For years I have been meaning to make a vegetarian version of cabbage rolls — shortly after starting my blog back in 2007 in fact. As my mother never made cabbage rolls, and because I adopted a vegetarian diet when I was 18, I never did eat a traditional cabbage roll as far as I can recall, as they are usually made with pork or beef for the cabbage stuffing. As I enjoy coming up with vegetarian versions of meaty classics, and in this case, a vegan-friendly version too, it's a wonder it took me so many years to get around to doing so. Looking for something to make with a mushroom soup I had been craving for a while, cabbage rolls seemed like just the thing.

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This earthy bread goes well with any variety of meals, and it is very easy to make if you have a food processor or high powered blender. No kneading required. It's an ideal accompaniment to soups and stews, or just on its own, perhaps slightly toasted, with butter or your favorite nut or seed butters. It's also gluten-free, should that be a consideration. I do not have a gluten intolerance, but I do enjoy dense breads such as this one, especially when they are as easy to make as this one is.

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One of my favorite ways to dress up vegetables for an Indian meal is to cook them in a vindaloo sauce. Originating from the Goan region on the southwestern coast of India, vindaloo sauces are fragrant, hot and spicy, but tangy too through the addition of vinegar, tamarind or lemon juice, and are used not just for cooking or marinating vegetables and meat but also chickpeas or eggs.

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Rice is a nutritious and versatile food that has been a staple around the world for millenia. It is easy and fast to prepare, depending on how creative the cook is feeling. The possibilities are endless and rice is tasty on its own with just a little butter or you can spice it up a bit like I did with this easy to prepare yellow rice with toasted cashews. For an especially satisfying meal, I suggest you serve this rice with spicy chickpea koftas and mushroom curry.

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