Since 2007 I have been documenting and sharing recipes from my vegetarian kitchen. Though I have long adored spring rolls, I have not shared a recipe for these long cherished Asian delights, until now … This version which I am sharing cuts down on the oil normally associated with spring rolls, as they are commonly deep fried—accordingly, this recipe features baked spring rolls. Since I have been a vegetarian for over 30 years, this recipe is vegetarian and, in this case, also vegan friendly.

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Coleslaw is a pleasure any time of year, but also a summertime favorite when the temperatures are soaring and less time in the kitchen over a hot stove is desirable. This twist on a classic incorporates miso and tahini into a thick and creamy dressing for something a bit out of the ordinary, resulting in a combination of flavors that you won't soon forget. Any sort of cabbage will do for this salad, such as nappa, savoy, red/purple or green — here I used a combination of red and green for a colourful and flavorful crunchy contrast.

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This delightfully easy side dish takes advantage of fresh local asparagus and other staple ingredients that a well-stocked kitchen is sure to offer up. Featured here is also a signature homemade vegan alternative to Parmesan cheese which is also easy to make and packed with protein from nuts and nutritional yeast, and also hemp seeds if you choose to include those. Though much different than dairy-based Parmesan, it has the appealing saltiness of genuine Parmesan cheese, depending on how much sea salt you decide to include, and makes a filling and a desirable substitute in its own right.

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Aloo Chaat, a popular North Indian street food or snack featuring potatoes (aloo), spices, cilantro and hot, sweet and sour chutneys, sometimes served in leaf cups or bowls, is a veritable treat. Here a variation of this favorite is turned into a main dish salad with the addition of quick and easy to make little crisps made with flour tortillas for contrast and texture. I've stuck with a tamarind sauce for the dressing, but any number of other chutney based or even yogurt based sauces would also provide some variations to appeal to a variety of tastes. Plump chickpeas, potatoes and leafy greens combine with sweet, sour, and slightly hot flavours in a salad you will want to revist again and again, especially considering how straightforward and satisfying it is to serve up and enjoy.

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