Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.Honey Roasted FigsBy Ann GaffneyIn the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar. Quick Napa Cabbage SlawBy Ann GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try itCrunchy Daikon Radish SaladBy Ann GaffneyThis easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foodsClassic Mustard VinaigretteBy Ann GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it’s super easy to put together.Japanese Curry Noodle SoupBy Ann GaffneyJapanese curry noodle soup is a personal favorite. It is low-heat spicy, and manages to be both warming and soothing. Real comfort food.Vegan Creamy Cashew Curry SauceBy Ann GaffneyThis vegan creamy cashew curry sauce works wonderfully with all kinds of foods from chicken breasts and firm tofu to peas and lentils. It freezes well and quickly jazzes up weeknight dinners.Gingery Poached PearsBy Ann GaffneyThese very simple gingery poached pears can be either a wonderful dessert or refreshing breakfast treat paired with a dollop of thick Greek yogurt.Vegan Caldo VerdeBy Ann GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.Chermoula SauceBy Ann GaffneyChermoula, is a wonderful green cilantro based condiment from North Africa that’s delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it’s very easy to make.Perfectly Easy Fish StewBy Ann GaffneyI love this perfectly easy fish stew. It is as easy to make as it is good to eat and is perfect for feeding a cast of thousands at dinner parties, or if the base is made in advance and frozen, a delicious weeknight supper for twoOven Baked FalafelBy Ann GaffneyOven baked Falafel are an easy, lower fat way to get these yummy, protein packed little vegan treats on the table. They’re pretty fast to make in a food processor once you’ve soaked the beans.Easy Tomato SauceBy Ann GaffneyThe title of this easy tomato sauce says it all. It is really easy, tomatoey and tasty too! It is my go to tomato sauce for pastas, veggies, pizzas you name it, plus it can make it with fresh or canned tomatoesLouisiana Style Andouille & White Bean StewBy Ann GaffneyThis easy, warming Louisiana Style Andouille & White Bean Stew is a quick, spicy version of cassoulet, the classic French bean dish. It’s a real cold weather dish, satisfying and delicious. Spanish Style Cod WithChickpeas and PeppersBy Ann GaffneyAside its great flavor, and easy method, the great benefit of Spanish style cod with chickpeas and peppers is that the basic veggie stew the fish sits on can be made ahead of time, even frozen, to use as needed. Warming Winter SoupBy Ann GaffneyWarming winter soup makes you feel cozy from the inside. It’s total, delicious comfort. The combo of sweet tasting Kabocha squash and middle eastern spices, gets a sweet and sour hit from salty miso and sharp lime.