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 grinder if your food processor doesn't get it fine enough, grind the pumpkin seeds into a fine meal. Add the cooled olive oil and garlic, the finely ground pumpkin seeds, cannellini beans, nutritional yeast, mustard, salt, and pepper to a food processor bowl, and process on high until the spread is smooth, pausing to scrape down the sides of the food processor bowl when needed. Transfer to a storage container with a well-sealed top, and refrigerate for 2-3 hours before using as a mayonnaise replacement on your favorite sandwiches, or as a dip for chips or crackers. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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, portion out onto trays lined with wax or parchment paper, cover the balls with plastic wrap, and refrigerate until the fudge balls set, 2-3 hours. Store in the refrigerator in a well-sealed container. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

12 nitrate-free hot dogs 3-4 cups water 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon onion powder 1/2 teaspoon ground mustard seed 1/4 teaspoon powdered garlic 1-2 tablespoons apple cider vinegar Place all ingredients in a large Crockpot, cover, and set to "Low" for 2-3 hours before serving with hot dog buns and your choice of condiments. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 coat the vegetables with table salt. Cover the bowl, and place in the refrigerator for 1-2 hours. After the vegetables have had a chance to brine, turn them out into a large colander, and rinse them under cold water until all the excess salt has been washed away. Allow the salad mixture to air dry. Combine the apple cider vinegar, olive oil, sugar or honey, mustard seed, white pepper, and salt if using, and whisk to bring the dressing together. Transfer the salad mixture to your serving dish, and toss with the freshly whisked vinaigrette dressing to combine. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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, and process until they're a fine meal. Add the black beans, flax seeds, honey, baking cocoa, coconut or avocado oil, vanilla extract, instant coffee granules, and all spices to the food processor bowl and process together until the mixture becomes a smooth, stiff batter, stopping the blades at least once to scrape down the sides of the bowl, and make sure all of the ingredients are incorporating well. Using a small spoon, portion out onto trays lined with wax or parchment paper, cover with plastic wrap, and refrigerate until the fudge balls set, 2-3 hours. Store in the refrigerator in a well-sealed container. Makes approximately 24 fudge balls. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 Olive oil for sauteing both the onion, and the patties themselves. In the bottom of a medium sauce pot or an Instant Pot, saute the chopped onion until it's translucent, add the pickled jalapeno and birria seasonings and saute until the spices start to warm and become fragrant. Rinse the 1/2 cup of dry lentils and add them to the pot with 2 cups water, bullion powder, garlic powder, and liquid smoke. Cover the pot, and cook your lentils to the package and cook method directions, until the lentils are very soft. When the lentils are cooked (there should be some cook water left in the pot, don't drain it), add the chickpea flour, oats, and soaked and gelled ground flax seeds to the pot, and mix very well to form a thick batter.* Cover the pot or transfer to a food storage container, and refrigerate for a couple of hours, up to overnight. The longer you can allow this patty mixture to sit, the easier the patties will be to work with. Heat your largest skillet with 1/4' of olive oil while you thoroughly mix the raw lentil sprouts into your patty mixture. Form your patties using a baseball-sized handful of patty mixture, and place into your skillet on medium-high heat for about 5 minutes per side, until the patty is golden brown and has a crispy outer crust. Flip and repeat on the other side before removing from the skillet, and serving as a torta topped with your favorite quesobirria toppings. Makes 12 burgers. *Note: If you'd rather grill these burgers, add 3-5 tablespoons of olive oil to the patty mixture at the step where you add the chickpea flour, oats, and flax seed to the lentils. Otherwise, they'll be very dry burgers. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 Beef Gravy: 1 teaspoon flour (any kind) 1 teaspoon beef tallow 2 cups beef broth Peel and cube your potatoes and rutabaga, scrub and coarsely chop your carrots, and place it all in a medium-large sauce pan covered with 2 quarts of cold water. Salt the water generously, and place over a medium-high burner to boil until the vegetables are fork tender. Drain carefully, before placing in a covered food storage container and refrigerating until cool. This can be done the day before you assemble the bagel bites. In a medium saute pan over medium-high heat, brown the ground meat, seasoned with 1 teaspoon salt, ground pepper, thyme, rosemary, marjoram, and garlic powder. Add the chopped onion, and saute until the onion is translucent. Drain the meat and onion, and transfer them to the container with your cooled root vegetables. Return the bowl to the refrigerator, and bring the meat and onions to a safe temperature to handle. Use a potato masher or the back of a large spoon to mash the root vegetables, especially the potato, into a chunky paste for the filling. 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. Separate the bagel dough into 32 small dough balls, and use a rolling pin to roll into 1/4" thick rounds. Spoon about 1 tablespoon of filling into each 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 30 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. Just before serving the bagel bites, in a small space pan over medium-low heat, melt 1 teaspoon of beef tallow, and whisk 1 teaspoon of flour into the tallow to create a roux. Move the roux paste around the bottom of the pan with your whisk until it becomes a golden brown color. Once your roux is cooked to your liking, slowly add beef broth in a drizzle to the pan, whisking vigorously to incorporate into the roux mixture the entire time you're adding broth to the pot. Bring the broth to a boil, still whisking constantly, and allow to thicken slightly before removing from the heat and cooling slightly. Dish into a ramekin to dip your bagel bites, or ladle over the bagel bites before serving them. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 13oz can full fat coconut milk 1 6oz can pineapple juice, shaken well 2 overripe bananas, mashed 1 1/2 cups cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/2 cup brown or coconut sugar 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons coconut or avocado oil 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water) 1 teaspoon vanilla extract Optional: 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Preheat the oven to 400°F. Mix your flax eggs in a small bowl, and set aside. Combine the coconut milk, pineapple juice, sugar, and vanilla, and whisk to combine and dissolve the sugar. Set aside. Prepare your 8” square pan with dairy-free grease. In a large bowl: use a fork to smash your bananas into small chunks, then combine cornmeal, flour, salt, and baking soda. Add the oil and flax eggs to the dry ingredients, and whisk together. Make a well in the dry mixture and slowly pour the wet mixture into it. Gently whisk the wet and dry ingredients together just until combined. Don’t over mix. Pour the batter into your prepared baking pan, spread evenly. Place in a 400°F degree oven on the center rack for about 40-45 minutes, until golden brown and a toothpick comes out clean from the center. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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