Miso Sesame Shortbread Cookies

I can honestly say that these must be the best shortbread cookies I have ever tasted. And they're made with miso too! If that sounds surprising, the miso adds only a hint of saltiness that actually enhances the sweetness of the maple syrup-sweetened shortbread. Light, flaky and buttery, sesame seeds on the outside of the cookies add a nice contrast and a little delightful sesame flavor too.

An added bonus is that these shortbread cookies are easy to make too. They're made sheet-style, meaning that you press the dough down onto a prepared baking sheet and cut into square shapes, pushing them slightly apart, but the cookies will still be baked closely together.

Dark Chocolate Beetroot Fudge {Vegan}

Indulgent treats are popular during the winter months and most especially in December, but it's not just because of the holiday season but also because we often desire a treat to pick us up during the cold and gloomy months of winter. And, as far as I am concerned, sweets like fudge are simply delicious any time of year, especially when they are easy to make and keep well.

If you enjoy a few nuts in your fudge, then you'll definitely want to try this one. Finely chopped walnuts add a pleasant crunchy contrast to the rich and moist fudge that is sweetened with succulent medjool dates. The taste of beet is nearly imperceptible, but their addition does add a hint of sweetness and moistness. It's rather like a rich fudgy brownie, without the addition of flour.

Deiss Kitchenware Giveaway

It's been a while since I've offered my readers a thank you with a giveaway. This time, in collaboration with Deiss Kitchenware, I am doing a holiday giveaway. Deiss Kitchenware were kind enough to offer me a few samples to try for myself, and best of all for my readers, a chance for you to try a few of their fine offerings in your own kitchen.

A well seasoned cook is usually a well stocked cook, and if you are like me, in addition to plenty of staple foods and cookware, I happen to have an overstuffed drawer with all sorts of kitchen gadgets and utensils. Here is your chance to replace your used kitchenware with these shiny new ones. And if you don't already have these items, I've no doubt you will find them useful, dependable and of the highest quality.

This is what my readers will have a chance to win:

Deiss ART 5-Piece Nylon Utensil Set, a Deiss PRO Lemon Zester & Cheese Grater and Deiss ART Silicone Collapsible Funnel Set - Rounded & Squared Foldable Funnels

Three winners will win all three of these handsome offerings, so long as they reside in Canada or the US. Keep reading to see how to enter.

As an avid cook that values a quality product, I can personally attest that Deiss makes very reliable and durable kitchen helpers that are of professional quality but very reasonably priced. In particular, I already own the Deiss lemon zester and cheese grater, a firm grip vegetable peeler and also an apple corer and slicer set. Solidly made, they do the job like a charm. When I acquired these items a few years back, I tossed my not-so-great equivalents away, pretty much right away!

I think the one I was most satisfied with was the zester and grater, and as one of the offerings for this giveaway is this fantastic tool, I'm glad to say you'll be impressed by its efficiency in getting the job done. It is sharp, but it comes with a cover so that you don't cut yourself if you happen to be digging around the drawer to fetch it. It's also a breeze to clean. Before I had the Deiss zester and grater, I had pretty much given up on getting one that actually worked, but for a very reasonable price, this one changed my whole view of this tool. Of course, I have larger cheese graters, but those are basically useless for getting that fine zest, and the Deiss cheese grater is compact, so no need to pull out the more cumbersome graters or tools. Much the same can be said of the Deiss apple corer and cutter and their razor sharp vegetable peeler too. With firm grip handles, the cook is in control of the tools, the stainless steal blades ensure that the tools will remain sharp for years, and they are dishwasher safe too.

I'm looking forward to receiving the Deiss funnel set and the utensil set too. If they are anything like the other Deiss products I have had the pleasure to use, then I know I won't be disappointed and I welcome the opportunity to replace the ones I currently use. The funnel set is a space saver, and if you happen to have hooks or a utensil jar on your counter, then the utensil set would fit right in and would be conveniently accessible. The utensil set does not contain toxins and is safe for cooking. Otherwise, into the drawer they go, and any older plastic or battered ones can be tossed right into the bin.

Without further ado, to take part in the giveaway, all you have to do is leave a comment here and tell me what your favorite kitchen gadget is. What is the gadget or utensil you find absolutely indispensable and could not imagine being without? It does not have to be one of the ones I am offering here. Please also visit and like Deiss Official and Lisa's Vegetarian Kitchen on Facebook. Deiss also has an Instagram page. The contest is open to residents of Canada and the US. Along with your comment, I also need you to leave contact info, meaning your email address if you are not a blogger or if your blog doesn't happen to have contact information associated with it. This is important, otherwise I will have no way of contacting the winners.

The contest runs from today, December 18th, and will run until January 2nd, 2019. After the closing date, I will do a random draw and three lucky winners will each receive the three prizes that I am offering here. A special thanks to Deiss Kitchenware for giving me this opportunity.

Merry Christmas from Lisa's Kitchen and good luck.

Tahini Freezer Fudge {Vegan}

Fancy some rich dark chocolate fudge that happens to be good for you? And that's made with tahini for a sweet sesame flavor besides? And which also happens to be incredibly easy to make?

If you're like me, the answers are probably yes, yes and yes! Needing only four ingredients, a saucepan and a wooden spoon, this fudge comes together in hardly any time at all. With the tahini it tastes like a dark chocolate halva or, as my husband says, the best chocolate bar you'll ever eat. The only drawback to this fudge is that is highly addictive, but really one small piece or two will satisfy almost anyone's chocolate cravings.

Quick and Easy Lemon Urad Dal

Sometimes of all the legumes that I have stocked in my pantry, I crave split dals. I appreciate the substance they add to mixed dal dishes and soups. Those times when I feel like a brothy soup, I sometimes add just a few small handfuls to fill out a soup with more protein and substance. And then there are particular dishes that really highlight the distinct character of individual split dal, so that they shine in the dish rather than primarily serving as a backdrop.

This lemon urad dal is a perfect example.

Creamy Peanut Butter Cheesecake

It's a rare occasion indeed when I make something this rich and decadent, but I do enjoy cheesecake occasionally and I happen to adore peanut butter, and when you put the two ideas together, it's a heavenly combination. What I especially like about this cheesecake is how well it all comes together and also, while it is incredibly rich, it isn't actually sickeningly sweet as are many cakes that can be had from bakeries and grocery stores. Be warned, you really only need a small slice and you may want to wait awhile after you've had dinner in order to enjoy the full goodness of this dessert. I might add that it really happens to be good for you if you don't overindulge as it is full of protein and one wouldn't even need feel guilty if served up for breakfast.

Malaysian Curry Vegetable Soup (Laksa)

Since I started getting more experienced in the kitchen, I have relied more and more on my own homemade spice blends and always try to get the best quality herbs and spices when possible. So I tend towards being a little mistrustful when it comes pre-made spice blends purchased from grocery stores and even from smaller stores that specialize in particular cultural cuisines.

However, I was recently offered a chance to try a few blends from RawSpiceBar. This company offers high quality whole and ground toasted spices from around the world. Free of additives, many of the spices are organic and most of the blends are salt-free, gluten-free, paleo and vegan friendly. You can get a spice subscription, and they also offer gift subscriptions and starter sets. As a home cook who recognizes the importance of high quality spices to really enhance the flavor of dishes and also one who enjoys a culinary exploration of cuisines from various cultures and traditions, I was intrigued by the vast selection, and more than delighted to try a few samples.

Of the three blends I received, the most inspiring was a Malaysian curry powder as it contained some of my favorite aromatic spices. The aroma by itself was enough to try it out right way in a vegetable-based soup to showcase and taste the results for myself. After some research, I decided to make a vegetarian laksa and began to draft a recipe. The result of my efforts was a soup that very much reminded me of many of the vegetable Thai soups I have made in the past.

I'm now eager to try more of the many spices and blends offered up by this company. If the Malaysian curry powder is any indication of the quality of the offerings, I would highly recommend you take a look around.

But back to the laksa.

Crispy Potato Wedges in a Spanish Chili Tomato Sauce (Patatas Bravas)

If asked to choose a favorite vegetable, I do believe potatoes would be high on the list of many people's preferences. For me, I find them especially satisfying during the cold winter months when more substantial food is often preferred. What I especially like about potatoes is their versatility. There are so many ways to prepare and showcase them. Appetizers and little bites, soups and salads, mains, sides and even in desserts. The title of Raghavan Iyer's most recent book celebrating the mighty spud as it is enjoyed throughout the world certainly has it right - Smashed, Mashed, Boiled, and Baked--and Fried, Too!.

Patatas Bravas is a Spanish side dish, or small plate that is a popular feature of tapas restaurants around the world. It's best served hot so the potatoes maintain their crispness when smothered with the silky, spicy and somewhat smoky sauce. The vinegar adds a tartness to the zesty tomatoes along with the heat from the chilies. Personally, sometimes I enjoy an entire tapas-style meal featuring small plates, but this makes a lovely side to fill out a meal.

Vegan Chocolate-Coconut Butter Fudge with Dried Cherries - No-Bake

I'm always on the lookout for ideas for homemade treats to indulge my occasional craving for something sweet. I consider myself more of a savory girl than a sweet one, but I admit there are times when my mind is consumed with the idea of chocolate — especially if it happens to be good for you too. That's a bonus, as sometimes my craving is more than occasional and since my obsession with essentially raw sweets has grown, there is no shortage of ideas.

Making homemade fudge not only gives you the opportunity to control the amount of sugar and the quality of ingredients that goes into your creations, this rich and creamy fudge happens to be ridiculously easy to make too — no baking required. It lasts a long time in the refrigerator if you are able to control your cravings to a single piece of fudge a day. But even if you eat an extra piece, there's nothing to feel bad about munching on a few bites of this decadent tasting fudge. It's made with plenty of good quality coconut butter, cacao or cocoa powder, and real maple syrup. The addition of dried cherries is completely optional, but I enjoy the texture and slight tart flavour the cherries contributed to the fudge.

Rajma (Red Kidney Beans Simmered in an Aromatic Tomato Sauce)

Rajma is a classic red kidney bean curry. Originating in North India, this popular dish is all vegetarian. The defining feature is the cooked kidney beans that are simmered in a aromatic and spicy tomato sauce. Not all versions are vegan friendly, however, as sometimes yogurt or cream is added — and one of my favorite versions features paneer cheese. I've presented several variations of rajma here at Lisa's Kitchen, but this one is yet again slightly different and it is completely dairy-free. I used coconut milk for a little creaminess, and I must say it is among the best rajmas I've ever made.

Brussels Sprouts Poryial (South Indian Brussels Sprouts with Coconut)

When it comes to Indian side dishes, I don't often think of Brussels sprouts as they are not native to India and I don't think prominently used there. Yet it is such a versatile vegetable that, when cooked properly, is a pleasant addition to any meal and even simple seasoning such as a bit of butter, salt and pepper and perhaps a splash or two of lemon juice is usually really a fine side with a variety of meals.

22 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

Blue Grape Oatmeal Breakfast Pudding

Cool weather makes for a perfect kitchen setting for the warming aromas of oatmeal and brown sugar baking into a soft, creamy and spongey breakfast pudding. Resembling a bread pudding in texture and sweet enough to serve as a dessert, oatmeal breakfast puddings — in which rolled oats are mixed with whole fat yogurt the night before — are in fact a wonderfully nourishing way to start the day with plenty of protein, fats and fiber.

Pumpkin Chocolate Chunk Cookies

It's pumpkin season and that means I am awash in orange. If only I had more time in a day and more energy, I would be making everything with pumpkin. But no reason to despair, because any pumpkin I don't use fresh, I bake and mash and save in portions in the freezer so I have pumpkin purée for a good many months to add to my dishes. In addition, I save and roast my pumpkin seeds for a very special treat that can only be enjoyed during pumpkin season.

Golden Pumpkin Toor Dal Soup

Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The finishing touch is a warming takra — a blend of whole spices, which can include sweetener and dried chilies and asafetida, cooked in hot oil or ghee over high heat briefly and then poured into the cooked soup. In this case it adds a pleasant and vibrant sweetness to the soup that balances the tartness from the addition of lemon juice. For a creamier soup, use less water and blend until most of the ingredients are broken down. Myself, I like a bit of texture to my soup, so I left some chunks of pumpkin as I didn't wish to fully purée it.

Palak Paneer (Spinach with Paneer Cheese)

Palak paneer (or saag paneer) is a very popular North Indian dish that regularly appears on menus throughout the world. Succulent pieces of paneer cheese are served up with creamy cooked spinach and a blend of spices. I adore this dish and as with most dishes that can be enjoyed at restaurants, there is nothing finer than making your own version at home.

Penne with a Spicy Eggplant and Mushroom Tomato Sauce

I'm still recovering after spending much of the summer in and out of the hospital. I am delighted to finally be home and have started making meals again. A craving for pasta was the inspiration for this thick and chunky, robust and luxurious tomato sauce featuring eggplant, cremini mushrooms and some spice for a bit of heat, all served over hot fresh cooked whole wheat penne. It's easy to prepare, especially once the preparation is done, and the pasta cooks while the sauce simmers away. I used whole wheat pasta because it has a pleasant chewy texture and makes for a nice contrast with the mushrooms and spices included in the dish. Serve with a crusty bread and you have a fine and filling lunch or dinner. Nothing else is really required and I assure your diners won't be leaving the table hungry.

Homemade Vegan Parmesan Cheese

I enjoy playing around with vegan alternatives to foods that are traditionally vegetarian or meat-based. As a vegetarian, my avoidance of meat is understandable, and though I am not officially a "vegan," I often prefer a meal free of all dairy products.

Vegan cheese is something that I find rather intriguing — homemade that is, because most of the store-bought cheeses I have tried, usually sent to me from companies that want me to try their products, are nothing like real cheese. They lack flavor, are often rubbery in texture, and contain oils and soy proteins that I would ordinarily rather avoid. I've had great success making salad dressings that usually contain dairy, most notably a Caesar salad dressing that I must say I find even more enjoyable than my usual mayonnaise-based dressing.

Thai-Inspired Black Rice and Mushroom Salad

Black rice — also known as purple rice as it takes on a purple hue when cooked, and also as forbidden rice or emperor's rice because it used to be reserved exclusively for the Chinese emperor as it was believed to ensure good health and longevity — is not to be mistaken with wild rice, which is not technically rice at all but actually a species of aquatic grass. Black rice — like brown or white rice — is a member of the grain family, and has a slightly nutty flavor with a pleasant chewy texture that holds well together when cooked. The Chinese emperors did have a good thing going for them, because not only is this rice delicious and satisfying, black rice is rich in antioxidants and is a good source of fiber and protein. It happens to be ideal for salads and stir-fries, and is often made for breakfast. It is also just lovely with some miso or tamari as a side to a meal, and if your meal is Asian-inspired, then you may want to consider this treasured grain.

Mediterranean Mini-Loaves with Kalamata Olives and Sun-Dried Tomatoes

I must confess that I miss my kitchen. I've been in the hospital for over a month at this time, and although I am getting better, I have a long way to go. I'm going to have to build up strength, which will take a while, and I don't foresee a return home for a while yet. But the harder I work at things, without overdoing it, then I hope to go home to my own bed, kitties and kitchen, even though it might take a while to really get back in the swing of things.

On of the last things I made before going to the hospital were these little dinner-roll-size Mediterranean-inspired crusty loaves. Needless to say, they go well with a hot bowl of soup, but they are perfect on the side too as they are bursting with flavor because of the addition of fresh Kalamata olives, zesty sun-dried tomatoes and dried herbs. Slice and serve with some butter or just enjoy as is.

Beetroot Energy Bites with Dried Fruit, Almonds and Cacao

Beets are usually thought of as a salad ingredient where their cool sweetness adds a refreshing touch to greens and vinaigrettes. But that same sweetness makes them an impressive if unusual component of treats and desserts — I've used them in the past to delicious and colorful effect in beetroot cake, beetroot chocolate brownies with coconut and beetroot muffins.

Saffron and Cumin Seed Crackers

I've made crackers in the past, and they are not too difficult to make at all. The secret is to roll the cracker dough as thin as possible so that they come out crispy. These colorful crackers are gently spiced with cumin seeds and saffron. Break them up to into pieces after they come out of the oven that are convenient for your purposes.

These crackers are a special treat to serve along with a bowl of soup and make an ideal addition to an appetizer platter with favorite spreads, dips and sauces and other little nibbles, such as cheese and olives. I made up a batch of homemade guacamole and I had plenty of crackers leftover too to enjoy for a couple of days afterwards.

Punjabi Chole Masala (Chana Masala)

Chana and chole mean chickpeas, and a masala is a blend of spices in powder or paste form. Chole masala and chana masala then are the same kind of dish, but there are many different variations depending on the region of northern India and the choice of spices. One thing that all chole masalas have is a spicy and tangy sauce made almost always with onions and tomatoes. I've showcased several versions of chana masala on my blog, but I always enjoy playing around with different variations.

Luxuriously Thick Spicy Tomato Chutney

It is rare that I ever purchase chutney, tomato sauce or salsa, since they are very easy to prepare at home and much fresher with no undesirable ingredients besides. For instance, this thick and luscious spicy Indian tomato chutney is simply simmered for about 20 minutes, and it's so darn easy to make and totally worth the small effort putting it together. A bonus is that it keeps in a well-sealed jar in the refrigerator for at least a week and is made with staples you likely have on hand in your kitchen.

Greek Sesame Tahini Cake with Spelt and Mixed Dried Fruits

I learned the basics of baking by watching and helping my mom in the kitchen as a child. While this was certainly a good introduction, I still used to pretty much follow baking recipes religiously when I started on my own. But now I take liberties and have even adjusted classic desserts containing eggs and dairy to ones that are suitable for vegans, with great success. This tahini cake — altered from Maria Speck's recipe — might now be my favorite vegan cake, next that is to my a classic olive oil almond cake.

Subtly sweet, moist and with a myriad of flavors from macerated dried fruits, vanilla, lemon juice, tahini and sesame seeds and likened by my best friend to a halva cake, that description fits the bill just fine, especially as he didn't know quite what to expect when I told him what I was serving up. This was enjoyed for dessert, but it also makes for a very satisfying breakfast or with a favorite cup of tea or coffee as an afternoon treat. A bonus is that is it easy to put together and you don't need an electric mixer — just a couple of bowls, spoons and measuring implements.

Gujarati Black Chickpea Curry

A smaller and dark-skinned cousin of chickpeas, black chickpeas have a denser texture and stronger, earthier aroma and taste. Black chickpeas should be soaked for at least 12 hours before cooking. Black chickpeas are cooked with other strong flavors and featured in thick and hearty curries. The important thing is to make sure they are boiled well until soft. They tend to take longer than yellow chickpeas. I don't eat them very often, and I'm not sure why, because they are very enjoyable with a pleasant texture.

Spicy Creamy Tomato Soup with Cashew Cream {Vegan}

I never used to enjoy tomato soup, or at least I didn't until I starting making my own. As a child, the only exposure I had to tomato soup was the salty canned versions that always lacked flavor and somehow tasted like the tin it was dumped from. Likewise, I never have, and likely never will, like canned tomato juice — and that might seem odd as I adore tomatoes and they figure in so many of my meals. My trouble with tomato juice is that is tastes chalky and salty. And as for canned soup, the only kind I would ever really eat was vegetable soup, but again substandard unless it's homemade with care.

If one checks my blog archive, you will see plenty of varieties of tomato soup, some consisting of mostly tomatoes, spices and herbs, and other with the addition of vegetables and legumes. I usually use fresh tomatoes, but sometimes in a pinch I will use canned tomatoes, so long as they are free of any added salt. I'm not sure if I could choose a favorite at this point that is mainly tomato-based, because for a while I was smitten with a cream of tomato soup with fresh basil with coconut milk and gentle spices. Then I came up with this spicier version that does not include fresh basil, but is quite vibrant, flavorful and also very creamy. I'm not sure that I have a favorite anymore, and I would recommend either of these to those who enjoy a good bowl of tomato soup.

Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Mushrooms. I just can't seem to get enough of them — dried, fresh, of any variety — as I am wont to say, I've never met an edible mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, but these open-faced sandwiches would also make for a nice satisfying lunch or appetizer. Because these are really easier and most pleasant when eaten with a knife and fork, they are best served over small slices of bread, such as from a baguette, if serving as hors d'oeuvres. You can be certain they will be a crowd-pleaser.

Savory Sage Green and Yellow Split Pea Rice Patties with Apple Chia Seed Compote

This recipe was presented in the book from which I adapted it as a breakfast or brunch recipe, but I decided that I would like to serve these fresh sweet and savory herbed split pea patties with apple compote for dinner instead. The compote is sweet of course but does not overwhelm the fresh savoriness of the patties. I enjoy little bites, and especially patties that are relatively easy to prepare, especially when they are baked. No need to fry these in batches, and baking cuts down on not only time and cleaning but excess oil too.

Sun-Dried Tomato and Herb Biscuits

For many years now, I have been fondly referred to as the biscuit queen. After much practice with many types of flours, combinations and techniques, I seem to have essentially mastered the art of quick breads. These ones from Blissful Basil caught my eye because they were vegan and included oat flour along with some of my favorite herbs. I also could not resist the idea of sun-dried tomatoes and I assure you they are a staple in my kitchen because one never knows when the urge might hit me to include some in a dish. The sun-dried tomatoes really gave these easy biscuits an extra boost of tangy flavor along with the underlying hint of dried herbs present. Slightly crispy on the outside and flaky soft inside, serve them for breakfast or alongside soups, pasta, curries or any other dinner that just cries out for some bread on the side.

Indian Yellow Split Pea Curry with Tomatoes and Spices (Matar Dal)

As much as I enjoy cooking, even though it's just my husband and I residing here (and two cats, but they eat from a bag of rather expensive kibbles, and my best friend who comes over once a week to share dinner with a healthy appetite, but not for the cat food), it's enough some weeks just to keep up with dinner and I try to make enough so that my husband has food to take to work. I do not want him buying crap from his workplace as the options there are less than ideal. So, I usually make a more complex meal on the weekend, and throughout the week I go for faster options that usually employ staples I have on hand. As I always say, simplicity need not be boring and it can be downright delicious, especially if served up with a vegetable side and some rice or flat breads.

Quinoa with Sautéed Mushrooms and Sun-Dried Tomatoes

I enjoy coming up with new creations, especially when they are as straightforward and tempting as this side quinoa and mushroom dish that I made to go along with some baked chickpea falafel. It's not only an attractive and filling side with a delightful nuttiness from the quinoa, earthiness from the mushrooms and some tanginess and zest from the sun-dried tomatoes and lemon juice, complete with a satisfying array of spices, the addition of quinoa also provided the meal with an extra boost of protein and nutrients. I happened to have some fresh mushrooms on hand that I meant to use, and before they lost their freshness, wanted to include those — besides, I could eat mushrooms everyday and a wasted mushroom is an abomination. As for dried mushrooms and sun-dried tomatoes, they are always a staple in my kitchen.

Spicy Mushroom Curry

Mushrooms are certainly one of my favorite foods, and honestly, I could eat them everyday. They can be incorporated into a variety of dishes such as soups, stews, casseroles, pizzas, pasta dishes, bean and grain curries, sauces, or served up as an appetizer or a shining side dish with grains with very little adornment. If I am in a hurry, often I simply sauté plump mushrooms with a few herbs and spices and sometimes balsamic vinegar over a fairly high heat so the mushrooms have a pleasant seared quality. The possibilities are as endless as the imagination of the cook.

One of my favorite ways to make mushrooms into a side dish is to spice them up so they are fiery hot. This is another quick way to prepare them to serve up alongside Indian dishes or other mains that require some extra finesse and flavor. Adjust the heat according to your preferences, of course. Not everyone can handle a lot of heat, especially if unaccustomed to spice combining and consumption of hot dishes on a regular basis, or make it even spicier if you please. Remember, you can serve with a side of yogurt to cool and temper the heat.

Cashew Sour Cream {Vegan}

While it may be true that there is no real substitute for dairy-based sour cream, I would argue that this cashew sauce is just as enjoyable, and maybe even better that actual sour cream. I had made chickpeas in a tomato and tamarind gravy with spices from my archives that was rather thick — almost like a chutney — and fluffy jasmine rice, and after the first night of enjoying it, I decided I wanted to combine the two in a wrap.

Kidney Bean and Rice Balls with Sun-Dried Tomatoes and Walnuts {Vegan}

I adore healthy little bites and these tasty little bean and rice balls are packed full of protein and easy to prepare — especially is you have leftover (or canned) kidney beans and rice. They actually hold together nicely and can be fried if you please, but I prefer to bake things when possible to avoid excessive grease. They make for a nice substitute for meatballs served over a bed of hot pasta, or serve as an appetizer with homemade BBQ sauce or a spicy tomato sauce. You could also stuff the balls into pita breads or wrap in your favorite flat bread with any sauce of your liking.

Greek-Style Rice with Sun-Dried Tomatoes and Fresh Basil

Delicious on its own or with a little butter and salt, rice really does not usually need much adornment. But dressing it up to go along with a special meal can be an extra pleasing complement to the dinner. This Greek-style rice dish, dressed up with some tangy sun-dried tomatoes, fresh basil and a bit of spice is really quite straightforward to prepare, and that is a bonus too. If you wish to make it vegan or just add a slightly different twist, than use some vegan Parmesan cheese (recipe listed below) instead of dairy based Parmesan. You will likely have more vegan Parmesan left if you follow the quantities I have listed, but I encourage you to make even more, as it keeps well in the fridge in a covered container for several weeks. I love it so much, I find myself eating a few spoonfuls just as it is before it even goes into a dish.

BBQ Cauliflower "Steaks"

I had some leftover homemade barbecue sauce from a batch that I made to go along with some baked kidney bean and rice balls. And since I had my eye on these scrumptious looking cauliflower "steaks" ever since I received a copy of Fuss-Free Vegan by Sam Turnbull, I had just enough barbecue sauce left to try them. I'm glad that I did! They are truly addictive. Roasted in a flour and cornmeal batter to give the "steaks" a lightly crunchy texture and then brushed with the barbecue sauce, they rather reminded me of the roasted cauliflower bites with sriracha sauce that I am especially fond of, serving them up on more than one occasion. If you wish, you can make this recipe by cutting the cauliflower into smaller bites, rather than the large pieces that I tried and quite enjoyed. Either way, you are in for a treat. They are surprising filling and can be served as an appetizer, especially if cut into smaller bites, or as a side for any number of meals.

Twist on a Classic - Tomato and Lentil Rasam with Barley

This is not exactly your traditional rasam, as rasams are typically brothy, thin and somewhat watery soups that are served along with a dal dish, typically as the second course of a south Indian meal. Tamarind and tomatoes do figure prominently in this somewhat unusual rasam as they ordinarily do, and the spices are ones that I usually include in a rasam. It makes for a delightful "gravy" to spoon over rice too. But this is a thicker version that includes pearl barley in addition to red lentils, serving not only to fill things out — making it a more filling and prominent feature of a meal — but also adding a tantalizing layer of texture. You can adjust the water content to make it thicker or thinner, depending on your preference. It goes especially well with vegetable side dishes and Indian flat breads if desired.

Of course I had to taste some before I served it, because that is what discerning cooks do. The first thing that struck me, apart from the smooth texture, with a hint of nutty flavor from the barley, a pleasant acidity from the tomatoes and the sweet and sour undertone from the tamarind. I also detected a hint of dill, but I did not use dill. So what was it that really added a unique quality to this rasam? It was authentic Greek oregano that I added at the end of the cooking time. What a delight for the palate. So many flavors but they all melded together for a rapturous melody that one will not soon forget.

Fakes - Greek Lentil Soup

I've made this classic Greek lentil, tomato and herb soup plenty of times already, and every time I do, I make some adjustments because I like to take recipes I have made before and tweak the flavors. This soup was part of a Greek themed meal that I served up the other weekend, along with Greek-style cauliflower gratin with feta and olives and a sun-dried tomato rice with fresh basil. It certainly was a feast and really not too complicated at all, especially if you do some of the preparation the day before and have a helper in the kitchen.

Herbed Potato and Green Bean Salad with Olives

Potatoes are one of those vegetables that pretty much everyone enjoys. The versatile spud can be prepared in so many ways, that I imagine a cook could up with a different dish for everyday of the year. One of my favorites are potato salads. Especially if they are dairy-free, potato salads are great for potlucks, family gatherings, picnics or other outdoor activities. Everyone will be pleased. This salad also happens to be extremely easy to make and a suitable side for any meal. Simplicity in this case is an illustration that elegance can be prepared in a short period of time. This combination of fingerling potatoes, green beans, plump and salty olives, fresh basil, oregano, lemon juice and olive oil would proudly complement a gourmet meal.

Loaded Nachos with Cashew Cheese Sauce {Vegan}

I'm always open to new ideas and, though I don't follow a strict vegan diet, I do like most of my meals to be vegan friendly. I have already been following a vegetarian diet for over 20 years, so vegan meals come rather naturally to me. Cheese is one thing though that is hard to replicate. Store-bought varieties made with tofu are usually rubbery and unappealing.

I have found substitutes using nuts and usually containing nutritional yeast that not only satisfy my cravings, but are delicious in their own right, and high in protein with a much lower sodium content than traditional cheese, thus providing an alternative for those following a low sodium diet.

This time I went with a Cheddar-like cheese sauce made with cashews, nutritional yeast and tapioca starch. It's soft and luxuriously melty and happens to be an ideal topping for nachos. This sauce would doubtless be wonderful mixed into cooked pasta too.

Paneer Mushroom Curry with Mixed Vegetables and Green Peas

Paneer cheese is a popular unripened cheese in India made with whole milk. It has a consistency that is somewhat like tofu, only softer and creamier and with a slight milky flavor. Although it does not have much flavor when eaten just as is, I never can resist nibbling on a few cubes while prepping it for a meal. Because of the mild flavor, it goes well with strong spicy dishes. The cheese is used in a variety of ways, and as it does not melt while cooking, it takes on the flavors of the dish it is cooked in beautifully. Often it is cut into cubes and fried to slightly brown before adding it. Sometimes paneer is even shredded and I've often tossed it into a dish without frying it ahead of time, as I did with this recipe. It features in vegetable dishes, soups, goes well with rice, can be made into fried savories, and even be served as a dessert.

Fudgy Avocado and Sweet Potato Brownies with Dried Fruit {Vegan}

Though I may be more of a savory girl, I do like sweets from time to time, especially when they are made in my kitchen. These are quite unique as they are dairy-free and made up of avocado, sweet potato, nut butter, dark chocolate and dried fruit. They are very fudgy and quite easy to prepare. I am certain that I will be making another batch soon. Quite good for you and comforting besides, all you need is a small piece to satisfy any cravings. We do have to get past this long winter, and sometimes we just want a small indulgence.

Chickpeas with Mixed Vegetables and Berbere Sauce

This simple dish of chickpeas and vegetables simmered in a spicy and fragrant Ethiopian tomato and berbere sauce conveys wonderful layers of flavors and textures, and it's a snap to put together once the chopping is done. Homemade berbere powder made with a blend of dried chilies and aromatic seeds is a staple in my pantry — and no wonder, it such an easy way to add warm and spicy flavors to any bean or vegetable dish like this one.