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24 cloves garlic(yes 24),peeled and chopped fine,2 tsp olive oil,1 1/2 cups vege broth,2 tomatoes(sliced),1 small onion(diced),1 small red pepper(diced fine),2 tsp dried basil,2tsp tarragon,oregano,pepper to taste, 2 cups pasta.


Saute garlic in olive oil for 3 minutes(DON'T let it burn),add 1/2 cup of the broth and turn the heat down to low and let simmer for awhile,about 15-20 minutes,or till broth has evaporated mostly.

Put the water on for the pasta to boil now

Add the rest of the broth ,tomatoes and chopped onion and the herbs, let this simmer for around 10 minutes,pour over the pasta and serve

this recipe is much better if made the day before!

serve with crusty bread and salad...serves 4



1 cup kidney beans,2tsp oil,1 onion(diced)1 large carrot(diced)1 stick celery(diced),1/2 a capsicum(diced),1-2 cloves garlic (minced),1 tin peeled tomatoes,2tbsp tomatoe paste(puree)1/2tsp dried cumin,1 1/2 tsp chilli powder,salt and pepper to taste.


Wash and soak beans,cook with 4 cups of water.Saute the carrots,onions,celery,garlic and pepper for about 15 minutes.Add the beans and simmer for about 20 minutes.

serve with whatever you like to eat chilli with !!!!!!



1 large tin tomatoes(peeled and crushed),3 tbsp tomato paste,2-3 cloves garlic(sliced and diced),1tsp mixed herbs,1 tsp oregano,1tsp basil,1 large eggplant,2 cups of chopped veges(eg.broccoli,zuchini,mushrooms,squash),lasagne sheets.


Place tin tomatoes,tomato paste,garlic and herbs in a saucepan,let simmer for 30-35 minutes.

Slice eggplant into round slices,(sprinkle with salt)set aside for 15 minutes,(rinse off salt and pat dry)add chopped veges to the tomato mix and cook till tender.

Place a layer of the sauce mix in an oblong dish,then layer the eggplant over this,then a layer of lasagne sheets,keep layering ,finishing with a layer of sauce(grated cheese can be added if desired).Bake at 180c(350f)for 30-40 minutes till lasagne sheets are soft(aldente)cover the dish to prevent drying out!



2tbs olive oil,1 small onion(finely chopped),1 clove garlic(minced),1 large zucchini(chopped)6 eggs,1/4 tsp dry or fresh basil,1/4 tsp oregano,1 cup grated parmesan cheese,1/2 bunch spinach,pepper.


Heat oil in a large frying pan over medium heat,add onion,garlic,spinach and zucchini,cook ,stirring ocassionally,until veges are soft(about 5 mins).Remove from heat and let cool slightly.

Beat the eggslightly with the pepper,basil and oregano,stir in the cheese and vegetables.Pour into a greased pie plate,bake in a 180c(350f)oven for 25-30 minutesor until golden brown and risen...serve hot....also good to eat at room temperature...serve with salad or veges....serves 4-6...

I have quite a few more recipes for vegetarian dishes,that I will be adding in the future! check back often !