Blog

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

1 cup red lentils 3 cups water 1 onion, diced 8 cloves garlic, minced 2 pimento/red bell peppers, diced small 1 15 oz can sweet or dairy-free cream corn 1 15 oz can pumpkin 1/2 teaspoon sea salt 3 tablespoons neutral oil Preheat oven to 400°F. Add 3 tbs neutral oil to the bottom of a large stock pot or Instant Pot, add your diced peppers, onions, and garlic and sauté until the peppers are soft, and the onions are translucent. Rinse your red lentils and add them to the pot and

5-7 cheap steak cuts, like a bottom round 1 cup vinegar 3 tablespoons oil 3 tablespoons prepared mustard Salt and pepper to taste, or favorite steak seasoning mix Use those proportions, but you can use any vinegar, oil, and prepared mustard you would like for this recipe. Lay your steaks out in a low casserole dish, and sprinkle each steak generously with salt and pepper, or with your favorite seasoning mixture. Be sure to coat both sides of the steak. In a small bowl, whisk

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

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

2-3 leftover steaks, or 1lb stew meat (optional) 1 cup dried pinto beans, rinsed and sorted 3-4 cups water or broth of choice 1 onion, finely diced 3-4 fresh garlic cloves, minced, or 2-3 large spoonfuls of jarlic 1 tablespoon smoked paprika 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon liquid smoke Salt & ground black pepper to taste If you aren’t using an Instant Pot, soak your beans using your favorite method (overnight, or by bringing to a boil and soaking in the

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

4 15 oz cans of beans (4-5 cups), drained but not so well, you want 1/4 cup to a half cup of aquafaba (bean liquid) in the sauce. 1 cup yellow mustard 1/2 cup honey 1/4 cup apple cider vinegar 1 heaping teaspoon Kinder’s Woodfired Garlic seasoning (or your favorite “western” or “cowboy” spice mix) 1 lb browned ground meat or 1 hot dog per serving, chopped (optional) Combine the mustard, honey, apple cider vinegar, and seasoning, and whisk together. Add the drained beans and s

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 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

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

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

2 lbs ground meat (I prefer venison for this, but beef, pork, or chicken will work) 4 cups broth of choice 2 cups Fermented Not Salsa 2-3 15oz cans white beans (do not drain) 1 teaspoon sea salt 1 teaspoon cumin 1/2 teaspoon garlic powder 3 tablespoons oil (optional) Brown your meat (use the optional oil if you’re using a lean meat like venison), seasoning with salt, cumin, and garlic powder as it cooks. Add your broth, beans & reserved liquid, and Not Salsa, bring to a boil

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