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    26 Recipes

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    This is my minimum-fuss weeknight comfort food. Serve over rice.

    Recipe #201496

    The recipe for this marinade is inspired by the excellent Toronto vegetarian restaurant Fresh, where "even the tofu tastes good" (to quote a dear, dear non-tofu-loving friend), and their cookbook "Fresh at Home". These are delicious and you can serve them with salad, over rice, or in a burger or wrap. Overnight marinating time included in prep time.

    Recipe #200638

    I guess this is just a glorified chunky guacamole, but my, it is good. Served at Tabla Bread Bar and featuring in the 2006 Saveur 100, this is an adaptation of a recipe by Melissa Clark via Yoga Journal. You can serve this over mixed greens as a salad, with pita bread as a dip, with any Goan-style curry as a side dish, or any other way you can dream up. It's highly versatile. Cooking time includes time sitting in the fridge (the salad, not the chef).

    Recipe #198098

    This is a great weeknight dish, has all you need, some protein, some carbs, some veggies and tastes great. The dressing is so simple but captures the Thai flavour so well. I think I got this from the recipe page of Cosmo or some other trashy mag.

    Recipe #198078

    My favourite Italian dishes usually contain olives and sun-dried tomatoes - this is no exception. Use store-bought gnocchi for a quick weeknight feed or make your own for a special weekend feast. You'll need to use a big pan, because you add the gnocchi to the sauce at the end. From an AWW cookbook.

    Recipe #197324

    This recipe works just as well with lamb fillets. The couscous is really tasty and a good dish on its own. Can't remember where I got this from.

    Recipe #197278

    It's as if you took the whole deli and made a risotto out of it! A nice trick here is to use marinated sun-dried tomatoes - the oil you drain off them you can tip straight into the pan! While the chili is an optional extra, fresh parmesan is a must. From an AWW cookbook.

    Recipe #197277

    No, this soup doesn't have mouse in it! It's a Mexican style tomato-based chicken soup with corn and chillies. It earns its name by taking only half an hour to cook. You can use fresh, canned or frozen corn, whichever you prefer. From an Australian Women's Weekly cookbook.

    Recipe #195000

    This is a gorgeous dish, with quite a delicate flavour - if you're looking for a traditional Chinese-style black bean stir fry you should probably look elsewhere. Canned black beans are the easiest for this recipe - you only use a little, the rest of the can goes into the freezer for next time. Alternatively, if you have a few hours you can get some dried black beans from the asian grocer and reconstitute them - I haven't tried this yet but don't think it would make any difference to the end result. The recipe comes from the Golden Door Australia mailing list.

    Recipe #194892

    This is a real risotto, the kind you have to stir for half an hour, so don't attempt this recipe unless your arms are in good health or you've got some stirrer elves! Frozen broad beans are easy to find in Australia, impossible to find in Canada and I don't know about anywhere else. Obviously it's best if you can get fresh ones, otherwise use frozen ones, otherwise substitute frozen baby lima beans (don't worry about peeling these). As for bacon, I prefer back bacon, it is lean and crisps up very well, but you can use the streakier kind if you like. I have also tried this recipe using half reggiano, half aged cheddar because that's all I had in the fridge, and it tasted just as good as the original. I got this recipe on the web somewhere a couple of years ago but can't remember the details, nor can Google. Note that stirring time is included in prep time because it's anything but passive!

    Recipe #193343

    This simple recipe takes about 15 minutes to cook. It has quite a delicate flavour. Substitute evaporated milk for the cream for a lighter dish. Top quality fresh shaved parmesan is KEY to the success of this recipe. From an Australian Woolies mag.

    Recipe #190897

    This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.

    Recipe #190708

    I just made this up tonight. It's based on my ham risotto but with a few slight variations. Mmmm, mmmm!

    Recipe #190510

    It's basic, but it's oh so good... beef, red wine and mushrooms. Adapted from CSIRO cookbook (so it's gotta be good for you :-)).

    Recipe #189114

    This is a great dish for Friday Nights when your mates are over. You can just pop it in the oven and forget about it, spend your time entertaining instead. Adjust the heat by adding or removing jalapenos (you can always serve them on the side later if you need). Tastes great served with crusty bread. From Australian Good Taste mag.

    Recipe #177954

    This is Creamy... Curried... Carrot... Coconut... and Coriander (Cilantro)... Soup. Can you say that three times? Like most of my favourite recipes it's quick and easy. Make as much as you like and stick the leftovers in the freezer.

    Recipe #176566

    I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt.

    Recipe #175104

    These eggplant stacks are perfect as a dinner party appetiser, and just as good with a bit of salad for a mid-week meal (when it's acceptable to use dried herbs instead of fresh). Adapted from a Yoga Journal recipe.

    Recipe #175047

    This recipe is nice and spicy. The version below has an average amount of chili in it, but if you are like us and love a bit of heat you can add another couple of spoons of Sambal Oelek. Better yet, go crazy with some Sriracha sauce or some fresh chilies. This recipe is adapted from an Australian Women's Weekly cookbook. UPDATE: Changed the cut of meat after the first review to make it more relevant to North America.

    Recipe #175038

    This cake is a classic - definitely my favourite chocolate cake recipe ever. It's beautifully rich thanks to the espresso coffee and shot of brandy, but light and fluffy by virtue of the egg whites. A perfect balance!

    Recipe #162642

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