Salvadorian Butter CakeBy Ann Ogden GaffneyHeat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.Quick English SconesBy Ann Ogden GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.Eggplant PolpettoneBy Ann Ogden GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.Salt Cod SaladBy Ann Ogden GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutesLemon Pistachio Pound CakeBy Ann Ogden Gaffney In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.Sicilian CaponataBy Ann Ogden 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.Basic Baked TostadasBy Ann Ogden 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 Scallop TortillasBy Ann Ogden GaffneyI love scallops not just because they taste so sweet, and cook in a jiffy. Grilled scallop tortillas is a 3-fer – you get the scallops, the slaw and a fabulous fresh salsa verde. So good. Quick Napa Cabbage SlawBy Ann Ogden 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 Ogden 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 foodsVegan Creamy Cashew Curry SauceBy Ann Ogden 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.Oven Baked FalafelBy Ann Ogden 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 Ogden 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 Ogden 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 Ogden 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 Ogden 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.