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1 cup Plant Based Mayonnaise (I use Hellman's brand) if you would like to use 1/2 cup mayonnaise and 1/2 cup plant based "sour cream," also delicious. 1 tablespoon prepared horseradish 1-2 teaspoons of your favorite flavor substitute for Barbecue Sauce. Mine is Kinder's Woodfired Garlic Seasoning (I am unaffiliated), which does have smoked paprika and all of the alliums. Feel free to use whatever your favorite "Cowboy" seasoning blend is. A Birria seasoning blend would wor

1 cup cooked lentils, cooled to room temperature* 1 cup rolled oats 1 cup chickpea flour 4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water) 3 tablespoons olive oil For the Allium & Nightshade-Free Folks: 2 tablespoons nutritional yeast 1 teaspoon cumin 1/2 teaspoon poultry seasoning 1/2 teaspoon smoke flavoring 1/2 teaspoon sea salt For folks who can handle a bit of dried allium & nightshade: 2 tablespoons Kinder's Woodfired Garlic seasoning 1 tablesp

To purchase (unless you make/grow this stuff already, of course) : Gherkin pickles (Vlasic Snack’mms) Garlic or pimento stuffed olives Roasted sunflower and/or pumpkin seeds, in shell Plantain chips Dried fruit (apricots, dates, apple slices, etc) Allergen-free (Enjoy Life brand) Chocolate Mega Chunks Organic Gummy Bears To create: Tahini Roasted Butter Beans 1 15 oz can butter beans, drained ¼ cup tahini or SunButter 1 Tbsp olive oil ½ tsp each salt, garlic powder, onion pow

1 4-7 pound fully cooked boneless spiral ham 1/2 cup brown or coconut sugar 1 tablespoon Dijon mustard 1/2 cup maple syrup Preheat the...

24 oz frozen peas 3 tablespoons reserved bacon grease, melted or neutral-flavored oil, or a combo of the two 1 teaspoon dried dill 1...

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...

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

2 large boneless, skinless chicken breasts, diced 1 onion, finely diced 3 garlic cloves, finely diced 3 tablespoons olive oil or sauté oil of choice 1 tablespoon Madras Curry 2 tablespoons Caribbean Spice Mix 1 cup elbow macaroni or gluten-free pasta of choice 1 cup water 1 15 oz can coconut milk (can substitute water) 2 cups frozen mixed vegetables Heat your sauté oil in a large pot, and add the onion, garlic, curry powder, and Caribbean Spice to the pot, mixing well and sau

3/4 cup pumpkin purée (about half of a 15oz can) 1 cup chicken or vegetable broth 3-4 tablespoons cooking water from your pasta 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon each thyme, marjoram, & rosemary, dried and crushed (or 1-2 teaspoons of Italian seasoning, if you prefer a more traditional “spaghetti sauce” vibe) 1/4 teaspoon black pepper Salt to taste (if needed) In a medium saucepan (I usually use the one I cooked the pasta in as the pasta sits i

1 40oz cup 1 bag cranberry pomegranate tea 1 bag green tea (or two bags of cranberry pomegranate tea) 1/2 cup 100% cranberry raspberry juice 1 cup cold water Juice of 1/2 lime Ice In a heat-proof cup or mug, brew the two tea bags in 12oz of hot water to package directions. Remove the tea bags, and cool the tea to room temperature. Add the cooled tea to your 40oz cup, along with the rest of the ingredients. Shake or stir to combine. Did you enjoy this recipe? Support yr very a

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

1 1/2 cups oat milk 1/2 cup sweetened oat creamer* 2 tablespoons unsweetened baking cocoa 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract Pinch of sea salt or pink salt *Feel free to adjust the milk/cream ratios to your preference. Combine all ingredients in a small saucepan on medium-low heat. Bring to a boil, whisking constantly, and hold at that boil for 1-2 minutes, still whisking constantly before removing the saucepan from the heat. Allow the hot chocolate to

1/3 cup plain quick-cooking oats 1 teaspoon ground flax seed 1-2 teaspoons maple sugar 1/2 teaspoon Pumpkin Pie Spice 1 pinch sea salt 1/4 cup raisins or Craisins (optional) 1 tablespoon sunflower seeds (optional) Combine all ingredients in a heat-safe bowl or mug, and add 1 cup of water just off the boil. Cover the container, and let the oatmeal cook for 1-2 minutes. Mix well before eating. Can top with non-dairy creamer, if desired. To prepare ahead, combine all ingredients

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

Birria Rice 1 1/2 cups long grain rice (brown or white) 1 1/2 cups broth of choice (2 cups if you’re using brown rice) 1 teaspoon of your favorite birria seasoning Sea salt to taste Rinse your rice well and add to your rice cooking device (I use an Instant Pot), add your broth and seasonings and cook according to your rice & cooker’s directions (I did brown rice in the Instant Pot on high pressure for 22 minutes, instant pressure release). Frijoles Negros 3 cans of black bean

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

Iced Latté: A one quart sealed container to mix and drink from (mason jar, bottle or tumbler, etc) 2-3 tablespoons instant coffee or coffee substitute of choice 2 cups cold water 1 cup oat milk 1 cup ice Syrup to taste (optional) In your one quart container, add 1 cup of ice and your instant coffee. Add your water, oat milk, and syrup if using, and cap your container tightly. Shake your container thoroughly, until the coffee granules are fully dissolved. Enjoy immediately. Ma

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