One can never have enough ideas for quick vegetables sides, and this one showcases the humble goodness of carrots baked in a tangy citrus and garam masala glaze. As carrots are something I have always have on hand in my crisper because they keep for a few weeks so I don't have to worry about food waste, this simple dish is great when you are pressed for time and are making a dinner with staples you might have on hand. However, this colorful dish shines in its own right, and goes just as well with a more elaborately planned meal as well.

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A new favorite that I turn to often when I want a relatively quick meal to serve alongside rice, this simple, fragrant, and creamy spiced South Indian split mung dish is a fine mid-week meal or accompaniment to a more elaborate spread. A cross between a thick sambar (a thick and fiery first course often featuring tamarind as a base and any variety of vegetables or split dals) and more soupy tangy rasams (traditionally served during the second course of a meal), mung beans really shine in this versatile dal.

Note: If you prefer, use whole mung beans instead of split ones, but if you do, soak them for at least 6 hours or overnight.

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This is a new favorite potato dish, inspired by Ethiopian cuisine and a quick gem to put together. The key element of this dish is berbere, an Ethiopian hot and peppery spice blend consisting of an array of spices, most commonly chilies, fenugreek, holy basil, paprika, coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and ajwain seeds … and it makes everything for those of us enjoying some spice in our lives even spicier and emphatically more satisfying. Often compared to curry powder, it is really quite unique and I would recommend it highly for those wishing to explore Ethiopian cuisine, as berbere is an essential component in the vast and unique variety of dishes from that region.

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Since 2007 I have been documenting and sharing recipes from my vegetarian kitchen. Though I have long adored spring rolls, I have not shared a recipe for these long cherished Asian delights, until now … This version which I am sharing cuts down on the oil normally associated with spring rolls, as they are commonly deep fried—accordingly, this recipe features baked spring rolls. Since I have been a vegetarian for over 30 years, this recipe is vegetarian and, in this case, also vegan friendly.

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