It might seem strange to call this chili, as it contains neither meat nor beans. Nevertheless, the portobellos add a meaty texture to this spicy dish that is reminiscent of traditional chilies. The mushrooms are simmered in a rich and spicy tomato base, along with some red bell pepper, resulting in a comforting dish that will heat you up and satisfy any cravings for spiced up food. Needless to say, mushroom fanatics like myself with also get their fungus fix. I served this alongside some sweet potato fries, but it would be quite good with brown or white rice too. To fill it out further, serve with a leafy green salad on the side.

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Eggs don't feature all that often on my menus, but when they do, I enjoy spicing them up. My latest egg curry was served up for a light dinner when I wanted something protein-packed but not terribly time consuming. Hard-boiled eggs are here served smothered in a spicy and tangy tamarind-based tomato sauce with urad dal. The addition of tamarind adds a pleasant sweetness to the curry, with texture from the urad dal and some zestiness from the tomato.

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One of the reasons, among many, that I don't tend to eat out or carry in is because the food that I make in my own kitchen is not only more affordable, but also much more interesting and nourishing than most of the restaurant offerings available. Take this vegan version of a Mexican classic — the burrito. Wraps are among my favorite comfort foods. When you make them at home, you can control the quality and number of ingredients that get all wrapped up.

In this instance, you won't miss the cheese because it's perfectly balanced, packed full of protein, and quite satisfying with a lingering sensation of spice. The inclusion of nutritional yeast as part of the sauce adds taste and texture that is very much like cheese. One of my dining companions was rather surprised when I told him that the meal was vegan, without any cheese, soy or otherwise. It's that good and the meal got rave reviews. I served it up with some baked sweet potato fries and a homemade tomato salsa.

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Often when I want a quick solution to fill out and complement a meal, I will make up a batch of scones or biscuits. They don't take long to prepare and there is no substitute for homemade preparations. Over the years I have gained a bit of a reputation for making some fine quick breads, and after years of practice and the quest to create that perfect biscuit that rises well with a flaky and layered texture, I think my efforts have been rewarded. Key to the process is to use cold butter, not to overwork the dough, and to fold the dough over a few times during the kneading stage.

These savory scones with just a hint of sweetness have a citrus-y burst from fresh lemon zest and go well with any number of meals or just on their own with a pat of butter. They are certainly fancy enough to serve as part of your holiday meals too.

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