Mini vegetable frittatas
Add a selection of raw vegetable sticks to these bite-sized frittatas and the school lunchbox never looked or tasted so good.
Pasta with asparagus
Like your pasta quick, easy and tasty? Well this delightful asparagus dish is for you
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Risotto cakes
This vegetarian recipe is perfect finger food for your next party, barbecue or family gathering. If you have many mouths to feed, this will make enough for 10 or more people.
Cashew nut chutney
Julie Biuso presents an array of creative condiments
Warm red and green cabbage slaw
It’s time to dig out the slow cooker. Get them chugging away early in the day, so that by dinnertime the house is filled with gorgeous savoury aromas and you’ll have everyone clamouring around.
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Tomato and white onion kachumber
Julie Biuso presents an array of creative condiments
Green lentils with coriander and spinach
Julie Biuso prepares pulses, flavours them with aromatic Indian spices, packs them with seasonal vegetables
Fresh green chutney
Julie Biuso presents an array of creative condiments
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Golden burghul, pumpkin and sultana salad
Ward off winter maladies with this wonderful seasonal salad
Dhal with cauliflower
Julie Biuso prepares pulses, flavours them with aromatic Indian spices, packs them with seasonal vegetables and presents them with an array of creative condiments
Chana dhal with green chillies & spiced raisins
Julie Biuso prepares pulses, flavours them with aromatic Indian spices, packs them with seasonal vegetables and presents them with an array of creative condiments
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Mixed dhal with spinach and tomatoes
Julie Biuso prepares pulses, flavours them with aromatic Indian spices, packs them with seasonal vegetables and presents them with an array of creative condiments
Roasted beetroot, ruby grapefruit and walnut salad
Ward off winter maladies with this wonderful seasonal salad
Crispy winter slaw with dijon yoghurt mayo
Ward off winter maladies with this wonderful seasonal salad
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Spinach and white bean soup
This creamy, nourishing vegetable soup is perfect for a quick cold-weather lunch, a starter ... or for a heartier meal, top with parmesan and serve with crusty bread.
Tomato, capsicum and basil soup
Packed full of goodness, this flavorsome tomato, capsicum and basil soup is beautiful served hot with toasted croutons on a cool Winter's evening.
Antipasto pizza
Treat yourself and your loved ones to a delicious veggie loaded pizza dish in no time at all!
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Beetroot and yoghurt dip
This simple beetroot dip takes just 5 minutes to prepare. But if you've the time or the inclination, using fresh beetroot instead of canned will give the dip a truly rich and earthy flavour.
Green vegetable curry with cucumber salad
Make this dish as a fresh, light lunch ... or for a heartier meal, serve on a bed of rice.
Quick tomato and bean soup
This hearty, quick and easy tomato soup filled with beans, celery, carrot and a dash of chilli is a great winter warmer.
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Roast potatoes
The secret to perfect roast potatoes is par-cooking them before tossing in the oil. They come out of the oven crisp and golden.
Roast vegetables with beetroot
Pumpkin, red onion and beetroot add a riot of colour to these roast vegetables. Try it also with leek, kumera, chunks of zucchini, capsicum, corn, eggplant or carrots.
Roast vegetable pasta
Packed full of goodness, this roasted vegetable pasta is packed full of tender pumpkin, mushrooms, eggplant and a punchy tomato sauce that will delight the whole family.
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Roast vegetable pesto stacks
A dish worthy of being eaten breakfast, lunch or dinner; these delicious roast vegetable and pesto polenta stacks are beautiful served straight out of the oven with fresh baby spinach leaves.
Roasted tomato and basil soup
This classic winter warmer will soothe the soul with hearty vegetables and fresh basil.
Asian spinach noodles
Perfect as a light vegetarian dinner or a delicious side for a larger Asian banquet, this warm and flavour-packed spinach and mushroom noodle dish is super tasty.
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Asian vegetable fritters
Packed full of vegetables, these golden, crunchy Asian fritters are the perfect finger food or starter for your next dinner party - beautiful served drizzled with fresh lime juice.
Cheesy corn-stuffed spuds
These delicious cheese and corn stuffed potatoes are great served as a hot side dish when entertaining. Or, serve with a salad for a tasty vegetarian main meal.
Eggplant and basil pizzas
Top your thin crispy pizza bases with oozy, melted cheese, char-grilled eggplant and fresh basil leaves to create a brilliant gourmet dish in no time at all.
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Field mushroom bruschetta
These big, meaty mushrooms topped with fetta make a delicious and protein-packed meal. Serve as a starter for a dinner party, finger food ... or treat yourself to a quick nutritious lunch.
Hazelnut dukkah eggs
Perfectly soft boiled eggs are divine when rolled in a crunchy, nutty homemade hazelnut dukkah. Serve your eggs with a zesty artichoke side salad and Lebanese bread for a delicious breakfast or lunch.
Mushroom wellingtons
A vegetarian alternative to the traditional beef wellington, this recipe replaces the meat with fabulous field mushrooms ... which provide many of the nutritional benefits of meat, without the fat or the calories.
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Roast pumpkin and zucchini pasta
Cooks can never have too many pasta recipes in their repertoire. This easy vegetarian dish gets some added nutrients with ricotta cheese and toasted pine nuts.
Roasted carrot and cumin soup
Creamy, warming and packed full off fresh vegetables, this roasted carrot and cumin soup is perfect for a cool Winter's evening. Top with fresh cream and chives and serve with toasted bread to create a winning meal.
Portobello mushroom and lentil burgers
This hearty, filling burger will please vegetarians and non-vegetarians alike.
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Spinach and fresh herb soup
This dish is designed as part of a moveable feast for a family get-together on Mother’s Day. If you are lucky to have a sunny autumn afternoon, it could be eaten in a sheltered spot outdoors.
Potato, celeriac and red pepper bake
This dish was designed as part of a moveable feast for a family get-together on Mother’s Day. If you are lucky to have a sunny autumn afternoon, it could be eaten in a sheltered spot outdoors.
Mexican tacos with collard wraps
Mexican flavours work incredibly well with raw food especially as a lot of components are raw anyway, like salsa, guacamole and slaw.
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Potato and eggplant moussaka
This meatless moussaka should be on the ‘to try’ list of everyone, not just vegetarians, because it really is sensational – rich, oily, creamy, filling, tasty and absolutely moreish.
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Almond and mint pesto with spaghetti
This unusual mint pesto comes from Trapani, in Sicily. Use a grassy, peppery New Zealand olive oil if you have one, as it will work well with the tomatoes and mint.
Minestrone with parmesan croutons
You can use dried beans instead of borlotti beans; soak in cold water overnight. The cooking time will vary. Note
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Mediterranean risoni
Make ahead: Prepare almost to end of Step 3, adding fetta, parsley and zest just before serving. Risoni is rice-shaped pasta. No need to thaw onion before using. Don’t overcook beans; they only need to be warmed. Note
Capsicum and onion focaccia
With vibrant colours, this delicious capsicum and onion focaccia with caramelised onions, crumbled feta and basil makes a tasty lunch to serve for loved ones during the weekend
Nachos
Nachos
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Vegetable and barley soup
If liked, use 1/2 cup soup mix, rice or pasta instead of barley. Cook rice or pasta for 10-12 minutes until tender. You could also add some chopped potato to soup for the last 20 minutes of cooking. Note
Brown rice, roasted vegetable and goat’s cheese salad
Brown rice takes longer than other rice to cook. Note
Caprese salad
Use regular red tomatoes if you can’t find orange – just make sure they’re ripe and tasty. Note
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Herbed egg salad
To ensure egg yolks remain centred during cooking, first bring a saucepan of water to the boil. Remove from the heat and add eggs one at a time, gently stirring with a metal spoon from side to side before returning to the heat to simmer according to the recipe. Note
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Pea puree
20g butter equals 2 tablespoons. Pea puree may be served as a dip with vegetables and crackers. Note
Chilled noodles with sesame sauce
For extra punch, try adding 3 sliced green onions and a dash of chilli sauce to the dressing. Note
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Sesame, asparagus and tofu salad
Mirin is a sweet rice wine commonly used in Japanese cooking. Replace with white wine vinegar if it’s unavailable. Use any leftover dressing to marinate chicken, fish or vegetables. Note
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Green beans
Cooking time for beans can be changed, depending on preference. Note
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Capsicum, haloumi and basil parcels
Soak kitchen string in water for 20 minutes before using so it doesn’t burn on the barbecue. Note
Spiced apple and yoghurt soup
This sensational soup is perfect to enjoy as autumn weather rolls around.
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Cauliflower with green goddess dressing
Now is the time to show off autumn vegetables by using their striking colours and varied textures to make impressive, delicious and nutritious dishes
Pumpkin parmigiana
Now is the time to show off autumn vegetables by using their striking colours and varied textures to make impressive, delicious and nutritious dishes
Sizzled haloumi, green grape and nashi salad
This dish is sure to create a buzz when you serve it up; dried figs with sizzled haloumi and salad. It packs more punch than your average mid-week salad or vegetable dish.
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Sweetcorn soup with fried tortilla topping
Here’s a sensational soup by Julie Biuso to enjoy as autumn weather rolls around. It’s a great time for soup, whether it be fresh and invigorating or hearty and comforting
Sicilian roasted broccoli with mozzarella and sultanas
This flavoursome vegetable dish is sure to create a buzz when you serve it up.Enjoy on it's own as a light dinner or include as the perfect accompaniment to a roast family dinner.
Beetroot, feta and walnut tarts
Sophie Gray’s pastry tarts make a tasty snack, a quick lunch or a light dinner
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Sun-dried tomato and pepperdew twizzlers
Sophie Gray’s pastry twizzlers make a tasty snack, a quick lunch or a light dinner
Mini bunny spice cakes
Raw food expert Megan May of Little Bird Organics creates exciting Easter treats packed with goodness
Autumn soup with pesto toasts
Here’s a sensational soup by Julie Biuso to enjoy as autumn weather rolls around. It’s a great time for soup, whether it be fresh and invigorating or hearty and comforting
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Freekeh and beetroot salad
This dish is sure to create a buzz when you serve it up: smoky green wheat drizzled with pomegranate molasses; it packs more punch than your average mid-week salad or vegetable dish.
Red vegetable stew with yoghurt and za’atar
Now is the time to show off autumn vegetables by using their striking colours and varied textures to make impressive, delicious and nutritious dishes
Mushrooms stuffed with buttered crumbs and capers
Mushrooms or tomatoes work well with this dish for a simple side or entrée.
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Indian-spiced pilaf with cauliflower
Serving suggestion: Serve with Indian-style curries and barbecued lamb or chicken. Try adding 4-5 fresh curry leaves (found in herb section of selected supermarkets and fruit and vegetable shops) with chilli, or use them as a garnish. Note
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Spicy kumara and beans
Pumpkin may be used in place of kumara, if preferred. Note
Linguine with zucchini and lemon
Not suitable to freeze. Note
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Spicy chickpeas and spinach with haloumi
Kid-friendly tip: omit the spices and replace them with garlic. Note
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Grilled peaches
If fresh fruit is unavailable, use canned peaches and apricots. Note
Pasta with eggplant and tomatoes
For a delicious pasta bake, place leftover penne and sauce in an oiled ovenproof dish. Sprinkle with grated cheese and bake in a preheated 180°C oven until golden. Note
