This simple dish of chickpeas and vegetables simmered in a spicy and fragrant Ethiopian tomato and berbere sauce conveys wonderful layers of flavors and textures, and it's a snap to put together once the chopping is done. Homemade berbere powder made with a blend of dried chilies and aromatic seeds is a staple in my pantry — and no wonder, it such an easy way to add warm and spicy flavors to any bean or vegetable dish like this one.

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It's been quiet around this place lately, but hopefully that will change soon. I've been cooking, but mostly old favorites that have already been documented. Today I am going to share a festive delight I made for Christmas dinner. Many years back, I tried my first nut roast, not knowing what to expect. It turned out even better than expected and since then, I have tired a few different ways to make nut roast.

This version incorporates a variety of nuts, quinoa for extra texture and nutrition, a good selection of herbs, and succulent portobello mushrooms. The mixture is then loving wrapped in puff pastry and baked in the oven. The kitchen smelled heavenly and the loaf was not only full of protein, but quite filling and satisfying. To complete the feast I served some oven roasted vegetables. For dessert, a homemade chocolate and hazelnut avocado pudding. Next time you are planning a special meal, I urge you to try this — it won't fail to impress your guests.

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As much as I love all types of legumes, chickpeas are probably my favorite to which I return time and time again. This Indian chickpea curry is especially delectable, as it includes fresh dill, carrot, and a good selection of hot and aromatic spices. In addition to that, I served it with a fresh, creamy, tangy and colorful beetroot and yogurt raita and some hot fresh cooked white basmati rice. It's not a complicated dish at all and it is nourishing and quite refreshing and satisfying. If you please, you can serve it with Indian flat breads instead of rice. Either way, if you love legumes, you won't be disappointed.

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Luscious lightly fried cubes of paneer cheese proves to be an ideal accompaniment to nutty quinoa baked with mixed vegetables and tangy tomatoes. Included are some aromatic spices and hot chili pepper for a bit of warming heat. I usually keep my dairy consumption to a minimum, but there are times when the craving for paneer becomes too much to resist. And if I make a paneer dish, I always must invite my best friend Basil for dinner, as it is one of his favorites. It turned out to be a satisfying, filling and nourishing meal that I will be sure to make again.

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