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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. Drain the cooked potatoes, and set aside. In a medium saute pan, bring the avocado oil to a boil, and add the panchpuran powder, coriander powder, ginger powder, amchur powder, onion powder, and red pepper if using. Fry the spices in the oil until the oil is infused and fragrant, then carefully add the potatoes and salt to the skillet, and mash the potatoes, mixing them well with the spices and oil. Fold in the green peas, and set aside to cool until the mixture can be comfortably handled. Preheat your oven to 450° F. Fill a large pot, I prefer a large, wide skillet with very deep sides, with water and bring to a boil over high heat. Cover to prevent evaporation, and assemble your bagel bites while the water comes to a boil. As your dough has finished its second proofing period, divide it into 16 golf ball sized pieces, and roll each piece into a flat round. Place a tablespoon of mashed potato filling into the dough round, and gather the edges together to form a dough ball with the filling inside, twisting and pinching the edges together to seal the filling into the bagel bite. Dissolve the 1/3 cup of sugar in the pot of boiling water before adding the bagel bites to the pot, making sure not to add so many at a time that you crowd the pot. The bagel bites will sink to the bottom of the pot at first, and pop back up to float as they cook. Boil the bagel bites for 6 minutes each, flipping them over once halfway through the boil period. Carefully remove the bagel bites from the pot, with a long-handled slotted spoon, and drain before placing on a parchment-lined baking sheet, with the seam side down. Bake at 450° F for 20 minutes, until the tops of the bagel bites are golden brown. Cool slightly before serving. Store leftovers in a sealed container in the refrigerator, you can eat them cold, or reheat them in a toaster oven. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 pan (preferably cast iron) with a thin layer of oil, and bring to temperature over medium-low heat while you slice your onions. Add the onions to the saute pan with a dash of salt, spread the onions evenly across the pan, and allow the onions to caramelize to a dark brown color while stirring them occasionally, which can take up to an hour. Crush the sleeve of Saltine crackers, and add 1/2 cup olive oil. Mix well to distribute the oil through the cracker crumbs, and form a crust. If you will be baking the pie in the cast iron you're caramelizing the onion in, set this aside. If you'll be baking the pie in a pie pan, line the bottom of the pie pan with an even layer of the crumb crust, then set it aside. Whisk together the oat milk, chickpea flour, baking powder, ground pepper, salt, garlic powder, and nutritional yeast to form a thin batter. Set aside. If you're using your cast iron to bake the pie, remove the caramelized onions from the pan, remove the pan from the heat (the pan will still be very hot), and carefully line the bottom of the cast iron with the crumb crust. Lay the caramelized onions evenly over the crust layer, then carefully pour the chickpea flour batter over the onions. Evenly spread your goat cheese crumbles over the pie, and place your pie in the oven at 350°F for 40-45 minutes, or until the chickpea flour batter is cooked through and set. Remove from the oven, and slice to serve. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 sugar, salt, and baking powder to another large mixing bowl, and whisk the ingredients together. Add the melted tallow and oil, and mix until the fat is incorporated into the dry ingredients, it'll look a bit like damp sand. Add the sliced apples to a 9x13" casserole pan, mounding them evenly across the pan if necessary. Take the crumb mixture by hand, and press it into the top of the apple layer, until it creates a packed shell around the apples. Place on the middle rack of your pre-heated oven until the apple filling is bubbling and the crumb is golden brown, about 1 1/2 hours. Allow to cool for 20-30 minutes before serving with non-dairy whipped topping. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 sauce has come to a boil, whisk the tapioca starch slurry into the sauce and keep whisking for a minute or two, while the sauce thickens and gets glossy. Remove from the heat, and serve as a dip or sauce. Refrigerate any leftovers in an airtight container. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

If you read my personal blog, you'll know that I'm using a "lunch backpack" this year, to bring a meal or two along to summer events I'm planning to attend this year. Which means I need ideas for what to bring along to eat while I'm not planning on being back to my own kitchen for a good long time. This one's going to be a bit different. As of this writing, this is an active planning document, unlike all the other Menu's I've been serving for awhile. Which means not every recipe is on my blog, some of them are still in my head or on other peoples' blogs, yet unmodified to my diets. The equipment: a 3L cooler, two mini Igloo ice blocks, and a bunch of wheatgrass meal prep containers, including single compartment meal containers (1), double compartment "main and a side" meal containers (2), and 4 compartment snack containers (4). I also have separate 30 and 48 qt coolers, if needed for longer trips. Between The Buns: A few preliminary notes: remember to package any condiments or vegetables separate from the "meat" and bread, and put the sandwich fully together right before eating. Anything pre-cooked is meant to be eaten cold or at room temperature. Anything "pre-cooked" can also be brought to the party in a state ready to go directly on the grill, packed separately in the cooler from the buns, and also from the veggies and condiments. Pre-cooked Kosher hot dogs. Pre-cooked Lentil burgers Mashed chickpea salad sandwich Salads That Eat Like A Meal: Mujaddara (2) Vegetarian or cooked tuna/salmon/SPAM poké bowl (1) My brain interrupted... You're welcome. What I called "cold tacos," to the amusement of my friend's kids. I'm sure there is an actual Spanish or Nahuatl word for mixing beans, corn, and chopped veggies, dressing it with lime and salt, and eating it like a relish that I don't know and don't really know how to search, but I do know Pinterest started calling it "Cowboy Caviar" awhile back. Yummy with tortilla chips or street taco sized corn tortillas, or in a lettuce boat, also yummy eaten as-is as a hearty bean salad (1 or 2) Sorghum & Sweet Potato Salad (1) Roasted Veg Salad with Tahini Lemon Garlic Dressing (1) A tabbouleh-esque salad, but without tomatoes (1) Protein, Peas, & Pasta Salad (1) "Michigan Salad" with rotisserie chicken, fresh mixed berries or sliced apples and pear, thinly sliced red onion, shelled/roasted sunflower seeds & pepitas, and crumbled goat cheese on mixed greens with a sweet Vinaigrette (1, dressing on the side) Hearty Bean Salads that aren't Cowboy Caviar. The possibilities are endless (1) Snacks: Cucumber slices or watermelon chunks sprinkled liberally with chili lime salt (like Tajin or Valentina) (1) Since we're also discussing how my brain plays free association constantly here, does anyone else's internal echolalia kick right into this when they reach for their bottle of Valentina? Anyway. Veggie sticks and hummus (2) Gherkin pickle and olive assortment (4) Princess Pudding or agar agar jelly with fresh fruit (2) Fresh grapes coated in Jello powder (1) Medjool dates, Turkish apricots, prunes, and SunButter or a tahini & raw honey whip for dipping (4) GORP but I'm allergic to peanuts, so it's more like a baggie of raisins and shelled/roasted/salted sunflower seeds and pepitas. GORSSP. Like a portmanteau of "horse" and "gossip." Also, I am likely spooning it into my face with a soup spoon or shot glass, so I don't have to touch anything (sandwich baggie) Bag-Stable, No Weight, Single Serving, Actually Nutritious Emergency Meals: These were first posted on my personal blog, but bear re-sharing: Instant Oatmeal Combine 1/4 cup plain instant oats, 2 tablespoons flax seeds, 1 packed teaspoon brown sugar, 1 tablespoon powdered oat milk, and 1/8 teaspoon pink salt in a sandwich baggie, seal, label & date, and pack. To prepare, transfer the contents of the baggie to a heat-safe bowl or mug, and add 1 cup of hot water. Stir well, and let the oatmeal sit for 2-3 minutes to cool and firm up before eating. Microwave Lentil Soup Combine 1/4 cup red lentils, 2 teaspoons chicken bullion powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme leaves, 1/4 teaspoon garlic powder, 1/4 teaspoon sumac powder in a sandwich baggie, seal, label & date, and pack. To prepare, transfer the contents of the baggie to a microwave-safe bowl or mug, and add 2 cups of water. Stir well, and microwave for 3-5 minutes each go, stirring well between sessions, until the lentils are cooked how you like them. Garnish with sachets of olive oil and lemon juice before serving. This can also be prepared in a small rice cooker, or over a burner. Totally Travel Tuna Pack 1-2 single-serving envelopes of tuna or pink salmon, and just before eating, dress with sachets of lemon juice and Sriracha hot sauce, as well as salt & pepper to taste. Best if served with a fresh avocado or red pepper, or on a hearty toast, but just fine straight out of the bag with a fork as-is. Did you enjoy this peek into my thought processes? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 teaspoon garlic powder Add all ingredients to a large soup pot. If you're using old rice and it's clumpy, hold out the vegetables and use a potato masher to break up the clumps and mix the rice and canned chicken together, before adding the vegetables in. Stir well to combine all the ingredients, and dissolve the bullion and herbs & spices into broth. Bring the soup pot to a boil, cover the pot, and reduce to a simmer for 20-ish minutes, stirring occasionally, before serving. Serves 8-12. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

3 overripe bananas 3 cups all-purpose flour (wheat, or gluten-free blend) 1 cup yellow cornmeal 1 cup packed brown sugar 2 cups oat milk + 1 tablespoon apple cider vinegar to make buttermilk 5 tablespoons ground flax seed + 1/4 cup water to make 5 flax eggs 1/4 cup avocado oil 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt Preheat the oven to 350°F. Prepare your oat buttermilk, and flax seed eggs. Add your peeled bananas to a large mixing bowl, and mash them thoroughly with a fork or hand mixer. Add the brown sugar, flax eggs, buttermilk, avocado oil, and vanilla extract to the banana mash, and mix together. Place the flour, cornmeal, baking soda, baking powder, and salt in a smaller mixing bowl, and whisk the ingredients together to distribute the ingredients evenly. Add the dry ingredients to the bowl with the wet ingredients, and whisk briskly to bring the batter together. Prepare two 2lb loaf pans with more oil, and distribute the batter between the two pans. Place in your pre-heated oven on the middle rack, and bake for 50-60 minutes, until a toothpick stuck in the middle of the loaf comes out clean. Cool completely before turning out of the loaf pans and slicing to serve. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 and form a packet around the vegetables. Place in the oven, and roast for 30-40 minutes. When roasted, carefully open the foil packet, and empty the contents into a medium-sized mixing bowl. Cover lightly, and let the vegetables cool completely before adding the cannellini beans and tahini dressing (recipe below), and toss the roasted vegetables and beans gently until they're completely coated in dressing. Tahini Lemon Garlic Dressing 1/2 cup tahini (roasted sesame butter) 1/2 cup water juice of one large lemon 1 teaspoon jarlic 1/2 teaspoon sea salt Place all of the ingredients in a pint-sized regular mouth mason jar - fun fact: a regular mouth jar fits a standard blender blade. Fit the blender blade into the jar to create a "Magic Bullet" kind of situation, and blend on high until the dressing is smoothly blended. Remove the blender blade, and use to taste to dress your salad. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 frozen salmon fillet 1 small to medium sized potato 1/2 cup frozen corn kernels or green beans 2 tablespoons olive oil, divided 2-3 thin slices of seedless lemon Sea salt, black pepper, and dill, to taste Scrub the potato, and cut it into bite-sized cubes. Toss the cubed potato and corn or green beans in 1 tablespoon of olive oil, and salt and pepper to taste. Place the potato and veg mixture on a piece of heavy-duty Aluminum foil, and fold the foil into a packet, rolling the edges together to seal the pouch from leaks. Place the frozen salmon fillet on another piece of heavy-duty Aluminum foil, meat side up. Dress the fillet with the remaining tablespoon of olive oil, dust with salt, pepper, and dill to taste, and cover the fillet with the thin lemon slices before folding the foil into another packet, again sealing the edges by rolling or folding them together. Set both foil packets on the wire rack of your toaster oven, set the oven temperature to 450°F/Toast, and the timer to 40 minutes. When the 40 minutes is up, carefully remove the foil packets from the toaster oven, and open them (being cautious of scalding steam) to transfer the food to a plate to serve. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 teaspoon cane or coconut sugar 1 teaspoon chili & lime seasoning (like Valentina or Tajin), or to taste In a small bowl, whisk the mayonnaise, lime juice, sugar, and seasoning together, and toss the cabbage or coleslaw mix in the dressing until it's completely covered. Chill before serving with the rest of the bowl. Condiments: sliced avocado lime wedges chopped cilantro Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

12 oz pineapple juice 1/2 cup yellow cornmeal 1 15 oz can full-fat coconut milk 1 banana, not overripe 1 teaspoon vanilla extract scant 1/4 teaspoon Himalayan Pink Salt Open the can of coconut milk, and separate the cream from the coconut water. Place the cream in the bowl of a blender or a food processor, and set aside. Place the coconut water in a medium-sized sauce pot with the pineapple juice and salt, this should come to approximately 2 1/2 cups of liquid, total. Bring to a boil over medium-low heat before gradually whisking the cornmeal into the pot, being careful to avoid lumps. Allow the cornmeal to cook over the heat for a few minutes while whisking vigorously to keep it from burning to the pan. Once the cornmeal is cooked, remove from the heat, and set aside. Add the banana and vanilla extract to the coconut cream in the blender or food processor bowl, and blend together until smooth. Carefully add the hot cornmeal to the mixture, and process again until all of the ingredients are blended together well. Pour into a food storage container, or portion into pudding cups, cover, and refrigerate until the pudding is completely chilled and set. Serve cold, preferably topped with non-dairy whipped topping. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 to taste 2 teaspoons raw apple cider vinegar or lemon juice In a large skillet or pot, heat the olive oil, and saute the onions until translucent. Add the garlic and saute until it's browned. Add the chicken to the pan, and start to sear the cubes. In a small bowl, mix the cinnamon, ginger, coriander, tumeric, pepper, and salt together, and sprinkle the mixture over the chicken, onion, and garlic. Toss the contents of the pan together so the spices create a paste that thoroughly coats the chicken as it cooks. Continue to saute until the chicken cubes temp at 160°F. Add the coconut milk, canned pumpkin, and chicken broth to the pot, and stir to combine into a thin sauce. Rinse the lentils well, and add them to the pot. Bring the pot to a boil, and allow the lentils to cook while stirring occasionally for 20 minutes before either transferring the curry to a crockpot on "Keep Warm," or covering the cook pot and transferring it to a simmer burner on low until you're ready to serve it with a side of basmati rice, and plain dairy and nut-free yogurt. Alternately, transfer the pot to the refrigerator to cool completely before portioning out into freezer and microwave-safe containers for meal planning. This recipe serves 10-12. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie