Recipes are from Commonsense Vegetarian cookbook and, by try, I mean cook and prepare myself

• Spring zucchini and leek fettucine
• Mixed berry couscous
• Fruit salad in lemongrass syrup
• Summer fruit soy smoothie
• Poached eggs with garlic yoghurt dressing and spinach
• Ricotta pancakes with pears and goat’s milk yoghurt
• Warm asparagus and egg salad with hollandaise
• Fried tomatoes with marinated haloumi
• Mini frittatas
• Bubble and squeak
• Corn and polenta pancakes with tomato salsa
• Zucchini pesto soup
• Potato and sweet corn chowder
• Laksa
• Chilli, corn and red capsicum soup
• Pumpkin and red lentil soup
• Mushroom, shallot and sour cream soup
• Spicy parsnip soup
• Capsicum, spinach and chickpea soup
• Zuppa di faggioli
• Split pea and vegetable soup
• Carrot and ginger soup
• Saffron and Jerusalem artichoke soup
• Minestrone
• Sweet potato and pear soup
• Vegetable lentil soup with spiced yoghurt
• Cream of fennel and leek soup
• Stuffed zucchini flowers
• Betel and tofu bites
• Red capsicum and walnut dip with toasted pitta wedges
• Mini Thai spring rolls
• Udon noodle sushi rolls
• Bruschetta
• Caramelised onion tartlets with feta and thyme
• Vegetable pakoras with coriander yoghurt
• Vegetable samosas
• Borekas
• Sweet potato and lentil pouches
• Tofu pastries
• Spinach and feta triangles
• Individual Italian summer tarts
• Roast pumpkin, feta and pine nut pastie
• Corn and capsicum tartlets
• Brown rice tart with tomato and feta
• Rustic Greek pie
• Sweet potato Filo pie
• Beetroot ravioli with sage burnt butter sauce
• Fettuccine with creamy spinach and roast tomato
• Spiced carrot and feta gnocchi
• Spaghetti with chilli, lemon and rocket
• Balsamic capsicum on angel hair
• Fusilli with broccolini, chilli and olives
• Herb-filled ravioli with sage butter
• Creamy tagliatelle of root vegetables
• Baked sweet potato and watercress gnocchi
• Fettuccine with primavera sauce
• Roasted chunky ratatouille cannelloni
• Penne with olives and tomato and onion jam
• Giant conchiglie with ricotta and rocket
• Broad bean rotollo with salad greens
• Spinach and leek fritters
• Sesame shapes
• Potato tortilla
• Vegetable frittata with hummus and black olives
• Potato and herb fritters
• Gratin of crepes with pumpkin, goat’s cheese and sage
• Cavolo Nero and ricotta frittata
• Couscous patties
• Tofu burgers
• Rice and red lentil pilaff
• Falafel with tahini yoghurt dressing
• Crispy lentil balls
• Grilled polenta with shaved fennel salad
• Chilli bean tortilla wraps
• Thai tempeh
• Lentil and chickpea burgers with coriander garlic cream
• Brown rice and puy lentils with pine nuts and spinach
• Spiced basmati and nut rice
• Semolina with three cheeses
• Arancini
• Sweet potato and sage risotto
• Spice chickpea and vegetable casserole
• Dry potato and pea curry
• Chickpea curry
• Potato curry with sesame seeds
• Lentil Bhuja casserole
• Bean and capsicum stew
• Hungarian casserole
• Potato and zucchini casserole
• Winter vegetable casserole
• Vegetable casserole with herb dumplings
• Baked potato cake
• Fennel, tomato and white bean stew
• Rice noodles with ginger and sweet chilli vegetables
• Stir-fried spinach with tofu and Asian greens
• Tamari-roasted almonds with spicy green beans and jasmine rice
• Asian greens with teriyaki tofu dressing
• Potato noodles with vegetables
• Phad Thai
• Tofu with chilli relish and cashews
• Tempeh stir-fry
• Chilli noodle and nut stir-fry
• Stir-fried crisp tofu in a hot bean sauce
• Hokkien noodles with Asian greens and glazed tofu
• Warm potato salad with green olive dressing
• Cherry and pear tomato salad with white pears
• Moroccan carrot salad with green olives and mint
• Tabouleh
• Fattoush
• Salata baladi
• Baby beetroot, broad bean and Tatsoi salad
• Cucumber, feta, mint and dill salad
• Insalata caprese
• Roasted fennel and orange salad
• Mediterranean lentil salad
• Avocado and black bean salad
• Red potato salad with dill and mustard
• Green papaya salad
• Snow pea salad
• Cado Cado
• Pepperonata
• Honey-roasted root vegetables
• Spiced baby turnips
• Zucchini with mint and feta
• Balsamic mixed onions
• Sweet corn with lime and chilli butter
• Roasted beetroot with horseradish cream
• Roasted red onion and Roma tomatoes with balsamic vinaigrette
• Potatoes cooked in sparkling wine
• Kohlrabi mash with cider
• Baked sweet potato with saffron and pine nut butter
• Cheese and pinwheel scones
• Polenta muffins with pecorino and basil
• Plum and rosemary flat bread
• Dried tomato and rosemary fougasse
• Greek lemon, dill and feta bread
• Pizza-topped focaccia
• Zucchini, thyme and bocconcini pizza
• Cumin seed wafers
• Labneh
• Dolmades
• Cumin and Gouda gougeres
• Parmesan-crusted carrots
• Baked herb feta
• Tempura vegetables with wasabi mayonnaise
• Salt and pepper tofu puffs
• California rolls
• Vietnamese spring rolls
• Mediterranean cob loaf
• Olive and almond palmiers
• Orange sweet potato wedges with tangy cumin mayonnaise
• Vegetable platter with saffron aioli
• Cranberry and hazelnut refrigerator biscuits
• Currant cream scones
• Ginger cakes with chocolate centres
• Apple, buttermilk, maple syrup and bran muffins
• Red fruit salad with berries
• Strawberry and star anise sorbet
• Cinnamon and orange mini pavlovas with berries
• Sticky black rice puddings
• Rhubarb slice
• Pear tarte tatin
• Citrus delicious
• Sunken chocolate dessert cakes
• Mixed berry sponge puddings
• Cardamom, orange and plum dessert cakes
• Rhubarb and berry crumble