RECIPES
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!
Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave.  It gives plain tofu a richness of flavor I hardly thought possible. 
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?
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.
Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins
Scallion GremolataBy Ann GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.
Basic Baked TostadasBy Ann GaffneyBake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.
Grilled Tuna Salade NicoiseBy Ann GaffneyGrilled Tuna Salade Nicoise is the perfect food for hot weather, not only can it feed a cast of thousands, but the eggs and veggies can be cooked together in one pot and left in the fridge until you are ready to assemble the salad. Easy eats!
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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