Barbecue Cauliflower Wings

These crispy cauliflower wings, coated in sweet-and-spicy barbecue sauce, are a plant-based twist on the classic chicken wing appetizer. Made with just a handful of ingredients they’re a welcome way to add more veggies to your next outdoor BBQ or game-day get-together. Make sure to leave the florets slightly larger with a little bit of stem for easy hand-held eating. Serve the smoky wings with blue cheese or ranch dressing to add refreshing coolness to the tang.

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Easy Marinated Tomatoes

Summer is a time of fresh vegetables whether you grow them yourself in the garden or buy them at the farmer’s market. One of my favorite veggies is tomatoes. I buy grape or cherry tomatoes all year long. In the summer I sometimes find heirloom tomatoes at the farmer’s market. Today’s simple recipe is a tomato marinade. Fresh tomatoes with olive oil, fresh herbs, pepper, a tablespoon of honey, and vinegar. I suggest red wine or balsamic vinegar but if you love apple cider vinegar like me, it’s good too. You can make it with 5 large tomatoes or 35 oz. in cherry tomatoes. I like using multicolored tomatoes too as it looks so appealing. For vegan-friendly, drop the honey and use maple syrup, agave, or brown sugar.

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Crock Pot Mushroom Lentil Barley Stew

I love lentils: They’re packed with protein, very filling and a good source of iron. Woodsy herbs like sage, rosemary, and thyme are natural partners to the lentil’s earthy flavor, so any of them (or any combination of them) can go into the crock pot for Mushroom Lentil Barley Stew. Adding mushrooms adds more earthy flavors and in conjunction with barley makes a satisfying comfort food. You can serve with garlic bread alone or over mash potatoes. There is an optional garnish of fresh parsley or vegan grated cheese.

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Spiced Pears and Pomegranates

A pomegranate is a sweet, tart fruit with thick, red skin. While the skin is not edible, it holds hundreds of juicy seeds that you can eat plain or sprinkle on salads, oatmeal, hummus, and other dishes. Bottled pomegranate juice is also an easy way to enjoy some of the health benefits of this delicious fruit.

Today’s dish is great for most diets. It’s vegan with no common allergy triggers, that works well as a fruit salad or as a healthy dessert alternative. It’s made with two autumn fruits, ripe pears and pomegranates, and is a great dish for the holidays from Thanksgiving to New Year. It works well for potlucks. Pomegranates are, of course, a high-fiber, high-antioxidant “superfood” (thanks in part to those hard little edible seeds!). It’ll make you happy to see pomegranates appear in the grocery in the fall…

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Southwestern Quinoa Salad

This is a wonderful Southwestern style salad that is quick and easy to make. It makes a healthy side with quinoa, black beans, corn, peppers, red onion, and cilantro. It also is a great lunch. Best of all, it’s tasty. You can adjust ingredients and spices for your family. The recipe is vegetarian but can be modified to meet vegan needs as noted in the recipe.

Don’t like cilantro? Add Romaine lettuce instead. You can make this salad with white or red quinoa. All quinoa has a nutty, earthy flavor. This flavor is stronger in red quinoa and milder in white quinoa. Red quinoa also has a chewier, almost crunchy texture. Quinoa is a great base for salads because it’s nutritious, and it soaks up the flavors of the dressing and seasonings. Quinoa is gluten-free, rich in fiber and a great source of protein. The longer the salad chills in the fridge, the more flavor it will have. The dressing soaks into the quinoa and makes it super flavorful and delicious. Let it marinate for at least 2 hours for optimal flavor. Try making a bowl on Sunday, and package lunches for several days.

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