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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.

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

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

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,

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

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

2-3 small sweet potatoes, peeled and cubed 1/2 small white onion, coarsely chopped 1/2 lb fresh asparagus, woody ends removed and chopped into bite-sized pieces 1 15 oz can cannellini beans, drained and rinsed 1 tablespoon olive oil Salt to taste Preheat oven or grill to 450°F. Place the sweet potatoes, onion, and asparagus on a sheet of aluminum foil, and drizzle with olive oil and sprinkle with salt before folding the foil over and rolling the edges together to seal them an

1 frozen tilapia fillet 1/4 cup white rice, rinsed 1/2 cup water 1/2 cup canned black beans, drained and rinsed. 1 tablespoon olive or avocado oil 1/2 teaspoon salt or to taste 1/4 teaspoon black pepper 1/4 teaspoon garlic powder Add all ingredients to a small rice cooker bowl, cover, and set to cook. Bowl is ready to eat when the rice stops bubbling, 20-25 minutes. Coleslaw 1/4 cup shredded cabbage, or coleslaw mix 2 tablespoons plant-based mayonnaise 2 teaspoons lime juice

3 cups cubed raw chicken breast or thigh meat, skin and bones removed 1 cup uncooked green lentils 1 large onion, chopped 3-5 minced fresh garlic cloves, or a large spoonful of jarlic 1 can pumpkin puree 1 can full-fat coconut milk 3 tablespoons olive oil 2 cups chicken broth, or reconstituted chicken bullion 1/4 teaspoon cinnamon 2 teaspoons ground ginger root 1 tablespoon ground cardamom 1 teaspoon ground tumeric root 1 teaspoon ground black pepper 2 teaspoons sea salt, or

1-1 1/2 cups pasta of choice (wheat or gluten-free) 1/2 cup frozen peas 1 can cannellini beans, drained and rinsed 2 cans albacore in water, or two waterless tuna pouches 1/2-2/3 cup plant based mayonnaise 1 tablespoon + 1 teaspoon lemon juice 1 teaspoon sea salt 1 teaspoon dried dill 1/2 teaspoon white pepper 1/4 teaspoon granulated garlic Cook your pasta according to package directions, immediately drain and rinse the pasta in cold water to stop the cooking process and cool