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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

5-6 large potatoes 1/2 white onion, finely chopped 4-5 celery ribs, finely chopped 3-4 tablespoons dill pickle relish or finely chopped dill pickles (optional) 1 cup Plant Based Mayo (I use Hellman’s brand) 2 tablespoons pickle juice 2 tablespoons Dijon mustard 1 heaping teaspoon dried dill 2 heaping teaspoons dried chives 1/4 teaspoon garlic powder Salt, to taste Scrub and cube your potatoes, and boil them in salted water until fork tender, usually 5 minutes at a hard boil.

Tartar Sauce: 3-4 tablespoons plant based mayonnaise (I use Hellmans, feel free to use your favorite brand) 1 teaspoon sweet pickle relish 1/4 teaspoon onion powder The English: 3-4 tablespoons plant based mayonnaise 1 teaspoon malt vinegar 1/4 teaspoon Worcestershire sauce Spice It Up: 3-4 tablespoons plant based mayonnaise 1 teaspoon Louisiana style hot sauce 1/2 teaspoon lemon juice Whisk all ingredients together in a small bowl. Serve immediately. Refrigerate any leftover

For the chicken: 1 large or two small chicken breasts, frozen (or two cans of chickpeas, drained and mashed coarsely for a vegan version - skip to the salad step from here) 1 quart water 1 teaspoon sea salt 1 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Place all the ingredients in a medium pot and bring to a boil, stirring the broth and flipping the chicken occasionally. Boil until the internal temperature o

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

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

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...