Eggplant Parmesan by Jennifer Bass

Mee Siam Kuah/Gravy (Vegetarian) by Navaneetham Krishnan

spicy, salty and tangy and a simplified version.

Cauliflower Cheese Pie by BearNakedBaker

Be creative with your cheese choice.....

Rosemary Tomato Rice by Navaneetham Krishnan

Its buttery, it’s mildly tangy and it’s good to goodness with the aroma or rosemary and garlic.

Private: Beyond Meat Homemade Burger -Vegan by Doctor Jo

Beyond Meat Homemade Burger is a Vegan Burger with chimichurri ingredients added to the beyond meat burger. It’s topped with sauteed cabbage and onion and has my own special sauce.

Sweet Potato Korma by Kimberly Lindstrom

Delicious. I usually up the spicy using extra hot sauce.

Eggplant(Brinjal) Fry by Paul Anderson Lumen

Indian ways!

Sambar ( Indian Dhal Curry) by Navaneetham Krishnan

Dhal with radish and profusely scented with curry leaves and coriander leaves.

Dhal (Lentil) Rice by Navaneetham Krishnan

Rice and dhal scented with ghee and spices.

Vegetarian Fried Mee Hoon (Chinese Style) by Navaneetham Krishnan

cooked with fermented soy bean paste/taucu, chillies, cabbage and shiitake mushrooms.

Aloo Matar (Potato And Pea Curry) by Navaneetham Krishnan

Creamy, spicy and aromatic and with soft tender potatoes and green peas.

Bouquet garni by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Bouquet garni you COULD JUST TIE THESE LEAVES AND SPRIGS INTO A BUNCH, THEN TOSS THE SEEDS INTO THE POT, BUT WE PREFER TO MAKE THEM INTO A NEAT PAR­CEL. use THE 'BUTT' OF THE LEEK (the OUTER TWO LEAVES) AS THE WRAP­PING AND KITCHEN STRING TO HOLD IT ALL IN PLACE. A bouquet garni WILL KEEP FRESH FOR SEVERAL DAYS IF STORED IN…

Mee Rebus (Vegetarian) by Navaneetham Krishnan

Oozing spiciness; assembled with yellow noodles, spicy gravy, bean sprouts, fried fritters, green chillies etc etc.

Vegetable Green Curry by Navaneetham Krishnan

Vegetables in coriander green chilli gravy.

Vegetarian Mutton (Mushroom) Rendang Nasi Lemak by Navaneetham Krishnan

Spicy rendang,coconut rice and cucumber slices.