Recipes - Vegetarian

(Most recently added recipes display first.)

Summer Mixed Bean Salad *


  • 200 g green beans, trimmed, uniform size
  • 200 g yellow beans, trimmed, uniform size
  • 1 tbs each chopped flat leaf parsley & chives
  • freshly ground black pepper
  • French dressing, garlic flavoured
  • 2 teasp capers to garnish.

2 – 3 Side Serves

Replace beans with a mix of green and white asparagus. Snap off woody stems cook as directed adjusting time if necessary. Omit dressing and capers, sprinkle over extra virgin olive oil, sea salt flakes, cracked pepper or toasted almond flakes.


  • Place green beans in a microware container with 1/4 cup water
  • Cover and cook on High (100%) for 3 minutes.
  • Repeat the procedure for yellow beans.
  • Drain cooked beans, place in a salad bowl and mix well
  • Stir through herbs and season with pepper.
  • Toss beans with dressing and garnish with capers.
  • Serve with grilled chicken, fish , meat or sourdough bread.

Microwaving beans with salt toughens this fibrous vegetable.
Cooking in microwave safe plastic containers ensures even cooking.

Non-Traditional Pumpkin Lasagne


  • 8 sheets instant lasagne noodles (try spinach)
  • 1 cup of your favourite white sauce
  • 1 cup grated cheese
  • 2 cups cooked pumpkin
  • 25og fresh ricotta cheese
  • 1 egg
  • 2 cloves garlic, crushed

Serves 4


  • Stand lasagne sheets in 2- 3 cups boiling water and prepare filling & sauce.
  • Stir cheese into hot white sauce to melt.
  • Puree pumpkin, ricotta, egg and garlic together; season to taste.
  • Lay sheets of lasagne on base of lightly oiled MicroWare container.
  • Cover evenly with 1/3 pumpkin mixture. Repeat layers finishing with lasagne sheets.
  • Pour cheesy sauce over. Cover and Cook on Med High (70-80%) for 10 minutes.
  • Stand for 4 minutes before serving.

As you can’t stir lasagne when Reheating place the dish on the edge of the turntable and halfway through reheating time move it to the opposite side for even warming.