Nachos

Serves: 2-3
Preparation: 30 min
Cooking: 40 mins
Calories: __cal (__cal per serve as per recipe)

Ingredients
1 Onion
1 Carrot
1 Capsicum
6-7 Mushrooms
1 can Tomatos
1 can Red Kidney Beans (or 4 bean mix)
3/4 cup Frozen Corn
1/2 tsp Chilli Powder
1 tsp Oregano
1 tsp Paprika
1 tsp Cumin

Natural Corn Chips (lightly salted is best, not the cheesy ones)
Grated Cheese to serve

Brown onion in oil and add chilli powder. Add carrot, capsicum and mushrooms, cook until carrot begins to soften. Add tomatos, kidney beans and all the herbs/spices. Simmer for about 40 minutes, then add the corn. Serve when corn is hot.

Chunky Chickpea and Herb Dumpling Soup

Serves: 4
Preparation: 30 min
Cooking: 30 mins
Calories: 1688cal (422cal per serve as per recipe)

Ingredients
1 Onion
2 Cloves Garlic
2 Tspn Ground Cumin
1 tspn Ground Coriander
1/4 tspn Chilli Powder
2 x 300g cans Chickpeas
2 x 425g cans Chopped Tomatoes
3.5 cups Vegetable Stock
1 tblspn Chopped Coriander

1 Cup SR Flour
25g Butter
2 tblspn Grated Parmesan
2 tblspn Mixed Chopped Herbs (eg chives, flat leaf parsley, coriander)
1/4 Cup Milk

Chop and cook onion over medium heat for 2-3 minutes.
Add garlic, cumin, ground coriander and chilli and cook until fragrant.
Add chickpeas, stock and tomato.
Bring to boil then reduce heat and simmer covered for 10 minutes then stir in coriander. (make dumplings while waiting)

Rub butter into flour until it resembles fine breadcrumbs.
Stir in cheese and fresh herbs. Add milk and mix until just combined.
Bring together into a ball then divide into 8 portions and roll into small balls.

Add dumplings to the soup, cover and simmer for 20 minutes or until a skewer comes out clean when inserted into centre of dumplings.


Notes
I've substituted the parmesan for tasty cheese. I've also done lots of combinations of herbs in the dumplings. They are best with fresh herbs, but dry chives and parsley is great too.
This recipe is from "Delicious Vegetarian Food" Family Circle cook book and is a big favourite.

Vege Burger

Serves: 1
Preparation: 5 min
Cooking: 5 min
Calories*: 500cal

Ingredients
1 Red Lentil Pattie
1 Egg
1 Wholemeal Bun
1-2 Spinach leaves (or mixed lettuce)
Sliced Cheese
Beetroot (optional)

Fry egg. Slice open and lightly grill bun. Put lentil pattie in microwave for 2 minutes. Assemble and eat!!!

Spinach and Fetta Pie

Serves: 2, or more with a side dish.
Preparation: 40 mins
Cooking: 40 mins
Calories*:  1900cal total (475-950cal per serve)

Pastry
1 Cup Plain Flour
60g Margarine
Warm water as required

Pre-heat oven to 180C.

Place flour and margarine in a food processor and add several dessert spoons of water. Mix and add water as required until the flour comes together in clumps. Turn out onto bench and knead, then roll out until slightly larger than pie dish.

Gently lift pastry over greased dish and ease into the corners. Trim excess and place a sheet of greaseproof paper and pie weights or substitute (split peas work well) to cover base of pie. Bake for 15 minutes then remove pie weights and fill.

Filling
Fresh Chopped Spinach to cover base of pie
Mushrooms - precook in a splash of port
200g Australian Fetta
4-5 Eggs, beaten
Pepper to season
A little grated Tasty Cheese

Arrange the spinach, mushrooms and fetta in the pie dish. Beat eggs, season with pepper then pour eggs into the pie to cover ingredients. Sprinkle a little grated cheese and place pie back in the oven.

Cook until the egg is set.