Category Archives: Veggie recipes

Makes carrots a bit more interesting. A pound of carrots Clove of garlic (crushed) Two teaspoons of cumin Tablespoon of red wine vinegar Half a teaspoon of harissa Salt Peel the carrots, roughly chop and boil for about 15-20 mins … Continue reading →

This is like hummous, except that it uses aubergines instead of chick peas. Three good-sized, firm aubergines Juice of one lemon One or two garlic cloves Two tablespoons of tahina Salt Olive oil You really need a food processor for … Continue reading →

This recipe was made up by Becs after a moment of inspiration. Thin slices of aubergine are used instead of pasta to create the ‘cannelloni’, and the pate above is used as the filling. It does very well on the … Continue reading →

This is just one variation of many possible for this classic mezze dish. Tin of chick peas, drained (or soak/cook an equivalent amount of dried ones – cheaper but more hassle!) Juice of one lemon One or two garlic cloves … Continue reading →

Filling, Moroccan-inspired dish. Very healthy. 1 teaspoon olive oil 1 lg onion, sliced 2 garlic cloves, crushed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground allspice or fenugreek sprinkling of cayenne 200g bulgur wheat 120g mushrooms, sliced … Continue reading →

A tasty and healthy vegetarian alternative to pate. Very simple to make. A big bag of fresh spinach (or equivalent amount of frozen stuff) 300g of good, soft goat’s cheese (not fetta) Salt and pepper Wash the spinach, shake the … Continue reading →

Mexican in origin, this hot tomato side-salad works well with anything. About eight juicy tomatoes, well chopped One or two cloves garlic (crushed) A handful of fresh coriander, chopped (those jars of ready made ‘fresh’ coriander are OK too… but … Continue reading →

This is a simple way to create a yummy tomato sauce for use with pasta, lasagne, pizzas etc. 1 can chopped tinned plum tomatoes One garlic clove, squished /chopped A dollop of pesto Dash red wine if required Fresh basil, … Continue reading →

Another Levantine mezze dish. Scrummy if left in the fridge and eaten cold with warm bread. Three good-sized, firm aubergines Olive oil Two cloves of garlic (crushed) Four tablespoons of clear honey 250ml boiling water Two teaspoons of cumin (crush … Continue reading →