Pistachio Chocolate Chunk Cookies

I'm neither gluten-intolerant nor a strict vegan, but I find that making treats or desserts without flour or dairy is not just an enjoyable and challenging departure from the kind of baking I learned growing up, but it's also deliciously rewarding. These easy chewy little pistachio cookies with dark chocolate chunks are just as tasty as any cookie you could make with flour, eggs or milk, but they don't have any of those ingredients at all. And they're loaded with protein and fiber from nuts, nut butter and sesame seeds, so you can feel good about enjoying them as well.

Spanish-Style Saffron Rice with Black Beans

Even those of us who are avid cooks sometimes desire a meal without fuss, but one that is nourshing and satisfying all the same. This colorful and hearty dish is a vegetarian twist on paella. Although there's neither meat nor seafood, the common component of paella, it's very much inspired by traditional paellas with short grain rice, vegetables and beans seasoned with saffron — from which the dish gets its reddish and glowing color — and spices, all cooked in a single large skillet, from which paella, "frying pan" in Valencian, gets its name. A generous helping of black olives stirred in at the end adds a final twist of robust yet complimentary flavor.

Crumbled Paneer with Fresh Mint, Cilantro and Spiced Green Peas

Although I'm not a vegan, I do find as the years go by that I have been moving away from including dairy in many of my meals. But one dairy food that I can never see myself giving up is paneer cheese — also known as Indian cottage cheese, it's a soft but firm, creamy and succulent fresh cheese that doesn't melt when cooked, making it a wonderful addition to curries and other hot foods, or the main feature in its own dish.

Paneer cheese is the star ingredient of this vibrant but simple curry that you can put together in half an hour. The paneer is crumbled and simmered with tomatoes, fresh herbs, tender sweet green peas, and crushed seeds. Crushing the cumin and coriander seeds adds distinction to this dish, as the aromatic flavors of the seeds assert their presence with the bold flavors of fresh mint and cilantro. All the tastes mingle so nicely with the creamy paneer cheese in a dish that dances with flavor, fragrance and color.

Chickpeas in a Coconut Milk Karhi Sauce

A treasured dish for many years in my kitchen, I decided to mix things up a bit with a vegan version of this recipe for Tender Chickpeas in Golden Karhi Sauce. Karhi or Kadhi sauce is a creamy gravy with the primary base being chickpea flour to thicken the sauce. Traditionally made with yogurt and buttermilk which results in a slightly sour flavor, the sauce is usually thinner when such savories such as pakoras or kofta are featured, and commonly served with rice and/or Indian flatbreads on the side, such as roti or paratha. I've used chickpeas to fill out the dish in this case, and instead of yogurt and cream, I used coconut milk, and cut down on the amount of liquid used for a slightly thicker sauce. It is not quite as sour, but if you want a slightly more sour taste, then consider adding a scant teaspoon of amchoor power or a few teaspoons of lemon juice near the end of the cooking time. I think I might like this version even better than the original one, but either way, whether you wish to use yogurt or coconut milk, it's a dish that very well might become a staple one in your kitchen too.

Another advantage of this dish is the ease of preparation. With little chopping, it comes together in hardly anytime at all, especially if you skip using dried chickpeas, though with a little planning the night before, I recommend using dried beans, as they are more economical and better for you, as sadly so many canned varieties include salt or other preservatives, and I much prefer adding my own seasonings.

Vegan Pesto Rice

Though I do not follow a strictly vegan diet, and likely never will, over the past several years I have found myself more and more inclined to make most of my dinners vegan only. As much as I do enjoy cheese, this move towards vegan meals hasn't meant sacrificing anything in the way of flavor and satisfaction — if anything, it's honed my creativity and seasoning abilities. Even when I'm craving one of my old favorite non-vegan dishes, I can often turn it into something vegan that's just as good.

One of my long-time favorite side rice dishes has always been an easy stovetop pesto rice loaded with fresh grated Parmesan cheese, reminiscent of the creamy and chewy texture of risottos. Craving it again, I revisited the recipe, but decided to make it vegan without losing any of the elegant simplicity, flavor, and texture of the original. This version uses a combination of miso and my easy homemade nut-based vegan Parmesan cheese to recreate the flavor of the rice and keep its creamy consistency. I didn't miss the cheese at all, and this vegan pesto rice is probably going to be my go-to pesto rice from now on. As always, my recipes are guidelines and can easily be adjusted to suit the preferences of the cook, so feel free to use dairy Parmesan if desired.

Rustic Italian Bean and Vegetable Soup

Northern Italian winters may not have the frigid weather that we have here in Canada, but Mediterranean soups are as warming and comforting as anything you could want when the temperatures are plunging outside. The delicious flavors in this thick and hearty winter soup come from nothing more complicated than an assortment of vegetables simmering with tomatoes and beans with just a little garlic — nothing could be simpler or more satisfying. Served hot with a loaf of fresh crusty bread on the side, and you have the perfect meal for the coldest nights.

Toor Dal and Spinach (Toor Palak Dal)

I used to make this simple but colorful and exotic dal curry every few weeks years ago when my repertoire of vegetarian recipes was far more limited than now. But I never minded. The creamy combination of warm, sweet and nutty toor dal cooked with tangy tomatoes, tart lemon juice and earthy spinach greens is as delicious as it is simple. Served over a bed of fresh hot cooked rice, or with some flatbreads, it is an easy and wonderful meal for any season.

Savory Indian Potato Cakes

Indian savory appetizers are always a delight, and while I ordinarily don't fry foods in much oil, sometimes I will make the exception when I'm making Indian savories at home for the extra crispiness that cannot quite be matched with oven-baked methods … like with these golden Indian potato cakes that are crispy on the outside and soft on the inside because they're made with mashed potatoes.

Baked Chickpea Cutlets

If you're ever serving meat-eaters who just don't think they like plant-based main dishes, or if you're ever just craving a "meaty" but meat-free dinner yourself, these easy-to-make baked chickpea and quinoa cutlets are just the thing. Solid, substantial, and with the same chewy texture as cooked meat, they're seasoned with garlic, chilies, lemon juice, paprika and dried herbs. They're sure to please vegans, vegetarians and meat-eaters alike, and they can be served up in so many ways — as a burger patty with toppings, cut up into pieces and served on salads or as "nuggets" for children, on the side with vegetable dishes, or as they are with your favorite tomato or mushroom sauce — I served them with my classic best-ever mushroom sauce for a filling and delicious meal.