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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

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

1 large onion, finely chopped 2-3 fresh minced garlic cloves, or jarlic to taste 3 tablespoons neutral oil or coconut oil 5-6 cups of fresh spinach 3 15 oz cans chickpeas 1/3 cup of aquafaba (reserved liquid from the chickpea can) 1 15 oz can of coconut milk or non-dairy evaporated milk 3 tablespoons of your favorite curry seasoning mix 1 teaspoon salt Heat your neutral oil in a large pan or pot, add your onion and cook until translucent. Add your garlic about halfway through

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

1 cup oat milk 1/2 cup dairy-free whipping cream (can substitute oat milk) 1/2 cup shredded cheese substitute, your choice of flavor 1 tablespoon all-purpose flour (wheat or gluten free) 2 tablespoons oil or fat of choice 1/2 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder Heat oil or fat in a small saucepan, add the flour and whisk to form a roux, I like to brown it for this recipe. Slowly add the oat milk while whisking to comb

1 15oz can of Cannellini/white kidney beans 3 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon dill Drain and rinse the beans before placing them in a food processor bowl with the rest of the ingredients. Process until smooth, scraping down the side of the bowl at least once during processing. Chill for at least one hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Jennifer’s Italian Style Pickled Onions: One medium-sized red onion, thinly sliced 1 cup red wine vinegar (or enough to cover sliced onions) 1 teaspoon salt 1 teaspoon Italian Seasoning Auntie’s Sweet Herb Pickled Onions: One medium-sized red onion, thinly sliced 1 cup raw apple cider vinegar (or enough to cover sliced onions) 1 teaspoon salt 1/2 teaspoon each thyme, marjoram & rosemary Place all ingredients in a well-sealed container and give it a good shake to combine all t

1 15oz can of chickpeas 2 tablespoons tahini (roasted sesame paste) 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons water 1/2 teaspoon salt 1/2 teaspoon ground black or white pepper 1/2 teaspoon cumin Drain chickpeas and add to your food processor bowl, then add the rest of the ingredients and process until smooth. Scrape the sides of the bowl at least once while processing. Chill for an hour before serving. Did you enjoy this recipe? Support yr very appreciat

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

2 cups cooked basmati rice 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon za’atar or to taste Salt to taste Za’atar is a spice blend - my bottle lists the ingredients as thyme, oregano, marjoram, sesame seeds, salt, and sumac. I buy it from my local Middle Eastern grocery store since sumac isn’t a staple in my spice cabinet. Whisk the olive oil, lemon juice, and za’atar to combine, and pour over your freshly cooked rice. Stir to combine thoroughly. Did you enjoy