill
1 pound (500 g) baby carrots, scraped
12 pickling onions, peeled
12 small new potatoes
Juice of 1 lemon
Water
Salt, pepper
2 tablespoons arrowroot, blended

Method:

1. Prepare artichoke hearts. Strip away outer leaves, trim around base. Cut off top 1/3 of artichoke and scoop out center. Cut in half. Place in a bowl of cold water with a squeeze of lemon juice to prevent discoloring.
2. Heat half the oil in a large saucepan. Add spring onions and dill and saute until soft.
3. Cross cut root end of onions and place in saucepan. Add carrots, potatoes, lemon juice, remaining oil, salt and pepper and enough water to cover, then cook 15 minutes.
4. Place artichoke hearts over vegetables and cook 15 minutes more or until tender.
5. Remove vegetables to a heated platter with a slotted spoon. Arrange attractively, displaying the various vegetables. Keep warm.
6. Taste cooking liquid, add salt, pepper, lemon juice and adjust seasoning if necessary. Stir in blended arrowroot and stir over heat to thicken sauce. Spoon over vegetables.