Blog

8 large potatoes ¼ cup olive oil ⅓ cup dairy free heavy whipping cream 1 log plain (or seasoned) goat cheese (optional if not tolerated)...

For the meatballs: 1 pound lean ground beef or venison* 1 pound ground pork* ⅓ cup all-purpose flour, wheat or gluten free mix 1 flax egg  (2 Tbs flax meal + 6 Tbs water) 1 tablespoon minced fresh garlic 1 cup finely chopped white onion 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground white pepper 1 pinch allspice 2 tablespoons finely chopped fresh parsley 2+ Tbls oil or beef tallow, to cook the meatballs *Can substitute the equivalent cooked l

Just in time for the North American Thanksgiving Season, here's your menu for putting on a fairly traditional meal while not including...

4 ripe but firm pears or apples, halved and cored 1 log plain or honey goat cheese or non-dairy feta cheese ½ lb bacon, cooked and...

2 cups rolled oats 1/2 cup pumpkin puree 1/4 cup non-dairy heavy whipping cream or extra creamy oat milk 1/4 cup SunButter 1/4 cup honey...

2 cups turkey broth 1 heaping tablespoon reserved bacon grease 1 heaping tablespoon flour of choice Drippings from a Roasted Whole Turkey...

1 lb Brussels sprouts, cleaned and halved 2-3 delicata squash, washed, seeded, and cut into bite-sized pieces 3 tablespoons olive oil 1...

If you're a Millennial, and grew up with Addy's Momma's recipe from Addy's Surprise! / The American Girl Cookbook, this is as close as I...

1 batch Cream of Mushroom Soup 4 15 oz cans green beans, drained and rinsed (if you prefer to use the equivalent fresh or frozen and...

1/2 loaf bread , toasted or left out overnight to harden slightly (your favorite store bought/gluten free brand is fine here). 3 tablespoons olive oil 2 stalks diced celery 1/4 medium/large onion, chopped 1-3 cloves of garlic, minced 1 cup hot water or broth of choice 1 teaspoon bullion of choice (if not using broth above - check ingredients for dairy, soy) 1/2 lb sausage of choice (cooked lentils will work here, for a vegan or budget option) 1/4 cup non-dairy heavy whipping

1 12-14 lb turkey, neck and giblets removed, brought to room temperature 1 roasting pan 1 turkey baster or ladle Aluminum foil For the Herbed "Butter" : 1/2 cup (1 stick) beef tallow or vegan butter, softened (check ingredients for soy) 3 tablespoons reserved bacon grease (optional) 1/4 teaspoon each thyme, marjoram, rosemary, & black pepper 1 tablespoon sea salt (or to taste) Use a spatula or hand mixer to combine all ingredients in a small bowl. With clean hands (and food g

4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water) 1 1/4 cups baking cocoa 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon instant coffee granules 1 tablespoon vanilla extract 1 cup beef tallow or vegan butter 2 cups sugar 1 1/2 cups all purpose flour (wheat or gluten free mix) 1/2 cup sweetened oat milk creamer or plain oat milk Preheat oven to 350°F. Grease a 9”x13” pan. Put ground flax seeds on to soak, set aside. Place tallow or vegan bu

2+ cups 100% apple juice or apple cider (can substitute cranberry juice) 1 15 oz can of pear slices in HFCS-free heavy syrup 1/3 cup sugar 2 teaspoons agar agar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon coriander Drain the syrup from your can of pears into a measuring cup, and top off with apple juice until you have 3 cups of juice total. Empty the pear slices and chop or mash them to your preference to cover the bottom of an 8”x8” casserole dish, a loaf pan, or de

Apple slices or carrot sticks with SunButter. Carrot sticks or celery sticks with hummus . Instant Oatmeal . Slice of toast topped with SunButter, local honey, and a dash of ground flax seed and ground cinnamon. 1/3 cup dairy free yogurt or plain applesauce with 1/2 teaspoon ground flax seed and 1 teaspoon local honey. Open a can or package of tuna - or open, drain, and fork mash a can of chickpeas, for the vegan version - drain if needed, mix with a spoonful of Plant Based

For a dry dough: 5 cups bread flour (unfortunately, I have not had luck with gluten free blends in this recipe, if you do please let me know which brand/blend you used in the comments!) 2 cups warm water 1 tablespoon + 1 teaspoon salt 1 tablespoon sugar 2 teaspoons instant yeast For an oil dough: 4 tablespoons neutral oil or melted fat In a small bowl, combine your water (“tap hot,” around 100°F), yeast, and sugar, whisk together to dissolve, and set aside. In a large bowl or

3/4 cup coconut oil or beef tallow, melted 2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water and set aside for 5 minutes to gel) 3/4 cup brown or coconut sugar 1/4 cup honey 1 teaspoon vanilla extract 1/2 teaspoon sea salt 1/4 teaspoon baking soda 1 cup oats 1 cup all-purpose flour (wheat or gluten free) 1/2 cup unsweetened powdered cocoa 1 cup shredded coconut flakes (sweetened or unsweetened) 1 cup chocolate chips (optional) Melt oil or tallow in la

3/4 cup beef tallow, melted 2 flax eggs (2 tablespoons ground flax seed whisked together with 6 tablespoons water and set to gel for 5 minutes) 3/4 cup brown or coconut sugar 1/2 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 2 cups oats 1 cup all-purpose flour (wheat or gluten free) 1 cup raisins Melt tallow in large, microwaveable bowl, add the sugar, honey, flax eggs, vanilla, and cinnamon and whisk to combine. Add salt, flour, oats, and

4 cups shredded cabbage 1 cup shredded carrots 1 cup Plant Based Mayonnaise (I use Hellmans brand) 3 tablespoons white vinegar* 2 tablespoons organic cane sugar* 1 teaspoon salt 1/4 teaspoon dried mustard To make the dressing: in a small bowl, combine the Plant Based Mayonnaise, vinegar, sugar, salt, and dried mustard. Whisk until all the ingredients are smoothly incorporated. In a large serving bowl, combine your shredded cabbage, carrots, and dressing, and mix thoroughly to

1 cup Plant Based Mayonnaise (I use Hellmans) 1/3 cup dairy-free Parmesan shreds (any brand) 1 teaspoon Italian Seasoning 1/2 teaspoon garlic powder 1-2 teaspoons Buffalo-style hot sauce (optional) 1-3 tablespoons oat milk Measure out your mayonnaise into a small bowl, I put it directly in my storage container. Add the Italian Seasoning, garlic powder, and hot sauce, and whisk to combine. In a food chopper or Magic Bullet Blender, or by running a knife through, chop your dair

4-5 large potatoes 1 cup of frozen peas, thawed 1/4 of a small white onion, finely chopped 1 cup Plant Based Mayo (I use Hellmans) 2 teaspoons of your favorite curry powder blend 2 teaspoons white vinegar Salt to taste Dice your potatoes, and boil in a pot of salted water until fork tender, usually 5-8 minutes at hard boil. Drain potatoes, cover, and set aside to cool. To make the dressing, combine the Plant Based Mayo, curry powder, white vinegar, and salt if using, and whis