Vegetable dish

Risoni is rice-shaped pasta; for a slightly cheaper option, use macaroni. For best results, make just before serving. Note

No need to peel mushrooms; many nutrients are in the skin. Note

Add fried noodles instead of pappadums. Note

Use broccoli instead of broccolini. You will need 300 grams, chopped into florets. For a complete meal, serve with grilled pork or chicken. Note

Deep fried mixed vegetables in a chickpea flour batter are coated with a selection of spices to create scrumptious classic Indian finger food that is impossible to resist

Sprinkle naan with caraway seeds or cumin, if liked. Note

To remove excess water in tofu, compress between sheets of paper towels under a chopping board for 20 minutes. Note

Make ahead: Prepare gremolata up to a day ahead. Store in the fridge. Rub hazelnuts in a tea-towel to remove skin before chopping. Note

Press the pastry well into sides of pan, and then press the join in the pastry, to seal it. Note

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

Cruise through the mellow months with this easy autumnal vegetable meal by Julie Biuso

You can also use curry powder; you’ll need 3 teaspoons. Instead of yoghurt, use homemade buttermilk: add 1 tablespoon lemon juice to 3/4 cup skim milk. To save time, use a food processor to make the pastry. Note

You can also cook biryani in a casserole dish in the oven, preheated to 180°C (160°C fan-forced), for 40-45 minutes. Use vegetable oil instead of ghee if you like. Note

Flavourful oven baked stuffed tomatoes with basmati rice and lamb mince make the perfect zesty addition to any fish or grilled meat dish, or eaten on their own for a delicious lunch.

You’ll need 3 slices day-old bread for crumbs. For extra fibre, use mixed grain bread. You could also use gluten-free bread to make crumbs; you might need 4 slices. Note

Use a potato variety suitable for roasting. You can use kumara instead; cooking time will vary. Use 250g packet frozen chopped spinach. Note

Try other vegetables, such as pumpkin, zucchini or green beans, if you like. Note

Classic Indian finger food that no one can resist! Crisp and golden mixed vegetable bites cooked with a selection of spices in a chickpea flour batter which are deep fried.

When egg begins to set, use a wooden spoon to move it gently towards centre of pan. Note

Using sweet and smoked paprika gives extra flavour to feta, but use just sweet if you like. Note

Use any flavoured coating mix. Freeze croquettes for up to 3 months. Note

Pho is Vietnamese soup. Use Vietnamese mint and Thai basil if available. Make ahead Cook stock mixture the day before; keep, covered, in the fridge. Note

Use low-fat cream, ricotta and feta. Recipe is best mode just before serving. Process soft bread removed from rolls to make crumbs; freeze for another use. Note

Weighing down the terrine will make slicing easier. Note

Replace pizza cheese with grated cheddar, if desired. Pizza cheese contains grated cheddar, mozzarella and parmesan. Add a little butter and milk to scooped-out cooked potato; mash. Cover and refrigerate. Use the next day. Make salsa just before serving to prevent avocado discolouring. Note

Make ahead Prepare croquettes to the end of Step 2 a day ahead. To shallow-fry, add oil to a depth of 4cm. Kumara is orange sweet potato. Note

Replace sprouts with 1 cup finely shredded cooked chicken. Note

Wipe mushrooms with paper towels. Store mushrooms in a brown paper bag in the fridge. Note

You can use chopped regular tomatoes instead of cherry and teardrop, if you prefer. If you want to make your own gnocchi, use floury potatoes, or even try kumara, ricotta or polenta. Steam, don’t boil, vegies to prevent waterlogging. Note

If fresh ricotta is too crumbly or firm, stir in 1-2 tablespoons milk before using. Queensland blue pumpkin is ideal for barbecuing, as it contains less moisture than other varieties. You’ll need 12 zucchini slices. Note

Makes 12 To shallow-fry, add oil to a depth of 2cm. To keep cooked hash browns warm between batches, transfer to a baking tray lined with baking paper. Keep warm in an oven preheated to 120°C/100°C fan-forced. Note

Serve with poached or fried eggs. You can make baked beans up to 3 days ahead. Cover, then refrigerate. Note

Use bought guacamole dip. The price will vary. Swap the flour tortillas for gluten-free wraps. For meat lovers, use 400g browned beef mince instead of kidney beans. Note

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

Add a crushed garlic clove and lemon juice to taste to the yogurt before serving. Microwave pumpkin before char-grilling. Use bought mixed char-grilled vegetables from the deli counter instead of pumpkin. Price will vary. Note

Buy mixed char-grilled vegetables at the deli counter. Use a selection of capsicum, kumara, eggplant and mushroom if preferred. Make ahead: Prepare salad, without leaf mix, a day ahead. Cover, then refrigerate. Add leaf mix just before serving. Note

You can use any combination of vegetables, such as pumpkin and eggplant or peas and corn. Some tofu brands are sold in brine. Drain these well, then pat dry with paper towels before using them. Note

You can use any type of sausage. Cut sausages part-way through lengthwise, then flatten out. They’ll cook much more quickly. If you have a steamer basket, steam carrot over potatoes as they boil. Otherwise, microwave the carrots on High (100%) in 30-second bursts, until hot. Note

Kumara is orange sweet potato. Use any canned beans, such as butter beans or red kidney beans. You can serve chickpea mixture with cooked rice or pasta. Note

Gluten free? Use tamari (wheat-free soy sauce) instead of soy sauce and use gluten-free rice noodles instead of hokkien. Make ahead: Marinate tofu a day ahead. Cover, then refrigerate. Note

Pumpkin crepes with pesto

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. We used butternut pumpkin as it is easier to cut into equal-size pieces. Instead of using the oven, cook skewers on a barbecue or stove top over moderately low heat. Try your favourite curry simmer sauce with this […]

Low fat: Spray tofu with cooking oil spray; grill under a preheated oven-grill on high for 2 minutes each side or until golden. Patting tofu dry with paper towels removes excess moisture and prevents tofu breaking when cooked. Note

Use shredded cooked chicken breast instead of antipasto vegetables. Note

No char-grill pan? Use a frying pan instead. Note

Use a vegetable peeler to peel cucumber into ribbons. You can swap chickpeas for red kidney beans. Note

Pressing tofu between paper towels removes excess moisture; this prevents it going soggy when cooked and gives an extra-crisp coating. Buy piri piri seasoning in the spice aisle of supermarkets; adjust quantity according to taste. Note

Gluten free: Use rice noodles instead of udon; use gluten-free satay sauce; use tamari instead of soy sauce. Use a combination of green and red cabbage. Note

Use 2 chopped regular tomatoes instead of cherry tomatoes. Make ahead: Make couscous up to 3 hours ahead. Cover, then refrigerate. Note

Instead of lentils, use chickpeas or any type of canned beans, such as kidney or butter beans. Note

Make salad just before serving. Note

Yoghurt Dressing: Makes 1/2 cup. Note

You can use any vegetables, including cooked leftovers. Use your favourite sausages. If you don’t have chilli flakes, sprinkle with hot chilli sauce, to taste, when adding capsicum. Fast Salsa: Makes 1 cup Note

You’ll need to cook 1 cup basmati rice to get 2 cups cooked. Note

Soup will separate on standing, so stir it well before serving. Note

Add mint to the cooled (not hot) soup so it doesn’t discolour. Note

To help beans stay bright green after cooking, don’t thaw them first. Serve with char-grilled chicken breast, or pork that’s been sprinkled with ground cumin Add extra heat by replacing the long red chilli with a fresh small red chilli. You can use 1 teaspoon ground cumin in place of mustard seeds. Note

Stir the cooked vegetable mixture into couscous for a more substantial side. Serve with roast or grilled lamb. Note

Panko are Japanese dried breadcrumbs, available from the Asian food aisle of supermarkets. Use packaged dried breadcrumbs; the colour and texture will vary. Note

You can use a mixture of mushroom varieties or just one, such as field, button or Swiss brown. Note

Transfer cooked rosti to warm oven while you are making the next batch. Note

Make pizzas just before serving. Roast capsicum is at the deli counter. Make ahead: Grate potato ahead of time; toss a little lemon juice through to prevent-potato browning before cooking. The right grater: Use the coarse side of a grater; vegetables will hold shape better on cooking. For crisp rosti: Squeeze out as much liquid […]

For full flavour and vibrant colour, choose ripe aromatic tomatoes. Pasta needs plenty of boiling water, to prevent it clumping during cooking. Stop pasta from sticking to pan by stirring 2-3 times while boiling. Shake colander vigorously to drain. Always reserve a little cooking water for adding to sauces if necessary. Note

Soak dried borlotti beans in water overnight. Drain, then cook in simmering water for 45 minutes or until tender. Drain; add to soup in Step 1 with tomatoes, stock cubes and water. Make ahead: Prepare soup, without tortellini, a day ahead. Cover, then refrigerate. Cook tortellini while soup reheats; add as recipe directs. Dried tortellini […]

Gluten-free: Use gluten-free baking powder and replace self-raising flour with gluten free corn flour. Start frying just before serving. Note

We used a jar of char-grilled antipasto vegetables comprising capsicum, eggplant and zucchini. Alternatively, buy char-grilled vegies of your choice from the delicatessen. Use a vegetable peeler to shred carrot into thin ribbons, then cut ribbons into long matchsticks. Note

We used a frozen vegetable mix comprising peas, carrots and corn. Note

Use kumara (orange sweet potato) instead of pumpkin. Price will vary. Make smaller bakes to eat on the run. Spoon macaroni mixture into a greased 12-hole (1/3-cup) muffin tray, then bake for 15 minutes. Note

Naan is a traditional Indian bread. You’ll find it in the bread section. If you don’t have an electric stick mixer, cool soup 5 minutes, then blend or process, in batches, using a blender or food processor. Note

For best results, cook pizzas just before serving. Note

Use 3 x 400g cans corn, drained, instead of fresh. Steam pumpkin instead of roasting. Cooking time will vary. Use spreadable cream cheese mixed with 2 tablespoons water instead of cream. Note

Place beans in a food processor with your favourite spice to create a simple instant puree. Note