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

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

1/4 cup dehydrated mushroom granules or 8oz fresh mushrooms of choice.* 1/4 of a large white onion, finely chopped 1 garlic clove, finely chopped, or 1-2 teaspoons of jarlic 1 tablespoon beef tallow or olive oil 1 teaspoon flour, wheat or gluten free mix (optional) 2 cups of water or beef bone broth 1 teaspoon Worcester Sauce 1/2 teaspoon sea salt or to taste 1/4 heaping teaspoon crushed thyme leaves 1/4 heaping teaspoon crushed marjoram leaves A pinch of nutmeg (use a light

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

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

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

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 cup yellow mustard 1/4 cup apple cider vinegar 1/2 cup real maple syrup 1 teaspoon Worcester Sauce 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Combine all ingredients in a small saucepan and bring to a boil over low heat, whisking constantly, until the sauce starts to thicken. Cool before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

6 large peppers (bell, poblano, or the like) 6-8 large jalapenos 1 large white onion 1 bunch fresh cilantro (~2 cups) 1 Tablespoon sea salt Sterilize four 2 cup (pint) canning jars and four fermentation lids, by following the instructions from the National Center for Home Food Preservation . Wash, drain, and pick out any bad leaves from the cilantro. Rough chop the cilantro, you do not need to discard the stems. Add to your blender or food processor bowl. Wash, then remove th