Staying at home can either be dreadfully boring or delightfully delicious. If you want the latter, there is an easy solution—yummy, vegan food to make in the comfort of your home that will taste like it was made in a restaurant.

Roasted cauliflower steak

The cauliflower is a perfect base to absorb the spices on top. Switch out the spices for a different flavor, like chili powder or maple syrup. 

Ingredients

• One head of cauliflower
• Olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• Paprika, garlic powder, or other spices to your liking
• Chopped parsley for topping, optional

Instructions

1. Preheat oven to 500 degrees.
2. Cut thick slices of cauliflower, keeping the stalk intact, and place on a baking sheet. Drizzle with olive oil.
3. In a small bowl, mix together salt, black pepper, paprika, and garlic powder, as well as any other spices of choice. Using a brush or your hands, sprinkle mixture evenly on the cauliflower pieces.
4. Cover the cauliflower tightly with foil and roast in the oven for 5 minutes. Cauliflower should be soft.
5. Remove the foil and roast in the oven for 10 minutes. Take it out and flip the pieces of cauliflower, roasting for 10 more minutes. Serve warm.

No-bake lemon tart

These tarts are the right balance of lemony and sweet. The fresh lemons only make it even better. The best part is, it doesn’t require any technical skills.

Ingredients

For the crust: 

• 1 cup shredded coconut
• ¾ cup cashews
• 2 tbsp coconut oil
• 2 tbsp maple syrup, molasses, or honey
• 2 tbsp lemon juice
• Pinch of lemon zest

For the filling:

• 1 cup cashews
• ½ cup lemon juice
• ⅓ cup coconut oil
• ¼ cup coconut milk
• ¼ cup maple syrup
• Pinch of lemon zest
• Pinch of vanilla extract
• Pinch of salt

Instructions

1. For the crust: Combine 1 cup shredded coconut and ¾ cup cashews in a food processor. Add 2 tbsp coconut oil, 2 tbsp maple syrup (or molasses or honey), 2 tbsp lemon juice and pinch of lemon zest. Combine again until the mixture is moist and can be molded with your hands.
2. Press the dough along the sides of a cupcake mold so it forms a shell. 
3. For the filling: Combine 1 cup cashews (soaked for 2 to 4 hours in cold water), ½ cup lemon juice, ⅓ cup coconut oil, ¼ cup coconut milk, ¼ cup maple syrup (or molasses or honey), a pinch of lemon zest, a pinch of vanilla extract and a pinch of salt in a food processor until smooth.
4. Pour the filling into the crust. Let tarts cool in the fridge for two hours.

Chia seed pudding

Ingredients

• 2 cups non-dairy milk
• 2 cups chia seeds
• 2 tbsp maple syrup, honey, or molasses
• Toppings optional (such as berries, nuts, or non-dairy yogurt)

Instructions

1. Add equal parts non-dairy milk (I used coconut) and chia seeds in a bowl. 
2. Add 2 tbsp maple syrup (or molasses or honey), or as much as desired. Mix well.
3. Store in the fridge for at least six hours or overnight.
4. Serve chilled and top with berries, nuts, or non-dairy yogurt (optional).