While it may be true that there is no real substitute for dairy-based sour cream, I would argue that this cashew sauce is just as enjoyable, and maybe even better that actual sour cream. I had made chickpeas in a tomato and tamarind gravy with spices from my archives that was rather thick — almost like a chutney — and fluffy jasmine rice, and after the first night of enjoying it, I decided I wanted to combine the two in a wrap.

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I adore healthy little bites and these tasty little bean and rice balls are packed full of protein and easy to prepare — especially is you have leftover (or canned) kidney beans and rice. They actually hold together nicely and can be fried if you please, but I prefer to bake things when possible to avoid excessive grease. They make for a nice substitute for meatballs served over a bed of hot pasta, or serve as an appetizer with homemade BBQ sauce or a spicy tomato sauce. You could also stuff the balls into pita breads or wrap in your favorite flat bread with any sauce of your liking.

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Delicious on its own or with a little butter and salt, rice really does not usually need much adornment. But dressing it up to go along with a special meal can be an extra pleasing complement to the dinner. This Greek-style rice dish, dressed up with some tangy sun-dried tomatoes, fresh basil and a bit of spice is really quite straightforward to prepare, and that is a bonus too. If you wish to make it vegan or just add a slightly different twist, than use some vegan Parmesan cheese (recipe listed below) instead of dairy based Parmesan. You will likely have more vegan Parmesan left if you follow the quantities I have listed, but I encourage you to make even more, as it keeps well in the fridge in a covered container for several weeks. I love it so much, I find myself eating a few spoonfuls just as it is before it even goes into a dish.

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I had some leftover homemade barbecue sauce from a batch that I made to go along with some baked kidney bean and rice balls. And since I had my eye on these scrumptious looking cauliflower "steaks" ever since I received a copy of Fuss-Free Vegan by Sam Turnbull, I had just enough barbecue sauce left to try them. I'm glad that I did! They are truly addictive. Roasted in a flour and cornmeal batter to give the "steaks" a lightly crunchy texture and then brushed with the barbecue sauce, they rather reminded me of the roasted cauliflower bites with sriracha sauce that I am especially fond of, serving them up on more than one occasion. If you wish, you can make this recipe by cutting the cauliflower into smaller bites, rather than the large pieces that I tried and quite enjoyed. Either way, you are in for a treat. They are surprising filling and can be served as an appetizer, especially if cut into smaller bites, or as a side for any number of meals.

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