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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.

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 1/4 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

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

1 15oz can cannellini beans, drained and rinsed 1/4 cup raw pumpkin seeds (pepitas) 1/4 cup nutritional yeast 3 tablespoons olive oil 1 large garlic clove, minced, or 1 tablespoon jarlic 2 tablespoons stone ground mustard 1/2 teaspoon sea salt 1/4 teaspoon ground white pepper 1/4 teaspoon ground cumin In a small saute pan, heat the olive oil, and saute the garlic until it just starts to brown, remove the pan from the heat and let the garlic and oil cool. Using a coffee grinde

1 15 oz can white beans, drained and rinsed 1/2 cup plain oats 1/4 cup raw pumpkin seeds 1/4 cup ground flax seeds 1/4 cup grade B maple syrup 3 tablespoons raw coconut oil 1 teaspoon vanilla extract 1 tablespoon ground ginger 2 teaspoons ground coriander 1 teaspoon ground tumeric 1/2 teaspoon sea salt 1/2 teaspoon ground white pepper heaping 1/4 teaspoon ground cloves Place your oats and pumpkin seeds in the food processor, and process until they're a fine meal. If your food

1 banana, slightly overripe 1 13.5 oz can full-fat coconut milk 13.5 oz extra creamy oat milk 1/4 cup raw honey 1 teaspoon vanilla extract 8 oz ice, divided (or not) Add the banana, coconut milk, oat milk, honey, vanilla extract, and ice if you want a blended ice drink to a blender, and process together until the milk is smooth and creamy. Divide into two 16 oz servings, and pour over ice cubes if you're not blending the ice. Serve immediately. Did you enjoy this recipe? Supp

1 small-medium head cabbage, washed, cored and finely sliced 8-12 oz red radishes, washed and grated or finely sliced 1/4 large, white onion, finely sliced 1/8-1/4 cup table salt 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 1 teaspoon cane sugar or honey 1/4 teaspoon ground mustard seed 1/4 teaspoon white pepper additional salt to taste In a large bowl, combine the finely shredded cabbage and onions, and finely sliced or grated radishes, and thoroughly and evenly c

1 15oz can black beans, drained and rinsed 1/2 cup raw pumpkin seeds (pepitas) 1/4 cup ground flax seeds 1/3 cup raw honey or medjool date syrup 3-5 tablespoons coconut or avocado oil 1/2 cup baking cocoa 1 teaspoon vanilla extract 1 teaspoon instant coffee granules 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cardamom 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon sea salt Place your pumpkin seeds in the food processor, an

1 15oz can black beans, drained and rinsed 1/2 cup raw pumpkin seeds (pepitas) 1/3 cup raw honey or medjool date syrup 1/2 cup baking cocoa 1/4 cup ground flax seeds 3-5 tablespoons coconut or avocado oil 1 teaspoon vanilla extract 1/2 teaspoon pink salt Place your pumpkin seeds in the food processor, and process until they're a fine meal. Add the rest of the ingredients to the food processor bowl, and process until the mixture is a smooth, stiff batter. Using a small spoon,

16 oz raw sprouted lentils 1/2 cup dry green or brown lentils + 2 cups water for cooking 1 cup chickpea flour (gram flour or besan) 1 cup plain rolled oats 5 tablespoons ground flax seeds soaked in 1/2 cup cold water. 1 medium onion, finely chopped 1/2 cup pickled jalapenos, finely chopped 1 teaspoon birria seasoning mix 1 teaspoon soy-free beef or vegetable bullion powder (optional, can substitute 1 tsp salt) 1/2 teaspoon mesquite liquid smoke 1/2 teaspoon garlic powder Oliv

1 batch Auntie's Master Dough Recipe (dry version) 1 lb ground meat of choice (beef or venison is traditional, cooked lentils can also be substituted for a vegan version) 1 small rutabaga (called a "Swede" in Europe) 2 medium potatoes 2 medium carrots 1 medium onion, finely chopped 1 teaspoon salt, plus enough salt for your cooking water 1/2 teaspoon ground black pepper 1 teaspoon each ground thyme, rosemary, marjoram 1/4 teaspoon garlic powder 1/3 cup brown sugar For the Bee

1 13oz can full fat coconut milk 1 6oz can pineapple juice, shaken well 2 overripe bananas, mashed 1 1/2 cups cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/2 cup brown or coconut sugar 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons coconut or avocado oil 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water) 1 teaspoon vanilla extract Optional: 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 t

1/2 batch Auntie's Master Dough Recipe (dry version) 1/3 cup organic or brown sugar 3-4 white potatoes, peeled and cubed, + salted water to cover 1 cup frozen peas, thawed 3-4 tablespoons avocado oil 2 teaspoons panchpuran powder 1 teaspoon salt 1/2 teaspoon coriander powder 1/2 teaspoon ginger powder 1/2 teaspoon amchur powder 1/2 teaspoon onion powder red pepper to taste (optional) To prepare the filling, boil your peeled and cubed potatoes in salted water until fork tender

2-3 large Vidalia or white onions, thinly sliced 1/2 cup olive oil + more for the saute pan 1 sleeve Saltine crackers, or 2 cups all-purpose flour (regular or gluten free mix) whisked with 1 teaspoon salt. 1/2 cup chickpea or gram flour (also called besan) 3 cups oat milk 3 tablespoons nutritional yeast 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon baking powder 1/4 teaspoon garlic powder 3 oz crumbled goat cheese Preheat the oven to 350°F. Cover the bottom of a 12" saute

12 apples, peeled, cored, and sliced. 1/2 cup tapioca starch 2 cups brown sugar, divided 2 cups all-purpose flour (wheat or gluten-free) 1 cup plain oats 1/2 cups beef tallow 1/2 cups avocado oil 1 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon baking powder In a large mixing bowl, toss your sliced apples in the tapioca starch, 1 cup of the brown sugar, and the nutmeg. Set aside. Preheat the oven to 400°F. Melt the beef tallow, if needed. Add the flour, oats, 1 cup of brown sug

2 cups cooked rice (leftover/day old is perfect for this recipe) or 1 cup dry rice, rinsed 2 cans cooked chicken breast, drained 2 15oz cans mixed vegetables, drained, or two 12oz packages frozen mixed vegetables 6 cups water 6 teaspoons chicken bullion powder or 6 bullion cubes (check ingredients for soy) 1 tablespoon olive oil 1 teaspoon thyme leaves 1 teaspoon crushed rosemary leaves 1 teaspoon marjoram leaves 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 te