A simple version of southwest seasoning that uses ground powders for convenience.

This is one of those dishes that will go on regular rotation for those who like to cook in batches. It is one of the tastiest vegan low-fat dishes we’ve made and a favourite when we look through our freezer. The calorie count is quite low for the volume of this dish and makes for a filling lunch or dinner for 5 people; or a light starter for 8.

Store-bought ketchup is all well and good most of the time, but there is something special about making your own. Our version is inexpensive, too, making use of canned tomatoes and just a few other ingredients. What makes it special, though, are the spices. It’s sure to be more impressive than just popping open some plastic bottle.

Lime, flesh and juice only · Pistachios · Garlic · Coriander, fresh, chopped · Cumin seed · Olive oil · Salt · Pepper, black, whole · Cardamom pods · Cloves · Cinnamon

Yoghurt · Lemon juice · Garam masala · Coriander, fresh, finely chopped · Sugar · Salt

This is a vegan riff on a well-known favourite. We discovered this at Cathy Fisher’s wonderful Straight Up Food website. Cathy’s recipes and book are an excellent resource for no-oil vegans (plant-based whole foods diet), especially those who are just starting out on a vegan diet. We’ve tweaked Cathy’s recipe to include additional vegetables, mushrooms and smoked paprika.