vegetarian

The concept of eating the rainbow isn’t a new one, haven’t you ever been told to “eat your vegies’?  As fruits and vegetables fall into five colour groups – orange, purple, green, white and red, eating by colour is a modern approach to this healthy eating message. And boy is this…

This has got to be one of my favourite Australian Women’s Weekly cookbooks to date! Almost Vegetarian is a book for the aspiring vego and hard-core vegan alike. With chapters such as Almost Vegetarian, which features recipes with lots of vegies and some white meat (plus easy tips on how…

This bake is one of my go-to vego mains because it’s simple, tasty and you can make it ahead of time. It has a sweet potato base (you could also use pumpkin or regular potato) which is spread with a sweet and savoury burst of caramelised onion. It’s then finished…

This post is sponsored by Barbeques Galore. So summer might be over but in a glorious city like Sydney, that doesn’t mean barbecuing is done for the year. In our house we throw food on the grill all year round and my poor husband has even been known to stand out…

These cheesy lentil sausage rolls are perfect for a meat-free Monday dinner or great to serve as finger food. The flavours are simple and punchy and even the heartiest carnivore won’t miss the meat. My husband didn’t believe me at first when I said they were vegetarian. Serve them up with…

These cheesy stuffed peppers came about from a mish-mash of ingredients left over in my fridge but were so yummy, they have become a vegetarian staple in our house. Feel free to mix and match the herbs and other flavourings to suit your needs. Smokey haloumi and pinenut stuffed peppers…

Often when I am feeling lazy I just make a quick smoothie for breakfast but it gets rather repetitive after awhile so this week I mixed it up with some Middle Eastern-inspired flavours – rosewater, ginger and cinnamon. And yum! So glad I did. Feel free to use whatever frozen…

These cookies are quick to prepare and delicious when served warm from the oven so you get mouthfuls of melty chocolate. You can also use them to sandwich scoops of vanilla ice cream. Yum!

Okay so I am not saying this is the healthiest thing you will ever eat but it is definitely a healthier twist on the classic eggplant parmigiana, and it’s still totally delicious. Instead of frying the eggplant I baked it, and I used a mix of light cheeses and ricotta…

Number two in my new series of Instagram dinners is this caponata baked eggs recipe. Basically it’s a big, rustic, one-pan of vegetable and eggy yumminess that probably should be for breakfast but is just as tasty in the evening. Caponata baked eggs 2 tablespoons olive oil 1 medium eggplant,…