Your go-to vegetarian recipe collection

Cheese recipes

Melted cheese dip

10 minutes

Italian recipes

Mixed mushroom pasta

10 minutes

Berry-and-cheese fruit salad

Pasta recipes

Pasta with brinjal, chickpeas and rocket

30 minutes

Savoury bake

Roast vegetable and ricotta bake

50 minutes

Great value

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes

Methi puri (Indian fenugreek bread)

Serves 4 breads

Difficulty Easy

Prep Time 25 minutes plus 2 - 3 hours resting time

Cooking Time 10 minutes

Ingredients

50 ml brown bread flour
50 ml soya flour
50 ml rice flour
100 ml chickpea flour
5 ml coriander powder
5 ml cumin powder
2 ml turmeric powder
7 ml salt
5 ml sugar
25 ml sesame seeds
5 ml roughly crushed fennel seeds
15 ml ghee / 25ml vegetable oil
100 ml finely chopped fenugreek herbs
5 ml lemon juice
50 ml water (approximately)

Method

1. Sift flours into a dish and add the spices, salt, sugar sesame and fennel seeds. Rub the ghee or oil into the flour mixture until the mixture resembles breadcrumbs.

2. Add the finely chopped fenugreek herbs and mix well before adding lemon juice and enough water to make a soft, pliable dough.

3. Divide the dough into 4 equal portions and roll out to about 2-3 mm thickness. Cut into desired shapes (a cookie cutter does not work well because of the herbs and seeds)

4. Allow these to dry for about 2-3 hours before baking at 160 for about 10 minutes. Remove from oven and allow to cool and crisp.

5. Alternatively, you can deep-fry them as soon as you have cut the desired shapes.

6. Once cool they can be stored in an airtight container for 2-3 weeks and served when necessary, with a sweet and sour tomato relish, or a coriander and mint chutney or with some plain yoghurt.

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Pasta with brinjal, chickpeas and rocket

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Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

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Methi puri (Indian fenugreek bread)

Methi puri (Indian fenugreek bread)

Ingredients

Method