Vegan Mocha Chocolate MousseBy Ann GaffneyCreamy Basque CheesecakeBy Ann GaffneyBake for around 40 -45 minutes or until the top is very dark and caramelized looking, and the cake is puffy and risen rather like a soufflé.Cream of Cauliflower SoupBy Ann GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.Twice-Baked QuinceBy Ann GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.Quick English SconesBy Ann GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.Spicy Hot Habanero Cider VinegarBy Ann GaffneySpicy Hot Habanero Cider Vinegar brings the heat and fabulous flavor of super hot habanero peppers to the table. It is a fabulous condiment to add zip to soups, stews, and salads.Eggplant PolpettoneBy Ann GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.Salt Cod SaladBy Ann GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 - 20 minutesCreamy Autumn Squash SoupBy Ann GaffneyTransfer the soup in batches to a blender and blend at high speed until smooth. Apple Walnut CakeBy Ann GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.Pressure Cooker RisottoBy Ann GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.Sauteed Rainbow ChardBy Ann GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.French Onion TartBy Ann GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutesCorn Zucchini FrittersBy Ann GaffneyStir the zucchini into the batter along with the reserved corn kernels, the poblano pepper, the shallot, and the cilantro. Let sit 10-15 minutes to thicken. Taste for salt.Corn and Pine Nut Stir FryBy Ann GaffneyIf you don't want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.Tomato Upside-Down CakeBy Ann GaffneyWhen you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!Caprese SaladBy Ann GaffneyMake the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes.Watermelon Lime GranitaBy Ann GaffneyIn the vase of a blender put the cubed watermelon, the lime juice, and sugar to taste. If the watermelon is very sweet you won't need to add more than a tablespoon.Grilled Gravlax Salmon with Warm French Lentil SaladBy Ann GaffneyHeat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side. Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible. Sourdough CrepesBy Ann GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.Creme Caramel, FlanBy Ann GaffneyCrème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it's so quick and easy to make!Flourless Orange Almond CakeBy Ann GaffneyThis deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more? Easy Seafood GratinBy Ann GaffneyEasy seafood gratin is a slightly updated version of a favorite recipe in the 'soothing' chapter of my James Beard-nominated cookbook.Whole Wheat Sourdough BreadBy Ann GaffneyHomemade wholewheat sourdough bread is about as delicious and as natural as it gets since you're literally pulling wild yeast out of the air to make it.