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For the "Foo Young" Patties: 2 1/2 cups chickpea flour (besan) 1 cup water 2 tablespoons ground flax seed + 6 tablespoons water 8-12 oz leftover stir-fried vegetables 1 tablespoon dried minced onion 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon baking soda 1/4 teaspoon garlic powder 1/4 teaspoon roasted sesame oil Oil for frying Combine your ground flax seeds and water to make 2 flax eggs, set aside to gel for 5-6 minutes. In a large mixing bowl, combine t

1/2 cup plain, dairy-free yogurt (preferably coconut based) The juice and zest of 1/2 of a small lemon 1/2 teaspoon ground sumac (optional) 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried dill 1/4 teaspoon sea salt Whisk all ingredients together in a small storage container, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups chopped/shredded chicken 1 medium-large ripe avocado 1/4 cup diced onion 1/2 cup diced red pepper 1/4-1/3 cup plant based mayonnaise 2-3 teaspoons chili lime seasoning (like Tajin or Valentina) Juice of half a lime (about two teaspoons) Salt to taste Add the chicken, onion, pepper, mayonnaise, seasoning, and lime juice to a medium-large mixing bowl, and mix well to combine. Before serving, cube the avocado, and serve on top of the chicken salad. Excellent in arepas, le

1 large boneless, skinless chicken breast or thigh, cut into small pieces 1 cup chopped carrots 1/4 cup diced onion 2 cups chicken broth, or reconstituted chicken bullion 1 tablespoon olive oil 2 teaspoons spicy brown mustard 1/4 teaspoon cumin 3-4 drops Liquid Smoke salt and pepper to taste 1/2 cup extra creamy oat milk, or non-dairy whipping cream Place your olive oil in the rice cooker bowl, then place your chopped carrots, onion, and chicken on the oil and turn the rice c

1/3 cups coconut oil or beef tallow 1/2 cups light brown sugar 1 cup all-purpose flour (wheat or gluten-free) 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water) 1 teaspoon vanilla extract 1/2 teaspoon baking powder dash of fine grain sea salt 1/4 teaspoon allspice Working with room temperature ingredients and a stand or electric mixer, cream the coconut oil and brown sugar together, and then add the soaked flax egg and vanilla extract and beat them with the suga

1/3 cups coconut oil or beef tallow 1/2 cups light brown sugar 1 cup all-purpose flour (wheat or gluten-free) 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water) 1/2 teaspoon baking powder dash of fine grain sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 ground coriander 1/4 ground ginger Working with room temperature ingredients and a stand or electric mixer, cream the coconut oil and brown sugar together, and then

1 15oz can cannellini beans, including the liquid 4 1/2 cups bread flour 2 cups of warm water (110 °F) 1 tablespoon instant yeast 2 tablespoons honey or brown/cane sugar 3 tablespoons olive or avocado oil 1 tablespoon sea salt In a small mixing bowl, add the warm water, instant yeast, and honey or sugar, and whisk together to dissolve the yeast and sweetener into the water. If the yeast is active, this mixture will start to bubble and foam on the surface. Set aside. In a food

1 small chicken breast or thigh, raw 1/4 cup white rice, uncooked 1/2 cup chicken broth, or reconstituted bullion 1/2 cup frozen vegetables of choice 1 tablespoon olive oil 1/4 teaspoon each thyme, marjoram, rosemary 2 drops hickory liquid smoke Salt to taste Rinse the uncooked rice, and add to the rice cooker bowl, with the broth, herbs, olive oil, liquid smoke, and salt. Cut the chicken into bite-sized pieces, and add to the rice cooker bowl with the frozen vegetables. Stir

5 cups all purpose flour (wheat, or gluten-free mix) 1 cup plain oats 1 cup pork lard, beef tallow, or flavorless cooking oil 1/2 cup brown sugar, or to taste 2 cups oat milk (or 1 cup oat milk + 1 cup dairy-free heavy whipping cream) 2 teaspoons raw apple cider vinegar 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sea salt 1 1/2-2 cups raisins or currants Preheat oven to 375 °F. Measure out your oat milk or oat milk/whipping cream mix, and add two teaspoons of

1 instant bone broth serving (not a sponsored link) + 1 1/2 cup hot water to rehydrate, or 1 1/2 cups of prepared bone broth 1 tablespoon coconut aminos 1 teaspoon fresh or powdered ginger (depending on what you have, and your taste preference) 1 teaspoon lime juice 1/2 teaspoon MSG 1/2 teaspoon fish sauce (contains anchovy) 1/2 teaspoon roasted sesame oil 1/4 teaspoon garlic powder Salt to taste Hot pepper, to taste Any cooked meat, or vegetables you'd like to add to the so

1/4 cup red lentils 1 1/2 cups chicken or vegetable broth 1 teaspoon Za'atar seasoning blend 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 teaspoon lemon juice Salt to taste Pita chips and chopped parsley garnish (optional) Rinse your lentils and add them to the rice cooker bowl with the rest of the ingredients. Cover, and set to "cook," stirring the bowl occasionally as the lentils cook. The soup is ready when the "cook" cycle is finished, stir in the lemon juice, a

1 frozen cod fillet 1/8 cup jasmine rice 1/8 cup red lentils 1/2 cup frozen vegetables of choice 1/2 cup water 1/2 teaspoon salt For the sauce: 1/2 cup coconut milk 1/2 teaspoon madras curry powder 1/4 teaspoon ground black pepper 1/8 teaspoon ground thyme 1/8 teaspoon ground allspice Rinse your rice and lentils and add them to your rice cooker bowl with the water and salt. Add your frozen cod fillet and vegetables. Whisk your coconut sauce ingredients together, and pour over

1 frozen salmon fillet (bones & skins optional) 1/4 cup white rice, rinsed 1/4 cup dried shiitake mushroom slices 3/4 cup water 1/2 tsp salt For the sauce: 1/2 teaspoon MSG 1/4 teaspoon garlic powder 1/2 teaspoon sesame oil 1 tablespoon coconut aminos 1 teaspoon raw honey or maple syrup 1 green onion, avocado, cucumber, or other fresh vegetable accompaniment, sliced (optional) Combine your salmon, rinsed rice, mushrooms, and 1/2 teaspoon salt in your rice cooker bowl. To make

2 cups cooked pinto beans 2 cups warm bean water (that was used to cook the beans) 3 tablespoons honey, brown sugar, or real maple syrup 4 tablespoons neutral flavored vegetable oil 1 tablespoon sea salt 1 tablespoon instant dry yeast 6 cups preferred bread flour   Prepare 1 cup or 1/2 lb dried pinto beans to be cooked by your package directions - if you’re using an Instant Pot, you can add them rinsed and unsoaked to your pressure cooker bowl along with 3 cups water and a da

1 lb sausage, plain/original flavor 1 carton mushrooms, white or portobello 1 small onion, finely chopped 3 tablespoons bacon grease or olive oil 1 cup cooked brown rice, cooled to room temperature 3/4 cup chickpea flour 4 flax eggs 1 teaspoon crushed rosemary 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon ground cumin 1 teaspoon sea salt or to taste Preheat oven to 350 °F. Clean and rough chop your mushrooms, sauté with onions in bacon grease or oil until the onions are t

2 cups brown rice, cooked and cooled 2 cans of sardines, or favorite canned fish 3 flax eggs (3 tablespoons ground flax seed + 9 tablespoons water) 1/3 cup chickpea flour 1 tablespoon dried parsley or 1/2 cups fresh, chopped to your preference 1 tablespoon dehydrated onion flakes, or 1/4 cup finely minced white onion 1 teaspoon salt 1 teaspoon dried dill, or 3 tablespoons finely chopped fresh dill 1 teaspoon lemon juice up to 1/3 cup olive oil or oil of choice for pan-frying

1 cup beef tallow or coconut oil, melted 2 flax eggs 1/2 teaspoons sea salt 1/2 teaspoons baking soda 2 teaspoons vanilla extract 1 cup brown sugar 1/2 cup granulated sugar 2 cups all purpose flour 2 cups chocolate chips or chunks Preheat oven to 325° Fahrenheit. Melt your tallow or oil in a microwave safe bowl, takes 2-3 minutes depending on your microwave. Combine 2 tablespoons of ground flax seed with 6 tablespoons of water and set aside to gel for 5 minutes, to form your

2 cups water 2 chamomile teabags 1 1/2 cup puréed peaches or peach nectar (roughly the entire contents of a 15oz can of sliced peaches in HFCS-free heavy syrup puréed together) 1/3 cup honey 2 teaspoons agar agar 1 teaspoon rose water or to taste Bring water to a boil in a medium saucepan, remove from heat, add teabags, cover pot, and steep for 10 minutes. Remove the tea bags from the pot, and add the honey, peach purée, and agar agar while whisking to avoid clumping. Keep wh

Whether it's Independence Day in America, or Christmas in Australia, everyone loves a good summer cookout, even when you have a bunch of food allergies. Safe foods + lots of sunblock = the perfect summer day ☀️ In Your Stanley: "WaterTok" But Make It Healthier #1 : The Cosmopolitan Woman "WaterTok" But Make It Healthier #2: The Wild Irish Rose "WaterTok" But Make It Healthier #3: The Nimbupani-esque Electrolyte Slushie "WaterTok" But Make It Healthier #4: Sekanjabin Your Stan

2 cups dry macaroni + water & salt to cook 1 large or two small carrots 1/4 small white onion 2 cups Plant Based Mayonnaise (Hellmans/Best does have a good one) 3 tablespoons apple cider vinegar 1 tablespoon white or coconut sugar 1 teaspoon salt 1/2 teaspoon MSG (optional) Cook your macaroni according to package directions, drain and rinse in cold water to stop the cooking process, transfer to your mixing bowl, cover, and refrigerate while you prepare the rest of the salad.