This recipe is from The Cooks Garden - a wonderful NZ book that describes how to grow and use a wide range of vegetables. The book, and it's follow up, More From the Cook's Garden, are out of print, but well worth looking for in op shops and second hand book stores. 

Kohlrabi is a member of the brassica family - popular in Europe but relatively little-known here. The plant forms a fat globe at it's base, and this is the part you eat - if picked young and tender, the skin may be kept on, but otherwise it gets a bit tough and needs to be peeled. They come in green and purple varieties. Here's one in my garden this summer: 

Ordinarily, I never bother to peel tomatoes - a great deal of the phytonutrients are in the skin, and who can be bothered anyway? But for this recipe, it's worth the effort, as the result is a very creamy mixture. 

Ingredients:
4-500g prepared kohlrabi - remove leaves but snapping off, cut off the top and bottom, peel well, then cut in quarters and slice thinly. 
1 small onion, finely diced
2 cloves garlic, crushed and finely chopped
2 TBSP cooking oil (I use coconut)
3-4 medium sized tomatoes, skinned and chopped
1/4 tsp salt
1 tsp chopped basil

Method:
Saute onion and garlic in oil for a few minutes. Add kohlrabi, tomatoes and seasoning. Simmer for 10-20 mins (uncovered) until kohlrabi is tender and tomatoes have cooked down into a creamy sauce. Add basil and serve. 

This was especially nice with some cooked chicken mixed into it (an accidental discovery as I served it with some left over cooked chicken) - next time I might purposely add it. 

I thought this dish was absolutely delicious! But I grew the ingredients, and approached it with limited expectations, which it far exceeded. Plus I was breathing in the smell of the fresh veges and herbs as I prepared it. My husband thought it was ok. Next time I'll tell him it's average and make him smell basil before eating it. No doubt he will then be smitten. ;-) 

I used a combo of cinnamon and green basil, though any will do.

Ingredients:
4 large carrots, peeled and chopped up into chunks
1/2 onion - red is ideal, but use what you have - peeled and cut into about 1/8ths
1 1/2 tsp quality salt
1/4 tsp (or less) cayenne pepper
1-2 tsp cumin
1 big lemon, squeezed
Few sprigs or oregano, or 1 tsp dried
2 cups soaked nuts or seeds - or 3/4 cup not soaked. Almond and/or sunflower is best. For this batch, I used the left over frozen almond meal from making almond milk.

Method:
Cut cauliflower into florets. Place in food processor, and whiz until cut into rice-sized pieces. Scrape down the side a time or two if needed. 

Heat a little coconut oil in a large frying pan. Add cauli rice, and cook for 4-5 mins over medium head, stirring, until softened and hot. 

Serve topped with anything you like - eg a casserole or stew, or balsamic shredded meat, or anything you'd normally put on rice.

Today I had some left over carrots, some beans, and a small quantity of broccoli. 

In this particular case, the beans were part of a combo vege dish, so had been cooked last time with some soy sauce and beef stock, thus having extra flavour, which I took into account when putting this dish together. 

I decided to use in addition:
Some coconut oil
1 small onion, diced
2 mushrooms, halved and sliced
1 small rainbow chard (silverbeet) leaf, rougly chopped
A few naturtium leaves and flowers - leaves chopped, flowers left whole
A dash of soy sauce and a little salt

Prepare the veges that need washing/chopping etc. 
Heat a spoonful of oil in a frying pan. Saute onion for a few minutes, then add mushroom and saute until beginning to soften. Add cooked vegetables, stir. Add a dash of soy sauce and salt to taste (consider whether cooked veges were previously salted). Continue to saute, or if desired, place lid over pan and let cook for a few minutes until veges hot. Add silverbeet and stir gently for a minute or so. Add nasturium leaves and flowers. Cook until wilted. Serve. 

Here's what I used:
​Ingredients:
Cooked rice (about 3-4 cups)
One apple
1/2 lemon
1-2 stalks celery
1/2 carrot
Small handful of raisins
A little chopped cucumber
Small sprig mint
​Dressing of choice

Method:
Place cooked rice in a suitably large bowl. Peel* and chop apple into small chunks. Place in a small bowl, and pour over juice of half a lemon. Toss to coat. Add to rice. 

Trim and dice the celery quite small. Peel and grate carrot. Add these and raisins or sultanas to rice, along with cucumber, if using (I added at the end as I was also making natural pickles, and couldn't fit the last 4 slices in the jar). 

Finely dice a small amount of mint (I used about four leaves) and add. 

Select a dressing and pour some over. Stir everything to combine, adding more dressing if needed. Cover and refridgerate for half an hour before serving. 

​For a dressing, a used a combination of two dressings I had in the fridge - Budget salad dressing, and Salad Mate honey mustard dressing (a new one I've found with no egg, gluten or dairy). The Budget one has some egg yolk. I need to go back to making my own dressings, but meanwhile have a number to use up. My son says he used ETA original mayo.

* Keep the apple peels and cores to make homemade apple cider vinegar. It's very easy! I put these ones into a jar in the freezer, which I will keep adding to until I have enough to make the vingar (will post instructions then). Because these are NOT organic apples, the resulting vinegar will be used for cleaning etc, not for consumption. But if they were organic/spray free, then it's easy to make an excellent vinegar for dressings etc. The reason I have put the peels in a jar before freezing, and to which I will add, is that you don't need to defrost them before starting the vinegar, which I want to do in a jar. Getting a frozen lump of apple scraps out of another container and into a jar would be a pain - hence freezing them in the container I will use to start with.

Method:
Remove outer leaves of cabbage (any type). Slice in half. Remove core and discard. Cut one half in half again - the flat edge of the now quarter cabbage is the easiest place to thinly slice cabbage from. I used half this small cabbage to make the slaw. 

Slice the cabbage as thinly as you can, then cut into lengths into the opposite direction. Place in salad bowl. 

Peel and grate carrots (I used one and a half - the half being left over from making rice salad.) Add to bowl. 

Sprinkle in any other desired ingredients - I used 1 TBSP sunflower seeds. Popular choices are green onions, raisins, various seeds, etc. 

To make a super easy slaw dressing, spoon some Budget (now called Value) salad dressing into a glass, add the juice of half a lemon, and a splash of water. Stir until smooth, adding more water if needed - the resulting mix should pour off a spoon but not be too watery. 

​Add dressing to slaw and mix thoroughly. Cover and refigerate until ready to serve. 

This is an excellent alternative to mashed potatoes. And simple as! Bring a pot of water to the boil, empty one bag of frozen cauliflower into a steamer, place over the pot with lid on, and steam until hot and tender, stirring occasionally (about 20 mins).

Alternatively, prepare fresh cauliflower by cutting into even sized florets. Reduce cooking time accordingly.

Meanwhile, prepare other dishes below. If your cauli is ready before the other things, turn it off and leave it to sit above the hot water, which will keep it warm.

When you are ready to serve your meal, tip the cooked cauli into a food processor, add a spoonful of sour cream or butter or similar (to help it blend smoothly), salt if desired, and whiz until a fluffy mash. Serve. A 1kg bag of frozen cauli will make enough mash for 3-4 people.

Ingredients for 4 (I used half this amount and it was probably enough for 2-3 people):
600g Brussel Sprouts, trimmed
50g butter
1/4 cup water
1 lemon, juiced
1/4 cup hazelnuts, toasted and skins rubbed off, coarsely chopped

To toast hazelnuts: heat oven to 180C/350F, place raw hazelnuts in a single layer on a tray. Bake 10 mins until lightly browned. Wrap in a tea towel and leave to steam for 1m, then use towel to rub off skins. Don't worry about any that don't come off. Coarsely chop nuts.

To prepare dish: Halve sprouts, remove cores, and slice thinly. Melt 1/2 the butter in a large pan, add the sliced sprouts, stir to coat. Add water and 1/2 of the juice, combine and cook 1 min. Season with salt and pepper to taste, add rest of juice, butter and nuts. Combine well. Place in warm dish to serve. 

Because the sprouts are cooked so quickly, they retain a lot of flavour and maximum nutrition. I picked mine up from the market garden where they are grown, and there were on the plate just over an hour later. Fresh is best! Out of my own garden would have been even better.