If asked to choose a favorite vegetable, I do believe potatoes would be high on the list of many people's preferences. For me, I find them especially satisfying during the cold winter months when more substantial food is often preferred. What I especially like about potatoes is their versatility. There are so many ways to prepare and showcase them. Appetizers and little bites, soups and salads, mains, sides and even in desserts. The title of Raghavan Iyer's most recent book celebrating the mighty spud as it is enjoyed throughout the world certainly has it right - Smashed, Mashed, Boiled, and Baked--and Fried, Too!.

Patatas Bravas is a Spanish side dish, or small plate that is a popular feature of tapas restaurants around the world. It's best served hot so the potatoes maintain their crispness when smothered with the silky, spicy and somewhat smoky sauce. The vinegar adds a tartness to the zesty tomatoes along with the heat from the chilies. Personally, sometimes I enjoy an entire tapas-style meal featuring small plates, but this makes a lovely side to fill out a meal.

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I'm always on the lookout for ideas for homemade treats to indulge my occasional craving for something sweet. I consider myself more of a savory girl than a sweet one, but I admit there are times when my mind is consumed with the idea of chocolate — especially if it happens to be good for you too. That's a bonus, as sometimes my craving is more than occasional and since my obsession with essentially raw sweets has grown, there is no shortage of ideas.

Making homemade fudge not only gives you the opportunity to control the amount of sugar and the quality of ingredients that goes into your creations, this rich and creamy fudge happens to be ridiculously easy to make too — no baking required. It lasts a long time in the refrigerator if you are able to control your cravings to a single piece of fudge a day. But even if you eat an extra piece, there's nothing to feel bad about munching on a few bites of this decadent tasting fudge. It's made with plenty of good quality coconut butter, cacao or cocoa powder, and real maple syrup. The addition of dried cherries is completely optional, but I enjoy the texture and slight tart flavour the cherries contributed to the fudge.

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Rajma is a classic red kidney bean curry. Originating in North India, this popular dish is all vegetarian. The defining feature is the cooked kidney beans that are simmered in a aromatic and spicy tomato sauce. Not all versions are vegan friendly, however, as sometimes yogurt or cream is added — and one of my favorite versions features paneer cheese. I've presented several variations of rajma here at Lisa's Kitchen, but this one is yet again slightly different and it is completely dairy-free. I used coconut milk for a little creaminess, and I must say it is among the best rajmas I've ever made.

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When it comes to Indian side dishes, I don't often think of Brussels sprouts as they are not native to India and I don't think prominently used there. Yet it is such a versatile vegetable that, when cooked properly, is a pleasant addition to any meal and even simple seasoning such as a bit of butter, salt and pepper and perhaps a splash or two of lemon juice is usually really a fine side with a variety of meals.

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