• 4 big potatoes
• green onion
• 1 chili pepper
• 2 tbsp olive oil
• some garlic
• 400 g canned beans
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Do not peel the potatoes. Slice it, and boil till half-done.  Slice onion, garlic, and pepper. Fry onion and chili, then add garlic. Cook for a minute more.

Add potatoes, then beans, soy sauce, sesame oil, and some black pepper.

Cook for 7-8 minutes. Before serving sprinkle with green onion and sesame seeds.

• 1 garlic (or less if you don’t like too spicy meals)
• 2 tbsp olive oil
• 150 g red onion rings
• 200 g red pepper
• 200 g green pepper
• 4 tomatoes
• 125 g green beans
• 2 eggplant
• 1/4 cup small raisins
• 1 tsp sweet paprika
• 300 g long rice
• 750 g vegetable stock

Place unpeeled garlic on a baking tray, grease with oil, and bake uncovered at 200 C for about 30 minutes or till the garlic is a bit soft.

Warm the oil in a big fireproof oven plate. Add onion, pepper, sliced tomatoes, cooked beans, and sliced eggplant. Stir well, and cook for about 10 minutes or till done. Add raisins and paprika.

Pour the rice with vegetable stock. Place the garlic in the middle, and bake uncovered at 200 C for 30 minutes. Stir only once.

Ingredients:

• 10 large peppers
• 1/2 kg champignons
• 1/2 cup rice
• 2 onions
• 1 carrot
• salt, sugar, pepper to taste
• vegetable oil
• 1/2 cup cream
• 2 cups vegetable stock

Boil mushrooms in salted water for 5 minutes. Pour them off, and blend with 1 onion.

Boil rice to half-ready condition. Fry the mushrooms and mix with rice. Add salt and pepper to taste. Place pepper into a boiling water for 2-3 minutes. After that stuff the peppers with the filling properly.

Slice the second onion and the carrot, and fry them on vegetable oil. Take a pan. Pour into it the following: 2 cups vegetable stock, fried onion with carrot, cream, salt and pepper, and some sugar. Make it boil.

Then place peppers in it, and simmer for about 20 minutes.

Serve hot or cold.

This red, white, and green salad will help spread Christmas cheer.

Ingredients:

• 1 medium bunch arugula (rocket) OR medium head Romaine lettuce
• 1 med head radiccio OR red leaf lettuce
• 2 heads Belgian endive
• 1 green bell pepper, seeded and sliced OR ½ cucumber, sliced
• 1½ c cherry tomatoes OR 2 medium tomatoes, cut into wedges
• 1½ c white mushrooms, sliced OR ½ c white onion, sliced into rings
• Vinaigrette dressing

Wash the lettuces, pat dry, trim, and tear into bite-size pieces. Toss them together in the large salad bowl, then top them with the vegetables.

Serve with vinaigrette on the side, or you can toss the salad with a few T of vinaigrette and serve immediately.

Notes The ingredients listed here are just for ideas; you can use just about any red, white, and green lettuces and vegetables to find the combination you like. Other options include scallions, radishes, broccoli, cauliflower… the garden is the limit!

Makes 10-12 servings. Preparation time 15 minutes.

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• 1 medium aubergine
• 1 medium leek
• 1 red pepper
• 3 or 4 shallots
• 1 tbsp tomato puree
• juice and grated rind of 1 orange
• 2 tsp dried mixed herbs
• salt and black pepper
• olive oil
• 1 pack puff pastry

Thinly slice the aubergine, brush with oil and grill both sides for about 5 mins until brown.

Thinly slice the pepper, shallots and leek and roast in a very hot oven with a little oil for about 20 mins until the edges are starting to char.

Line a shallow dish with puff pastry and bake for 10 mins in a medium oven until golden brown. Cut the aubergine slices into strips and mix these together with the other vegetables, herbs, orange juice and rind, puree, salt and pepper. Spoon mixture onto the cooked pastry.

Drizzle about 4 tbsp olive oil over the vegetable mix, then top with a lid of pastry. Wet the edges of the pastry and press down to seal with the cooked layer beneath.

Cut some slits in the pastry and bake at gas mk 6 (200 C) for 20-25 mins.

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• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 14-ounce cans reduced-sodium chicken broth
• 1-1/2 cups brown rice
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1 14 1/2-ounce can diced tomatoes, drained
• 1 11-ounce can whole kernel corn with sweet peppers, drained
• 2 tablespoons snipped fresh cilantro
• 8 small green, yellow, and/or red sweet peppers

In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in broth. Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro.

Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops onto rice. Bake, covered, about 30 minutes or until peppers are crisp-tender and rice mixture is heated through.

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• 2 tablespoons canola oil
• 1 red bell pepper, cored, seeded, and julienned
• 1 yellow bell pepper, cored, seeded, and julienned
• 1/2 cup thinly sliced red onion
• 1 cup half-moon sliced yellow squash
• 1 cup small broccoli florets
• 1 baby eggplant, cut into chunks
• 8 ounces firm tofu, cut into large chunks
• 1 clove garlic, minced
• 1/2 cup teriyaki sauce
• 2 cups sliced bok choy
• 1 cup fresh mung bean sprouts
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup snow peas
• 2 tablespoons sesame oil

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat. Serve immediately.

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Ingredients:

• 250 gms small potatoes
• 1 tbsp black pepper powder
• 1 bunch of coriander leaves
• salt
• 4 tbsp of oil

Boil the potatoes and peel them. Heat oil in a pan and add potatoes to it. Fry the potatoes till they turn into golden brown.

Once they turn into brown, add pepper powder, salt and finely chopped coriander to it. Don’t turn the gas off until all the oil is absorbed.

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Ingredients:

• 4 green peppers
• 4 tomatoes
• 1 red onion
• 1 or 2 teaspoons of capers
• a couple of pinches of dried oregano/marjoram
• olive oil
• a splash of cider or wine vinegar
• salt

Cut the stalks out of the peppers, cut in half, deseed and cut each half into three or four wedges. Fry in a little olive oil in a covered pan over a low heat for about fifteen minutes.

While the peppers are cooking, cut the onion in half and slice the halves thinly, then leave the sliced onion to marinate in a mixture of the vinegar, oregano and chopped capers. Cut the tomatoes into wedges and when the peppers are ready, gently mix everything together with a little salt and a splash of olive oil. Serve warm or cold.

This salad will go with loads of different things, but just as a suggestion, how about serving with pasta and pesto, garlic bread and black olives.

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Ingredients:

• 1 cup cheddar cheese, shredded
• 2 eggs
• 1 cup toasted wheat germ or cooked rice
• 1 cup parsley, finely chopped
• 3 stalks celery, minced
• 1 onion, minced
• 1 cup walnuts, finely chopped
• 1 green or red pepper, finely chopped
• 1 tsp salt
• 1 tbsp basil
• 2 tsp curry powder

Mix all together in a big bowl, drop batter into patties in hot olive oil in skillet. Use just enough oil to cover the pan bottom. Cook until golden brown. Serve on a bun just like a hamburger, with red onion slice, lettuce, tomato slice, etc.

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