I enjoy coming up with new creations, especially when they are as straightforward and tempting as this side quinoa and mushroom dish that I made to go along with some baked chickpea falafel. It's not only an attractive and filling side with a delightful nuttiness from the quinoa, earthiness from the mushrooms and some tanginess and zest from the sun-dried tomatoes and lemon juice, complete with a satisfying array of spices, the addition of quinoa also provided the meal with an extra boost of protein and nutrients. I happened to have some fresh mushrooms on hand that I meant to use, and before they lost their freshness, wanted to include those — besides, I could eat mushrooms everyday and a wasted mushroom is an abomination. As for dried mushrooms and sun-dried tomatoes, they are always a staple in my kitchen.

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Mushrooms are certainly one of my favorite foods, and honestly, I could eat them everyday. They can be incorporated into a variety of dishes such as soups, stews, casseroles, pizzas, pasta dishes, bean and grain curries, sauces, or served up as an appetizer or a shining side dish with grains with very little adornment. If I am in a hurry, often I simply sauté plump mushrooms with a few herbs and spices and sometimes balsamic vinegar over a fairly high heat so the mushrooms have a pleasant seared quality. The possibilities are as endless as the imagination of the cook.

One of my favorite ways to make mushrooms into a side dish is to spice them up so they are fiery hot. This is another quick way to prepare them to serve up alongside Indian dishes or other mains that require some extra finesse and flavor. Adjust the heat according to your preferences, of course. Not everyone can handle a lot of heat, especially if unaccustomed to spice combining and consumption of hot dishes on a regular basis, or make it even spicier if you please. Remember, you can serve with a side of yogurt to cool and temper the heat.

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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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