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.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.Happy PizzaBy Ann GaffneyHappy pizza happened when I was looking for a quick lunch and decided to repurpose into pizza a leftover naan bread with some tomato and mozzarella I had in the fridge. It was an epiphany. Naan is a fabulous foil for all kinds of savory toppings. Bread and Butter PuddingBy Ann GaffneyBread and Butter Pudding is a favorite British nursery food, nursery food being the food we Brits typically turn to for comfort. This is basically a bread pudding made with a milk based egg custard and if you follow the directions you’ll see that it’s easy to do.Anise Scented Whole Wheat BreadBy Ann GaffneyI came up with the idea for this Anise Scented Whole Wheat Bread after chatting with a friend about Greece. I have found that adding a little anise seed to my basic no-knead bread recipe takes it to another level. Spicy Lentil PattiesBy Ann GaffneyI hate letting good food go to waste. Spicy Lentil Patties are the tasty result of having a lot of dal in my freezer left over from a couple of Indian veggie curry take-out extravaganzas and lunch to make.