Vegetarian

Cumin gives a lovely hint of spice to this sweet carrot dip. Serve as part of an after-school snack with blanched vegetables such as snow peas, baby corn or red capsicum (bell peppers).

Get a good portion of your five-a-day along with a healthy dose of protein with this vegetarian Mexican extravaganza. Serve soup with warmed or toasted tortillas and if you like, a dollop of sour cream.

Chive wontons in Asian broth is surely the perfect example of Chinese comfort food. One taste of this soup, and you'll understand precisely why 'wonton' translates, quite literally, to 'swallowing a cloud'.

This traditional Indonesian vegetable salad is a great snack to include in kids' lunchboxes. Fried firm tofu can be included in gado gado, making this a perfectly substantial meal for vegetarians, too.

These stir-fried greens with mixed mushrooms are deliciously healthy. The unmistakeable Asian flavours lift an otherwise ordinary dish to a tasty and satisfying light lunch or dinner.

Take a different approach to making pizza with this Turkish bread vegetable pizza recipe. Loaded with healthy vegies, and quick to make, it makes a fab mid-week dinner.

As a side dish, or light and healthy lunch or dinner, try out this roast pumpkin and goat cheese salad. It's a perfectly satisfying meat-free dish, packed full of vitamins, minerals and flavour.

Surprise your brunch guests with baked eggs, delicately flavoured with prosciutto and brie. Serve with steaming hot mugs of coffee or tea, together with lightly toasted sourdough.

Frittata is an excellent option for a light, yet satisfying lunch enriched with healthy ingredients. For a low-carb option try this version with kumara, rocket, and pine nuts.

Do you fancy busting out the antioxidants while enjoying a delicious feast? Look no further than these grilled vegetables with ricotta. They'll have your free-radicals shaking in their boots.

Originally invented in New York at the hotel of its namesake, this traditional Waldorf salad contains all of the original elements. Later editions include raisins and chicken, but we've stuck with the classic recipe, here.

This vegetarian version of the old British classic is every bit as hearty as its meaty cousin. Lentil cottage pie is the perfect option when you're after something meat-free, but substantial.

Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.

Drizzled with a herby lemon dressing and scattered with toasted pecans, this salad is a wonderful way to celebrate the arrival of spring.

Make your own stock to transform your stews and soups and dinner dishes. It's really incredibly simple, cost effective and a great way to use up vegetables and vegie scraps.

Celebrate summer's seasonal vegetables with this colourful and healthy vegetable terrine. Make sure you remove it from the fridge well before serving, as it is most delicious when enjoyed at room temperature.

Rice vermicelli, also known as "bee hoon", is a very thin, versatile noodle used throughout South-East Asia in many dishes. Children tend to love their texture; these noodle and vegetable rolls will be a lunch-box hit.

This coconut rice with capsicum and coriander is a great quick and easy vegetarian meal. Calrose rice is a medium-grain rice that is extremely versatile; you can substitute short or long-grain rice, if necessary.

Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own combinations.

Fill your kitchen with the heady aroma and taste of Italy with this healthy and colourful eggplant, tomato and basil pizza made with your own thin and crispy pizza base. Just like mama used to make!

What better way to get your full quota of five-a-day than a plate of these delicious braised green beans and vegetables. Served with crusty bread or as a compliment to a meat dish, it's sure to satisfy.

One of the true classics from cocktail history, a Tom Collins is a gin based cocktail spiked with lemon, sweetened with sugar and finished off with a maraschino cherry.

Agnolotti is a type of filled pasta, similar to ravioli but smaller. We've teamed a ricotta and spinach version with a creamy fennel sauce here for a perfectly hearty and easy meat-free meal.

There are countless versions of dhal, all equally healthy and delicious. Try our warming pumpkin and eggplant version for a hearty meat-free meal. Serve with Indian flatbread to mop up every bite.

These breakfast burritos are packed full of fibre and are a great start to the day. The addition of jalapeño peppers gives them a satisfying bite and complement the tangy lime in the avocado beautifully.

Textural, substantial and with an earthy flavour, pearl barley is an incredibly versatile grain that can be used in soups, stews and salads. It’s also packed with nutrients and low in kilojoules.

An empanada is a stuffed pastry or bread that is baked or fried. They are often filled with meat, but this spiced pumpkin version is a delicious vegetarian take on this classic Latin American snack food.

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.

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