Vegetarian / ANN OGDEN GAFFNEY

RECIPES

Mediterranean Kale SaladBy Ann Ogden Gaffney

Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.

Creamy Aubergine and Peanut CurryBy Ann Ogden Gaffney

If using dried curry leaves add them in with the tomatoes in step 4.

Quick Spinach CurryBy Ann Ogden Gaffney

As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.

White Bean and Farro SoupBy Ann Ogden GaffneyCannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it

Summer Vegetable RagoutBy Ann Ogden GaffneyDrizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.

Mediterranean Winter Squash SaladBy Ann Ogden GaffneyLine a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.

Vegan Mocha Chocolate MousseBy Ann Ogden GaffneyWhile the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.

Twice-Baked QuinceBy Ann Ogden GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.

Eggplant PolpettoneBy Ann Ogden GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.

Pressure Cooker RisottoBy Ann Ogden GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.

Sauteed Rainbow ChardBy Ann Ogden GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.

Tomato Upside-Down CakeBy Ann Ogden 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!

Caprese SaladBy Ann Ogden GaffneyMake the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes.

Watermelon Lime GranitaBy Ann Ogden GaffneyIn the vase of a blender put the cubed watermelon, the lime juice, and sugar to taste. If the watermelon is very sweet you won’t need to add more than a tablespoon.

Pan Glazed TofuBy Ann Ogden GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.

Creme Caramel, FlanBy Ann Ogden GaffneyCrème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it’s so quick and easy to make!

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