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3/4 cup beef tallow, melted 2 flax eggs (2 tablespoons ground flax seed whisked together with 6 tablespoons water and set to gel for 5 minutes) 3/4 cup brown or coconut sugar 1/2 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 2 cups oats 1 cup all-purpose flour (wheat or gluten free) 1 cup raisins Melt tallow in large, microwaveable bowl, add the sugar, honey, flax eggs, vanilla, and cinnamon and whisk to combine. Add salt, flour, oats, and raisins, and stir into the wet ingredients with a spatula. Spoon into a greased 8x8 pan, and cook at 350°F for 30 minutes. Cool completely before cutting and serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 large, sweet onions ½ cup beef tallow, room temperature 2 tablespoons bacon drippings, room temperature 1 tablespoon prepared grated horseradish ½ teaspoon granulated garlic ½ teaspoon smoked paprika ¼ teaspoon ground cumin ¼ teaspoon dried oregano ½ teaspoon liquid smoke ½ teaspoon kosher salt ½ teaspoon black pepper Place the tallow, bacon drippings, horseradish, and all seasonings in a small bowl, and mix with a spatula until well-combined. Set aside. Peel and halve your onions one at a time, thickly spread one quarter of the tallow mixture on the flat side of one half of an onion, place the flat side of the second half against the tallow spread, and wrap the whole onion in aluminum foil so that it will form a bowl for the onion and sauce when it’s unwrapped. Place your wrapped onions onto a baking sheet, and bake or grill at 400°F for 45 minutes. Carefully unwrap the foil (there will be scalding steam released!) to open the onion up to place under a high broiler for 2-5 minutes, depending on your preference. Serve hot from the broiler, with the tallow sauce for dunking. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 the stems and seeds from the peppers (you can leave some or all of the jalapeno seeds, to taste), rough chop, and add to your blender or food processor bowl. Remove the onion paper and stem/root ends, rough chop, and add to your blender or food processor bowl.  Blend or process all ingredients together until they are fully combined and very finely chopped. You may have to work in batches, depending on the size of your blender or food processor bowl. Combine the processed vegetables in a large mixing bowl, add 1 Tablespoon of sea salt, and mix everything together thoroughly. Spoon into sterilized and cooled canning jars, making sure to distribute the juices equally among the jars. Top with fermentation lids, and store in a dark, room temperature place to ferment for one week. After the first week, replace the lids with sterilized canning lids and store in the refrigerator. Keeps for a few months after fermentation, and takes on a pickled quality the longer it’s stored. 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, reduce heat, and simmer for 30 minutes before serving. Want to make this vegan? Substitute the meat and canned beans for dry calico beans, cooked to the package instructions. Save out 1 cup of the cooking liquid to thicken the soup. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 high, until the contents are fully whipped together and creamy, scraping down the sides of the bowl occasionally. Transfer to your serving dish, and chill for at least one hour. Leftovers are only good for about 24 hours, so eat them quickly. Variations: Use hot honey as your sweetener, or as a drizzle over the pudding as you eat it. Add 1-2 tablespoons SunButter (or peanut butter, if you can eat it) for a chocolate covered banana with nuts flavor. Add 1/2 teaspoon of cinnamon, ginger, coriander, or cayenne… or all four to taste for a chocolate spice pudding. Use carob powder instead of cocoa for a cocoa allergy - carob does have its own flavor that isn’t quite chocolate but is close enough to make a delicious pudding here. Churn the pudding in an ice cream maker for an easy chocolate ice cream. Top it with whipped, lightly sweetened dairy free whipping cream. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

This is a base recipe for whatever kind of meatball you want to make! Italian style, Swedish style, barbecue, even kofta kebabs. Feel free to get creative! 2 lbs ground meat (chicken, pork, beef, venison, or a mix - or cooked lentils, for a vegan version) 2 tablespoons ground flax seed mixed with 6 tablespoons water to make 2 flax eggs. 1/2 cup all purpose flour of choice (wheat or gluten free mix) 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon onion powder 1/2 teaspoon garlic powder Preheat oven to 375° Fahrenheit. Combine all ingredients in a large mixing bowl and mix together thoroughly. Using a spoon or portion scoop of your desired size, form into balls, and place on a parchment lined baking sheet. Bake for 30 minutes, or until the meatballs temp at 160° Fahrenheit. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 cups cooked basmati rice 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon za’atar or to taste Salt to taste Za’atar is a spice blend - my bottle lists the ingredients as thyme, oregano, marjoram, sesame seeds, salt, and sumac. I buy it from my local Middle Eastern grocery store since sumac isn’t a staple in my spice cabinet. Whisk the olive oil, lemon juice, and za’atar to combine, and pour over your freshly cooked rice. Stir to combine thoroughly. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can of chickpeas 2 tablespoons tahini (roasted sesame paste) 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons water 1/2 teaspoon salt 1/2 teaspoon ground black or white pepper 1/2 teaspoon cumin Drain chickpeas and add to your food processor bowl, then add the rest of the ingredients and process until smooth. Scrape the sides of the bowl at least once while processing. Chill for an hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Jennifer’s Italian Style Pickled Onions: One medium-sized red onion, thinly sliced 1 cup red wine vinegar (or enough to cover sliced onions) 1 teaspoon salt 1 teaspoon Italian Seasoning Auntie’s Sweet Herb Pickled Onions: One medium-sized red onion, thinly sliced 1 cup raw apple cider vinegar (or enough to cover sliced onions) 1 teaspoon salt 1/2 teaspoon each thyme, marjoram & rosemary Place all ingredients in a well-sealed container and give it a good shake to combine all the ingredients. Chill for at least one hour before serving, flavors will intensify the longer the onions are left to pickle. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can of Cannellini/white kidney beans 3 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon dill Drain and rinse the beans before placing them in a food processor bowl with the rest of the ingredients. Process until smooth, scraping down the side of the bowl at least once during processing. Chill for at least one hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 combine the roux without lumps. Add the seasonings, and bring the mixture just to a boil, whisking constantly. Whisk the cheese substitute in slowly, little by little, until it melts smoothly into the sauce. Once the cheese is fully whisked in, take the pot off the heat and whisk in the dairy-free whipping cream. Use as a dip, or as a sauce for pasta or casseroles. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie