For years I've attempted to come up with the perfect vegetarian "burger", and though I've made numerous nourishing and delectable vegetarian patties over the years, I do think that these beet and black bean burgers are especially distinctive. I expect there might be some skepticism when it comes to the idea of a burger without the "meat", but I can assure you these have as much substance, and substantially more flavor and nourishment, than traditional beef burgers. Earthy black beans, grated fresh beetroot, nourishing quinoa, mushrooms and ground walnuts seasoned with good quality spices come together for an unforgettable vegetarian and vegan friendly burger alternative. In addition to the beans, quinoa and walnuts, I added hemp seeds for an additional boost of protein. In fact, these burgers are very substantial, and have ample balanced protein to serve as a meal by themselves.

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Wraps are always a treat and I always prefer to make my own tortillas or flatbreads whenever possible, and when they are this easy, devoting a maximum of 15 minutes making them is well worth the effort. I've seen this recipe for chickpea flour tortillas floating around the internet for quite some time now, and there's a good reason for that. Since I discovered it, I've made them on countless occasions, and they've featured as wraps for refried beans, falafels, hummus, and many more other delicious foods.

With only three ingredients, these soft and pliable tortillas come together in hardly any time at all. Simply whisk together the ingredients, heat a non-stick pan over medium heat brushed with a little bit of oil, and cook for about 1 to 2 minutes per side. They really are that easy. Gluten-free chickpea flour — sometimes called "besan" — is what binds the ingredients together without any need for oil, and it's what makes so delightfully spongy and pliable, making them perfect for wrapping just about anything you might want a wrap for. They are a bit thicker than grain flour tortillas, but that makes them a bit more filling. I do suggest doubling the batch, and if desired you can make them larger than I did here by pouring a slightly larger quantity of the batter into the pan. Where I used about 1/4 cup of the batter for each tortilla, you may want to use 1/3 cup.

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Much like Indian cooking, the preparation of Ethiopian lentil and vegetable dishes depends on a blend of both hot and aromatic spices. And like Indian food, the dishes are best served in serving bowls where communal diners can each enjoy a helping of everything that is served.

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One can never have enough quick and easy Indian dal dishes to turn to when there is little time to fuss in the kitchen. Apart from being highly nourishing, loaded with easily digestible protein, sometimes a simple and warming soupy dal curry is just what I crave, especially after heavier meals have been on the menu for a while before. They're also a great way to play around with your favorite spices too.

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