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4-6 fresh, ripe peaches 2 teaspoons brown sugar 1 teaspoon tapioca starch 1 teaspoon vanilla extract 1/2 cup plain oats 1-2 tablespoons beef tallow or plant-based butter Preheat the oven to 350°F. Peel, pit, and chop the peaches, doing as much of the work as possible over an 8x8" baking dish to retain as much peach juice as you can, but making sure no pit chunks or stems get in the mix. Add the brown sugar, tapioca starch, and vanilla to the peaches, and mix them thoroughly.

1 tablespoon dried Chile de arbol, finely ground (including seeds) 1 tablespoon smoked Chile Morita, finely ground (including seeds) 2 tablespoons kala namak, finely ground (sulfurous black salt) 4-5 tablespoons sea salt, finely ground 1 teaspoon mustard seed, finely ground If you haven't purchased your ingredients ground to your liking, use a clean coffee grinder or mortar and pestle to grind the salts, dried Chiles, and mustard seeds to your preferred texture. Transfer all

2-3 guajillo peppers 1 cup plant-free mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon ground mustard seed 1/4 teaspoon garlic powder 1/4 teaspoon mesquite smoke flavoring Remove the seeds from the guajillo peppers, and run them through a blender or coffee grinder until they're ground into a fine powder. Combine all ingredients, and whisk together to form the salad dressing. Store in a container with an

8 tablespoons soy-free chicken bullion 4 tablespoons dried, powdered shiitake mushrooms 1 tablespoon Asian chili peppers, finely ground 1 teaspoon dried, ground ginger 1/2 teaspoon garlic powder Mix all ingredients together, and store in a jar with an airtight lid. To serve, dissolve 1 1/2-2 teaspoons of soup base mix in 8oz hot water. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/4 cup plain oats 1/4 cup dairy & nut-free yogurt 1/2 cup frozen berries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts 1 tablespoon raw honey 1/2 teaspoon vanilla extract dash of sea salt In a container with a tight-fitting lid, add the oats, yogurt, ground flax seeds, honey, vanilla, and salt, and mix thoroughly. Top with the frozen berries, seal the lid on the container, and place the oats in the refrigerator overnight, to allow the oats to absorb the liquids, an

2 cups oat milk 1 cup water 3 tablespoons olive oil 3/4 cup yellow cornmeal 1/4 cup nutritional yeast 1 1/2 teaspoons salt 1/2 teaspoon white pepper In a large sauce pot, add the oat milk, water, olive oil, salt, and white pepper, and bring to a boil over medium-high heat. When the mixture is boiling, whisk in the cornmeal and nutritional yeast, and continue to whisk until the cornmeal cooks and the mixture thickens, 4-5 minutes. Transfer the cornmeal mixture into a greased 2

1 lb ground beef 1 lb dry pinto beans (no need to soak) 5 cups water 1 large yellow onion, diced 4-5 garlic cloves, minced, or 1/4 cup jarlic 2-3 tablespoons olive oil 1 tablespoon smoked paprika 1 tablespoon salt 1 teaspoon MSG 1 teaspoon cumin 1 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 teaspoon mesquite smoke flavoring Set the Instant Pot to Saute, and heat the olive oil in the bottom of the pot before adding the diced onion and mi

1 lb ground beef 1/4 cup chickpea flour (besan) 3 tablespoons ground flax seeds soaked in 9 tablespoons cold water to gel 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon liquid smoke For the gravy: Pan drippings from the Salisbury steaks, above. 1 tablespoon olive oil 2 tablespoons chickpea flour (besan) 1 1/2 cups beef broth, or reconstituted soy-free beef bullion 1 teaspoon powdered shiitake mushrooms Combine the ground

3/4 cup hot water 1 teaspoon soy-free chicken bullion 1/2 teaspoon shiitake mushroom powder 1 tablespoon coconut aminos 1 drop roasted sesame oil 1 brick of ramen/ramyun or one bundle of somen noodles, cooked to package directions. Using a range top, microwave, or water boiler, boil the broth water, and measure into a heat safe bowl. Carefully whisk the chicken bullion and shiitake mushroom powder into the hot water, cover the bowl, and allow to sit for around 5 minutes while

1 15oz can chickpeas/garbanzo beans, drained and rinsed 2 cups sprouted lentils (link is to a non-affiliated YouTube tutorial) 1 rotisserie chicken breast, diced 1/4 yellow onion, diced 4 tablespoons raw pumpkin seeds/pepitas (optional) For the Apple Cider Vinaigrette: 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 2 tablespoons coconut aminos 2 tablespoons stone ground mustard 1 teaspoon salt 1/2 teaspoon real maple syrup 1/4 teaspoon ground cumin In a medium-sized