WILL YOU VOTE FOR US?

Thank you!

1. In a large bowl, combine the beans, black eyed peas, tomatoes, peppers, corn, onion, jalapeño, and cilantro. 
2. Gently fold in the avocado and add the fresh lime juice.
3. In a small bowl, whisk together oil, red wine vinegar, garlic, honey, salt, and pepper.
4. Pour the dressing over cowboy caviar and stir until well combined.
5. Serve immediately or cover and refrigerate for 30 minutes so the flavors can marinate. 
6. Enjoy with tortilla chips!

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Create the marinade by combining the broth, tahini, garlic, parsley, paprika and sea salt until a sauce is formed.
3. Slice the cabbage into 1 inch thick “steaks”. Brush the marinade over each side. 
4. Finish off with a balsamic glaze and sprinkle crushed peanuts over top.
5. Bake for half an hour, until crispy. 
6. Finish off with more nutritional yeast and fresh lemon juice as desired.

• 1/4 cup packed light brown sugar
• 1 1/2 teaspoon apple pie spice*
• 3 tablespoons unsalted butter
• 1/3 cup chopped pecans
• 1 small Granny Smith apple
• 1 tube Pillsbury crescent rolls

• 1–½ tablespoons ground cinnamon
• 1–½ teaspoons ground nutmeg
• 1 teaspoon allspice 

1. Preheat oven to 375 degrees F.  
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine brown sugar and apple pie spice. Set aside.
4. Melt butter and toss apple slices in butter, set aside.
5. Arrange crescent roll triangles on baking sheet lined with parchment paper. 
6. Evenly distribute brown sugar mixture onto each triangle.
7. Sprinkle each triangle with chopped pecans.
8. Place an apple slice on the wide end of each triangle. 
9. Wrap crescent roll dough around each apple.
10. Brush each crescent roll with remaining butter. 
11. Sprinkle lightly with additional apple pie spice.
12. Bake for 10 to 12 minutes, or until golden brown. 
13. Cool for 5 minutes before serving.