I've been a vegetarian for so long now, over 25 years in fact, that I really don't remember much about eating meat from my younger days except that I found it mostly a distasteful experience. However, I do remember enjoying my mom's signature meatloaf — a superior version of what is for many families like my own a classic comfort food. While carnivores may not find this vegan no-meat loaf made with red kidney beans, wild rice, sun-dried tomatoes, mushrooms, walnuts, herbs and spices an exact substitute, I will simply say that it is not meant to replace a traditional meatloaf but deserves to be appreciated in its own right.

Like a meatloaf, though, this bean and rice loaf is a substantial meal that really doesn't take all that long to put together once the wild rice and kidney beans are cooked and your ingredients are assembled. It bakes for just over 30 minutes and can be made ahead of time and reheated, so it's especially suitable for planning meals in advance. It's also a good choice for a holiday entrée, because although humble in appearance it's packed with flavor and substance. After making this loaf twice already in a short period of time to perfect the balance of tastes and textures, I can safely say that those carnivores will not miss the meat.

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Tahini is a condiment or paste made from sesame seeds and has a consistency much like nut butters. It figures prominently in Middle Eastern cuisine, and one of the most well known uses of tahini is the central role it plays in most hummus preparations. You can make your own from unhulled, hulled, sprouted or toasted sesame seeds, but I have yet to do that. I already make so many of my own staples and there is only so much time in a day. I have a few favorite store-bought brands that work well for me, and my preference is always to get pure tahini, without any additions and that most resemble the consistency of nut butters, meaning I avoid varieties that have a watery consistency.

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Chana masala has always been one of my favorite Indian chickpea dishes. A classic North Indian dish that is popular throughout the world, even the most basic and faithful version is utter perfection and easy to prepare too. The key is to use good quality spices and blends, and as this dish uses garam masala, special attention is needed there — either purchase a pre-prepared one that is notably fresh or, best yet, make your own. I've learned from past experience that the quality of the spices used can elevate even the simplest dishes to culinary heights resulting in a dish that goes beyond mere sustenance. Food is essential for survival, but the act of eating should be a pleasurable one too.

Of course, chana masala in its purest form is simply chickpeas cooked in a fragrant, aromatic and spiced tomato gravy with onion, garlic and ginger, so there are countless variations and recipes. I've played with the basic components over the years to create new dishes that have become treasured favorites in my kitchen. A bit of heat is essential, as are the aromatic seeds.

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One of my husband's favorite comfort foods has always been mac and cheese. We don't tend to eat a lot of pasta, as my preference is to get my carbs primarily from rice, legumes, vegetables, nuts and seeds. So, on rare occasions when we get take out or dine out, if mac and cheese is in sight, there is a good chance my husband will be inclined to order it because it's not something that I made very often. All the same, I do like to indulge his comfort food cravings from time to time, but I also like to treat him to new and interesting food experiences. This grown-up vegan mac and cheese with plump green peas makes for the best of both worlds.

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