Method
 
Boil spaghetti as per instructions. Cut Brinjal into strips (like chips), salt and place into a Colander. Allow for the water to drain out. Fry the Chunky strips in a lightly oiled pan. Remove from pan. Once the brinjals are drained of all water, fry in pan of olive oil until brown in colour. Cut the tomatoes into cubes and sauté the with Garlic, chilli and salt to taste. Add the fried branjals and Chunky strips.
 
Mix in the cooked spaghetti.
 
Add Feta and basil.
 
The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

 
Method
 
Sauté onion and garlic in a little oil until softened. Add fresh tomatoes, whole peeled tomatoes and tomato paste. Season to taste. Cook until combined, check seasoning and tartness. Add sugar to taste and red wine. Add fresh chopped basil. Fry Chunky strips in a little oil for 6-8 minutes until browned and crispy. Add Chunky strips to sauce.

Cook pasta according to packaging, place in serving bowl and top with sauce. Garnish with toasted pinenuts.

Serve with small bowl of basil pesto and Parmesan cheese.

Oil for frying
Salt and pepper
 
Egg wash to brush the top of the pastry before baking or soya milk for vegans
 
Method
 
SAUCE: Melt the margarine and add the flour, stirring to make a paste, add the warmed milk stirring constantly to avoid lumps. Allow to simmer until thickened and add the seasoning to taste.

FILLING: Preheat the oven to 180*C. Fry the onion and garlic in a little oil until golden, add the mushrooms and cook until tender. Fry the Chicken-style strips in a separate pan for 6-8 minutes. Add the mushroom and onion mixture. Add the white sauce to the chicken mixture. Add just enough sauce to combine. Add salt and pepper to taste. Put the mixture into a dish, roll out the pastry in your required thickness and cover the mixture with pastry. Fold the edges of the pastry over and brush the top with egg or soya milk. Bake at 180*C for 25 minutes until the pastry is golden brown.

Serve with vegetables of your choice or a summer salad.

Method
Defrost mince and chop into smaller pieces. Mix with peri-peri sauce and chopped chillis (according to your personal taste). Sprinkle cheese on pizza, top with mince mixture. Top with sliced onion. Bake at 180*C for 20 minutes or until pizza is ready (personal preference).

 
Method
 
Fry the Chicken-style strips for 6-8 minutes, set aside and allow to cool. Prepare your mayonnaise mixture: place the onion, red pepper, spring onion, parsley and mayonnaise in a bowl and season with salt and pepper. Chop the cooler chicken strips into pirces, then add to the mayonnaise mixture and stir through. Slice your chosen bread and fill with the chicken mixture, spread with margarine and toast in a sandwich toaster or grill.
Serve with a simple salad or just as is.

 
Method
Preheat oven to 180*C. Soak bread in water for 10 minutes, squeeze out excess water and crumble. In a large frying pan, heat oil and braise onion until golden (about 7 minutes). Add the ground cloves, garlic, curry powder and turmeric and simmer for 3 minutes. Chop the mince into smaller pieces and add seasoning and onion mixture. Fry for a further 5 minutes. Break the 2 eggs into a large bowl and beat lightly.

Add the mince mixture from the frying pan to the egg mixture and stir through. Add mixture to a well greased oven proof dish and bake for 40 minutes or until golden brown. Remove from the oven.

Topping: Combine the egg and cream. Pour over the bobotie. Garnish with bay leaves. Return to the oven and bake 180*C for 5-10 minutes, our until topping is set.

Ingredients

Method
Grill Crumbed Schnitzels and cut into strips. Sauté onions and garlic until lightly browned. Add curry paste and coconut milk. Allow to simmer until coconut oil rises to the surface. In the meantime, sauté red and green peppers, pineapple and celery and add to cooked rice. Add Chinese 5 spice. Stir in peanut bitter, peanuts, sugar and Schnitzels to onion mix. Serve on a bed of prepared rice.
 

Method
Fry the onion rings until softened in a little oil, set aside and keep warm. Fry Chunky Strips in a little oil for 6-8 minutes, set aside and keep warm. To assemble the dish, place the rocket and parsley in a bowl and dress with the olive oil and balsamic vinegar. Place a handful of Chunky Strips and onion rings on top. Repeat the process to create a second layer. Garnish with shaved Parmesan.
 
Serve with warmed Ciabatta bread.

Method
Sauté onion, chilli and garlic until softened and combined. Add Mince and cook for a further 8 minutes. Add the chopped tomato and simmer until heated through. Allow mixture to cool and spoon into the samoosa pastry. Heat oil in a heavy-based pan. Deep fry samosas until golden brown.

Serve hot

Sauce of your choice to spread on the wrap. Mayonnaise, pesto, hummus, tzatziki, or combinations.
 
Method
Fry the strips in a little oil for 8 minutes. After 5 minutes add the sweet chilli sauce. Warm the wraps as per packet instructions and spread with the sauce of your choice. Place the lettuce, cucumber strips, avocado, carrots and red pepper on the wrap and top with the Strips. Roll, cut and enjoy!

lacement and the loss of one knee cap and severe damage to the other resulting from years spent on crutches. Despite having a knee replacement, Fiona holds 4 marathon course records and has finished in the top 20 at the London and Berlin Marathons.

Fiona is in training for the 2012 Marathon des Sables which is the toughest foot race on the planet. The race involves running 156 miles through the Sahara Desert carrying all your gear for the week in temperatres up to 50 C – it is the ultimate endurance challenge.

In addition to hoping to promote the general Vegan message (she is beleived to be the only lifelong vegan female to have participated in this event) she is raising funds for 3 important causes – Facing Africa (who carry out facial rebuild surgery on people who have had the disease NOMA – facial gangrene) plus, the Vegan Society, and the Tower Hill Stables Animal Sanctuary where Fiona alone cares for aroud 400 rescues on her own with my help at the weekends.

Fiona is planning to give updates via her phone at every stage of the race, follow her on Twitter and become a fan of hers on her Facebook page.

Makes four pies

Method
Defrost each patty and crumble it up. Brown patties in a frying pan with a little bit of oil, then add gravy (made from cornflour, Marmite and enough Water). Add frozen corn.

Simmer until water is evaporated but do not overcook the patties.

Line pie tins with pastry and put a dollop of the mix in each case. Top the pies and cut a few holes to let out the steam. Brush with milk and bake at 200C for 30 minutes.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Plain flour of your choice

Method

Chop and then mash the thawed schnitzels until well masked but still chunky. Add the potato and herbs, juice and sauce. Mix well, taste and season to taste with salt and pepper Divide mixture into approx 16 round cakes, dusting very well with flour as you finish. Or of course, make 8 larger cakes.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

Ingredients

Method

Fry the strips in a little oil until golden & crispy. Then put in the vegetables and heat through. Pour over the sweet chilli sauce.

Put the strips & veggies over pasta.

The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.

The Vegetarian Kitchen includes a comprehensive introduction to vegetarian and dairy-free cooking, as well as some background information on lactose intolerance and how to stock a vegan pantry.

You will be inspired by the food photography, as well as by Mellissa’s beautiful illustrations and easy-to-prepare recipes as she leads you on an appetising journey through her kitchen to a healthier way of eating and enjoying food.

Mellissa Bushby is a talented pen and ink illustrator and freelance writer living in Nelspruit, Mpumalanga with her lactose-intolerant husband Lorne and sons Rayne and Gelyn. She and her family are vegetarians.

Send your favourite vegetarian recipe to marketing@frygroup.co.za and we will reply with 5 delicious recipes from The Vegetarian Kitchen and you will stand a chance of winning a copy of the recipe book.

Competition ends 31 March 2012, terms and conditions apply.