Whether you are simply craving a little sweetness or looking for a dessert idea for a special occasion, look no further than this refreshing no-bake avocado lime tart with fresh lime juice and delicious crust made from dates, coconut, and almond butter—it's all vegan too. Incredibly easy to make, all that is needed is a springform pan and a food processor to make this light and not overly sweet creation. And yes, a bit of patience is required, because the tart needs to chill in the fridge for at least five hours before serving to allow the ingredients to set, but it's well worth the wait, and your guests won't be disappointed either.

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Undoubtedly one of the most popular north Indian vegetarian curries is chana masala. Chana means chickpeas, and masala refers to a blend of spices. Though there are countless variations, the basic elements are onion, ginger, chilies, and—of course—chickpeas, simmered in an aromatically spiced tomato gravy. For this version, I've included fresh mint for an additional layer of flavor that complements the tangy and aromatic qualities in the dish. Chana masala also has the additional benefit of being easy and relatively quick to prepare. It is best served with fresh cooked Basmati rice, your choice of Indian flatbreads, and a vegetable side for a complete and satisfying meal.

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Rice dishes are pretty much an essential accompaniment to any Indian meal, and this attractive pilaf loaded with a variety of vegetables steps things up a few notches. It's also a good way to use up any extra vegetables you may have on hand. The method of making a pilaf involves sautéing aromatic seeds and onions, followed by the rice for a few minutes, before adding the stock or water, and then, in this case, the vegetables. Take care not to stir the rice while cooking, only simmering it at a low temperature until the liquid is absorbed to make sure the tender grains don't break apart and your final product is a nice fluffy rice dish.

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Sambusas are perhaps best described to those familiar with Indian cusine as like samosas, without the addition of potatoes and peas. Somalian in origin, these little appetizer parcels are wrapped in thin pastry, sometimes with rice paper, or spring roll wrappers, and are commonly filled with ground beef, vegetables, and spices. Usually fried, I offer up a baked vegetarian version stuffed with lentils, vegetables, and mushrooms cooked in a delightful red gravy featuring an array of hot spices, notably the classic Ethiopian berbere spice blend. I've used wonton wrappers instead of opting for my own pastry to speed up the preparation time. Though these are commonly served as appetizers, they are quite filling, so depending on what else you serve, you might want to consider them as a substantial side.

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