Vegan Mocha Chocolate MousseBy Ann GaffneySauteed 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.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!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.Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible. 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.Roasted Garlic CauliflowerBy Ann GaffneyRoasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.Roasted Sweet and Gold PotatoesBy Ann GaffneyRoasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoesSteamed Green Beans with Roasted TomatoesBy Ann GaffneySteamed Green Beans with Roasted Tomatoes is not only festive to look at, but it is also a yummily healthy upgrade to what some view as a rather boring veggie.Basic Roasted CauliflowerBy Ann GaffneyTake the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layerCreamy Vegan Winter Squash and White Bean SoupBy Ann GaffneyThis creamy vegan winter squash and white bean soup is a cozy cold-weather soup that’s easy to make and pure comfort to eat. It has it allRoasted Winter Squash SaladBy Ann GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.Basic Roasted Winter SquashBy Ann GaffneyBasic Roasted Winter Squash is the sweetest, tastiest method of cooking of these winter veggie staples. Once cooked, they can be pureed for pies or soups, tossed into salads, turned into pasta sauce or ravioli filling, folded into frittatas ]or simply eaten as side top fish or poultryKale Braised with White WineBy Ann GaffneyIt’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!My Roasted Brussels SproutsBy Ann GaffneyAdd EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.Basic Roasted CauilflowerBy Ann GaffneyAdd the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil.