Quick and Easy Tahini Ginger Cookies

My obsession with all things tahini in both supporting and starring roles in both sweet and savory creations continues. On the sweet side of the equation, I recently made ginger cookies where tahini takes the place of nut butters that are more commonly used in cookies.

Although these are definitely ginger cookies, the ginger taste — provided by using fresh grated ginger instead of powdered — is mellow allowing a perfect balance with the nutty sesame flavor of tahini. Slightly crunchy on the outside, with a soft and moist interior, this recipe only yields a small batch — 10 cookies to be precise. But the recipe could easily be doubled, and you may just want to consider doing just that. They are not overly sweet, and you'll have a batch of freshly baked cookies in hardly any time at all, for which store-bought versions quite frankly seem pale and pedestrian in comparison.

Roasted Eggplant Involtini {Vegan}

Involtini is an Italian word that refers to little "bundles" that feature some sort of filling wrapped in an outer layer. Sometimes referred to as rollatini in the U.S., it means essentially the same sort of food but it is not a term that would be used in Italy. Often served up as little bites in between meals or as an appetizer, the filling of an involtini may consist of meat, seafood, nuts, cheese or vegetables, while the outer layer is sometimes thin slices of meat, seafood or vegetables. Eggplant involtini is a vegetarian classic featuring eggplant as the outer layer, and the filling is often a cheese-based blend with herbs, simmered with tomato sauce. The possibilities are many indeed and fodder for eager cooks.

Though for years I have been especially smitten with trying new ways to feature the undeservedly spurned eggplant, until now I had not made eggplant involtini. The variation I offer up here is not only vegetarian but vegan-friendly too. The filling — wrapped up in slices of lightly fried eggplant — is a rich blend of roasted eggplant, tomato, onion and garlic, along with olives, sun-dried tomatoes and herbs. These involtini are quite hearty and substantial, and are meant to be served as part of a main meal rather than as hors d'oeuvres.

Kasha Mixed Mushroom Gratin

In North America, kasha refers to roasted buckwheat groats or kernels. Roasting the groats brings out a strong nutty flavor that makes kasha a popular grain in eastern European cooking where it is enjoyed not only as a porridge but also in savory dishes like soups where its firm and chewy texture makes for an added appeal. And since buckwheat is not a grain in fact but a seed that cooks like a grain, it's gluten free too.

Azuki Beans in a Fragrant Spicy Tomato Gravy

The colorful little red bean spelled variously as azuki, aduki or adzuki is also known sometimes as the red mung bean, with which it shares not only a visual appeal but also a delicate sweetness. But while mung beans are widely used in savory preparations, it's much more difficult to find savory dishes featuring azuki beans which are far more often simply boiled with sugar to make a sweet red bean paste. This is a strange scarcity because both beans are an excellent foundation for savory cooking.

Wild Rice and Kidney Bean No-Meat Loaf {Vegan}

I've been a vegetarian for so long now, over 25 years in fact, that I really don't remember much about eating meat from my younger days except that I found it mostly a distasteful experience. However, I do remember enjoying my mom's signature meatloaf — a superior version of what is for many families like my own a classic comfort food. While carnivores may not find this vegan no-meat loaf made with red kidney beans, wild rice, sun-dried tomatoes, mushrooms, walnuts, herbs and spices an exact substitute, I will simply say that it is not meant to replace a traditional meatloaf but deserves to be appreciated in its own right.

Like a meatloaf, though, this bean and rice loaf is a substantial meal that really doesn't take all that long to put together once the wild rice and kidney beans are cooked and your ingredients are assembled. It bakes for just over 30 minutes and can be made ahead of time and reheated, so it's especially suitable for planning meals in advance. It's also a good choice for a holiday entrée, because although humble in appearance it's packed with flavor and substance. After making this loaf twice already in a short period of time to perfect the balance of tastes and textures, I can safely say that those carnivores will not miss the meat.

Tahini Oatmeal Chocolate Chunk Cookies

Tahini is a condiment or paste made from sesame seeds and has a consistency much like nut butters. It figures prominently in Middle Eastern cuisine, and one of the most well known uses of tahini is the central role it plays in most hummus preparations. You can make your own from unhulled, hulled, sprouted or toasted sesame seeds, but I have yet to do that. I already make so many of my own staples and there is only so much time in a day. I have a few favorite store-bought brands that work well for me, and my preference is always to get pure tahini, without any additions and that most resemble the consistency of nut butters, meaning I avoid varieties that have a watery consistency.

Creamy Chickpea and Portobello Mushroom Curry

Chana masala has always been one of my favorite Indian chickpea dishes. A classic North Indian dish that is popular throughout the world, even the most basic and faithful version is utter perfection and easy to prepare too. The key is to use good quality spices and blends, and as this dish uses garam masala, special attention is needed there — either purchase a pre-prepared one that is notably fresh or, best yet, make your own. I've learned from past experience that the quality of the spices used can elevate even the simplest dishes to culinary heights resulting in a dish that goes beyond mere sustenance. Food is essential for survival, but the act of eating should be a pleasurable one too.

Of course, chana masala in its purest form is simply chickpeas cooked in a fragrant, aromatic and spiced tomato gravy with onion, garlic and ginger, so there are countless variations and recipes. I've played with the basic components over the years to create new dishes that have become treasured favorites in my kitchen. A bit of heat is essential, as are the aromatic seeds.

Vegan Macaroni and Cheese with Green Peas

One of my husband's favorite comfort foods has always been mac and cheese. We don't tend to eat a lot of pasta, as my preference is to get my carbs primarily from rice, legumes, vegetables, nuts and seeds. So, on rare occasions when we get take out or dine out, if mac and cheese is in sight, there is a good chance my husband will be inclined to order it because it's not something that I made very often. All the same, I do like to indulge his comfort food cravings from time to time, but I also like to treat him to new and interesting food experiences. This grown-up vegan mac and cheese with plump green peas makes for the best of both worlds.