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Vegetables are essential to achieve healthy living.  They provide all-important vitamins and minerals, as well as fibre.  The recommended daily intake is 5-a-day but I challenge that.  The more, the better.

 

This middle eastern recipe heroes the aubergine and sweet red peppers.  It is the ideal complement for meat dishes or warm on its own in a pita or wrap.  Delish!

 

Yoghurt dips are a staple on the table in Turkey, Greece, Iran and India, to name a few.  I love bringing this to the table as a side dish (with grilled fish or a spicy meat dish) or simply on its own with warmed pitta bread or seeded crackers (the perfect finger food with drinks).

 

Tofu might seem bland and uninteresting to some but add some spices and condiments, and voila!  A whole different dish.  This is another Ottolenghi recipe, which brings fire and texture to a plain tofu dish.  It might not look appetising but don't be fooled by appearances.  This dish is amazing!

Broiled tofu

 

On days that I do not want to cook meat or fish as a protein source, I turn to tofu.  In this part of the world, I can only get silken or firm tofu, both of which are fairly bland and tasteless.  I am always on the lookout for recipes that bring flavour and excitement to a tofu dish.  This one reminds me of simple tofu dishes in Japan. 

 

There is something wholesome and greatly satisfying about a good curry.  This vegetable curry is a basic recipe, which can be tailored to whatever vegetables you have lying around in your fridge.  It is excellent with mushrooms, baby corn, green beans, aubergine, courgette...  Whatever inspires you on the day.

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