Vegetarian / ANN OGDEN GAFFNEY

RECIPES

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 it

Crunchy 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 foods

Classic Mustard VinaigretteBy Ann Ogden GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it’s super easy to put together.

Grilled Halloumi SaladBy Ann Ogden GaffneyA favorite quick lunch of mine involves slices of grilled halloumi cheese over a mess of greens. I get bored by bagged greens, so like to trawl the market to make my own mix

Vegan 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.

Spicy, Smoky ChickpeasBy Ann Ogden 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.

Sourdough Blueberry PancakesBy Ann Ogden 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 Ogden 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 Ogden 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.

Ricotta GnocchiBy Ann Ogden Gaffney

Ricotta gnocchi are delicious and fun to make. Easy and low carb they are great paired with my fabulously easy basic tomato sauce, which you can, of course, make ahead of time or for the freezer. Enjoy

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.

Watercress &Arugula SoupBy Ann Ogden 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 Ogden GaffneyMake the dressing: In a medium salad bowl beat the oil, lemon juice, and salt together. Add the lemon zest, pink peppercorns, mint, and dill. Mix well.

Easy Tomato SauceBy Ann Ogden 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 tomatoes

Twice Cooked Delicata SquashBy Ann Ogden GaffneyTwice cooked potatoes turns a humdrum baked potato into something special. The same thing happens when you make twice cooked Delicata squash. This recipe from my James Beard nominated cook book has proved a crowd pleaser.

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