Vegetarian

Cover tortellini with a damp cloth to prevent them drying out. This recipe will make about 30 tortellini. Note

Baby beets are a delicious addition to this salad. Note

Cut eggplant into about 5mm slices. Save time and pan-fry vegetable slices in 2 tablespoons olive oil over high heat 6-8 minutes. Note

Plan ahead and whip up this super quick and easy roasted vegetable fritatta for dinner on a busy weeknight. This fritatta is also great cold, so tuck any extras into lunchboxes.

MAKES 4 CUPS This relish is a great way to use up leftover vegetables, and is also delicious with cauliflower, chopped green beans or tomatoes. Note

Roast a few cloves of unpeeled garlic with tomatoes. Remove skins, mash and add to pasta for extra flavour. Note

Accompany with a drizzle of soy sauce, if liked. You can use pork mince, if preferred. Note

Arrange tomatoes in a small baking dish. Drizzle vinegar and oil over. Toss to coat. Bake for 8-10 minutes, until tomatoes collapse. Note

Pumpkin can be used in place of kumara. Note

This delicious tofu patties recipe with Thai salsa makes for a perfect healthy summer lunch. Soft and tender on the inside while lightly crispy on the outside, and full of flavour!

Golden tofu and mixed vegetable stir-fry with steamed rice makes a healthy and delicious midweek meal, with a sweet ginger-soy-garlic sauce that gives the tofu loads of flavour.

Healthy, hearty, easy and delicious - what more could you want in a soup? This warming tomato and bean soup makes the perfect meal for lunch when accompanied with crisp cheese toast.

Canned tomatoes can be used in place of fresh. Note

This dish can also be cooked in a frying pan over a low heat and finished off under the grill. Note

Drained chick peas can be added. Okra is good in this dish when available. Note

Toss a little shredded parmesan through pasta with asparagus and peas. Note

Put a healthful twist on a traditional pesto pasta recipe! This creamy avocado pesto is indulgent without being overly rich, thanks to heart-healthy avocado and a touch of olive oil.

If desired, you could cut the pumpkin into smaller pieces and toss it through hot pasta for a delicious main meal. Note

Don’t be tempted to add extra flour to your gnocchi – it will become heavy and chewy. Note

This delicious beetroot and feta crumble recipe is the perfect side dish for entertaining! Sweet, tangy and topped with golden breadcrumbs, this easy dish was made to impress

Spread tart with hummus if desired. Make your own in a food processor by combining 400g can drained chickpeas, 2 tbsps olive oil, 2 tbsps lemon juice, 1 tbsp tahini, 1 crushed garlic clove and 1/2 tsp ground cumin. Process until smooth. Note

Wombok, or chinese cabbage, is identified by its elongated shape and overlapping leaves. It has a mild flavour and a wonderful crunch, perfect for stir-fries and salads. Note

These pretty little tomato and rocket tarts are a great vegetarian option for a platter of finger food. Rocket can be replaced with baby spinach. Add some baby basil leaves just before serving, if you like.

A chunky Greek salad recipe with golden lavosh bread on the side - that combo of tomatoes, feta, capsicum and cucumber is always a winner.

Try this soup with other vegetables, such as cauliflower, broccoli or zucchini. Note

Fresh pasta makes for really quick cooking. Note

Saffron is very expensive, but can easily be replaced with 1/4 teaspoon turmeric for extra colour. Note

Save even more time by using ready-made falafels and tzatziki dip instead of sauce. Note

There's absolutely no hassle involved in this easy Italian dish. With a creamy sauce, melted cheese and juicy mushrooms this is one gnocchi recipe you'll be saving for later.

Buffalo mozzarella is a fresh soft white cheese with a mild, milky flavour. It is available from most large supermarkets and delicatessens. It can be replaced with bocconcini in this recipe, if preferred. Note

These tasty kumara and zucchini burgers are quick to make and ideal for an easy after work dinner.

To prevent the juice from bleeding into other ingredients, drain beetroot well on paper towels. Note

Use a vegetable peeler to shave zucchini into thin ribbons, or slice thinly into strains. Note

If preferred, instead of filo, use 2 puff pastry sheets. Place on a baking tray and roll edges in to form a border. Divide filling between them. Sliced zucchini can be used instead of asparagus. Note

This vegetarian stir-fry packs a protein punch with golden fried tofu.

If liked, drizzle this pasta with a little extra olive oil and sprinkle with grated parmesan cheese before sewing. Accompany with a mixed salad. Note

A kind pressed picnic loaf, this vegetable pan bagnat is, naturally, a fabulous dish for picnics. The success of this recipe depends on the quality of the bread and its ability to absorb the flavoured oil.

Suitable to freeze. Not suitable to microwave. Note

If zucchini flowers are in season, use as an alternative to the zucchini, and place on top of the pasta when serving. Zucchini flowers are usually available from November to May and at their best from January to April. Note

These warm Indian flatbreads are wonderful served alongside a curry.

Make bugs using 8 pitted black olives and leaves of 1 rosemary spring. Using a skewer, pierce three small slits on each side of olive. Insert leaves into each to create legs Note

If liked, add some finely chopped canned beetroot during last 5 minutes of cooking. Note

Use as a meal accompaniment or as a meal in itself, served with crusty bread and salad, if you like. Note

Quinoa is the seed of a native South American plant. You can find it in the health-food section of most supermarkets. If unavailable, use couscous. Note

Creamy and delicious roast pumpkin risotto is a great dinner party dish for friends and family. With its beautiful colours this risotto is perfectly warming when it�s cold outside.

With the combination of roast vegetables, basil and eggs, drizzled with balsamic vinegar, this frittata is the perfect dish to whip up for a quick and easy lunch or dinner.

This dip is also delicious when tossed through hot pasta and sprinkled with grated parmesan. Note

To roast tomatoes, place them in a baking dish and drizzle with olive oil. Season. Bake 10-15 minutes with mushrooms, until beginning to collapse. Note

To clarify butter, melt and set aside 3-4 minutes. Use yellow liquid on surface. Discard white soiids that sink. Note

Make smaller pasties for great finger food. Note

Add 1/2 teaspoon dried chiili flakes to breadcrumb topping, if liked. Note

Delicious and quick vegetarian stir-fry with crisp tofu, eggplant and mushroom cooked in a garlic and ginger-infused sauce, served over egg noodles and sprinkled with cashews.

A top entree or serve with salad as a main. Note