Veggie

Baked sweet potato

Baked-sweet-potatoIngredients:
* 1x170g/6 oz sweet potato (6 Sins on Original)
* 1 level tablespoon very low fat natural yogurt
* juice of 1/2 lemon
* 1 garlic clove, crushed
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* good pinch of chilli powder
* pinch of turmeric
* Fry Light, for spraying
* coarsely ground sea salt
* 1 tablespoon chopped fresh coriander

Spinach and garlic dip with roasted vegetables

Spinach-and-garlic-dip-with-roasted-vegetablesIngredients:
* 1 aubergine, cut lengthways into 8 wedges
* 2 courgettes, each cut lengthways into 4 wedges
* 2 large leeks, halved lengthways and then each cut crossways into wedges
* salt and ground black pepper
* 1 teaspoon chopped fresh rosemary
* Fry light, for spraying

For the spinach and garlic dip:

* 227 g/8 oz fresh spinach leaves
* 2 garlic cloves, crushed
* 3 spring onions, chopped
* 113 g/4oz very low fat natural fromage frais
* 1 teaspoon lemon juice
* salt and freshly ground black pepper

Fragrant summer stuffed tomatoes

Fragrant-summer-stuffed-tomatoes_cIngredients:
* 4 large ripe tomatoes
* 142 g/5 oz very low fat natural fromage frais
* 3 spring onions, finely chopped
* 1 garlic clove, crushed
* 1 yellow pepper, deseeded and finely chopped
* 1 tablespoon finely chopped parsley
* salt and ground black pepper

Vegetarian lasagne

Vegetarian-lasagneIngredients:
* 185 g (6oz/1 cup) aduki beans, soaked overnight
* 6-8 sheets wholewheat lasagne
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 250 g (8 oz) white cabbage, shredded
* 125 g (4 oz) mushrooms, sliced
* 1 leek, roughly chopped
* 1/2 green pepper (capsicum), chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* 1 quantity Bechamel Sauce made with wholewheat flour
* 60 g (2oz / 1/2 cup) grated Cheddar cheese
* sprigs of watercress, to garnish

Pasta & vegetable loaf

Pasta--vegetable-loafIngredients:
* 125 g (4 oz / 2/3 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 125 g (4 oz/2 cups) small wholewheat pasta shapes
* 125 g (4 oz / 1/2 cup) butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 large carrot, scrubbed and chopped
* 1 stick celery, chopped
* 1 egg, beaten
* 1/2 teaspoon ground cumin
* 2 tablespoons chopped fresh parsley
* salt and pepper
* sprig of mint, to garnish

Vegetarian bolognese

Vegetarian-bologneseIngredients:
* 185 g (6 oz/1 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 carrot, finely chopped
* 1 stick celery, finely chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* Parmesan cheese, to serve
* sprig of parsley, to garnish

Macaroni bake

Macaroni-bakeIngredients:
* 125 g (4 oz) leeks, thinly sliced
* 125 g (4 oz / 3/4 cup) wholewheat macaroni
* 2 sticks celery
* 1 red pepper (capsicum)
* 155 ml (5 fl oz / 2/3 cup) natural yogurt
* 125 g (4 oz) low fat soft cheese
* 2 teaspoons naturally fermented shoyu (soy sauce)
* salt and pepper
* 60 g (2 oz / 1/2 cup) grated Cheddar cheese

Vegetable casserole

Vegetable-casseroleIngredients:
* 2 tablespoons vegetable oil
* 1 onion, finely sliced
* 2 teaspoons plain flour
* 250 g (8 oz) cauliflower flowerets
* 440 g (14 oz) can tomatoes
* 1 tablespoon paprika
* 1/2 green pepper (capsicum), seeded and roughly chopped
* 2 carrots, roughly chopped
* 2 courgettes (zucchini), roughly chopped
* 125 g (4 oz/2 cups) wholewheat pasta shells
* salt and pepper
* 155 ml (5 fl oz / 2/3 cup) Greek strained yogurt
* sprig of parsley, to garnish

Spaghetti layer

Spaghetti-layerIngredients:
* 2 aubergines (eggplants), sliced
* salt
* 500g (1lb) spaghetti
* olive oil
* 1 quantity Tomato Sauce
* 3 hard-boiled eggs, thinly sliced
* 90 g (3 oz / 3/4 cup) grated Parmesan cheese
* chopped hard-boiled egg, to garnish

Vermicelli & chick peas

Vermicelli--chick-peasIngredients:
* 125 g (4 oz / 2/3 cup) chick peas, soaked overnight
* 60 g (2 oz / 1/4 cup) butter
* 1 onion, finely chopped
* 185 g (6 oz) vermicelli
* 250 g (8 oz / 1 3/4 cups) long grain rice
* salt
* 75 ml (2 1/2 fl oz / 1/3 cup) thick sour cream
* sprig of parsley, to garnish

Noodles with eggs

Noodles-with-eggsIngredients:
* 375 g (12 oz) buckwheat noodles
* 2 tablespoons vegetable oil
* onion, chopped
* 185 g (6 oz) Chinese leaves, shredded
* 4 eggs, beaten
* 3 teaspoons soy sauce
* salt and pepper
* bay leaf and lemon peel rose, to garnish

Spicy sesame noodles

Spicy-sesame-noodlesIngredients:
* 6 teaspoons sesame seeds
* 3 teaspoons sesame oil
* 4 teaspoons peanut butter
* 2 tablespoons soy sauce
* 2 teaspoons chilli sauce
* 1/2 teaspoon sugar
* 250 g (8 oz) rice vermicelli
* carrot flowers and toasted sesame seeds, to garnish

Stuffed peppers

Stuffed-peppersIngredients:
* 60g (2oz / 1 cup) pasta spirals
* 1/2 quantity Tomato Sauce
* 2 teaspoons capers
* 6 black olives, stoned and chopped
* 2 red peppers (capsicums)
* 2 yellow peppers (capsicums)
* 2 teaspoons olive oil
* sprig of basil, to garnish

Fish & pasta pie

Fish--pasta-pieIngredients:
* 375 g (12 oz) smoked haddock
* 375 g (12 oz) fresh haddock
* 440 ml (14 fl oz / 1 3/4 cups) milk
* 185 g (6 oz / 1 1/4 cups) macaroni
* 30 g (1 oz/6 teaspoons) butter
* 30 g (1 oz / 1/4 cup) plain flour
* 1 teaspoon lemon juice
* 3 hard-boiled eggs, sliced
* 3 teaspoons chopped fresh parsley
* salt and pepper
* 250 ml (8 fl oz/1 cup) Greek strained yogurt
* 2 eggs, beaten
* 90 g (3 oz / 3/4 cup) grated Cheddar cheese
* lemon slices and sprigs of parsley, to garnish

Pepper gratin

Pepper-gratinIngredients:
* 2 large red peppers (capsicums)
* 2 large yellow peppers (capsicums)
* 125 ml (4 fl oz / 1/2 cup) olive oil
* 1 clove garlic, crushed
* 4 canned anchovies, drained and chopped
* 8 black olives, stoned and chopped
* 3 teaspoons capers
* salt and pepper
* 250 g (8 oz) spaghetti
* 6 teaspoons fresh breadcrumbs
* 6 teaspoons Parmesan cheese, grated
* strips of green pepper (capsicum) and black olives, to garnish

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