Roasted Capsicum & Mozzarella Wraps

TVP Lettuce Wraps

Cucumber-Avocado Sushi

Cream of Asparagus

Serves 5

3 bunches of asparagus
1 small red onion
6 cloves of garlic
2 tbs oil, for sautéing
1-2 tbs Badia Complete Seasoning
4 cups of water
1 tsp sea salt
1 tsp garlic salt
3-4 tbs fat free sour cream

1. Coarsely chop onion and sauté in heated pan with 2 tbs olive oil until soft.
2. Rinse asparagus, trim the ends and chop into 2 inch pieces. Add to onions and sauté until fragrant.
3. Add 4 cups of water and bring to a boil, then lower to simmer.
4. Add salts and seasoning and simmer until asparagus is tender. About 20-25 minutes.
5. Remove from heat and cool.
6. Transfer to blender in batches and blend until smooth.
7. Transfer blended soup to a clean pot and heat, but do not bring to a boil. Add sour cream and stir until blended. Remove from heat when soup is thoroughly heated.

Fennel Stuffed Creamy Baked Potatos

Tortilla Bake

Red Bean Cakes with Fresh Tomato Salsa

Spicy Brown Lentil Stuffed Capsicums

Vegetables for Lovers Pizza

Avocado-Tomato Roasted Potato Skins

Layered "Mexican" Vegetable Pie

Pumkpin & Spinach Basil-Alfredo Spirals

Canellinni Bean and Black Olive Paté

Tortilla Española con Pimientos Rojos

Spinach & Eggplant Lattice Pie

Red Lentil and Coconut Soup

Roasted Vegetables and Lentil-Stuffed Capsicums

Roasted Vegetables

1 small zucchini, cut lengthwise and then into semi-circles
1 small sweet potato, cubed
1/2 small head of cauliflower, separated into individual trees
1 small head of broccoli, separated in to individual trees
2 small potatos, cubed
1/2 small onion, cut into quarters and separate layers
3 garlic cloves, chopped
garlic salt, pepper, olive oil, oregano

Preheat oven to 200 C (400 F +/-)

1. In a plastic bag, add both types of potatoes, garlic, onions, drizzle with olive oil and sprinkle with spices. Shake. Put in pan covered with foil and bake for approx 40 minutes, until potatoes are semi-soft.
2. While potatos are baking, steam the remaining vegetables until semi-soft, 5 minutes more or less.
3. Put steamed vegetables in plastic bag and repeat step 1. Mix vegetables with potatos and bake uncovered under broiler or grille until they brown. Mix vegetables periodically until they are roasted to your taste.

Lentil Stuffed Capsicums

2 large red capsicums, cut into halves and de-seeded
1 can of brown lentils
1/2 small onion, minced
2 small tomatos, diced
1/3 cup couscous
balsamic vinegar
olive oil
hungarian pepper
cumin
cayenne pepper
garlic salt
bread crumbs
dried parsely

1. Mix lentils, tomatos, couscous and spices together in a bowl.
2. Fill capsicums to brim, you can either pack the stuffing in the capsicums or leave it fluffy.
3. Sprinkle with bread crumbs and parsely.
4. Bake at 200 C for 25-30 minutes, until capsicums are tender.

Brown 5-Bean Enchiladas (makes 5)

5 wholemeal flour tortillas
1/2 cup of raw brown rice (then cook 420 g (1 can) of 5 Bean Mix
420 g of basil-orgegano flavoured diced tomatoes
1/2 cup of diced tomotoes, natural flavour
1/2 cup of soy crumples or TVP
1 very small onion, diced
1/2 sweet red bell pepper, diced
1/2 cup soy cheeese, for topping
olive oil to sautee pepper, to taste
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tbs paprika
1/2 tsb ginger, powdered
1/4 tsp coriander, powdered
1 tsp cumin
1 tsp marjoram (add more if needed, as this should be the dominant flavour)

1. Begin to cook brown rice first, do not add salt or olive oil.
2. Heat 1 tbs of oil oil in pan (over low-medium heat) and sautee bell pepper and onion until slightly browned. Add 1/2 cup of natural flavoured diced tomatoes, soy crumbles (or TVP), 5 bean mix and stir. Allow liquid to reduce and add 1/4 cup of water, stir and reduce to low heat to simmer until no liquid remains. Mixture should be fairly dry.
3. Pre-heat oven to 220 C (perhaps around 400 F). Lightly oil a baking dish or pan or spray with non-stick oil.
4. When rice is cooked add to bean and vegetable mixture, stir until evenly mixed.
5. Heat tortillas in microwave for about 30 seconds, fill and roll tighly with mixture and place in oven dish or pan. Spoon sauce lengthways over each enchilada, but don't down them in sauce (see picture) or they will become overly soggy and refuse to be removed from oven dish in one piece.
6. Spinkle shredded cheese over enchiladas, cover with foil and bake for 20-30 mins.ed)