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For the chicken: 1 large or two small chicken breasts, frozen (or two cans of chickpeas, drained and mashed coarsely for a vegan version - skip to the salad step from here) 1 quart water 1 teaspoon sea salt 1 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Place all the ingredients in a medium pot and bring to a boil, stirring the broth and flipping the chicken occasionally. Boil until the internal temperature of the chicken breast is 165° Fahrenheit, about 30 minutes. Allow the chicken to cool before using in the salad. Discard the broth, or use for another recipe. For the salad: 1/2 white onion, finely chopped 2 ribs of celery, washed and finely chopped 1/2 cup of Craisins or halved fresh grapes (optional) 1 cup plant-based mayonnaise (I use Hellmans) 1/2 teaspoon salt 1/4 teaspoon ground mustard 1/2 teaspoon garlic powder Finely chop your cooled chicken, and add to your mixing bowl. Also add the onion, celery, and Craisins or grapes if using. Combine the mayonnaise, salt, ground mustard, and garlic powder in a small mixing bowl, and whisk to combine. Pour into your bowl with the rest of the salad ingredients and mix thoroughly. Chill for at least one hour before serving, can be made the night before. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 leftovers. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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. Maple Vanilla Syrup: 1/2 cup organic sugar (coconut sugar is acceptable for a low-glycemic version) 1/2 cup water 1/4 cup real maple syrup 1 teaspoon quality vanilla extract 1/2 teaspoon ground cinnamon, or 2-3 sticks. Add all ingredients to a small sauce pan and whisk constantly while the syrup is on low heat. Bring the syrup just to a boil - once you see a bubble, take the syrup off the heat. Cool before straining if needed and storing in the refrigerator for up to two weeks. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 stir well to combine. Add your meat, if using. Bring mixture to a boil and set to simmer, or bake, for at least 20-30 minutes or until heated through. Serve hot. If you can make this a few hours or the night before you plan on serving and slow cook it, the longer it cooks, the better it tastes. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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. While the potatoes are boiling, chop your onion and celery, and add to your salad bowl. Combine your mayo, mustard, pickle juice, dill, chives, and garlic powder in a small bowl, and whisk together combine. Drain your potatoes, and allow to cool before adding to the salad bowl. Add the dressing mixture to the bowl, as well, and fold together to thoroughly combine all the ingredients. Chill for at least one hour before serving, tastes even better if made the night before and kept in the refrigerator until it’s time to eat. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4-5 large potatoes 1 cup of frozen peas, thawed 1/4 of a small white onion, finely chopped 1 cup Plant Based Mayo (I use Hellmans) 2 teaspoons of your favorite curry powder blend 2 teaspoons white vinegar Salt to taste Dice your potatoes, and boil in a pot of salted water until fork tender, usually 5-8 minutes at hard boil. Drain potatoes, cover, and set aside to cool. To make the dressing, combine the Plant Based Mayo, curry powder, white vinegar, and salt if using, and whisk to combine. Add your cooled potatoes, thawed peas, finely chopped onion, and prepared dressing to a large mixing bowl, and stir to combine thoroughly. Chill for 1 hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 dairy-free Parmesan cheese very finely, and add to the rest of your ingredients, whisking well to combine. This will thicken the mix considerably, whisk your oat milk in to thin to your preferred consistency. Can be served immediately, but tastes better after an hour or two in the refrigerator. Store in the refrigerator for up to one week. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 hand) 1/3 cup extra creamy oat milk OR 1/4 cup non dairy heavy whipping cream Chop your mushrooms however you’d like, chunky or fine, your preference, and set aside. Heat your beef tallow or oil in a small soup pot, and sauté your onion and garlic on a medium/low heat, until the onion is translucent and the garlic is browning. Let it caramelize a little on the bottom of the pan. Add your fresh mushrooms (if you’re using them) about halfway through the onion and garlic cook time, and sauté them down. If you’re using dried mushrooms, you’ll add them in another step. If you’re making this thick for a gravy, like for a Green Bean Casserole, remove the sautéed [mushrooms], onions, and garlic from the pot, and set aside. Add your flour to the pan drippings (and a little more tallow or oil, if needed), and create a roux by whisking the flour around the bottom of the pan, until the flour browns to your preference (I usually use a blonde roux). Add your [mushrooms], onion and garlic back to the pan, and resume the recipe. If you want a thinner soup, you can omit the roux altogether. Add your salt, thyme, marjoram, nutmeg, and Worcestershire sauce to the pot. If you’re using dried mushrooms, add them here, too. Pour the water or beef bone broth into the pot - if you’re bulking this up with bone broth, and using the dried mushrooms, you’ll just want to bring it to a boil, add your cream ingredient, and let the soup set for 20 minutes before eating to fully hydrate the mushrooms. If you want to keep it light or vegan, just water is fine, the rest of the ingredients will infuse to make a very flavorful broth. If you’re using the water self-broth, bring the pot to a boil, and let it boil for a few minutes while constantly stirring the pot, to reduce the liquid a little. Once you’ve taken your pot off the heat, you can add your cream element by whisking it into the pot until it’s incorporated completely. Let sit for 10-20 minutes to cool down before serving or using. *Obviously, a “cream” based soup can be modified for your recipe - replace the mushrooms with chopped celery for Cream of Celery, with a shredded chicken thigh for Cream of Chicken, or just omit the mushrooms altogether for Cream of Onion. You can use any broth flavor and seasoning you’d like to compliment other “cream” soups, but we all know beef and mushroom go hand in hand (and beef collagen makes your hair, skin, and nails like WOW). Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 beans 1 tablespoon bacon grease or avocado oil 1 teaspoon cumin 1/2 teaspoon sea salt 1/4 teaspoon powdered garlic 1/2 teaspoon Liquid Smoke (optional) Heat your oil or grease in a medium saucepan. If you want a refried texture, drain and rinse two of the three cans of beans and add to the pan with your hot oil, and add the third can without draining, with the liquid. Partially mash the beans, and add the spices and mix throughly to combine and to smooth out the beans’ texture. Bring to a boil, and let boil while stirring constantly for a few minutes, until the beans thicken to your liking. Did you enjoy these recipes? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 combine. Cover and chill for at least one hour before serving. *I prefer more tang, less sweet, but if you're the opposite, feel free to reverse these measurements. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 green pepper. Combine all dressing ingredients in a jar or small mixing bowl. Shake or whisk well to combine dressing ingredients, and immediately add to the salad bowl. Let sit for at least 30 minutes before serving, but this salad is best when made ahead and stored sealed in the refrigerator overnight. Did you enjoy this recipe? Leave the creator a tip at https://ko-fi.com/yraceauntie