This delightfully easy side dish takes advantage of fresh local asparagus and other staple ingredients that a well-stocked kitchen is sure to offer up. Featured here is also a signature homemade vegan alternative to Parmesan cheese which is also easy to make and packed with protein from nuts and nutritional yeast, and also hemp seeds if you choose to include those. Though much different than dairy-based Parmesan, it has the appealing saltiness of genuine Parmesan cheese, depending on how much sea salt you decide to include, and makes a filling and a desirable substitute in its own right.

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Aloo Chaat, a popular North Indian street food or snack featuring potatoes (aloo), spices, cilantro and hot, sweet and sour chutneys, sometimes served in leaf cups or bowls, is a veritable treat. Here a variation of this favorite is turned into a main dish salad with the addition of quick and easy to make little crisps made with flour tortillas for contrast and texture. I've stuck with a tamarind sauce for the dressing, but any number of other chutney based or even yogurt based sauces would also provide some variations to appeal to a variety of tastes. Plump chickpeas, potatoes and leafy greens combine with sweet, sour, and slightly hot flavours in a salad you will want to revist again and again, especially considering how straightforward and satisfying it is to serve up and enjoy.

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This traditional South Indian eggplant dish is sure to become a favorite on your tables if eggplant is as treasured vegetable for you as it is in many kitchens. Or even if you didn't think it was, once you try this dish, you'll be amazed at not only how easy eggplant is to prepare, but also by the unique layering of flavours made fresher still by the addition of a freshly made paste featuring coriander seeds, chilies, and coconut.

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Though I do not follow a strict vegan diet, preferring instead a bit of dairy on occasion, I do enjoy experimenting and finding successful vegan substitutes for old classics, as has been my custom over many years now. My latest attempt is this surprisingly light, melt-in-your-mouth French-style lemon tart without the common addition of eggs and butter. In this recipe, I have used coconut milk to acheive a custard-like filling, one of my favorite ingredients that works well in place of yogurt or milk for many classic recipes where those dairy ingredients would usually make an appearance.

Well-suited for special occasions, or anytime one has a hankering for a refreshing dessert, this rather healthy tart, sweetened with maple syrup rather than processed granulated sugar, is also particularly straightforward to make, despite the decidedly impressive appearance after a period of chilling before serving time, and completed with a garnish of sweet fresh raspberries and, for extra tartness, some fresh lemon slices and even a sprinkle of coconut flakes if desired, for the coconut milk does not lead to an overpowering flavor of coconut. The crust features nuts, oats, and some coconut oil to help it all hold together. If gluten-free oats are used, this tart is also suitable for those who avoid gluten in their diets.

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