Becoming a vegetarian for many people is not just a change of eating habits, but a change of life. For some it is dietary concerns that necessitate the need for change, for others it is the plight of animals farmed for our consumption that makes the decision.

Vegetarians still find some stigma to their dietary needs; basic or no choice on menus, lack of understanding and high priced foods often leave them feeling out of place eating out, or going to a friends for dinner. I remember my sister telling me that she attended a function whilst at University and when she asked for the vegetarian choice on the meal she was told "well, we've got Scotch Eggs!"

But vegetarian cooking needn't be bland, boring or expensive. Here are a couple of recipes to tempt your taste buds.

This can be served as a starter, and accompaniment to a main meal or just as a stand alone meal. A very easy recipe and absolutely delicious and surprisingly low on fat.

Ingredients:

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

1 Red Onion

2 Courgettes (zucchini)

1 Aubergine

4 Slices Brown bread

2 Cloves Garlic

1 tsp Dried Rosemary

Ground Black Pepper

Olive Oil

The recipe:

Preheat the oven to gas mark 6, 200C.

Cut all the vegetables into chunks and place in an ovenproof dish.

Crush one clove of garlic and sprinkle on vegetables. Add the rosemary and a little black pepper to taste. Drizzle over a little olive oil and mix well.

Place into the oven (uncovered) for 30 minutes or until vegetables have turned soft.

Peel the other clove of garlic and rub it over the bread on both sides.

Cut the crusts from the bread and roll with a rolling pin until very thin. Place rolled bread into ramekins to make basket shapes and add to the oven for 15-20 minutes.

When both bread baskets and vegetables are cooked remove from oven. Place mixed vegetables into bread baskets, drizzle with Balsamic oil (if required) and serve.

Fantastic!

This is a really simple but filling recipe that can be served at any time of the year if you adjust your vegetables according to the season. It can be blended to make a thick soup or left as a chunky vegetable broth.

Ingredients:

1 small potato - cubed

1 small onion - diced

1 small leek - sliced

1 carrot - cubed

1 tomato

1/2 cup peas

1 handful greens (cabbage, kale etc) - shredded

1 pint vegetable stock

Sunflower oil

bouquet garni

salt and pepper (to taste)

Recipe:

Peel and cut the potato into small cubes and place in a saucepan with a little sunflower oil, diced onion and leek. Heat gently until the onion and leek begin to turn translucent.

Peel and roughly chop the tomato and add to the pan.

Add the other vegetables, stock, bouquet garni and salt and pepper. Heat gently until just simmering. Simmer for 1 hour until the vegetables are soft.

Remove the bouquet garni and either puree or serve as a chunky soup.

Serve with crusty bread for a filling lunch. To make into a substantial dinner just add some pasta to the pot about 15 minutes before the end of cooking time.

This is also a great weaning food for babies, just omit the stock in favour of plain water and don't add any salt.