Healthy and tasty vegetarian patties with quinoa, black beans and feta cheese.
Eat healthy on a budget with this tasty but cheap pumpkin and chickpea curry. Use tinned tomatoes and chickpeas for an easy pantry meal.
SIlverbeet and mushroom pastries with sunflower seeds for texture and crunch.
Looking for ideas on how to use leftover cooked vegetables? Here’s an old-fashioned favourite – bubble and squeak. Great for lunch or have with an egg for breakfast to get in your five serves of veg a day!
Vegetable fritters are quick, inexpensive, quick and tasty – adults and children alike love to eat these. What’s more, they’re healthy. It’s a win all round.
Cabbage and brown rice casserole with homemade cottage cheese and cannelini beans for extra protein. A tasty and healthy dish.
Homemade hummus has become one of my favourite snacks to make lately. Here’s the recipe I use.