Before you grimace over the thought of beans featuring in a fudge, I urge you to put your hesitations aside and consider this naturally sweet, protein-packed fudge. Honestly, you would never know there were legumes in the mix if the cook hadn't spilled the beans.

I served one to a friend who was over for dinner but didn't tell him what was in the fudge until he had eaten a few nibbles. His first reaction was the fudge tasted like a natural food store. This was actually a compliment as said friend likes his legumes and healthy raw treats that are sweetened naturally without an abundance of processed sugars. The additional benefit, at least for me, is that they come at a fraction of the cost compared to those offered up from natural food stores. No flour is needed either, as the ground up beans serve that purpose.

Rich and creamy, only the beans have to be cooked, but otherwise you have an essentially raw treat with no baking required. Sweetened only with dates, they surely do satisfy an after dinner chocolate craving. A few teaspoons of maple syrup could also be added if desired for a bit more depth, but that's entirely up to you and I didn't include any as it was only an after thought. It surely isn't necessary, and I was craving this fudge soon after the pan was consumed.

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I've always found that a good vegetarian lasagna always pleases a table seated with a mix of vegetarians and carnivores. Why not take it a step further and make the whole thing dairy-free? Those who have tried offerings from my kitchen need no convincing that vegan creations are every bit as delicious as their vegetarian counterparts, and certainly even those who still consume meat will find nothing amiss.

This might be a new favorite way to serve up lasagna. I admit there was a time when I couldn't imagine eating this popular dish without cheese. As it turns out, one does not have to resort to soy cheese, but instead can produce a protein rich and very satisfying meal using cashews as a substitute for the cheese. Loaded up with all kinds of vegetables, lovingly smothered in a rich tomato sauce, complete with the cashew Bechamel and topped with a vegan almond Parmesan cheese, guests might be going for seconds despite a full tummy.

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Sweetened only with a little honey, these gently spiced pumpkin and cornmeal muffins are definitely on the savory side. They are delightfully moist, with a modest pleasing crunch from the cornmeal. Because they aren't very sweet, they are ideal to go along with meals in place of rolls or bread. I enjoyed them with spicy curries and soups. They are satisfying in their own right though, so considering having one as part of your breakfast or for a morning or afternoon snack with tea or coffee. Did I mention that these are vegan, easy to make, and a good way to warm up the kitchen? And the aroma while they are baking is heavenly.

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This creamy and hearty sweet potato and chickpea curry is likely to make appearances often on my menu during the upcoming months. It is really ridiculously easy to prepare, and so nourishing and pure. Simplicity is oftentimes the best sort of bliss.

What is distinctive about this curry is not only the creaminess, but the satisfying blend of hot and aromatic spices that accompany the sweet earthiness of the vegetables. Plump and buttery chickpeas add texture and balance, and present is also a nutty and citrus-y undertone that teases the palate. The whole experience is completed by the soothing qualities of silky coconut milk. Especially suited to the season as it is comforting and warming, I'd enjoy it anytime of year.

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