Your go-to vegetarian recipe collection

Breakfast recipes

Pan con tomate

5 minutes

Sandwich recipes

Toasted caprese sandwich

10 minutes

Asian recipes

Asian carrot juice dipping sauce with crispy tofu

35 minutes

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Cabbage recipes

Turmeric-and-coconut cabbage

Cheese recipes

Bocconcini with cucumber juice dressing

Cheese recipes

Roast lemon and baked feta Greek-style salad

15 minutes

Coconut recipes

Celeriac-and-turmeric falafel

20 minutes

Roasted tomato sauce with ricotta and pine nuts

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

3 Roma tomatoes, halved
300 g Woolies exotic tomatoes, halved
250 g ricotta cheese, torn
50 g pine nuts, lightly toasted
2 t Italian parsley, roughly chopped

For the dressing, mix:

3 T olive oil
5 garlic cloves, finely chopped
5 bay leaves
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Gently mix the tomatoes with the dressing until well coated.
Place the tomatoes in an ovenproof dish and top with the ricotta. Bake for 15 minutes.
Garnish with the parsley and pine nuts and season to taste.

Cook's note: Take a shortcut to nutritious meals by making double or triple the quantity of roasted tomato sauce (without the ricotta, pine nuts and parsley) to use in these three ways:

Heat the tomato sauce with stock to make a quick soup, then sprinkle with chia seeds for texture.
Layer roast brinjal slices with the sauce. Sprinkle with Parmesan and bake.
Make a quick breakfast by poaching eggs in the tomato sauce.

Discover more recipes featuring tomatoes here.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Charred corn on the cob with tomato salsa

Lynette’s tofu “halloumi”

Pan con tomate

Toasted caprese sandwich

Asian carrot juice dipping sauce with crispy tofu

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Turmeric-and-coconut cabbage

Bocconcini with cucumber juice dressing

Roast lemon and baked feta Greek-style salad

Celeriac-and-turmeric falafel

Brown rice, grilled greens and green pesto bowl

Roasted tomato sauce with ricotta and pine nuts

Roasted tomato sauce with ricotta and pine nuts

Ingredients

Method