Vegetarian

Use the best fish stock you can get for this recipe as the flavour relies on a good stock. Note

Make sure you use prepared white horseradish in the dressing and not the blended condiment sold by the name of horseradish cream. Note

This flavoursome dip goes well with crudités, potato wedges or barbecued chicken wings.

Vegetarian sushi rolls are just as delicious as regular sushi

Potatoes, cauliflower and peas are classics when it comes to curry and this Vegetarian version is a staple in many homes

You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer. Note

Picnic noodle cake can be prepared a day ahead. Keep covered in the refrigerator. Note

Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

This simple and delicious baked bean recipe is sure to become a firm family favourite. After trying these baked beans, the canned variety will pale in comparison. Note

These fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press. Note

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

If you prefer, substitute finely sliced zucchini or trimmed asparagus for the sprouts. Note

Left over garlic frying oil can be saved and used for future stir-fries, or used for roasting vegetables. Note

if you can’t find orecchiette pasta, replace it with penne. Note

Quinoa earns superfood status as it boasts an impressive nutritional profile. It has double the protein of rice and provides all of the essential amino acids ­ the building blocks of protein. Note

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

This nutritious vegetarian meal can be enjoyed be all and your body will thank you for it.

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

Fritters can be made several hours ahead. TZATZIKI Line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber lengthways; remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl. 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

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.

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

Here’s a great vegetable alternative to barbecued meat – grilled sourdough bread stacked with earthy beetroot given a sweet and sour tang with pomegranate molasses, a nice little salty bite from the feta and crunch from pumpkin seeds.

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.

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.

Fried shallots are available from Asian food stores and some supermarkets. For non-vegetarians, you can add prawns or chopped chicken and use fish sauce in place of soy sauce, if preferred. Note

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

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

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

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

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

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

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

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

Serve with chopped mint or basil leaves. Note

Eggplant, tomato & leek lasagne

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