Made from fermented soybeans, tempeh is a traditional Indonesian food that serves as a complete protein, containing all nine essential amino acids. But its presence in my kitchen is mostly because of tempeh's versatility and adaptability to all kinds of flavors and ingredients. A quick bake or fry adds further to the delightful texture of this wholesome food. Because of this versatility, it's commonly found in most grocers these days.

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Koftas, which for a vegetarian are little Indian-style "meatballs", often made with paneer cheese, potato, legumes, or a variety of other vegetables, have long been a favorite in my kitchen. Served up in a delectable spicy and fragrant gravy, these chickpea and brown rice koftas are inspired by authentic Indian cooking but include such non-traditional ingredients as quinoa and pecans, and don't include paneer cheese to make them vegan-friendly too. Loaded with protein, these little delights are then served in a spicy and creamy roasted red pepper sauce. Though this recipe has a number of steps, it is well worth the effort and a satisying meal you won't soon forget. This creation is now a new favorite that I have added to my repertoire of treasured dishes.

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Energy bars are an excellent staple to have on hand for a quick breakfast or for mid-morning or afternoon snacks. I tend to avoid packaged foods these days due to the unknown quality of the ingredients, the number of additives that are often present, the usually excessive sugar, and the price. But making up a batch of bars using simple quality ingredients is a healthier and more economical option. Take these easy to prepare fruit and nut bars, for example. Well worth the effort, these protein-rich bars keep well for a couple of weeks in a covered container in the refrigerator, assuming that they'd last you that long. All you need is a food processor to pulse the ingredients together, an oven, and a baking pan. Feel free to experiment with a different combination of nuts and fruit, or use peanut butter instead of almond butter, for a varied flavor profile.

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Just in time for fresh local garden peas, I bring you a delightful protein-rich earthy curry that can be made any time of the year because frozen peas will work well too. A delightful array of flavors are featured here — spicy, aromatic, sweet, tangy, and sour, with a hint of bitterness from the addition of fenugreek leaves. For those that make Indian creations on a regular basis, as I do, most of the ingredients are staple pantry items, making planning ahead even easier once you obtained your fresh produce.

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