Paneer cheese is a popular unripened cheese in India made with whole milk. It has a consistency that is somewhat like tofu, only softer and creamier and with a slight milky flavor. Although it does not have much flavor when eaten just as is, I never can resist nibbling on a few cubes while prepping it for a meal. Because of the mild flavor, it goes well with strong spicy dishes. The cheese is used in a variety of ways, and as it does not melt while cooking, it takes on the flavors of the dish it is cooked in beautifully. Often it is cut into cubes and fried to slightly brown before adding it. Sometimes paneer is even shredded and I've often tossed it into a dish without frying it ahead of time, as I did with this recipe. It features in vegetable dishes, soups, goes well with rice, can be made into fried savories, and even be served as a dessert.

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Though I may be more of a savory girl, I do like sweets from time to time, especially when they are made in my kitchen. These are quite unique as they are dairy-free and made up of avocado, sweet potato, nut butter, dark chocolate and dried fruit. They are very fudgy and quite easy to prepare. I am certain that I will be making another batch soon. Quite good for you and comforting besides, all you need is a small piece to satisfy any cravings. We do have to get past this long winter, and sometimes we just want a small indulgence.

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This simple dish of chickpeas and vegetables simmered in a spicy and fragrant Ethiopian tomato and berbere sauce conveys wonderful layers of flavors and textures, and it's a snap to put together once the chopping is done. Homemade berbere powder made with a blend of dried chilies and aromatic seeds is a staple in my pantry — and no wonder, it such an easy way to add warm and spicy flavors to any bean or vegetable dish like this one.

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It's been quiet around this place lately, but hopefully that will change soon. I've been cooking, but mostly old favorites that have already been documented. Today I am going to share a festive delight I made for Christmas dinner. Many years back, I tried my first nut roast, not knowing what to expect. It turned out even better than expected and since then, I have tired a few different ways to make nut roast.

This version incorporates a variety of nuts, quinoa for extra texture and nutrition, a good selection of herbs, and succulent portobello mushrooms. The mixture is then loving wrapped in puff pastry and baked in the oven. The kitchen smelled heavenly and the loaf was not only full of protein, but quite filling and satisfying. To complete the feast I served some oven roasted vegetables. For dessert, a homemade chocolate and hazelnut avocado pudding. Next time you are planning a special meal, I urge you to try this — it won't fail to impress your guests.

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