Meals Menu
Creamy Pumpkin Pasta with Crispy Sage
Piadine
Barley Cakes
Basic potato gratin
Broccoli and Tofu in Almond Sauce
Cheese tart
Chinese Salt and Pepper Tofu - Neil Perry
Massaman curry paste (masaman)
Corn fritters with rocket salad
Creamy Kidney Bean Fetuccine
Crispy Tempura
Deep-fried spiced tofu
Falafel
French onion soup
Fried Rice and Red Kidney Beans
Goat's cheese salad
Hoisin sauce
Stir fry mixed vegetables in nuoc mam sauce
Quiche filling
Leek gratin
Lemongrass and baby spinach risotto
Lentil and vegetable soup
Linguine with artichokes and baby spinach
Mixed nut balls
Nutty potato cakes
Onion, cheese and potato gratin
Pasta with red pepper and lentil sauce
Pepper, garlic and coriander paste
Pumpkin and chickpea curry
Ravioli with spinach and sage
Hommous hummous
Sarah's cummin roasted potatoes
Sarah's moussaka
Sarah's spinach pie with leek and brown rice
Spinach and fetta filo triangles
Congee
Thai stir fry vegetables (ruam mitr)
Vegetable chow mein
Vegetable salad with peanut sauce (gado-gado)
Yoghurt pasta with red kidney beans
Sun-dried tomato tapenade
Tomato soup
Penne with ricotta, roast pumpkin and pancetta
Roasted red onion, rocket and parmesan salad
Herbed vegetables with pasta cheese topping
Eggplant slices in black bean sauce
Pea and haloumi fritters
Butter beans and pasta with pesto
Spinach tortillas with white bean puree and corn and herb salsa
Eggplant fritters
Spicy Roasted Eggplant with Tofu
Artichokes - preparation tips
Leek and triple bean bake
Gratin de pommes de terre Lyonnaise - creamy potato and onion gratin
Fettuccine with zucchini, lemon, ricotta and almonds
Salt and pepper tofu
Gratin of artichokes with black olives and capers
Lentil and spinach croquettes
Lemon gnocchi with pecorino and radicchio
Deep-fried artichokes
Stuffed artichokes
Real Spicy Peanut Sauce
Cream of Broccoli Soup
Salt and pepper tofu with asian salsa verde
Peanut sauce (easier, but still not quick)
Cauliflower salad with salsa bianca
Leek and Heidi Gruyere tarts
Sun-dried tomato flatbreads with pine nuts and basil
Eggplant Parmigiana
Roasted Winter Vegetable Salad
Japanese tofu steak with Asian greens and brown rice
Leek, tarragon and Gruyere tart
Deep-fried organic globe artichokes with dried chilli, parsley, almond mayonnaise and lemon
Gnocchi
Pad Thai
Fresh pasta dough (ravioli)
Savoury Onion and Leek Tart Recipe
Pissaladiere Nicoise Savoury Tart
Vegetarian Sausage Rolls
Chickpea Salad with Roast Pumpkin, Broccoli and Goat's Cheese
Tagliatelle with chickpeas
Loubya bi Zayt (Lebanese green beans with tomatoes)
Besan (Chickpea) Roti
Asian greens & tofu salad
Involtine di Melanzane con Capelli d'Angelo
Pea, Haloumi & Mint Frittata
Baba Ganoush
Roasted tomato and fennel soup
Lentil, roast pumpkin, feta, green bean & rocket salad
Artichoke and asparagus fritters with olive relish
Pearl barley risotto with roasted pumpkin, red peppers and rocket
Sweet potato falafels with coleslaw
Sweet potato and feta filo pastries
Kale, olive & Gruyere tart
Moroccan Style Broad Bean Salad with Potato and Yoghurt
Cavolo nero (kale) gratin
Caramelized Tofu
Pasta with Spicy Sun-Dried-Tomato Cream Sauce
Moroccan Baked Beans
David's Nachos and Taco seasoning
Creamy Red Chard Linguine
Rustic Winter Stew Over Polenta
Thai tofu curry with limes and lemongrass
Crisp Polenta
La Vignarola - Roman spring stew with peas, artichoke
Haloumi, mint and lemon pasta with olive breadcrumbs
Bread and Butter Pickled Cucumbers
Tiella Calabrese
Tomato Salsa for Meatballs
Zucchini and feta tarts
Dried Breadcrumbs
Canneloni and Arancini filling
Pumpkin fritters
Pete's Laksa Paste
Thai Tofu Marinade
Kale, Caramlised Onion and Parsnip Pasta
Cauliflower, Capers and Lemon Tagliatelle
Braised Fennel with Chickpeas, Broadbeans, Kale and Fetta
Polenta with Cauliflower and Onions
Plain Foccaccia
Pasta with Lentils and Kale
Artichoke Arancini with Lemon Mayonnaise
Baked zucchini with olives, capers and goats cheese
Classic Pizza Dough
Baked zucchini with olives, capers and goats cheese
Won Ton
Tabouleh
Broad bean and silverbeet (spinach) soup
Roasted tomato & broad bean pasta with parsley & lemon oil
Roasted Cauliflower with Pasta and Lemon Zest
Cauliflower and Parsley Croquettes with Roasted Garlic Aioli
Slow-roasted tomato & Gruyère tart
Morrocan spice mixture
Baked vegetables and cous cous with mint yoghurt sauce
Pumpkin and pine nut (or walnut) ravioli with sage-butter sauce
Eggplant meatballs (polpettine di melanzana)
Char-grilled polenta cakes with corn salsa
Burrito cake
Dry-fried beans with minced tofu
Almond Biscuits
Tomato & Zucchini Polenta Bake
Asian-style fried egg on bean sprout salad
Leek, goat’s cheese, walnut and lemon tart
Pumpkin and pasta bake
Chargrilled Asparagus, Goat's Cheese, Leek and Tarragon Tart
Broad bean, feta and mint bruschetta
Spinach with Panir (Saag Panir)
Red Lentil Kofte (Kofta) / Mercimek Köftesi
Savory Cornmeal Bread (Mısır Ekmeği)
Roasted beetroot with baby leeks
Cauliflower and feta fritters
Millet, cauliflower, pea and ricotta fritters
Cauliflower blue cheese gratin
Creamy chickpea, spinach and zucchini curry
Spiced chickpea patties with coconut and curry leaf paste
Pearl barley risotto with watercress, asparagus and pecorino
Chickpea and smoked paprika burger
Tahini Drizzle Sauce
Spinach with Pine Nuts
Pasta with Slow-Roasted Cherry Tomatoes and Cream
Tortillas
Provencal Vegetable Gratin
Vegetable bean curd rolls
Avocado yoghurt greens with pepitas and rice
Rigatoni with white wine, artichoke and pea sauce
Simmered Tofu with Leeks and Tomatoes
Butternut Pumpkin with Cardamom and Pumpkin Seeds
Best Fried Rice
Tofu and Vegetables in Aromatic Coconut Sauce
Pancakes
Rough puff pastry
Cauliflower and tarragon tart
Caramelised Leek, Cauliflower, Ricotta and Tarragon Tart
Sauteed Green Beans with Tomatoes and Basil
Shallot tarte tatin with goat's cheese
Roast pumpkin & spinach lasagne
Pea and artichoke lasagne
Onion and sour cream thin-baked slice
Asparagus, pea and feta tart
Crunchy Thai Peanut & Quinoa Salad
Pumpkin fritters
Cauliflower fritters with feta, mint and dill
Gado Gado salad
Vegan roast pumpkin, wild rice and edamame salad with ginger, miso and sesame dressing
Eggplant schnitzel with leek pickles and labna
Dashi Vegetable Stock
Eschalot Tarte Tatin with Goat's Cheese
Cauliflower and hazelnut strozzapreti with Gorgonzola
Kaffir lime pumpkin, fried tofu and coconut laksa
Asian egg and green bean salad
Sweetcorn tart with caramelised onion and caraway
Cold tofu and spinach salad
Green cheese toasties
Quick curried rice with egg, spring onions and peas
Farro, pumpkin and chestnut soup
Grilled tofu with chimichurri charred green beans and pumpkin
Braised chickpeas with carrots, dates and feta
Spicy tofu and split-pea tray bake (experimental)
Sushi style quinoa salad with carrot, cucumber and haloumi
Indian spiced potatoes with fried egg
Mexican cannellini bean salad with lime and haloumi
McKenzie's Minestrone
Tomato and broad bean stew with eggs, pita and yoghurt
Vegetable samosa pie
Best Punjabi Samosas
Tagliatelle / parpardelle with pumpkin, thyme and brown butter
Fried shallots and shallot oil
Vietnamese Rice Paper Rolls
Pumpkin, goat's curd and thyme tart
Gnocchi alla Romana - semolina gnocchi with butter, parmesan and sage
Crispy Tofu Salad
Spinach, Leek & Feta Tart
Spicy Peanut Cauliflower Rice Bowls
Perfect Risotto base
Onion, silverbeet and gruyere tart
Roast pumpkin and sweet potato with tomato and pea sauce
Zucchini and gruyere gallete (Gourmet Traveller)
Charmaine Solomon's Ratatouille
Mexican salad
Chermoula roasted sweet potato with falafel crumble and tahini yoghurt
Diana Chan's Spicy Peanut Noodles
Classic Masala Dosa
Corn and Fregola with Grilled Halloumi Cheese
Zucchini, mint and lemon spaghetti
Pasta with Cannellini Beans and Spinach
Pumpkin with Cannellini Beans & Sage
Zucchini & Pine Nut Frittata
Best-ever Onion Tart
Farfalle with Tomato & Green Pea Sauce
Vegetable & Cannellini Bean Soup
Adam Wolfers’ hommous
Quick green soup with lentils
Linquini with Lemon Sauce
Chickpea Pancakes With Greens and Cheese
Charlie
Crostini with canellini beans
Spring vegetable tart with olive oil pastry
Halloumi flatbreads
Tamarind rice with chana dal and aromatic oil
Spaghetti with asparagus, butter and lemon
Broccoli cheese jacket potato
Braised courgettes, tomato and onion, with garlic toast
Hiking List
Pumpkin and lentil dhansak
Spaghetti Alla Nerano
Brown rice, asparagus, zucchini, herbs
Japanese Slaw
Garlic Noodles
Asparagus and spring onion tart
Farro Salad with Kale, Almonds and Pomegranate
Sticky roasted pumpkin and miso rice bowl
Fusilli with leek, potato, parmesan and hazelnuts
Braised Bok Choy
New York-style Everything bagel dutch baby
Orechiette with Brocolli, Brussels Sprouts and Pangrattato
Gallette pastry
Sweet Potato, Chickpea and Spinach Coconut Curry
Mediterranean Brown Rice Salad
Chickpea, lentil and beetroot with haloumi and rocket
Sweet potato patties
Chop (Scissor cut) Noodles
Sweet Potato, Caramelised Onion, Feta Tart
Fennel, artichoke, potato and kalamata olive stew
Crispy Quinoa Chickpea Bowls with Pumpkin, Roasted Broccoli and Lemon Yoghurt Sauce
Battered Eggplant Fritters
Kakiage Tempura
Roast vegetables on polenta
Roasted Vegetable Pasta
Roast vegetables on polenta
Ingredients
garlic
some oil
cherry tomatoes
green and yellow zucchini
asparagus
Method
Roast and serve on freshly made polenta with a bit of stock and some parmesan. Maybe some lemon drizzle and or zest
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