GRILLED PORTOBELLO MUSHROOMS

Preheat the grill. Remove the stem from the mushrooms carefully so you don't break the caps. Wash, pat dry and arrange the caps gill-side up on a baking dish.

Mix the garlic and oregano with the wine. Brush this mixture onto the mushrooms, then grill for five minutes or until the mushrooms begin to sweat their juices. Remove from heat and allow to cool slightly.

Divide the greens into four portions, and place each portion on an individual serving plate. Slice the mushrooms about six centimetres thick. Allowing one per plate, arrange the mushrooms attractively on top of the greens.

Mix the vinegar and oil, seasoning to taste, and drizzle about a half-tablespoonful over each plate. Serve while mushrooms are still slightly warm.

BEAN AND NOODLE SALAD

Combine the noodles, beans, vegetables, and parsley in a mixing bowl and set aside.

In a smaller bowl or cup, whisk together the remaining ingredients. Pour this dressing over the salad, tossing well to coat completely.

Marinate in an airtight container in the refrigerator overnight. Remove from the fridge at least one hour before serving, and toss lightly when ready to serve.

SIMPLE THAI PASTA SALAD

In a large pot bring two litres of water to boil. Submerge pasta and cook for about three minutes until tender. Drain but don't rinse. Toss immediately with coconut milk to prevent sticking. Add the remaining ingredients and mix thoroughly. Serve either hot or cold. Delish!

BLACK BEAN AND AVOCADO SALAD

In a large bowl, combine all the ingredients, except lettuce, in the order listed, tossing well to mix.

Arrange lettuce leaves on serving platter or individual plates and spoon the salad onto the leaves. Serve at room temperature.

The salad can keep in the refrigerator in an airtight container for a day or two.

2 C black beans, rinsed and drained
1 C capsicum, diced
1/2 C avocado, diced
1/2 C red onion, diced
1/2 C cucumber, seeded and diced
2 Tbsp parsley, minced
1 Tbsp fresh oregano leaves, minced
1/2 tsp cumin
2 Tbsp balsamic vinegar
1 Tbsp fresh lime juice
dash of Tabasco sauce
salt and ground black pepper
large lettuce leaves

MINTED CHICKPEA AND CUCUMBER SALAD

Cut cucumbers in half lengthwise and scoop out the seeds with a spoon. Evenly slice the cucumber and place into a salad bowl. Coarsely grate the carrots and add to cucumbers. Add all remaining ingredients, tossing well to combine. Adjust seasoning to taste.

2 cucumbers, peeled (optional)
2 carrots, peeled
1 3/4 C chickpeas, rinsed and drained
1/3 C dried currants
1/2 C fresh mint, coarsely chopped
3 Tbsp shallots, minced
1 1/2 tsp fennel seeds
3 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
salt and ground black pepper

QUINOA SALAD WITH SNOW PEAS

Soak the quinoa for 15 minutes in cold water. Strain, and put into a pot with the water, salt and a dash of oil. Bring to a boil then reduce to low heat and cover. Simmer for 15 minutes, then turn off the heat and allow to sit for five minutes while covered.

Steam the carrots and snow peas for about five minutes, then rinse in cold running water. Mix the pepper, tomato, cucumber and parsley in a bowl and set aside. In a separate bowl, blend the dressing ingredients together and gently combine the vegetables, nuts and quinoa. Cover and chill for at least 1 hour.

1 C quinoa
1 1/2 C cold water
1/2 tsp salt
Oil
1 carrot, peeled and thinly sliced
1 C snow peas
1/2 green or red pepper, seeded and thinly sliced
1 ripe tomato
1 cucumber, peeled and diced
1/4 C chopped fresh parsley
1/2 C chopped roasted cashews
1/4 C minced cranberries
 

Dressing

GINGERED CARROT COLESLAW

Dissolve the maple syrup in the lemon juice. Add remaining ingredients. Pour over salad and toss.

This salad is especially delightful if it is allowed to sit for about 15 or 30 minutes.

5 carrots, grated
2 C red cabbage, shredded
1 C raisins
1/3 C sunflower seeds
1/3 C pumpkin seeds

Toss together salad ingredients before adding dressing.

Dressing
2 tsp maple syrup
2 Tbsp lemon juice
1 Tbsp grated ginger
4 Tbsp cold-pressed oil of your choice
dash of salt

QUINOA AND BLACK BEAN SALAD

Bring water to boil in a pot over medium high heat. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.

Combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed.

EXOTIC CAULIFLOWER SALAD

Cut thin slices of cauliflower, working around the head. Quarter then thinly slice. Combine all of the ingredients together in a bowl. Place in fridge to chill.

Make a vinaigrette. Any classic white wine vinaigrette recipe will do of one part vinegar and three parts oil. Add two tsp Dijon mustard, juice of half a lemon and sea salt and pepper to taste. Even nicer and a little exotic, add a handful of fresh raspberries.

ETHIOPIAN TOMATO SALAD

Mix all of the ingredients together. Add salt to taste. Serve chilled. PRESTO!

CARIBBEAN SALAD

Chop the peppers and celery. Combine all the ingredients and serve.

To make mayonnaise, combine all the ingredients in a food processor or blender and process for 1-2mins. Adjust seasonings to taste. Chill before serving. Will last one week refrigerated.

1/2 green pepper
1/2 red pepper
4 sticks celery
1 can pineapple chunks, drained
4 Tbsp coarsely chopped walnuts
4-6 Tbsp vegan mayonnaise
A squeeze of lemon juice 

Vegan mayonnaise
300g silken tofu
1/2 tsp salt
1/2 tsp sugar
1/2 tsp mustard powder
1 Tbsp lemon juice
1 Tbsp white wine vinegar

ROASTED RED POTATO PESTO SALAD

Place pine nuts in a small fry pan and gently toast over low heat until golden brown. In a food processor (fitted with a metal blade), puree the toasted pine nuts, parsley, garlic, miso, and lemon juice. Slowly add the olive oil and process until smooth. Add salt and set aside.

Preheat the oven to 200 degrees Celsius. In a large bowl, toss together the potatoes and oil. Place on a baking tray and roast for 20 minutes, turning after 10 minutes. Add the capsicum and roast for 20 minutes, turning every 5 minutes, until the potatoes are tender and the peppers are roasted. Transfer to a large bowl and add just over half a cup of pesto. Stir well and season with salt and pepper to taste.

Serve at room temperature. Cover the remaining pesto with a film of olive oil in a tightly sealed container and refrigerate. This will store for up to two weeks.

Pesto
1/3 C pine nuts
2 C loosely packed, flat-leaf parsley
2 garlic cloves, peeled
1 Tbsp white or yellow miso
1/2 C olive oil
Juice of 1 lemon
1/2 tsp coarse sea salt

Salad
1kg small red potatoes, cut into bite-sized cubes
1 Tbsp olive oil
3 large red capsicum, seeded and cut into bite-sized pieces
coarse sea salt
freshly ground black pepper

SPICY AZUKI BEAN SALAD

Rinse the beans under cold water and soak overnight in a bowl covered in several inches of cold water with a little lemon juice, unless you use canned beans. Separately, rinse the brown rice under water and soak overnight in 1 1/2 cups cold water in a small saucepan.

Rinse the beans and add to a medium saucepan. Cover with water and bring to the boil. Reduce to low heat, cover and simmer for 40 minutes or until tender. Drain and set aside to cool.

Meanwhile, bring rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari, lemon juice, ginger, garlic, cayenne and the white parts of the spring onions in a bowl and whisk. In a large bowl, combine the beans, rice, carrots, radishes and chillies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the spring onions over the salad and serve.

LETTUCE WRAPS

Drain and press the tofu and then crumble using a fork or masher into a large heated frying pan with a tablespoon of oil. Fry until golden then set aside.

Heat remaining oil on high in the same pan and add the ginger and garlic. Stir until brown, about 30 seconds. Reduce heat to medium and return tofu to pan. Add the soy sauce, sesame oil, sugar and cornflour. Mix together then stir in the vegetable filling ingredients. Cook a further two to five minutes until just tender.

To make each wrap, smear some hoisin sauce on a lettuce leaf, spoon a small handful of veggie mixture into the centre and wrap up. Serve immediately. Enjoy!

2 Tbsp oil
1 tsp garlic, chopped
1 tsp ginger, chopped
1 tsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp cornflour

Filling
1/4 C mushrooms, chopped
1/4 C water chestnut, chopped
1/4 C bamboo shoots, chopped
1/4 C celery, chopped
Chilli to taste (optional)

Hoisin sauce
1 iceberg lettuce, crispy

BARBECUED CORN SALAD

Remove silks from cobs: Pull down the husks leaf by leaf, remove the silks, then rewrap; bind cobs with string (not nylon). Soak cobs in cold water for 20 minutes. Cook over hot coals (see below) for 15-30 minutes, turning often.

Remove husks from cobs and slice off kernels. Put kernels in a large bowl. Pour oil and three-quarters of the lime juice over the corn and season with sea salt and black pepper. Add garlic and coriander and stir well.

Halve avocado, remove stone and peel. Cut into cubes or slices and sprinkle with remaining lime juice. Season with salt and pepper.

Place avocado and tomatoes on top of the corn salad. Gently mix together and serve immediately.

Hot coals
If you don't have hot coals, cook the corn cobs on a lightly oiled barbecue hotplate heated to medium. Splash the cobs with cold water from time to time to create steam, and turn them every few minutes. If the barbecue has a lid, cook the cobs mostly with the lid down. They'll take 25-35 minutes to cook through.

SOM TAM PIQUANT THAI SALAD

A cheap roadside salad from Thailand with a wonderful combination of spicy flavours. A good-sized mortar and pestle is essential for this recipe and a wonderful kitchen implement. In Thailand they use green papaya but here you can use thin slices of carrot and shredded cabbage. This recipe makes enough to serve 3-6 people.

Lightly pound 2 cloves of garlic in the mortar. Add 3 or 4 small red or green chilies and lightly pound. Add 1/3 cup of roasted peanuts and lightly pound. Occasionally stir this with a spoon as you crush, to keep it mixing and prevent it forming a paste. Don't over crush.

Add about 1 cup of thin slices of green beans or Asian long beans into the mortar and bruise them with the pestle. If you've got a big mortar you can add the carrot and cabbage and bruise and mix all this together. Otherwise turn the contents of the mortar into the bowl of 2-3 cups of carrot and 1 1/2 cups of cabbage and mix and bruise it all with your pestle. Lastly add 1/3 cup of lemon juice, 2 tsp of brown or palm sugar and about 1/4 cup of light soy sauce. Mix thoroughly. Top with 1 or 2 chopped tomatoes. Ideal served with rice and fried tofu.

Warning: This is not for the faint-hearted but very delicious and addictive.