I'm always open to new ideas and, though I don't follow a strict vegan diet, I do like most of my meals to be vegan friendly. I have already been following a vegetarian diet for over 20 years, so vegan meals come rather naturally to me. Cheese is one thing though that is hard to replicate. Store-bought varieties made with tofu are usually rubbery and unappealing.

I have found substitutes using nuts and usually containing nutritional yeast that not only satisfy my cravings, but are delicious in their own right, and high in protein with a much lower sodium content than traditional cheese, thus providing an alternative for those following a low sodium diet.

This time I went with a Cheddar-like cheese sauce made with cashews, nutritional yeast and tapioca starch. It's soft and luxuriously melty and happens to be an ideal topping for nachos. This sauce would doubtless be wonderful mixed into cooked pasta too.

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Paneer cheese is a popular unripened cheese in India made with whole milk. It has a consistency that is somewhat like tofu, only softer and creamier and with a slight milky flavor. Although it does not have much flavor when eaten just as is, I never can resist nibbling on a few cubes while prepping it for a meal. Because of the mild flavor, it goes well with strong spicy dishes. The cheese is used in a variety of ways, and as it does not melt while cooking, it takes on the flavors of the dish it is cooked in beautifully. Often it is cut into cubes and fried to slightly brown before adding it. Sometimes paneer is even shredded and I've often tossed it into a dish without frying it ahead of time, as I did with this recipe. It features in vegetable dishes, soups, goes well with rice, can be made into fried savories, and even be served as a dessert.

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Though I may be more of a savory girl, I do like sweets from time to time, especially when they are made in my kitchen. These are quite unique as they are dairy-free and made up of avocado, sweet potato, nut butter, dark chocolate and dried fruit. They are very fudgy and quite easy to prepare. I am certain that I will be making another batch soon. Quite good for you and comforting besides, all you need is a small piece to satisfy any cravings. We do have to get past this long winter, and sometimes we just want a small indulgence.

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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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