I adore Indian flatbreads and this easy dosa recipe goes so well with any spicy legume dish or even just some chutney for a light lunch. Unlike many dosa recipes, this one does not need much fermenting time and very little time in the skillet. The texture is light and fluffy, and they are just heavenly. They do keep well for a few days if kept in the refrigerator and all you have to do is gently reheat them.

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I'm a peanut butter addict, and also a big fan of raw treats and little bites. These easy-to-make raw peanut butter and oat balls are a great source of protein and a good healthy snack besides. They are not too sweet, with only a small amount of maple syrup and coconut sugar added, along with some dried cherries and some extra dark chocolate. You may want to have more than just a few nibbles, but they are surprising filling if you only just have one little ball.

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As much as I enjoy vegan meals, there are times when only cheese will do. Paneer, creamy goat cheese, brie, feta and extra old Cheddar are just a few of my favorites. Here brie is incorporated with some grain to make some baked savory cakes served with some basil pesto.

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Surely this is the most divine layered cake I have made yet. I made it for Christmas, but it has been sitting in my draft folder since. I don't eat eggs, so I adapt baked goods to suit my preferences. Moist, sweet, but not overly so, and it is vegan, though you would not know if I didn't tell you. The cake is not too difficult to make either, and the result, well try it and taste.

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