Blog

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

For the Sweet Chili Crunch Sauce: 1 cup mandarin orange juice (about four small oranges - sold as "Mandies" or "Cuties") 1/2 cup coconut aminos 1/4 cups honey 1 teaspoon grated fresh ginger 2 tablespoons rice vinegar 2 teaspoons dried, ground Asian chili peppers 1/4 teaspoon dried, ground mustard seed 1/4 teaspoon roasted sesame oil 2 tablespoons dried, minced garlic 1 tablespoon dried, minced onion 1 tablespoon toasted sesame seeds 1 tablespoon tapioca starch 2 tablespoons c

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

2lbs beef stew meat, or round steak cut into strips 12oz broccoli, fresh or frozen 1 cup avocado or canola oil For the marinade: 1/4 cup coconut aminos 1/2 cup rice vinegar Juice of three mandarin oranges (called "Mandies" or "Cuties") 1 teaspoon grated fresh ginger 1 clove grated fresh garlic, or 1 tablespoon of jarlic + 1 tablespoon of the water in the jar 2 teaspoons ground Asiatic red peppers 1 teaspoon beef bullion powder or one bullion cube 1/2 teaspoons ground black pe

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 40oz cup 16oz hot water 2-3 Mint Medley or spearmint teabags 2-3 teaspoons honey or cane sugar 2-3 tablespoons raw apple cider vinegar 1/4 teaspoon sea salt, or to taste 2-3 cups ice cold water to top cup (optional) In a heat-proof cup, dissolve the honey or sugar and sea salt in the hot water, and add the mint teabags. Cover, and allow to cool to room temperature. Remove the teabags, and carefully squeeze the tea out of them into your cup before discarding them. Add your i

1 15oz can chickpeas, drained and rinsed 2 tablespoons tahini (roasted sesame paste) 2 tablespoons avocado oil 1 1/2 teaspoons lime juice 1/2 teaspoon raw apple cider vinegar 2-4 tablespoons water 1 tablespoon chili lime seasoning (Tajin or Valentina, either the hot sauce or dry seasoning mix versions) scant 1/4 teaspoon garlic powder (optional) scant 1/4 teaspoon cayenne pepper (optional) salt to taste In the bowl of a food processor or blender, add your chickpeas, tahini, o

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

2 1/2 cups cooked jowar sorghum 1 large or 2 small/medium sweet potatoes, cubed 1 cup raisins or craisins 2oz goat cheese or dairy-free feta crumbles ~1/4 cup roasted sunflower seeds 1 tablespoon olive oil 1 teaspoon sea salt For the dressing: 6 tablespoons olive oil 8 tablespoons lemon juice 3 tablespoons coconut aminos 2 1/2 teaspoons ground cumin ground black pepper to taste Preheat oven to 450 °F. In a medium sized mixing bowl, place your cubed sweet potato and drizzle wi

1 15oz can white beans 2oz plain goat cheese (can substitute plant based mayonnaise for a vegan alternative, but the flavor will not be a match). 1/2 cup pitted Spanish olives (with or without pimentos, depending on nightshade tolerance)* 2 tablespoons olive oil 1 garlic clove, minced or 1 teaspoon of jarlic 2 teaspoons lemon juice 1 teaspoon oregano 1/4 teaspoon paprika (smoked or sweet, your choice. Can omit for a pepper allergy) Sea salt and black pepper to taste. *This ba

1 cup water 1/3 cup plain instant oats 1/2 cup frozen mixed berries 1/4 cup dairy, soy, nut free yogurt alternative 1 tablespoon ground flax seeds 2 tablespoons raw, local honey Dash sea salt Place the oats, frozen berries, ground flax seeds, and sea salt in a microwave safe bowl, cover, and microwave on high heat for 1 minute 30 seconds. Stir the contents of the bowl, and microwave again for 30-45 seconds. Add the yogurt alternative and raw honey, and serve immediately. Serv

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

1 ripe avocado 1 cup frozen berry blend 1/3 cup dairy/soy/nut free yogurt alternative 1/4 cup plain oats 2 tablespoons ground flax seeds 2 tablespoons raw, local honey or maple syrup 2 cups water Ice to taste (optional) Add all ingredients to your blender bowl, and blend at the highest setting until the smoothie is your preferred consistency. Drink immediately. Serves 1-2. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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

1/2 cup dairy-free vanilla yogurt made with coconut or oat cultures 1 medium-large ripe banana, fork mashed 1 tablespoon Sunbutter 1 tablespoon ground flax seeds Mix the dairy-free yogurt, fork mashed banana, and Sunbutter together into a smooth-ish mixture. Top with the ground flax seeds. Can be assembled in a bowl and eaten immediately, or refrigerated overnight in a 2 cup cold-storage container or jar.

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