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1 cup oat milk 1/2 cup dairy-free whipping cream (can substitute oat milk) 1/2 cup shredded cheese substitute, your choice of flavor 1 tablespoon all-purpose flour (wheat or gluten free) 2 tablespoons oil or fat of choice 1/2 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder Heat oil or fat in a small saucepan, add the flour and whisk to form a roux, I like to brown it for this recipe. Slowly add the oat milk while whisking to comb

1 15oz can of Cannellini/white kidney beans 3 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon dill Drain and rinse the beans before placing them in a food processor bowl with the rest of the ingredients. Process until smooth, scraping down the side of the bowl at least once during processing. Chill for at least one hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Jennifer’s Italian Style Pickled Onions: One medium-sized red onion, thinly sliced 1 cup red wine vinegar (or enough to cover sliced onions) 1 teaspoon salt 1 teaspoon Italian Seasoning Auntie’s Sweet Herb Pickled Onions: One medium-sized red onion, thinly sliced 1 cup raw apple cider vinegar (or enough to cover sliced onions) 1 teaspoon salt 1/2 teaspoon each thyme, marjoram & rosemary Place all ingredients in a well-sealed container and give it a good shake to combine all t

1 15oz can of chickpeas 2 tablespoons tahini (roasted sesame paste) 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons water 1/2 teaspoon salt 1/2 teaspoon ground black or white pepper 1/2 teaspoon cumin Drain chickpeas and add to your food processor bowl, then add the rest of the ingredients and process until smooth. Scrape the sides of the bowl at least once while processing. Chill for an hour before serving. Did you enjoy this recipe? Support yr very appreciat

2 15oz cans green beans 1 15oz can kidney beans 1 15 oz can white beans (navy, Cannellini, or Great Northern are all fine) 1/4 cup finely diced white onion 1/4 cup finely diced green pepper For the dressing: 1/2 cup avocado oil (canola is traditional, but also hard on the joints) 1/2 cup vinegar (white or apple cider) 1/2 cup organic sugar or coconut sugar 1/2 cup water 1 teaspoon salt Drain and rinse the green, kidney, and white beans, add to a mixing bowl with the onion and

2 cups cooked basmati rice 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon za’atar or to taste Salt to taste Za’atar is a spice blend - my bottle lists the ingredients as thyme, oregano, marjoram, sesame seeds, salt, and sumac. I buy it from my local Middle Eastern grocery store since sumac isn’t a staple in my spice cabinet. Whisk the olive oil, lemon juice, and za’atar to combine, and pour over your freshly cooked rice. Stir to combine thoroughly. Did you enjoy

1 cup yellow mustard 1/4 cup apple cider vinegar 1/2 cup real maple syrup 1 teaspoon Worcester Sauce 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Combine all ingredients in a small saucepan and bring to a boil over low heat, whisking constantly, until the sauce starts to thicken. Cool before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

This is a base recipe for whatever kind of meatball you want to make! Italian style, Swedish style, barbecue, even kofta kebabs. Feel free to get creative! 2 lbs ground meat (chicken, pork, beef, venison, or a mix - or cooked lentils, for a vegan version) 2 tablespoons ground flax seed mixed with 6 tablespoons water to make 2 flax eggs. 1/2 cup all purpose flour of choice (wheat or gluten free mix) 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon onion powder 1/2 t

2 large, ripe avocados 1 large banana, ripe but not over ripe 1/4 cup unsweetened cocoa powder 2-3 tablespoons honey or maple syrup (to taste) a pinch of sea salt 1/4 teaspoon vanilla extract (optional) Carefully slice the avocados in half lengthwise and remove the pits. Use a spoon to scoop the avocado from the peel and into a food processor bowl. Peel the banana, rough chop, and add to the food processor bowl, along with the remaining ingredients. Run the food processor on

2 lbs ground meat (I prefer venison for this, but beef, pork, or chicken will work) 4 cups broth of choice 2 cups Fermented Not Salsa 2-3 15oz cans white beans (do not drain) 1 teaspoon sea salt 1 teaspoon cumin 1/2 teaspoon garlic powder 3 tablespoons oil (optional) Brown your meat (use the optional oil if you’re using a lean meat like venison), seasoning with salt, cumin, and garlic powder as it cooks. Add your broth, beans & reserved liquid, and Not Salsa, bring to a boil