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1/4 cup dehydrated mushroom granules or 8oz fresh mushrooms of choice.* 1/4 of a large white onion, finely chopped 1 garlic clove, finely chopped, or 1-2 teaspoons of jarlic 1 tablespoon beef tallow or olive oil 1 teaspoon flour, wheat or gluten free mix (optional) 2 cups of water or beef bone broth 1 teaspoon Worcester Sauce 1/2 teaspoon sea salt or to taste 1/4 heaping teaspoon crushed thyme leaves 1/4 heaping teaspoon crushed marjoram leaves A pinch of nutmeg (use a light hand) 1/3 cup extra creamy oat milk OR 1/4 cup non dairy heavy whipping cream Chop your mushrooms however you’d like, chunky or fine, your preference, and set aside. Heat your beef tallow or oil in a small soup pot, and sauté your onion and garlic on a medium/low heat, until the onion is translucent and the garlic is browning. Let it caramelize a little on the bottom of the pan. Add your fresh mushrooms (if you’re using them) about halfway through the onion and garlic cook time, and sauté them down. If you’re using dried mushrooms, you’ll add them in another step. If you’re making this thick for a gravy, like for a Green Bean Casserole, remove the sautéed [mushrooms], onions, and garlic from the pot, and set aside. Add your flour to the pan drippings (and a little more tallow or oil, if needed), and create a roux by whisking the flour around the bottom of the pan, until the flour browns to your preference (I usually use a blonde roux). Add your [mushrooms], onion and garlic back to the pan, and resume the recipe. If you want a thinner soup, you can omit the roux altogether. Add your salt, thyme, marjoram, nutmeg, and Worcestershire sauce to the pot. If you’re using dried mushrooms, add them here, too. Pour the water or beef bone broth into the pot - if you’re bulking this up with bone broth, and using the dried mushrooms, you’ll just want to bring it to a boil, add your cream ingredient, and let the soup set for 20 minutes before eating to fully hydrate the mushrooms. If you want to keep it light or vegan, just water is fine, the rest of the ingredients will infuse to make a very flavorful broth. If you’re using the water self-broth, bring the pot to a boil, and let it boil for a few minutes while constantly stirring the pot, to reduce the liquid a little. Once you’ve taken your pot off the heat, you can add your cream element by whisking it into the pot until it’s incorporated completely. Let sit for 10-20 minutes to cool down before serving or using. *Obviously, a “cream” based soup can be modified for your recipe - replace the mushrooms with chopped celery for Cream of Celery, with a shredded chicken thigh for Cream of Chicken, or just omit the mushrooms altogether for Cream of Onion. You can use any broth flavor and seasoning you’d like to compliment other “cream” soups, but we all know beef and mushroom go hand in hand (and beef collagen makes your hair, skin, and nails like WOW). Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Birria Rice 1 1/2 cups long grain rice (brown or white) 1 1/2 cups broth of choice (2 cups if you’re using brown rice) 1 teaspoon of your favorite birria seasoning Sea salt to taste Rinse your rice well and add to your rice cooking device (I use an Instant Pot), add your broth and seasonings and cook according to your rice & cooker’s directions (I did brown rice in the Instant Pot on high pressure for 22 minutes, instant pressure release). Frijoles Negros 3 cans of black beans 1 tablespoon bacon grease or avocado oil 1 teaspoon cumin 1/2 teaspoon sea salt 1/4 teaspoon powdered garlic 1/2 teaspoon Liquid Smoke (optional) Heat your oil or grease in a medium saucepan. If you want a refried texture, drain and rinse two of the three cans of beans and add to the pan with your hot oil, and add the third can without draining, with the liquid. Partially mash the beans, and add the spices and mix throughly to combine and to smooth out the beans’ texture. Bring to a boil, and let boil while stirring constantly for a few minutes, until the beans thicken to your liking. Did you enjoy these recipes? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 cups shredded cabbage 1 cup shredded carrots 1 cup Plant Based Mayonnaise (I use Hellmans brand) 3 tablespoons white vinegar* 2 tablespoons organic cane sugar* 1 teaspoon salt 1/4 teaspoon dried mustard To make the dressing: in a small bowl, combine the Plant Based Mayonnaise, vinegar, sugar, salt, and dried mustard. Whisk until all the ingredients are smoothly incorporated. In a large serving bowl, combine your shredded cabbage, carrots, and dressing, and mix thoroughly to combine. Cover and chill for at least one hour before serving. *I prefer more tang, less sweet, but if you're the opposite, feel free to reverse these measurements. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 15oz cans green beans 1 15oz can kidney beans 1 15 oz can white beans (navy, Cannellini, or Great Northern are all fine) 1/4 cup finely diced white onion 1/4 cup finely diced green pepper For the dressing: 1/2 cup avocado oil (canola is traditional, but also hard on the joints) 1/2 cup vinegar (white or apple cider) 1/2 cup organic sugar or coconut sugar 1/2 cup water 1 teaspoon salt Drain and rinse the green, kidney, and white beans, add to a mixing bowl with the onion and green pepper. Combine all dressing ingredients in a jar or small mixing bowl. Shake or whisk well to combine dressing ingredients, and immediately add to the salad bowl. Let sit for at least 30 minutes before serving, but this salad is best when made ahead and stored sealed in the refrigerator overnight. Did you enjoy this recipe? Leave the creator a tip at https://ko-fi.com/yraceauntie