Even as a chef, I've been cooking a lot more than usual while socially distancing from home.

It's been 30 years since I formed my first tofu ball, and I've never looked back.Whether you're trying out a plant-based diet for the first very time, or are a vegan in desperate need of some new recipes, you've come to the right place.

Below are some of my favorite vegan dishes to satisfy your breakfast, lunch, dinner and dessert cravings. They're delicious, easy to make and require healthy, simple ingredients some of which you may already have in your pantry!

Banana french toast

(Photographer: Vanessa Rees)

Instead of using milk and eggs, the custard for this French toast is made with bananas and rice milk.Some flour and cornstarch will bring it to a beautiful brown, and the refined coconut oil adds a buttery flavor.For the tastiest results, sit the bread out overnight to give it a little bit of staleness.

Serves: Up to 4

Ingredients:

Steps:

Thai Noodles With Seared Brussels Sprouts

(Photographer: Vanessa Rees)

Sweet, salty, spicy and tangy this one-pot dish has lively textures and satisfying flavors. Tamari sauce (a thicker, less salty version of soy sauce) and miso team up for a salty punch, and the tamarind concentrate has an ethereal flavor, sort of tart and tropical plum.

Serves: Up to 4

Ingredients:

For the sauce

For the noodles

Steps:

Chickpea Potato Curry With Peas

(Photographer: Vanessa Rees)

This is the kind of stew that you can eat cold right out the fridge in the middle of the night. Make sure you choose a top-quality curry blend whose first ingredient isn't "Yellow Dye No. 5." I like to serve this dish with basmati rice and store-bought chutney!

Serves: Up to 6

Ingredients:

Steps:

Bean and Pearl Barley Chili

(Photographer: Vanessa Rees)

Pearled barley gives this dish the heartiest texture. It also absorbs all the aromatic flavors and makes for a mean bowl of chili. I love topping my bowl with crushed tortilla chips, avocado, chopped tomatoes and fresh cilantro.

Serves: Up to 10

Ingredients:

Steps:

Glazed Blueberry Lemon Scones

(Photographer: Vanessa Rees)

These scones go perfectly with some tea at brunch, or just as a snack after dinner. (Feel free to just use regular lemons; the flavor will just be a little more tart.)

Serves: Up to 5 (about 12 scones)

Ingredients:

For the scones

For the glaze

Steps:

Isa Chandra Moskowitz is a chef and cookbook author of "Veganomicon," "Vegan Brunch" and "I Can Cook Vegan." She is the executive chef and owner of Modern Love, a swanky vegan comfort food restaurant with locations in Omaha,Nebraska and Brooklyn, New York. Isahas been vegan for 30 years. Follow her on Twitter @IsaChandra.

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Chef and vegan of 30 years shares her top 5 plant-based recipes to make at homewith 'healthy, simple' foods - CNBC