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really don’t want the wings. Buffalo Cauliflower Bites do the trick! They are full of flavor and spice without all the bad stuff. One of my favorite sandwiches to make is a Buffalo Po’ Boy ( p. 119 ) on a whole grain hoagie bun (or sandwich bun) with Peanut Slaw ( p. 114 ).
    ½ cup water
    ¼ cup almond butter
    ½ cup red hot sauce, plus extra for tossing with the cooked bites
    ¾ cup whole wheat pastry flour
    ¼ cup nutritional yeast
    1½ tablespoons granulated garlic
    1 large head cauliflower, cut into 1-inch florets (about 6 cups)
    1. Preheat the oven to 375°F.
    2. Combine everything but the cauliflower in a large bowl. Mix well. Add the cauliflower florets and toss to coat well.
    3. Place the coated florets on a nonstick baking sheet in a single layer. Bake for 25 minutes or until golden brown.
    4. Toss with extra red hot sauce if desired.

SALADS

     

    Fresh Spinach Salad
    Apple, Fig, and Arugula Salad
    Orange-Miso Romaine Salad
    Kale Salad with Orange-Miso Dressing
    Bean and Kale Salad with Creamy Cashew-Lime Dressing
    Warm Kale Salad with Peanut Dressing
    Potato Salad with Pine Nuts, Olives, and Dill
    Late Summer Potato–Green Bean Salad
    Beans and Grain Salad
    Chickpea Salad with Sun-Dried Tomato Vinaigrette
    Asian Chickpea Salad
    Fancy-Pants Chickpea Salad
    Orange, Bean, and Olive Salad
    Black-Eyed Pea Salad
    Barley Salad with Apples and Walnuts
    Green Sesame Pasta Salad
    Red Pepper Slaw
    Peanut Slaw

     
FRESH SPINACH SALAD
    MAKES 4 SERVINGS    
    This salad makes a refreshing side dish to any number of entrées, sandwiches, or soups in this book, and if you keep All-Purpose Vinaigrette on hand, you can have this salad ready in 10 minutes.
    2 large bunches spinach, stemmed and thinly sliced (about 8 cups)
    1 large red bell pepper, diced
    1 bunch green onions, thinly sliced
    ½ cup All-Purpose Vinaigrette ( p. 44 ), more or less to taste
    ¼ cup toasted sunflower seeds (optional)
    1. Combine all ingredients in a large bowl and toss to mix well.
    2. To serve, divide the salad among four plates.
    MAKE IT EASY
    •You can also buy baby spinach pre-washed in most grocery stores. It will save you the time of washing bunched spinach.
    •If the spinach doesn’t look good in the store the day you shop, use mixed greens, arugula, or any other light leafy green you can find.

     
APPLE, FIG, AND ARUGULA SALAD
    MAKES 4 SERVINGS    
    The peppery arugula, toasted pecans, and tart and sweet fruits in this salad make it a perfect accompaniment for any dish—or a quick, easy meal on its own when cooking seems like too much work.
    8 cups arugula 1 large Fuji apple, cored and chopped
    6 figs, chopped
    ½ cup toasted chopped pecans
    ½ cup All-Purpose Vinaigrette ( p. 44 )
    1. Combine everything in a large bowl and toss to mix well.
    2. To serve, divide the salad among four plates.
    TIPS
    •If you don’t like arugula, use spinach or any other light salad green.
    •Walnuts work just as well as the pecans. My personal preference is pecans.

     
ORANGE-MISO ROMAINE SALAD
    MAKES 4 SERVINGS    
    The hearty romaine lettuce holds up well to the equally hearty Orange-Miso Salad Dressing. I eat this as a side dish, or as an entrée when I want a light, refreshing meal.
    1 large head romaine lettuce, coarsely chopped
    ⅓–½ cup Orange-Miso Salad Dressing ( p. 48 )
    1 navel orange, peeled and sectioned
    1 small red onion, thinly sliced
    ¼ cup toasted slivered almonds
    1. Combine the romaine lettuce and Orange-Miso Salad Dressing in a bowl and toss to mix well.
    2. Divide the lettuce among four plates and top with the remaining ingredients.
    MAKE IT EASY
    Buy pre-chopped bagged romaine lettuce and canned mandarin oranges in juice (drain the juice off before adding the oranges to the salad).

     
KALE SALAD WITH ORANGE-MISO DRESSING
    MAKES 4 SERVINGS    
    The Orange-Miso Salad Dressing and the fresh oranges really mellow out the kale in this salad.
    2 large bunches kale, stemmed and coarsely chopped (about 8 cups)
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