Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer
need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika,
veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean
noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......