Your go-to vegetarian recipe collection

Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Beetroot, strawberry and cherry salad with oregano dressing

Crunchy fresh cabbage and asparagus with a spicy dressing

Christmas dessert

Handmade flatbread with preserved lemon

10 minutes

Soup recipes

Roast tomato soup

30 minutes

Lemony salsa and steamed artichokes

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

24 Rosa tomatoes, squashed or broken up roughly
1 T chilli paste
3 T Italian parsley, chopped
3 T red-wine vinegar
4 T extra virgin olive oil
4 artichokes, steamed, to serve

Method

Mix together all the ingredients. Chill until ready to serve. Eat with the steamed artichokes.

Cook’s note: To steam the artichokes, add ½ a lemon to a pot of boiling salted water. Add the artichokes. Cover and simmer for 15 minutes, or until a leaf can be easily removed with a gentle pull.

Per serving: 790.25kJ, 3.44g protein, 15.6g fat, 11.1g carbs

TASTE’s take:
With a big bowl of this salsa in your fridge, you’ll always be prepared for an impromptu lunch, whether you serve it with grilled chicken, fish, braaied lamb chops or asparagus.
.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Roasted ricotta with mushroom steaks and spring onions

Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

Steamed mixed marrows with cottage cheese and yoghurt topping

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Beetroot, strawberry and cherry salad with oregano dressing

Crunchy fresh cabbage and asparagus with a spicy dressing

Iced christmas trees

Saffron buns

Strawberry shortcake

Handmade flatbread with preserved lemon

Roast tomato soup

Lemony salsa and steamed artichokes

Lemony salsa and steamed artichokes

Ingredients

Method