Raw and healthy homemade treats are pretty much a staple in my house these days. Sometimes you want a sweet that is satisfying, without the guilt, and these little truffles certainly fall into that category. They come together in hardly anytime at all, and with a bit of patience, as they are best chilled in the fridge before serving, these little bites will provide a nice dose of protein and most importantly, satisfaction to the palate. Decadence in this case is good for you.

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Holidays are a low key affair with me, and although they are often an opportunity to celebrate with more elaborate food spreads, I really need no excuse to fuss around in the kitchen for hours to create unique and special meals. This past weekend was Thanksgiving in Canada and I went with something easy, preferring not to spend too much time cooking, but as humble as these little burgers might sound, they are actually an exquisite way to celebrate pumpkin season with the company of friends. Just because.

Packed full of protein, these spicy patties with a moist and meaty texture are a perfect vegetarian substitute when the craving for a "burger" hits. Chickpeas provide the base and the addition of quinoa and tahini adds a pleasant undertone of nuttiness to accompany the sweet pumpkin. The mingling of flavors is hard to resist, as is the fragrance that fills the kitchen while they are baking, and an experience your palate won't soon forget. Yes, they are that good.

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Sometimes a simple legume soup with loads of ginger and warming spices is just what is needed, especially when one is cold and has a tender tummy. The pictures really don't do this soup justice, but a glance at the ingredients ought to portray an idea of the goodness within. It's an easy soup to prepare and is made up with staples most cooks familiar with Indian food will likely have on hand at any given time. The addition of coconut milk adds a pleasant creaminess to the soup that tempers the spices somewhat and fills out the legumes. Earthy whole mung beans and toor dal are a match made in heaven.

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I don't tend to eat eggs all that often, but there are times when eggs demand to be cracked from their shells and made into something packed full of goodness and protein. Omelettes are always wonderful with little adornment, but to top it up a notch, I folded them up with some oven-roasted vegetables for an especially satisfying and filling dinner. The assortment of peppers, eggplants and mushrooms is my own choice, but the roasted flavors and textures blend wonderfully … feel free to use your own vegetable ideas, but just make sure that they're all fairly soft and quickly roasting vegetables. Just right for these chilly fall days.

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