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.Creamy Cashew Curry SauceBy Ann GaffneyThis vegan creamy cashew curry sauce works wonderfully with all kinds foods from chicken breasts, firm tofu to peas and lentils. It’s not hard to make and freezes well, so make it ahead of time and freeze a batch to quickly jazz 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.Spicy, Smoky ChickpeasBy Ann GaffneyRinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.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.Sourdough Blueberry PancakesBy Ann GaffneyIf like me you’re into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter in this easy, special breakfast or brunch treat. 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.Carabaccia – Tuscan Onion SoupBy Ann GaffneyIf you’ve been hankering after for a really good onion soup, Carabaccia, the Tuscan Red onion soup is it. It’s easy to make. All it needs a bit of time to cook the onions down until they are sweet and jammy.Oven 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.Watercress &Arugula SoupBy Ann GaffneyWatercress and arugula soup has to be one of the easiest, lightest, tastiest soups you can make with these two super greens. The flavor is peppery and refreshing and the color out of this world, plus it’s delicious eaten hot or chilled. It’s delicious.Mediterranean Farro SaladBy Ann GaffneyMediterranean Farro Salad is a wonderful no-cook way to use this ancient grain. All you need to do is soak it overnight to give it the perfect ‘al dente’ bite before mixing into a salad.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 tomatoesSpanish 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.Pasta e FagioliBy Ann GaffneyPasta e Fagioli is one of the easiest, heartiest, most comforting platefuls of soup you’ll ever have the pleasure of digging into. It has everything we love, beans, pasta, tomatoes and it’s easy to make!Citrusy Kabocha and Chickpea StewBy Ann GaffneyCitrusy Kabocha and Chickpea Stew. It turns simple ingredients like winter squash, chickpeas and potatoes into a deliciously aromatic dish.