RECIPES
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.
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 minutes
Apple Walnut CakeBy Ann GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.
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.
Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave.  It gives plain tofu a richness of flavor I hardly thought possible. 
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.
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 poultry
Kale 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.
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 it
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