Vegetarian & Vegan

Toss carrot and apple matchsticks with toasted walnuts, raisins and a lemon-oil dressing. This crunchy salad keeps the fruit distinct and uses no mayonnaise.

Mix Greek salad dressing with olive oil, fresh lemon, oregano and garlic. Find balanced seasoning tips, simple variations and refrigerator storage advice.

Blanch green beans until crisp-tender, then toss with garlic, dried cranberries and lemon. This colourful side balances savoury beans with tart fruit.

Crisp cucumber, bell pepper and red onion meet crumbled feta in a lemon-balsamic dressing. Toss this salad just before serving to keep the vegetables crisp.

Brown mushrooms and fold them into chopped eggs with dill, Dijon and lemon mayonnaise. Serve this creamy mushroom and egg salad chilled or on crisp toast.

Brown mushrooms and onions, then simmer long-grain rice in vegetable stock. Rest the covered pot before fluffing this garlic and dill mushroom pilaf.

Marinate sliced cabbage and grated beet with a tangy garlic dressing in the refrigerator. This pink vegetable salad stays chilled and is not a canned preserve.

Roast potatoes, squash and carrots first, then add zucchini and peppers. This staged method gives mixed roasted vegetables tender centres and browned edges.

Combine grated carrots, dried apricots and toasted pecans with a creamy lemon dressing. This crunchy carrot salad offers sweet fruit and nutty contrast.

Heat pasteurized milk and add vinegar to separate soft curds from whey. Drain this fresh farmer’s cheese to your preferred texture, then keep it refrigerated.

Toss finely sliced cabbage, peas and cucumber with a tangy lemon dressing. Fresh dill gives this crisp vegetable salad a light finish beside everyday meals.

Roast eggplant slices and coat them with a chilli, garlic and red pepper sauce. Chill for the flavours to settle, then serve as a spicy vegetable side dish.