Cabbage is one of those vegetables I buy without knowing what I'm going to do with it and then look for a solution. Fortunately this vitamin C-rich vegetable is widely used around the world, so there's no shortage of ideas. And if you like Indian spicing and green peas as much as I do, then this "bandhgobhi hari matar tarkari" that I've adapted from Yamuna Devi's Lord Krishna's Cuisine is the cabbage idea for you.

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Judging by the number of requests I've received for quinoa recipes, it seems that this ancient staple food of the Andes, otherwise known as Inca rice, is enjoying a surge in popularity these days. And with its unique delicately sweet and nutty flavor as well as a nearly perfect amino acid balance rare to plant foods, it's a popularity that's well deserved. Toss in a good source of fiber, protein, iron, calcium, phosphorus and vitamins B and E, and it's a wonder that everyone's not eating quinoa.

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It's easy to buy a small tub of good quality roasted red pepper hummus in London, but it's much more satisfying to experiment in your own kitchen, especially if you are like me and want some hummus with a spicy kick. Originating in the Middle East and now popular throughout the world, hummus is a thick dip or spread consisting mainly of ground chickpeas, tahini, garlic and lemon juice. This versatile blend of flavors can be enhanced with an infinite combination of herbs, spices and vegetables.

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With the autumn weather upon us here in southwestern Ontario, I've been inspired to make more warming soups of late. This sweet and sour soup is adapted from a unique little cookbook entitled Small Bites. Once the chopping is done, it simply simmers on the stove top, allowing you time to prepare the rest of your meal. I served it with polenta and mushroom ragout for a hearty, nourishing and warming delicious dinner. It's a fairly thick soup, especially if you serve it the next day, so feel free to add more stock to suit your tastes. If you are not using vegetable stock, increase the amount of salt and add a few teaspoons of celery seed. If desired, garnish with pomegranate seeds.

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