Whether you're a die-hard vegetarian or a once-in-a-while vegetarian (or even a meat lover through and through),Vegetarian Any Day by the Quinoa Queens, Patricia Green and Carolyn Hemming, is a wonderful resource full of delicious, meatless meals. Authors of Quinoa 365 and Grain Power, these sisters know a thing or two about flavorful vegetarian fare. Vegetarian Any Day has over 100 simple, healthy recipes that you're sure to love. With small plates, salads, main dishes, and sides, each recipe is straight forward with familiar ingredients with helpful designations like Vegan, Gluten Free, and Dairy Free. We love the beautiful photography accompanying most recipes, and the section called Vegetarian 101 that covers topics such as how to use miso (I need this book!) and lists sources of protein (a vegetarian must!). The recipes are so mouth watering in this book that I just had to share two of them. It's not our normal jam, but, seriously, look at those stuffed peppers and those cauliflower bites! Other recipes include Roasted Butternut Squash and Apple Soup, Farro and Kale Salad with Basil, Orange and Cranberries, and Steel-Cut Oat Shepherd's Pie. This book is a whole grain lover's dream! We've partnered with Patricia and Carolyn to provide one lucky reader with a copy of this beautiful book and a set of handy Bob's Red Mill ingredientsNutritional Yeast, Millet Flour, Quinoa, Whole Grain Millet. and Chickpeasto get started. To enter, simply follow the prompts at the bottom of the post. This book is available on Amazon and would make a great gift for someone new to a vegetarian diet. VisitPatricia and Carolynfor more recipes and amazing information!

Crispy Buffalo Cauliflower Bites

Craving buffalo hot wings? Weve made these buffalo cauliflower bites taste as authentic as possible using some clever tricks with millet flour and nutritional yeast. But keep that a secret and make two batchesbecause theyll go fast. Serves 4 as a side or 8 as an appetizer

• 1/3 cup (75 mL) Millet Flour
• 1/3 cup (75 mL) Nutritional Yeast
• 1/2 cup (125 mL) Water
• 1 head of Cauliflower, cut into bite-sized pieces
• 1/4 cup (60 mL) Louisiana Hot Sauce
• 1/2 cup (125 mL) Blue Cheese Dip (recipe included at end)
• 2 stalks Celery, cut into sticks
• 2 large Carrots, cut into sticks

Preheat the oven to 425F (220C). Line one large or two small baking sheets with parchment paper and set aside. Whisk together the flour, nutritional yeast, and water until smooth. Toss with the cauliflower in a large bowl until evenly coated. Spread evenly in a single layer on the prepared baking sheet and bake for 15 minutes. Remove from the oven and quickly toss with the hot sauce. Return to the oven for another 5 minutes or until the sauce has baked onto cauliflower. Serve the bites immediately with dressing and vegetable sticks. Blue Cheese Dip This is the real McCoy of blue cheese dips. Store-bought dressings cant compete with the flavor of this homemade favorite. If you want a thicker dip, use sour cream. Makes 1 cup (250 mL)

• 1/2 cup (125 mL) Kefir, Buttermilk, or Sour Cream
• 1/2 cup (125 mL) Mayonnaise
• 2 oz (55 g) Blue Cheese, crumbled
• 1/2 tsp (2 mL) minced Garlic or 14 tsp (1 mL) Garlic Powder
• 1/2 tsp (2 mL) Worcestershire Sauce (vegan) (optional)
• 1/4 tsp (1 mL) Sea Salt
• Pinch of ground Black Pepper

In a medium bowl, place the kefir, mayonnaise, blue cheese, garlic, Worcestershire (if using), sea salt, and pepper. Whisk together until blended but with some cheese crumbles remaining. Use immediately or let sit overnight for improved flavor. Gluten Free Option: Make sure the Worcestershire sauce is gluten free or skip it completely if you dont have any.

Sweet Millet and Chickpea Stuffed Peppers with Rosemary and Parmesan

Take pleasure in eating a stuffed pepper as the main part of your meal or half as a side dish. The naturally subtle sweetness of the peppers, millet, and chickpeas beautifully blend with the rosemary and red pepper flakes and the salty crispness of baked Parmesan cheese. If you dont have millet handy, this recipe works just as well with an equal amount of quinoa. Serves 4 as a main or 8 as a side

• 4 Sweet Red, Yellow or Orange Peppers
• 3 Tbsp (45 mL) Grapeseed Oil
• 2 tsp (10 mL) chopped fresh Rosemary
• 1 tsp (5 mL) minced Garlic
• 1/2-1 tsp (2 to 5 mL) crushed Red Pepper Flakes
• 5 Bay Leaves, divided
• 2 cups (500 mL) low-sodium Vegetable Broth or Water
• 1 cup (250 mL) Millet
• 1 cup (250 mL) cooked Chickpeas (garbanzo beans)
• 1/2 cup (125 mL) grated Parmesan Cheese, divided

Preheat the oven to 350F (180C). Line one 8-inch (2L) square baking dish (for 4 peppers) or one 13 x 9-inch (3.5 L) baking dish with parchment paper. Cut around the stem of each pepper and discard the seeds and stem. Place the peppers upright in a baking dish (trim the bottoms slightly to help them stand if necessary, or use a muffin tin) and set aside. Heat the oil in a medium saucepan over medium-low heat. Add the rosemary, garlic, red pepper flakes, and 1 bay leaf, stirring and heating for about 30 seconds. Add the vegetable broth and millet. Bring to a boil, reduce the heat to a simmer, and cover. Cook for 15 minutes. Stir in the chickpeas and 1/4 cup (60 mL) Parmesan cheese. Spoon the filling into each of the peppers, filling any gaps or air pockets. Sprinkle each with 1 tablespoon (15 mL) of Parmesan cheese, tuck one bay leaf into each pepper, and return each to the baking dish. Place in the oven uncovered and bake for 25-30 minutes, or until peppers are tender and the cheese is golden. Remove from the oven and allow to cool for about 3-5 minutes before serving. Recipes are (c) 2017 Patricia Green and Carolyn Hemming, Vegetarian Any Day.