When cooking brinjals, lightly steam before frying so that they don’t get too greasy.
An Asian lettuce-wrapped delight usually made with pork mince – we made a lovely vegan version.
Dip these in white or dark chocolate, or serve as they are. You can also use other berries.
Blast off into outer space with this tasty way to serve Fry’s Rice Protein & Chia Nuggets.
The dressing and whipped feta can be prepared two or three days in advance – just assemble on the day!
Our trick for this yummy salad? The quinoa is roasted until crispy for added texture and flavour.
The best of both worlds – a delicious dip and salad with Middle Eastern flair. The brinjals can be grilled on the braai for maximum smokiness.
This moreish vegetarian dish has the umami flavour of mushrooms and salty, roasted nuts to boot.
Cruciferous vegetables, such as broccoli and cauliflower, offer a host of health attributes, and are natural superfoods. Load up on the good stuff with this recipe.
These sloppy Joe’s with an Indian vegetarian twist are a must try.