Many years ago I gave up store-bought breakfast or energy bars once I realized how easy it is to make my own far healthier options in which I control the quality of ingredients. These are my latest favorite breakfast bars, which also serve quite nicely as a snack anytime of day. Packed full of protein with seeds and nut butter, not to mention a wonderful flavor and enjoyable texture from a wide variety of healthy ingredients, you'll likely find yourself making up a batch often, as I do, once you try these. No cooking is required, just a small saucepan to heat the rice syrup or honey and nut butter of your choice. Mix it all together, press into a pan, let set in the refrigerator, then cut and keep on hand in the refrigerator for a tasty bite when the craving hits.

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I've been challenged by loved ones for years to come up with a vegetarian moussaka to replicate or improve the classic Greek experience without the meat. I finally gave into their demands, and everyone could agree that this vegetarian version exceeded their expectations. Although there are many variations on the famous Greek casserole, layers of eggplant and spiced ground meat—usually beef or lamb—and usually a layer of potatoes covered with a creamy béchamel sauce are common. Being a vegetarian, I of course left out the meat and substituted brown lentils instead.

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Hot summer temptatures call for simpler meal solutions, and that often means salads and dips. Although this recipe was originally prepared as part of a New Year's eve spread, it is well suited for a summer meal along with plenty of chopped up vegetables and some crackers or bread crisps. No heat is required to make this easy and "cheesy" dip—just a food processor, a cutting board, and a knife.

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Biscuits are surely at the top of the comfort food list for many cooks and appreciative diners. A classic biscuit is not only enjoyable with a pat of butter or your favorite jam, but also an ideal way to fill out a meal — any meal! Sour cream and, of course butter features here in this delightfully flaky, all-purpose biscuit. Anytime you have some sour cream to use up, do consider whipping up a batch of these.

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Indian flatbreads appear regularly in my household as they are a traditional and ideal accompaniment to a wide variety of Indian meals. Crêpe-like flatbreads such as dosas are easier to make, but when I have the time and inclination, I will go to the effort of preparing breads that require a bit care and attention for a treat. One such treat is these slighty bitter and earthy, thin and flaky flatbreads made with chopped fresh methi or fenugreek leaves.

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This colorful Basque-style cheesecake is made in a loaf pan without the fuss—indeed, it's so easy to make that all you need is a food processor, a loaf pan, and an oven, and the preparation takes hardly any time at all. Everything gets whizzed up, poured into the pan, and then baked until browned on top. Basque cheesecakes are crustless with a creamy, custard-like interior and a caramelized surface, but this loaf version is made with fewer eggs than traditional recipes, and it yields a perfect size cheesecake for a dinner.

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I think that everyone who's tried Indian food love pakoras, those little golden-brown fried vegetable fritters that can be found in any Indian restaurant and are usually served with a chutney. Pakoras are usually considered to be street food but here they're elevated to elegant cuisine by serving them in a thick and tangy spiced golden cream sauce called "kadhi."

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Dandelions are too frequently treated as a pesky weed, casting a shadow on their great nutritional value. The entire plant may be used—for example, the flowers can be turned into wine, tea or oils, and of course, there are the greens, which I've included in this delicious and nutrient packed salad. High in vitamins, minerals, and antioxidants, dandelion is also valued for stimulating digestive function and has purify properties.

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Rice is commonly featured on the menu at Lisa's Kitchen, but wishing for a change from my usual repetoire of recipes, and due also to a slightly weakness for fried patties and savory cakes, I came up with a simple way to use leftover rice to fill out a meal. These crispy shallow fried cakes are easy to make and remind me somewhat of arancini balls because of the addition of grated Parmesan cheese, but with much less fuss. I served with these with homemade tomato chutney, but they also make a nice addition to your favorite curries, or for any meal for that matter, or simply serve as an appetizer.

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One can never have enough recipes for vegetable side dishes, and this nutriient-packed Indian themed creation is a fine choice to fill out a meal. Here carrots and broccoli shine, dressed up with tempering spices, and simmered in an aromatically spiced tomato base with a bit of heat. Easy to prepare, with little fuss, for a reward of earthy and fresh flavors. Serve over a hot bed of fresh cooked white basmati rice for added flair and flavor.

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The toppings for this pizza are a tantalizing mix of tart, smoky and tangy, the main focus here being marinated sun-dried tomatoes. Sprinkled with shredded mozarella and fresh basil and a few dashes of red pepper flakes, the flavors here are basic, but at the same time combining for a complexity of flavors that qualifies this as a gourmet pizza with little fuss.

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Craving a chocolate chip cookie but one with a little less sugar than more traditional versions, I came up with this recipe that includes chunks of fine dark chocolate. It's a snap to whip up a batch, and though I have multiple recipes for this classic, ever-popular cookie, this recipe is now one of my favorites. Applesauce is used here in place of eggs. Chewy and soft, these cookies will keep in a well-sealed container for up to a week.

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A popular Indian steet food, aloo chaat is a wonderful medley of flavors with cooked potatoes tossed with sweet and sour spicy chutneys—often a green cilantro or mint chutney and a tamarind chutney—seasoned with crunchy chickpea flour noodles and pomegranate seeds. The combination of tastes and textures makes aloo chaat a well known snack but it is also a refreshing accompaniment to a North Indian meal. The cooked potatoes absorb the striking contrast of flavors present in this dish, and the chickpea flour noodles provide a pleasing crunch that complements the fresh burst of the pomegranate seeds.

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I consider myself a mushoom aficionado, so when I had an opportunity to receive a complimentary copy of Mushroom Gastronomy by Krista Town I was more than happy to accept. Within the covers are recipes for each and every mushroom variety that you can think of and some you didn't even know of. Beautifully presented with plenty of mouthwatering photos, the book begins with mushroom cooking and preservation tips, and then is arranged in a series of chapters devoted to each variety of mushroom, complete with relevant nutritional and cooking tips and a selection of recipes for the featured mushroom.

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Since eggplant is always a favorite in my kitchen, next to this classic red lentil wot, this Ethiopian eggplant wot is one that also features frequently when African fare is on the menu. Wot is an extraordinary gem of Ethiopian cuisine. Meaning stew, wot varies in texture from thin to thick, and also ranges from spicy hot to mild on the heat spectrum. The spicy sauce for wot, known as kulet, is generally made first and then followed by the addition of the main ingredients for the stew, and this is all simmered together until thickened and cooked throughout. The main features of the kulet are onions or shallots, oil, and seasonings. Red wot gets is color from the addition of berbere, a spice blend featuring red chili peppers and a variety of other spices.

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No gathering is complete without some appetizer nibbles. Previously I suggested some make-ahead vegan-friendly sweets to please everyone with a sweet tooth, and now it's time for some savory bites to make the occasion extra special, no matter how small or large the affair. Whether you are looking for starters for a meal or little bites for appetizer trays and spreads to serve at parties or for afternoon or evening hangouts, you'll want to consider these straightforward but especially satisfying ideas.

Check out these and other appetizer ideas on

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Whether you observe Christmas or another religious or cultural holiday, or just an opportunity to take some time off work, this is a season for celebrating family, friends and — of course — food. With cherished traditional recipes and tantalizing displays of elegant dishes and treats, food plays an important role in our observance of Christmas, from a special family breakfast through to the snacks passed around during the day, and finally to a memorable dinner.

Over the years I've created treats and meals for my own loved ones at Christmas, and I'm so happy that they have become as cherished to themselves as to me. Friends and families of vegetarians such as myself often have to forgo or add to earlier Christmas food traditions out of necessity, but one of the purposes of my cooking for friends and family has been to show them that vegetarian food can be just as rewarding an experience on special occasions as it is for everyday eating. One of my greatest rewards is to find that they themselves have discovered that Christmas traditions can grow and change through time without any loss of flavor or delight.

I cannot serve my treats and dishes to you, my readers, as much as I would like to. But I hope that sharing the recipes with you will provide you with inspirations and ideas that will add to your own Christmas eating and entertaining experiences, and make your holidays a time of sharing wonderful food as much as sharing time with the most important people in your life. Most of all, I hope that each and everyone one of you have a very warm and blessed Christmas.

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This website has been up and running since 2007 with a focus on vegetarian Indian creations, but up until now I have yet to feature a biryani recipe. For those unfamiliar with this classic dish that is often served on special occasions, the main elements are rice, meat or vegetables, and a thick sauce or gravy, all layered on top of each other, covered, and then cooked. Biryanis are found all through India and Pakistan, and beyond, and there are countless combinations of ingredients that can be used to assemble the dish, depending on where you are or what traditions you've learned from. And although often featuring meat or fish, this vegetarian version is just as hearty and, I would dare say, tastier than most that you'll ever find in a restaurant.

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Eggplant Parmesan is an Italian classic for a reason, and even those that think they don't like eggplant will be asking for seconds or thirds. In this rendition of the classic, crispy fried breadcrumb-coated slices of eggplant are layered with a rich bechamel sauce, a vibrant homemade marinara sauce, and loads of melted cheese in a baked casserole dish, all topped off with fresh basil. It is reminiscent of a rich and elegant lasagna, but without the heaviness despite the generous helping of freshly shredded mozzarella and Parmesan. It's a good thing that it makes a lot, because my husband and best friend would have made short work of a small dish.

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A star among leafy greens, kale is part of the cruciferous family (which includes cabbage, cauliflower, broccoli, and turnip). Packed with vitamins A, C, and K, as well as other nutrients like fiber, manganese, and folate, you can't go wrong with this immune-boosting vegetable. Though it features well in soups and stews and with other cooked vegetables, its rich, dense texture makes it an especially appealing choice for hearty salads. Dressed with a basil sunflower seed pesto, and mixed up with some cherry tomatoes, red onion and red pepper strips, this refreshing and filling salad is satisfying enough to feature in its own right, and it dresses up any meal as a shining side.

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