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Asparagus Ravioli With Tomato Sauce
⅔ quantity Pasta Dough with 15ml/1tbsp tomato purée beaten into the eggs 1 quantity Tomato Sauce 1 egg, beaten, for brushing Dash of olive oil Chopped fresh herbs, to garnish For
Baby Cauliflower and Broccoli Cheese
350g/12oz dried casareccia (long curled shapes) Dash of olive oil 50g/2oz butter Salt and freshly ground black pepper 6 baby cauliflowers 6 baby broccoli spears 1 quantity Cheese Sauce- Buddha’s Delight
5 cups of broccoli, florets only 3 carrots, medium in sized and sliced thinly 1 ½ cups of snow peas, washed and trimmed 1 ½ cups of corn, baby style 1 cup of water chestnuts ½ cup of bamboo 
Cannelloni with Greens and Walnuts
12 dried cannelloni (tubes) Dash of olive oil Butter, for greasing 50g/2oz walnuts, chopped For The Filling: 45ml/3tbsp olive oil 1 large onion, chopped 1 clove of garlic, crushed
Chimichangas With Salsa
8 wheat tortillas, 15 cm/ 6 inches diameter 125 g/4 oz hummus 50 g/2 oz Cheddar cheese, grated 3 tablespoons chilli sauce Olive oil for frying Salsa 4 canned tomatoes ¼ red onion,
Chinese Spring Greens with Fusilli
350g/12oz dried fusilli (small twists) Dash of olive oil 45ml/3tbsp sesame oil 3 cloves of garlic, crushed 100g/4oz carrots, peeled and cut into ribbons 150g/5oz spring greens, stalks removed- Classic Mapo Tofu
1 x 14 ounce block of tofu, silken and cut into small cubes ½ cup of chicken broth 2 cups of broccoli, florets 2 tsp. of soy sauce 1 tbsp. of sesame oil 1 tsp. of sugar, white 2 cloves of 
Creamy Leek and Pasta Flan
100g/4oz dried orecchiette (ears) Dash of olive oil, plus 45ml/3tbsp A little flour, for dredging 350g/12oz puff pastry, thawed if frozen 2 cloves of garlic, crushed 450g/1lb leeks, washed,
Crêpes Stuffed with Sauerkraut
¾ cup (175 ml) milk 2 eggs Salt ¾ cup (175 ml/100 g) coarsely ground whole grain flour 1 cup (250 ml/200 g) sauerkraut 4 tsp (20 ml) canola or vegetable oil ¾ cup (175 ml/200 g) light_T.jpg "Curried Tempeh with Spinach")
Curried Tempeh with Spinach
6 cups prewashed baby spinach 1 can (14 ounces) pure "lite" coconut milk 1 package (8 ounces) tempeh, cut into ½ -inch cubes ½ cup chopped yellow onion 3 red (or green) jalapeño peppers, seeded
Fettuccine with Garlicky Creamed Spinach
450g/1lb dried fettuccine Dash of olive oil 25g/1oz butter 3 cloves of garlic, crushed 450g/1lb frozen chopped spinach, thawed and well drained 275ml/½pt single cream Pinch of freshly grated
Fusilli with Roasted Peppers
450g/1lb dried long fusilli Dash of olive oil 2 yellow peppers, seeded and cut into chunks 3 cloves of garlic, crushed 50ml/2floz olive oil 100g/4oz grated Cheddar cheese 50g/2oz freshly
Gnocchetti Sardi with Broccoli and Tomatoes
350g/12oz dried gnocchetti sardi (small dumpling shapes) Dash of olive oil 75g/3oz unsalted butter 350g/12oz small broccoli florets 1 clove of garlic, chopped 2tsp chopped fresh rosemary 2tsp
Hard-Cooked Eggs with Potatoes and Herb Sauce
2 potatoes Salt 2 eggs 1 bunch parsley 1 bunch chervil 1 bunch chives ⅔ cup (150 ml/150 g) low-fat quark or puréed cottage cheese ⅓ cup (75 ml/75 g) yogurt 1 tbsp (15 ml) hot- Healthy Jade Vegetables
3 cups of broccoli, chopped with stems included 2 cups of snow peas, rinsed and trimmed 2 cups of bok choy, mini variety, rinsed and trimmed 2 cloves of garlic, crushed and minced 1 onion, - Hunan Style Bean Curd
1 ½ of a 14 ounce block of tofu, extra firm, cut into cubes 2 cups of broccoli, florets 1 cup of mushrooms, shiitake or Asian style and cut into large pieces 3 cloves of garlic, crushed and _T.jpg "Indonesian Tempeh")
Indonesian Tempeh
1 tablespoon canola oil ½ cup chopped yellow onion 1 tablespoon minced fresh ginger 1 clove garlic, minced 1 jalapeño pepper, minced* ¼ teaspoon ground turmeric 1 package (8 ounces) tempeh,
Lasagnette with Cauliflower and Broccoli
350g/12oz dried plain and tomato lasagnette (ruffle-edged ribbons) Dash of olive oil, plus 75ml/5tbsp 225g/8oz small cauliflower florets 225g/8oz small broccoli florets 2 cloves of garlic,
Lentil and Coriander Lasagne
75g/3oz red lentils, washed and drained 1 onion, roughly chopped 425ml/¾pt boiling water 15ml/1tbsp olive oil, plus extra for greasing 1 clove of garlic, crushed 3tbsp chopped fresh coriander
Lentil and Mushroom Cannelloni
⅓ quantity Pasta Dough with 15ml/1tbsp tomato purée beaten into the eggs Dash of olive oil, plus 45ml/3tbsp 225g/8oz brown lentils, washed and drained 3 cloves of garlic, crushed 2tbsp
Lentil Pasta Burgers
75g/3oz dried pastina (any tiny shapes) Dash of olive oil 200g/7oz can brown lentils, drained 25g/1oz dried wholemeal breadcrumbs 25g/1oz finely grated fresh Parmesan cheese 1 small onion,_T.jpg "Nut Roast")
Nut Roast
2 medium onions, peeled and finely chopped 1 small green pepper, de-seeded and finely chopped 3 sticks celery, trimmed and finely chopped 1 carrot, peeled and grated 3 oz (85 g) unsalted
Orange Scented Tofu Stir fry
1 box (12 ounces) extra firm tofu ¼ cup fresh orange juice 2 tablespoons soy sauce 1 tablespoon rice vinegar ½ teaspoon Splenda or other artificial sweetener 1 teaspoon Asian sesame oil ¼
Pea-Green Ravioli With Cheese Sauce
⅔ quantity Pasta Dough, omitting the oil and water and adding 90ml/6tbsp spinach liquid instead 1 quantity Cheese Sauce For The Filling: 30ml/2tbsp olive oil 1 onion, very finely
Provençal Green Beans with Pasta
30ml/2tbsp olive oil 3 cloves of garlic, crushed 1 onion, chopped 3tbsp chopped fresh thyme 450g/1lb haricot beans, topped and tailed 400g/14oz can chopped tomatoes 50g/2oz tomato_T.jpg "Roasted Vegetable Torte with Harissa Vinaigrette")
Roasted Vegetable Torte with Harissa Vinaigrette
Harissa Vinaigrette* ½ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon harissa sauce ½ teaspoon coarse salt ⅛ teaspoon freshly ground
Sauté Flageolet Beans with Fusilli
275g/10oz dried fusilli (short twists) Dash of olive oil, plus 60ml/4tbsp 3 cloves of garlic, crushed 1 large onion, sliced 2tbsp chopped fresh tarragon 400g/14oz can flageolet beans,
Southwestern Tofu Scramble
1 package (16 ounces) extra firm tofu ½ tablespoon extra virgin olive oil ¼ cup diced and seeded tomato 1 can (4 ounces) chopped green chilies ¼ teaspoon coarse salt ¼ teaspoon freshly ground
Spicy Tofu
1 package (16 ounces) extra firm tofu 1 tablespoon Asian sesame oil 1 tablespoon soy sauce 1 teaspoon red wine vinegar 1 clove garlic, minced ¼ teaspoon ground coriander ¼ teaspoon ground
Spinach And Mushroom Lasagne
Butter, for greasing 225g/8oz fresh lasagne ½ quantity Cheese Sauce 50g/2oz freshly grated Parmesan cheese For The Filling: 30ml/2tbsp olive oil 2 cloves of garlic, crushed 1 onion,
Stuffed Courgettes
100g/4oz dried vermicelli (very thin spaghetti), broken into small pieces Dash of olive oil 4 medium-sized courgettes Finely chopped walnuts, to garnish For The Filling: 150ml/¼pt sweet
Tagliarini with Green Beans and Garlic
350g/12oz dried tagliarini (flat spaghetti) Dash of olive oil, plus 60ml/4tbsp 350g/12oz haricot beans, topped and tailed 225g/8oz potato, cut into 1cm/½inch cubes 3 cloves of garlic,
Tagliatelle with Lentil Sauce
350g/12oz dried tagliatelle Dash of olive oil 25g/1oz butter For The Sauce: 30ml/2tbsp olive oil 2 cloves of garlic, crushed 1 large onion, very finely chopped 225g/8oz red lentils,_T.jpg "Tofu Curry")
Tofu Curry
1 package (16 ounces) extra firm tofu 1½ cups unsweetened pure coconut milk ¼ cup natural peanut butter 2 tablespoons red curry paste* 1 teaspoon ground turmeric ¼ teaspoon curry powder
Tri-coloured Purée with Pasta
4508/1lb dried spaghetti Dash of olive oil 50g/2oz butter 100g/4oz freshly grated Parmesan cheese Salt and freshly ground black pepper For The Sauces: 3 red peppers, seeded and- Vegetarian Style Egg Foo Young
2 cups of peas, fresh and shelled 2 cups of bean sprouts, mung 1 bunch of green onions, finely chopped and with the green and white parts separated 2 carrots, medium in size and shredded 10 
Verdi Vegetables with Vermicelli
350g/12oz dried vermicelli (long, thin spaghetti) Dash of olive oil 25g/1oz butter 350g/12oz mangetout, sliced lengthways 225g/8oz courgettes, shredded lengthways 75g/3oz pimiento-stuffed
Wild Mushroom and Green Onion Omelet
2 tablespoons extra virgin olive oil 1 pound mixed fresh wild mushrooms (such as morels, creminis, and chanterelles), thinly sliced 4 green onions, thinly sliced 2 cloves garlic, minced 1