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1 large onion, finely chopped 2-3 fresh minced garlic cloves, or jarlic to taste 3 tablespoons neutral oil or coconut oil 5-6 cups of fresh spinach 3 15 oz cans chickpeas 1/3 cup of aquafaba (reserved liquid from the chickpea can) 1 15 oz can of coconut milk or non-dairy evaporated milk 3 tablespoons of your favorite curry seasoning mix 1 teaspoon salt Heat your neutral oil in a large pan or pot, add your onion and cook until translucent. Add your garlic about halfway through

Half a box of spaghetti noodles, cooked to package directions. 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon Italian seasoning 1/2 teaspoon black pepper 1/4 teaspoon salt or to taste. 1 teaspoon neutral-flavored oil 1/2 cup besan (chickpea flour) 1/2 cup water 1 cup cooked bacon, crumbled (optional) To make a chickpea scramble, whisk the chickpea flour, water, and salt to taste into a lump-free batter. Heat the oil in a nonstick skillet (it is very important that the

2 cups noodles of choice (shape is irrelevant), cooked to package directions. 1 lb lean ground beef (or cooked lentils, for a vegan version) 1 lb mushrooms, cleaned and sliced 1 large onion, diced 3 teaspoons oil or fat 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder For the cream sauce: 1 1/2 cups oat milk 1/2 cup dairy free heavy whipping cream (can substitute oat milk) 3 tablespoons oil or fat 1 1/2 tablespoon flour (wheat or gluten free mix) 1 teaspoo

1 lb leftover turkey or ground turkey 1 bag frozen mixed vegetables 1 batch of prepared “Cheese” Sauce 4 potatoes 6 cups salted water to boil potatoes 2 tablespoons oil 1 teaspoon salt (optional) Seasonings to taste Preheat your oven to 400° Fahrenheit. Finely chop or food process your leftover turkey, or brown your ground turkey using salt and poultry seasoning to taste. Steam your frozen veggies, then combine your steamed veggies with your ground/chopped turkey, and place i

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

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

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

1 1/2 cup oat milk 1 tablespoon vinegar 1 cup cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/8 cup brown or coconut sugar...