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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 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 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 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

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

1/2 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

2/3 cup rice vinegar 1 6 oz can pineapple juice 1/2 cups brown sugar 2 tablespoons coconut aminos 1 tablespoon Sriracha (optional) 1 tablespoon tapioca starch 2 tablespoons cold water In a small bowl, mix the tapioca starch and cold water together to form a smooth slurry, set aside. Combine the vinegar, pineapple juice, brown sugar, coconut aminos, and Sriracha if using in a small saucepan and bring to a boil over medium-high heat while whisking the pot occasionally. When the

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

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

2 cups cooked white rice 16-20 oz fresh spinach or kale, washed and prepared* 1 medium onion, diced* 3-5 garlic cloves, or jarlic to taste* 1/2 cup chicken or vegetable broth* 3 tablespoons olive oil* 4 flax eggs (4 tablespoons of ground flax seeds in 1/4 cup cold water) Salt and pepper to taste *You can substitute a batch of Instant Pot Collard Greens with its pot likker, here. Preheat the oven to 3 50 °F. Combine the ground flax seeds and water to make your flax eggs, set

1 medium head cauliflower 2 cups of cooked, shredded chicken (this is a great use for leftover rotisserie chicken) 3-4 tablespoons olive oil, divided 1 medium onion, diced 3-5 garlic cloves, diced, or 1/8 cup jarlic 1 cup chicken broth, or reconstituted bullion 2-3 dried chipotle peppers ( not en adobo) 1 teaspoon raw apple cider vinegar 1 teaspoon cumin 1 teaspoon smoked paprika Salt to taste Preheat oven to 450 °F. Cut the stem top off of the chipotle peppers. Remove the s

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