An easy and versatile vegetable bake which can be a main or side dish.

Slightly sweet, moderately dense loaf

This a great comfort food suitable for vegetarians. Once tried you will keep making it!

¢ Place eggplant in a colander and sprinkle with salt. Let stand for 1 hour. Pat dry with paper towels. Heat 4 tbsp of the oil in a large saucepan over medium heat.

First make the filling: fry the onion in the butter until it is golden and beginning to soften, about 5-6 minutes, then add the split red lentils and garlic and stir for a moment or two before adding the stock or water.

The key here is a very fine chop on the fresh veggies. Heat the oil in a large skillet over medium to high heat. Add onions and cook for about 5 minutes until softened.

Being from New England, we had always associated pumpkin with things like cinnamon, allspice, nutmeg, etc. Then, a New Years Eve visit to a beautiful village located in Mani, Greece years ago changed all that.

Simple, healthy and elegant.

Boeuf Bourginon made with Quorn. A vegetarian alternative that is lighter than the meat version but still has plenty of flavour. Serve with rice.

A wheat-free, yeast free batter that is crisp and golden brown and extremely tasty.

¢ Heat oil in a saucepan over medium heat, add the Veracruz Cooking Sauce and cook for 2 minutes. Add the zucchini and squash slices and stir gently. Cover and cook until zucchini and squash are tender, 8 to 10 minutes.

This yummy burger (or meatball) alternative comes from a group called “Cooking with Swami Yogananda” Enjoy!