Roughly chop vegetables suitable for roasting such as: squash, pumpkin, sweet potato, potato, leeks, fennel, carrots, onion, garlic. Drizzle with olive oil, season, and roast on a low heat, stirring occasionally, until done. Towards the end of roasting add herbs such as rosemary or thyme.

Slice vegetables suitable for stir-frying such as carrot, pak choi, mangetouts (snow peas), green beans, bell peppers, broccoli, cauliflower, onion and garlic. Stir-fry in groundnut (peanut) oil and tamari soy sauce or steam-fry in stock. Cook for a short time so that the vegetables still have crunch and bite.

Steaming vegetables for a short time is a great way to cook them. It is better for health than boiling them, since this causes minerals to leach into the cooking water, and it is also very quick and easy. Sweet potatoes, carrots, and all kinds of green vegetables lend themselves well to steaming. Serve with a drizzle of olive oil and/or a knob of butter, garlic, lemon, and seasoning. You can also grate a little parmesan over steamed vegetables such as broccoli, mangetouts (snow peas), green beans and asparagus.

This is good served with a Greek salad or leafy green salad.

2 tablespoons extra-virgin olive oil
2 red bell peppers
1 clove garlic, chopped
sea salt and freshly-ground black pepper
3-1/2 ounces pasta (wheat pasta, brown rice pasta, or other type of wheat-free pasta)

Roast the peppers in the oven on a medium heat until they are soft and the skin is starting to peel off. When cool enough, peel off the skin (tip: placing them in a plastic bag for 20 minutes after cooking makes it easier to get the skin off). Remove the insides but keep the juice.

Meanwhile, cook the pasta. When ready, toss with the olive oil, peppers and garlic. Season to taste.

1/2 cup buckwheat flour
Water
1 onion, chopped small
2 tablespoons extra-virgin olive oil
1/4 cup feta cheese
4 cups spinach

Heat 1 tablespoon of olive oil in a heavy based pan. Add the onions and sweat on a low heat until soft.

Wash the spinach and add it to the pan and cook for around 2 minutes until wilted.

Place the buckwheat flour in a bowl and add a little water. Mix together. Add more water and keep mixing until you have a fairly thin pancake mixture.

Heat 1 tablespoon of olive oil in a frying pan. Add the pancake mixture and cook until the pancake is starting to turn golden on each side and a little crispy round the edges.

Place the pancake on a plate and put the spinach on top in the middle. Sprinkle the feta over the spinach. Fold the pancake over itself so that the spinach is inside.

See the Soups page for more tasty vegetable-based recipes!