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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

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 40 oz cup 1/2 cup hot water 3 cups ice Juice of 2 large lemons, or juice of one lemon and one orange 2 teaspoons amchoor (green mango) powder 2 tablespoons honey or raw cane sugar, or to taste kala namak or sea salt, to taste In a heat-proof container like a ceramic mug, dissolve your honey or sugar, salt, and amchoor powder in the hot water, set aside to cool to at least room temperature. Juice your citrus fruits and add to your blender, along with the ice and cooled honey

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 cannellini beans, including the liquid 4 1/2 cups bread flour 2 cups of warm water (110 °F) 1 tablespoon instant yeast 2 tablespoons honey or brown/cane sugar 3 tablespoons olive or avocado oil 1 tablespoon sea salt In a small mixing bowl, add the warm water, instant yeast, and honey or sugar, and whisk together to dissolve the yeast and sweetener into the water. If the yeast is active, this mixture will start to bubble and foam on the surface. Set aside. In a food

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 small chicken breast or thigh, raw 1/4 cup white rice, uncooked 1/2 cup chicken broth, or reconstituted bullion 1/2 cup frozen vegetables of choice 1 tablespoon olive oil 1/4 teaspoon each thyme, marjoram, rosemary 2 drops hickory liquid smoke Salt to taste Rinse the uncooked rice, and add to the rice cooker bowl, with the broth, herbs, olive oil, liquid smoke, and salt. Cut the chicken into bite-sized pieces, and add to the rice cooker bowl with the frozen vegetables. Stir

5 cups all purpose flour (wheat, or gluten-free mix) 1 cup plain oats 1 cup pork lard, beef tallow, or flavorless cooking oil 1/2 cup brown sugar, or to taste 2 cups oat milk (or 1 cup oat milk + 1 cup dairy-free heavy whipping cream) 2 teaspoons raw apple cider vinegar 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sea salt 1 1/2-2 cups raisins or currants Preheat oven to 375 °F. Measure out your oat milk or oat milk/whipping cream mix, and add two teaspoons of

2 cans of red kidney beans, undrained (preferably dark red kidney beans, but they're hard to find up north where I am) 2 cups Andouille sausage coins or 1 can of SPAM, cut into small cubes (optional) 2 ribs of celery, finely chopped 1 small/medium green pepper, finely chopped 1/2 white onion, finely chopped 8-10 oz. broth flavor of choice 3-5 tablespoons cooking oil or fat Cajun seasoning to taste Liquid smoke to taste Heat your cooking oil in your largest skillet or soup pot

1 instant bone broth serving (not a sponsored link) + 1 1/2 cup hot water to rehydrate, or 1 1/2 cups of prepared bone broth 1 tablespoon coconut aminos 1 teaspoon fresh or powdered ginger (depending on what you have, and your taste preference) 1 teaspoon lime juice 1/2 teaspoon MSG 1/2 teaspoon fish sauce (contains anchovy) 1/2 teaspoon roasted sesame oil 1/4 teaspoon garlic powder Salt to taste Hot pepper, to taste Any cooked meat, or vegetables you'd like to add to the so

1/4 cup red lentils 1 1/2 cups chicken or vegetable broth 1 teaspoon Za'atar seasoning blend 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 teaspoon lemon juice Salt to taste Pita chips and chopped parsley garnish (optional) Rinse your lentils and add them to the rice cooker bowl with the rest of the ingredients. Cover, and set to "cook," stirring the bowl occasionally as the lentils cook. The soup is ready when the "cook" cycle is finished, stir in the lemon juice, a

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 cod fillet 1/8 cup jasmine rice 1/8 cup red lentils 1/2 cup frozen vegetables of choice 1/2 cup water 1/2 teaspoon salt For the sauce: 1/2 cup coconut milk 1/2 teaspoon madras curry powder 1/4 teaspoon ground black pepper 1/8 teaspoon ground thyme 1/8 teaspoon ground allspice Rinse your rice and lentils and add them to your rice cooker bowl with the water and salt. Add your frozen cod fillet and vegetables. Whisk your coconut sauce ingredients together, and pour over