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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

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 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 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,

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

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

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

1 12-16 oz ceramic mug, or microwave safe dish 3 tablespoons all purpose flour (wheat or gluten free) 2 tablespoons unsweetened applesauce 2 tablespoons unsweetened cocoa powder 1 tablespoon turbinado sugar, or to taste 1 tablespoon oat milk 1 teaspoon avocado oil 1/4 teaspoon vanilla extract scant 1/4 teaspoon baking powder scant 1/4 teaspoon sea salt In your ceramic mug or microwave safe dish, combine all ingredients and mix well to form a batter. Scrape down the sides of t

1 can full fat coconut milk or coconut cream 1 package orange flavored gelatin 1/2 cups hot water 1/2 teaspoon vanilla extract 1 can mandarin oranges If you're using full-fat coconut milk, separate the cream from the coconut milk and place it in a small mixing bowl. Use a hand mixer to whip the coconut cream with the vanilla extract until it doubles in volume. Dissolve the orange gelatin in the hot water, and pour it into the mixing bowl with the coconut cream while using the

1 15oz can cannellini beans, drained & rinsed 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon goat cheese (optional) 1/2 teaspoon sea salt heaping 1/4 teaspoon white pepper Add all ingredients to the bowl of a food processor, and process on the highest speed, stopping to scrape down the sides of the bowl as needed. Transfer to a storage dish, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appr

Equipment: One half-gallon mason jar. If you use a pitcher, make sure it's safe to hold hot water. A pour spout top with a handle for the jar is great, but not necessary. A quart-sized tea infuser pot (optional, if you use teabags) A long handled spoon, long enough to comfortably reach the bottom of the jar. Ingredients: Tea or herbs of choice - either 6-7 teabags, or teaspoons in the tea infuser 4 cups hot filtered water 4 cups cold filtered water 1/3 cup brown sugar or hone

2 tablespoons whole barley 4 cups hot water 1 boneless, skinless frozen fish fillet (a mild white fish, like tilapia or cod, is best here) 1/4 cup jasmine rice 1/2 cup cold water 1/2 teaspoon olive or avocado oil Salt, pepper, and garlic powder, to taste Coconut aminos, to taste (optional) Add the rinsed barley to a dry, hot saute pan, and toast while constantly moving around the pan until the barley is browned and takes on a toasted scent, about 10-20 minutes. Add the toaste

2 15oz cans pumpkin puree ( not pumpkin pie filling) 1 15oz can coconut milk 2 cups chicken or vegetable broth 1 teaspoon salt 1 teaspoon dried thyme leaves 1/4 teaspoon curry powder or to taste 1/4 teaspoon allspice 1/4 teaspoon garlic powder 2 cups sprouted legumes (optional) Add all ingredients to a medium-sized pot or crockpot, and whisk to combine. Either bring to a boil, then simmer on low heat for 20-30 minutes, or set on the crockpot's "low" setting for 3-6 hours. T

1/2 cup plain, dairy-free yogurt (preferably coconut based) The juice and zest of 1/2 of a small lemon 1/2 teaspoon ground sumac (optional) 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried dill 1/4 teaspoon sea salt Whisk all ingredients together in a small storage container, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups chopped/shredded chicken 1 medium-large ripe avocado 1/4 cup diced onion 1/2 cup diced red pepper 1/4-1/3 cup plant based mayonnaise 2-3 teaspoons chili lime seasoning (like Tajin or Valentina) Juice of half a lime (about two teaspoons) Salt to taste Add the chicken, onion, pepper, mayonnaise, seasoning, and lime juice to a medium-large mixing bowl, and mix well to combine. Before serving, cube the avocado, and serve on top of the chicken salad. Excellent in arepas, le