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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 the chickpea flour, salt, pepper, baking soda, and garlic powder, and whisk to incorporate. Add 1 cup water to the flour mixture, and beat into a batter before folding in the stir-fried vegetables, flax eggs, minced onion, and sesame oil. Cover, and refrigerate for at least 30 minutes. Heat your fry oil in a non-stick skillet, like seasoned cast iron. Pour batter into the skillet in your preferred patty size, flip with a wide spatula when the batter has cooked through on the top, and the patty is golden brown on the fry side. Makes around nine 6" patties. For the Gravy: 1 1/2 cups mushroom or chicken broth (hint: reconstitute dried mushrooms in 2 cups hot water with sea salt to taste, use the mushrooms in the patties with the vegetables, and the broth in the gravy) 3 tablespoons coconut aminos 1 tablespoon rice vinegar 2 teaspoons brown sugar 1/4 teaspoon roasted sesame oil 1 tablespoon tapioca starch 3 tablespoons cold water Add the broth, coconut aminos, rice vinegar, brown sugar, and sesame oil to a small saucepan over medium-low heat, and whisk constantly until the mixture comes to a boil. In a small bowl, make a slurry with the tapioca starch and cold water, and whisk the slurry into the saucepan, whisking until the mixture starts to thicken and turn glossy. Remove from the heat, and cool slightly before serving on top of each chickpea patty. 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 pepper 1/4 teaspoon ground mustard seed 1/4 teaspoon roasted sesame oil Whisk all of the marinade ingredients together. Place the meat in a shallow bowl, and cover with the marinade. Cover the bowl tightly, and place the bowl in the refrigerator for a minimum of 6-8 hours, preferably overnight. Remove from the refrigerator and bring to room temperature before frying. Heat the oil in a wok or large frying pan on high heat, and fry the marinated beef for 2-3 minutes, until cooked through. Transfer to your serving dish, or a crockpot. Thaw and drain your broccoli if needed, or wash and dry your fresh broccoli. Place in the wok after the beef, and fry for 3-4 minutes, until the broccoli's color starts to dull. Transfer to the same dish as the beef. For the sauce: 1/3 cup coconut aminos 1/4 cup brown sugar or honey 1 teaspoon ground Asiatic red peppers 1/2 teaspoon powdered ginger 1/4 teaspoon garlic powder 1 teaspoon tapioca starch 3 teaspoons of cold water Place all of the sauce ingredients in a small saucepan, and whisk together on low heat, until the sugar dissolves into the coconut aminos and the mixture comes to a low boil. Whisk the tapioca starch with the cold water to make a slurry, and whisk the slurry into the sauce. Keep whisking until the sauce thickens, and becomes glossy. Spoon the sauce over the beef and broccoli, and toss to coat the meat and vegetables. Serve with a side of rice. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 cold water Combine your orange juice, coconut aminos, honey, ginger, rice vinegar, ground peppers, mustard seed, and sesame oil in a small saucepan, whisk constantly while bringing to a boil. Create a slurry with the tapioca starch and cold water, whisk the cold slurry into the boiling saucepan, and continue whisking until the sauce thickens and becomes glossy. Remove from the heat. Stir in the minced garlic, minced onion, and sesame seeds. Cover, and set aside. For the wok: 1/2 cup canola or avocado oil 1 lb Mung bean sprouts 1 lb assorted stir-fry vegetables of choice (carrots, bell peppers, etc), thin sliced or julienned. Wash and dry your bean sprouts and vegetables well. Heat a few tablespoons of oil in your wok, and starting with the sprouts, stir-fry in batches for 2-3 minutes per batch, adding more oil to your wok with each new batch as needed. In a mixing bowl, portion out your sprouts and vegetables, add your [temperature-wise] hot sweet chili sauce to the mixing bowl to taste, and mix well to coat the sprouts and veggies in the sauce. Serve with white rice. If you can eat egg, this would be delicious topped with a fried, runny yolk egg. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 processor bowl, add your beans and liquid, oil, and salt, and pure é on high speed until the mixture is smooth and pour-able, stopping to scrape down the sides of the bowl as needed. In a large mixing bowl or the bowl of a stand mixer, add the flour, and then add both the yeast and honey mixture and the bean pure é to the flour. Using a dough hook or clean, gloved hands, bring the ingredients together and knead to form a dough that should be slightly on the wet and sticky side. Cover the bowl, and let the dough rise in a warm spot until it's doubled in size, 1-2 hours depending on how warm and humid the surrounding climate is. Once the dough has fully risen, turn it out onto a floured work surface, punch it down and shape it into two sandwich loaves, or whatever bread product you want to make with this dough. Let it double in size again before baking in a 450 °F oven for 30 minutes, or until the tops of the loaves are golden brown, and the loaf sounds hollow when you thump it. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 head of white cabbage, cored and chopped Approximately 3 cups fresh mushrooms, chopped 1 onion, chopped 3-5 cloves of garlic, chopped, or jarlic to taste 2-3 tablespoons olive oil 1 15 oz can sauerkraut, or equivalent raw sauerkraut 1 cup split green peas 3 cups water 1 tablespoon caraway seeds (optional) 1 teaspoon sea salt 1/2 teaspoons ground black pepper Set your Instant Pot to "Saute," and heat your oil in the bottom of the pot. Saute your onions until they're translucent, then add your garlic and let brown for a minute before adding the cabbage and mushrooms. Saute the vegetables until they reduce down and create a broth in the bottom of the pot, stirring occasionally, about 5-10 minutes. Add the caraway seeds, salt, and pepper to the pot, and stir in to distribute evenly. Rinse your split peas, and add them to the pot, along with the water. If you're using the canned sauerkraut, add it here. No need to strain or rinse the sauerkraut. Give your pot another good stir to make sure everything is well combined, seal your pot, and set the Instant Pot to Pressure Cook on High Pressure for 12 minutes. The dish will be ready at the end of the pressure cooking time, you can vent and serve immediately, though this is one of those dishes that tastes better the longer it sits on the heat. If you're using raw sauerkraut, add to your bowl before serving, to preserve the probiotics. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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

2 cups chopped/shredded chicken 1 medium-large ripe avocado 1/4 cup diced onion 1/2 cup diced red pepper 1/4-1/3 cup plant based mayonnaise 2-3 teaspoons chili lime seasoning (like Tajin or Valentina) Juice of half a lime (about two teaspoons) Salt to taste Add the chicken, onion, pepper, mayonnaise, seasoning, and lime juice to a medium-large mixing bowl, and mix well to combine. Before serving, cube the avocado, and serve on top of the chicken salad. Excellent in arepas, lettuce wraps, and as an open-face sandwich. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Whether it's Independence Day in America, or Christmas in Australia, everyone loves a good summer cookout, even when you have a bunch of food allergies. Safe foods + lots of sunblock = the perfect summer day ☀️ In Your Stanley: "WaterTok" But Make It Healthier #1 : The Cosmopolitan Woman "WaterTok" But Make It Healthier #2: The Wild Irish Rose "WaterTok" But Make It Healthier #3: The Nimbupani-esque Electrolyte Slushie "WaterTok" But Make It Healthier #4: Sekanjabin Your Stanley "The" Iced Coffee + Maple Vanilla syrup The Munchies: The Snackle Box The Midwest Crudite Board Dips for Chips: Creamy Barbecue Horseradish Dip Fermented Not Salsa Lemon-Dill White Bean Spread Hummus Cowboy Caviar On the Grill: Dijon Marinade Sweet Apple Marinade Lentil Burgers * Kofta Kebabs* - add 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon paprika to my meatball recipe, and form around soaked wooden skewers to grill. Viral Boiled Onion  - pre-assemble the onions in their foil wrap, and add to the grill first thing. "Michigan Gold" BBQ Sauce for ribs or brisket. Copycat Bdubs Garlic Parm Sauce for chicken wings. *Can you make the lentil burgers using ground meat instead of cooked lentils, and can you make the kofta kebabs with cooked lentils instead of ground meat? Absolutely yes. Sides & Salads: Honey Mustard BBQ Baked Beans Classic Coleslaw Dill Pickle Potato Salad Curried Potato Salad Hawaiian-Style Macaroni Salad Three-Bean Salad Chow Chow Slaw Taqueria-Style Pickled Carrots Baked Goods: Cornbread Hamburger and Hot Dog Buns Sweet Treats: Fruit Balls SunButter Balls Espresso Brownies Berry Crumble Oatmeal Raisin Bars Honeybee Jelly Squares Did you appreciate this allergy friendly summer cookout recipe roundup? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 medium head of white cabbage, finely sliced 1 red pepper, finely sliced 1 yellow pepper, finely sliced 1 large white or yellow onion, finely sliced 1-3 jalapeno peppers, finely sliced (optional) salt to coat Combine all your sliced vegetables in your largest mixing bowl, coat all the vegetables with salt, and toss the vegetables thoroughly to mix and combine. Cover the mixing bowl tightly, and place in the refrigerator for 2-3 hours to rest. To make the brine: 1 1/2 cups distilled white vinegar 1/2 cups raw apple cider vinegar 1 cup light brown sugar or turbinado sugar 1 tablespoon salt 1 teaspoon ground black pepper 1/2 teaspoon ground mustard 1/4 teaspoon ground allspice Combine all of the brine ingredients in a medium saucepan, and bring to a boil on medium-low heat, while whisking the pan constantly. Carefully pour the hot brine into a tempered half-gallon glass jar or other hot food safe container, and set aside Transfer your salted vegetables to a strainer and rinse them thoroughly with cold water, then press the vegetables to expel as much water as possible before placing the vegetables into the jar with the brine. Once all of the vegetables have been transferred to the jar, seal the jar tightly, and place the jar in the refrigerator for 24-48 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 cooker to "cook." Saute until the onions are translucent and the chicken starts to brown, then add the mustard, cumin, and liquid smoke, and toss to coat the chicken and vegetables. Add the broth or bullion to the pot, cover, reset to "cook" if needed, and allow the pot to come to a boil, about 20-25 minutes. Add oat milk or non-dairy heavy cream to taste to each bowl just before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 sugar and coconut oil. In another small bowl, sift the flour, baking powder, salt, and allspice together before adding the sifted mixture to the mixing bowl and combining into a soft cookie dough. Cover the mixing bowl, and refrigerate for 2-3 hours to chill the dough. Preheat oven to 350 °F. When the dough has chilled and firmed up, turn it out onto a lightly floured surface, and roll it out to 1/4" thick. Cut into desired cookie shapes, and gently lift from your work surface to transfer to a parchment-lined baking tray, using a spatula if needed. Bake for 12-15 minutes, until the edges are slightly browned. Don't over-bake! Allow to cool on the baking tray before transferring to your cookie jar. Yield: 30-36 small, round cookies. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 ice, sweet mint tea, and raw apple cider vinegar to your 40oz cup, and stir well to combine all ingredients. Top with cold water to fill the glass and mix again, if necessary. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie