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1 15oz can of Cannellini/white kidney beans 3 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon dill Drain and rinse the beans before placing them in a food processor bowl with the rest of the ingredients. Process until smooth, scraping down the side of the bowl at least once during processing. Chill for at least one hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup oat milk 1/2 cup dairy-free whipping cream (can substitute oat milk) 1/2 cup shredded cheese substitute, your choice of flavor 1 tablespoon all-purpose flour (wheat or gluten free) 2 tablespoons oil or fat of choice 1/2 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder Heat oil or fat in a small saucepan, add the flour and whisk to form a roux, I like to brown it for this recipe. Slowly add the oat milk while whisking to combine the roux without lumps. Add the seasonings, and bring the mixture just to a boil, whisking constantly. Whisk the cheese substitute in slowly, little by little, until it melts smoothly into the sauce. Once the cheese is fully whisked in, take the pot off the heat and whisk in the dairy-free whipping cream. Use as a dip, or as a sauce for pasta or casseroles. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 lb leftover turkey or ground turkey 1 bag frozen mixed vegetables 1 batch of prepared “Cheese” Sauce 4 potatoes 6 cups salted water to boil potatoes 2 tablespoons oil 1 teaspoon salt (optional) Seasonings to taste Preheat your oven to 400° Fahrenheit. Finely chop or food process your leftover turkey, or brown your ground turkey using salt and poultry seasoning to taste. Steam your frozen veggies, then combine your steamed veggies with your ground/chopped turkey, and place in an 8x8” casserole dish. Top with the prepared “cheese” sauce. Dice your potatoes into small cubes and add to your boiling salted water to cook to just tender. Drain potatoes and place in a mixing bowl, add your oil. If you are not seasoning your potatoes, add the salt here and mix to thoroughly coat the potatoes in the salt and oil. If you are using a seasoning mix, check if it has added salt, and adjust the additional salt you add accordingly. Cover the top of the casserole with a layer of potato cubes. Bake at 400° Fahrenheit for 30 minutes, or until the potatoes are browned. Serve hot, with ketchup if tolerated. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups noodles of choice (shape is irrelevant), cooked to package directions. 1 lb lean ground beef (or cooked lentils, for a vegan version) 1 lb mushrooms, cleaned and sliced 1 large onion, diced 3 teaspoons oil or fat 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder For the cream sauce: 1 1/2 cups oat milk 1/2 cup dairy free heavy whipping cream (can substitute oat milk) 3 tablespoons oil or fat 1 1/2 tablespoon flour (wheat or gluten free mix) 1 teaspoon Worcestershire sauce 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon mustard Salt to taste In a large pan, heat your oil or fat and sauté your onions and mushrooms until the onions are translucent and the mushrooms are cooked down. Add your ground beef to the pan and season with salt, pepper, and garlic powder. Brown the ground beef. In a medium saucepan, start the cream sauce by heating your oil or fat on medium heat and whisking in the flour to create a roux. Whisk the roux continuously around the pan until the flour is cooked through and the roux begins to brown, whisk in the onion powder, garlic powder, and mustard, and let the seasonings infuse into the roux before adding the oat milk a little at a time, whisking constantly to thoroughly combine the roux and the oat milk. When all of the oat milk is whisked into the sauce, whisk in the non-dairy heavy whipping cream, and Worcestershire sauce, and salt if needed. Combine your cooked noodles, beef and mushroom mixture, and cream sauce in a large pot or crock pot. Allow to sit for 5-10 minutes so the noodles absorb the sauce. Serve hot. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Half a box of spaghetti noodles, cooked to package directions. 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon Italian seasoning 1/2 teaspoon black pepper 1/4 teaspoon salt or to taste. 1 teaspoon neutral-flavored oil 1/2 cup besan (chickpea flour) 1/2 cup water 1 cup cooked bacon, crumbled (optional) To make a chickpea scramble, whisk the chickpea flour, water, and salt to taste into a lump-free batter. Heat the oil in a nonstick skillet (it is very important that the skillet be non-stick for this recipe to work), add the chickpea batter to the pan, and cook over low heat until the flour is cooked through and solidifies. Stir the batter around the pan with a rubber spatula as it cooks, to create a “scramble” texture. Cover, and set aside. To make the dressing, combine the olive oil, lemon juice, Italian seasoning, pepper, and salt. Whisk to combine, the mixture should emulsify. Combine the cooked spaghetti, crumbled bacon, chickpea scramble, and dressing in a large pot, and serve immediately. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the chicken: 1 large or two small chicken breasts, frozen (or two cans of chickpeas, drained and mashed coarsely for a vegan version - skip to the salad step from here) 1 quart water 1 teaspoon sea salt 1 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Place all the ingredients in a medium pot and bring to a boil, stirring the broth and flipping the chicken occasionally. Boil until the internal temperature of the chicken breast is 165° Fahrenheit, about 30 minutes. Allow the chicken to cool before using in the salad. Discard the broth, or use for another recipe. For the salad: 1/2 white onion, finely chopped 2 ribs of celery, washed and finely chopped 1/2 cup of Craisins or halved fresh grapes (optional) 1 cup plant-based mayonnaise (I use Hellmans) 1/2 teaspoon salt 1/4 teaspoon ground mustard 1/2 teaspoon garlic powder Finely chop your cooled chicken, and add to your mixing bowl. Also add the onion, celery, and Craisins or grapes if using. Combine the mayonnaise, salt, ground mustard, and garlic powder in a small mixing bowl, and whisk to combine. Pour into your bowl with the rest of the salad ingredients and mix thoroughly. Chill for at least one hour before serving, can be made the night before. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Tartar Sauce: 3-4 tablespoons plant based mayonnaise (I use Hellmans, feel free to use your favorite brand) 1 teaspoon sweet pickle relish 1/4 teaspoon onion powder The English: 3-4 tablespoons plant based mayonnaise 1 teaspoon malt vinegar 1/4 teaspoon Worcestershire sauce Spice It Up: 3-4 tablespoons plant based mayonnaise 1 teaspoon Louisiana style hot sauce 1/2 teaspoon lemon juice Whisk all ingredients together in a small bowl. Serve immediately. Refrigerate any leftovers. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Iced Latté: A one quart sealed container to mix and drink from (mason jar, bottle or tumbler, etc) 2-3 tablespoons instant coffee or coffee substitute of choice 2 cups cold water 1 cup oat milk 1 cup ice Syrup to taste (optional) In your one quart container, add 1 cup of ice and your instant coffee. Add your water, oat milk, and syrup if using, and cap your container tightly. Shake your container thoroughly, until the coffee granules are fully dissolved. Enjoy immediately. Maple Vanilla Syrup: 1/2 cup organic sugar (coconut sugar is acceptable for a low-glycemic version) 1/2 cup water 1/4 cup real maple syrup 1 teaspoon quality vanilla extract 1/2 teaspoon ground cinnamon, or 2-3 sticks. Add all ingredients to a small sauce pan and whisk constantly while the syrup is on low heat. Bring the syrup just to a boil - once you see a bubble, take the syrup off the heat. Cool before straining if needed and storing in the refrigerator for up to two weeks. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 15 oz cans of beans (4-5 cups), drained but not so well, you want 1/4 cup to a half cup of aquafaba (bean liquid) in the sauce. 1 cup yellow mustard 1/2 cup honey 1/4 cup apple cider vinegar 1 heaping teaspoon Kinder’s Woodfired Garlic seasoning (or your favorite “western” or “cowboy” spice mix) 1 lb browned ground meat or 1 hot dog per serving, chopped (optional) Combine the mustard, honey, apple cider vinegar, and seasoning, and whisk together. Add the drained beans and stir well to combine. Add your meat, if using. Bring mixture to a boil and set to simmer, or bake, for at least 20-30 minutes or until heated through. Serve hot. If you can make this a few hours or the night before you plan on serving and slow cook it, the longer it cooks, the better it tastes. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

5-6 large potatoes 1/2 white onion, finely chopped 4-5 celery ribs, finely chopped 3-4 tablespoons dill pickle relish or finely chopped dill pickles (optional) 1 cup Plant Based Mayo (I use Hellman’s brand) 2 tablespoons pickle juice 2 tablespoons Dijon mustard 1 heaping teaspoon dried dill 2 heaping teaspoons dried chives 1/4 teaspoon garlic powder Salt, to taste Scrub and cube your potatoes, and boil them in salted water until fork tender, usually 5 minutes at a hard boil. While the potatoes are boiling, chop your onion and celery, and add to your salad bowl. Combine your mayo, mustard, pickle juice, dill, chives, and garlic powder in a small bowl, and whisk together combine. Drain your potatoes, and allow to cool before adding to the salad bowl. Add the dressing mixture to the bowl, as well, and fold together to thoroughly combine all the ingredients. Chill for at least one hour before serving, tastes even better if made the night before and kept in the refrigerator until it’s time to eat. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4-5 large potatoes 1 cup of frozen peas, thawed 1/4 of a small white onion, finely chopped 1 cup Plant Based Mayo (I use Hellmans) 2 teaspoons of your favorite curry powder blend 2 teaspoons white vinegar Salt to taste Dice your potatoes, and boil in a pot of salted water until fork tender, usually 5-8 minutes at hard boil. Drain potatoes, cover, and set aside to cool. To make the dressing, combine the Plant Based Mayo, curry powder, white vinegar, and salt if using, and whisk to combine. Add your cooled potatoes, thawed peas, finely chopped onion, and prepared dressing to a large mixing bowl, and stir to combine thoroughly. Chill for 1 hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup Plant Based Mayonnaise (I use Hellmans) 1/3 cup dairy-free Parmesan shreds (any brand) 1 teaspoon Italian Seasoning 1/2 teaspoon garlic powder 1-2 teaspoons Buffalo-style hot sauce (optional) 1-3 tablespoons oat milk Measure out your mayonnaise into a small bowl, I put it directly in my storage container. Add the Italian Seasoning, garlic powder, and hot sauce, and whisk to combine. In a food chopper or Magic Bullet Blender, or by running a knife through, chop your dairy-free Parmesan cheese very finely, and add to the rest of your ingredients, whisking well to combine. This will thicken the mix considerably, whisk your oat milk in to thin to your preferred consistency. Can be served immediately, but tastes better after an hour or two in the refrigerator. Store in the refrigerator for up to one week. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie