Creamy Aubergine and Peanut Curry
If using dried curry leaves add them in with the tomatoes in step 4.
White Bean and Farro Soup
Cannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it
Potato Galette
It’s important to cook the potatoes slowly. Covering the pan over lowish heat acts a little like an oven. The potatoes cook through in their own steam without burning, releasing their starches to help the slices stick together. Meanwhile the edges of each slice gradually caramelize where they hit the hot bottom of the pan.
Summer Vegetable Ragout
Drizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.
Vegan Mocha Chocolate Mousse
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Salt Cod Salad
Put the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutes
Creamy Autumn Squash Soup
Transfer the soup in batches to a blender and blend at high speed until smooth.
Apple Walnut Cake
To make the cake gluten-free, sub 1 for 1 GF flour for AP flour.
Corn and Pine Nut Stir Fry
If 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.