This traditional South Indian eggplant dish is sure to become a favorite on your tables if eggplant is as treasured vegetable for you as it is in many kitchens. Or even if you didn't think it was, once you try this dish, you'll be amazed at not only how easy eggplant is to prepare, but also by the unique layering of flavours made fresher still by the addition of a freshly made paste featuring coriander seeds, chilies, and coconut.

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Though I do not follow a strict vegan diet, preferring instead a bit of dairy on occasion, I do enjoy experimenting and finding successful vegan substitutes for old classics, as has been my custom over many years now. My latest attempt is this surprisingly light, melt-in-your-mouth French-style lemon tart without the common addition of eggs and butter. In this recipe, I have used coconut milk to acheive a custard-like filling, one of my favorite ingredients that works well in place of yogurt or milk for many classic recipes where those dairy ingredients would usually make an appearance.

Well-suited for special occasions, or anytime one has a hankering for a refreshing dessert, this rather healthy tart, sweetened with maple syrup rather than processed granulated sugar, is also particularly straightforward to make, despite the decidedly impressive appearance after a period of chilling before serving time, and completed with a garnish of sweet fresh raspberries and, for extra tartness, some fresh lemon slices and even a sprinkle of coconut flakes if desired, for the coconut milk does not lead to an overpowering flavor of coconut. The crust features nuts, oats, and some coconut oil to help it all hold together. If gluten-free oats are used, this tart is also suitable for those who avoid gluten in their diets.

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Potato salads are popular year round. This harissa-style potato salad is one that will especially appeal to spice lovers. If you know you will be dining with fellow spice fiends and family over the holidays, or just want to shake up the potluck or adorn your meals any time of year, then this salad if just the thing. It fills out any number of dinners, and as it is African in origin, it does work particularly well when served as part of an African themed meal.

Harissa is a staple condiment that is widely used in North African and Middle Eastern cuisines and certainly a staple ingredient in many pantries around the world. As it is easy to make and keeps in a well-sealed jar for many months, I prefer the homemade versions, such as the one featured here on Lisa's Kitchen. The main features of harissa are hot chilies, fragrant spices, sometimes garlic and bell peppers. Olive oil poured over top of the harissa in a well-sealed jar has a fairly long shelf life.

For this salad, you don't need to have harissa on hand though because you make up just the right amount for the salad. If you do happen to have harissa on hand, you could use that instead of making up your own pepper paste, but I found making it up right away for this salad added a nice refreshing touch with minimal effort.

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This is a slight variation on one of the earliest recipes featured here on Lisa's Kitchen. That was back in March of 2007, the very first day my blog went live.

Why do I continue to do so? I'm certainly not getting rich from it, except if you consider many of the lovely folks I have met through my ventures here. The food — that's what it is all about. Of course, I don't make something different each time I cook, but starting Lisa's Kitchen certainly expanded my horizons. So while pursing my passion for cooking I am able to share with others who also believe a healthy vegetarian diet is important, but it has to be delicious too.

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