Get the latest Starchy recipes from Group Recipes. http://www.grouprecipes.com/tag/starchy There are a lot of steps to this flavourful, vegan pasta dish, but you can do a lot of the prep ahead of time. The onion / garlic puree can be easily made up to a week ahead, and the chickpeas will keep their crunch for a day or two if kept in a container like a cookie tin - NOT a plastic bag! The toast takes only minutes (though it bust be served immediately), and can be done at the same time as the chickpeas by adding the bread tray to the oven when there are 15 minutes of roasting time left. http://www.grouprecipes.com/92992/summer-pasta-with-broccoli-rabe-and-croutons.html Nice and zippy, this salad is a great pick-me-up in the middle of the day with enough balance of complex carbs and protein to keep you going all the way home. Works great in bentos or all on it's own! http://www.grouprecipes.com/72194/lunchtime-beans-and-rice.html Eggplant and tomatoes combine with delicious, al-dente pasta and seasonings for a meal-in-a-bowl that you can make in your microwave! http://www.grouprecipes.com/68314/nuclear-nightshade-pasta.html A delicious, hearty puree of Tuscan (dinosaur) kale, potato, tomato and garlic - seasoned with pepper and studded with kidney beans. A perfect winter warmer. Makes 4 main course servings. http://www.grouprecipes.com/65922/fagioli-tuscano-soup.html Orzo, being a rice shaped pasta, gives you the quick cooking time of pasta and the applications of rice. It works beautifully in this dish, with the fresh flavours of asparagus and herbs and the rich depth of the mushrooms and onions. When in season, swap out the asparagus for garlic scapes for a pure springtime treat. Adapted from http://eatyet.wordpress.com/2008/06/29/porcini-orzo/. http://www.grouprecipes.com/60770/spring-mushroom-orzo.html This is delicious, garlicky and spicy from a hint of Dijon mustard - but you'd never know it was mayo free! Serve warm, at room temperature (my favourite) or chilled - great alongside (or on top of!) a bed of mixed greens. About 1 cup per serving and adapted from Weight Watchers. http://www.grouprecipes.com/60739/roasted-potato---soy-salad.html This is also called Midsummer Pasta, since in Italy on the night of the longest day of the year this dish is served: symbolically long cuts of pasta with a simple sauce of olive oil, garlic, anchovies, and tomatoes. http://www.grouprecipes.com/58934/vermicelli-alla-sangiovannello.html A split pea curry, delicious with onion, ginger and garlic. The final dish will resemble spicy creamed corn, and will thicken slightly as it cools. Adapted from Ellen's Kitchen. Makes just over 3/4 cup per serving. http://www.grouprecipes.com/47737/ethiopian-alicha-wot.html This is an amazing, really fast and healthy vegetarian chili, with the beautiful colours from the beans and sweet potatoes. The flavours get better over time too, so take it for lunch the next day or wrap it in burritos topped with cheese for some impromptu enchiladas! http://www.grouprecipes.com/43284/halloweeny-chili.html I found this recipe in one of my vintage cookbooks. It is easy, basic and to me, it is relaxing and fun. Get everything ready before you start forming the gnocchi as from this point on it requires your full attention. You will be a one-man assembly line. http://www.grouprecipes.com/36988/basic-potato-gnocchi.html