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5-6 large potatoes 1/2 white onion, finely chopped 4-5 celery ribs, finely chopped 3-4 tablespoons dill pickle relish or finely chopped dill pickles (optional) 1 cup Plant Based Mayo (I use Hellman’s brand) 2 tablespoons pickle juice 2 tablespoons Dijon mustard 1 heaping teaspoon dried dill 2 heaping teaspoons dried chives 1/4 teaspoon garlic powder Salt, to taste Scrub and cube your potatoes, and boil them in salted water until fork tender, usually 5 minutes at a hard boil.

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

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

2 large, ripe avocados 1 large banana, ripe but not over ripe 1/4 cup unsweetened cocoa powder 2-3 tablespoons honey or maple syrup (to taste) a pinch of sea salt 1/4 teaspoon vanilla extract (optional) Carefully slice the avocados in half lengthwise and remove the pits. Use a spoon to scoop the avocado from the peel and into a food processor bowl. Peel the banana, rough chop, and add to the food processor bowl, along with the remaining ingredients. Run the food processor on

1 1/2 cup oat milk 1 tablespoon vinegar 1 cup cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/8 cup brown or coconut sugar...