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For the "Foo Young" Patties: 2 1/2 cups chickpea flour (besan) 1 cup water 2 tablespoons ground flax seed + 6 tablespoons water 8-12 oz leftover stir-fried vegetables 1 tablespoon dried minced onion 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon baking soda 1/4 teaspoon garlic powder 1/4 teaspoon roasted sesame oil Oil for frying Combine your ground flax seeds and water to make 2 flax eggs, set aside to gel for 5-6 minutes. In a large mixing bowl, combine the chickpea flour, salt, pepper, baking soda, and garlic powder, and whisk to incorporate. Add 1 cup water to the flour mixture, and beat into a batter before folding in the stir-fried vegetables, flax eggs, minced onion, and sesame oil. Cover, and refrigerate for at least 30 minutes. Heat your fry oil in a non-stick skillet, like seasoned cast iron. Pour batter into the skillet in your preferred patty size, flip with a wide spatula when the batter has cooked through on the top, and the patty is golden brown on the fry side. Makes around nine 6" patties. For the Gravy: 1 1/2 cups mushroom or chicken broth (hint: reconstitute dried mushrooms in 2 cups hot water with sea salt to taste, use the mushrooms in the patties with the vegetables, and the broth in the gravy) 3 tablespoons coconut aminos 1 tablespoon rice vinegar 2 teaspoons brown sugar 1/4 teaspoon roasted sesame oil 2 tablespoons tapioca starch 6 tablespoons cold water Add the broth, coconut aminos, rice vinegar, brown sugar, and sesame oil to a small saucepan over medium-low heat, and whisk constantly until the mixture comes to a boil. In a small bowl, make a slurry with the tapioca starch and cold water, and whisk the slurry into the saucepan, whisking until the mixture starts to thicken and turn glossy. Remove from the heat, and cool slightly before serving on top of each chickpea patty. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the Sweet Chili Crunch Sauce: 1 cup mandarin orange juice (about four small oranges - sold as "Mandies" or "Cuties") 1/2 cup coconut aminos 1/4 cups honey 1 teaspoon grated fresh ginger 2 tablespoons rice vinegar 2 teaspoons dried, ground Asian chili peppers 1/4 teaspoon dried, ground mustard seed 1/4 teaspoon roasted sesame oil 2 tablespoons dried, minced garlic 1 tablespoon dried, minced onion 1 tablespoon toasted sesame seeds 1 tablespoon tapioca starch 2 tablespoons cold water Combine your orange juice, coconut aminos, honey, ginger, rice vinegar, ground peppers, mustard seed, and sesame oil in a small saucepan, whisk constantly while bringing to a boil. Create a slurry with the tapioca starch and cold water, whisk the cold slurry into the boiling saucepan, and continue whisking until the sauce thickens and becomes glossy. Remove from the heat. Stir in the minced garlic, minced onion, and sesame seeds. Cover, and set aside. For the wok: 1/2 cup canola or avocado oil 1 lb Mung bean sprouts 1 lb assorted stir-fry vegetables of choice (carrots, bell peppers, etc), thin sliced or julienned. Wash and dry your bean sprouts and vegetables well. Heat a few tablespoons of oil in your wok, and starting with the sprouts, stir-fry in batches for 2-3 minutes per batch, adding more oil to your wok with each new batch as needed. In a mixing bowl, portion out your sprouts and vegetables, add your [temperature-wise] hot sweet chili sauce to the mixing bowl to taste, and mix well to coat the sprouts and veggies in the sauce. Serve with white rice. If you can eat egg, this would be delicious topped with a fried, runny yolk egg. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Whether it's Independence Day in America, or Christmas in Australia, everyone loves a good summer cookout, even when you have a bunch of food allergies. Safe foods + lots of sunblock = the perfect summer day ☀️ In Your Stanley: "WaterTok" But Make It Healthier #1 : The Cosmopolitan Woman "WaterTok" But Make It Healthier #2: The Wild Irish Rose "WaterTok" But Make It Healthier #3: The Nimbupani-esque Electrolyte Slushie "WaterTok" But Make It Healthier #4: Sekanjabin Your Stanley Iced Tea by the Half Gallon "The" Iced Coffee + Maple Vanilla syrup The Munchies: The Snackle Box The Midwest Crudite Board Dips for Chips: Creamy Barbecue Horseradish Dip Fermented Not Salsa Lemon-Dill White Bean Spread Hummus Cowboy Caviar On the Grill: Dijon Marinade Sweet Apple Marinade Lentil Burgers * Kofta Kebabs* - add 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon paprika to my meatball recipe, and form around soaked wooden skewers to grill. Viral Boiled Onion  - pre-assemble the onions in their foil wrap, and add to the grill first thing. "Michigan Gold" BBQ Sauce for ribs or brisket. Copycat Bdubs Garlic Parm Sauce for chicken wings. Lemony Yogurt Sauce for the kofta kebabs. *Can you make the lentil burgers using ground meat instead of cooked lentils, and can you make the kofta kebabs with cooked lentils instead of ground meat? Absolutely yes. Sides & Salads: Honey Mustard BBQ Baked Beans Classic Coleslaw Dill Pickle Potato Salad Curried Potato Salad Hawaiian-Style Macaroni Salad Three-Bean Salad Chow Chow Slaw Taqueria-Style Pickled Carrots Baked Goods: Cornbread Hamburger and Hot Dog Buns Sweet Treats: Fruit Balls SunButter Balls Espresso Brownies Chocolate Banana Cornmeal Cake Berry Crumble Oatmeal Raisin Bars Honeybee Jelly Squares Did you appreciate this allergy friendly summer cookout recipe roundup? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Equipment: One half-gallon mason jar. If you use a pitcher, make sure it's safe to hold hot water. A pour spout top with a handle for the jar is great, but not necessary. A quart-sized tea infuser pot (optional, if you use teabags) A long handled spoon, long enough to comfortably reach the bottom of the jar. Ingredients: Tea or herbs of choice - either 6-7 teabags, or teaspoons in the tea infuser 4 cups hot filtered water 4 cups cold filtered water 1/3 cup brown sugar or honey, or to taste (optional) 1/4 teaspoon baking soda (only for green or black tea) Start by putting your water on to boil. If you're using teabags, remove any paper tags, and place the teabags in the mason jar. Add the sugar or honey, if you're using it, and the baking soda if you're using a tannin-heavy tea like black or green tea. Take the water off the boil, and add it to the mason jar with the rest of the ingredients, and give it all a good stir with your long-handled spoon. Set a timer for the longest recommended steep time for the tea you're using - most recommend 3-5 minutes so let it steep for five minutes, you want your tea strong, but not bitter. When the timer beeps, carefully remove the teabags with the long-handled spoon, gently squeezing out any extra tea with another spoon. Add the cold water to the jar and give it a stir to start the icing process, and either serve over ice, or refrigerate for a few hours until the tea is chilled before serving. If you're using loose tea with a tea infuser, brew your tea in the infuser pot, while adding the sugar and baking soda to the mason jar. When the tea is brewed, add it hot to the mason jar and give it a good stir to melt the sugar before adding the cold water. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 1/2 cup oat milk 1 tablespoon apple cider vinegar 1 cup cornmeal* 1 cup all-purpose flour (wheat or gluten free mix) 1/2 cups unsweetened cocoa powder 1 cup date syrup 1 large or two small bananas, just overripe 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3 tablespoons avocado oil 3 flax eggs  (3 tablespoons ground flax seed mixed with 9 tablespoons water) 1 teaspoon vanilla extract *despite this being called a "cornmeal cake," you can substitute another cup of all-purpose flour to accommodate a corn allergy, making this a regular chocolate cake. Preheat the oven to 375°F. In a small bowl, mix your ground flax seeds and water to create your flax eggs, and set aside to gel. In a liquid measuring cup, measure out your oat milk, and add the apple cider vinegar to the cup. Stir the vinegar into the oat milk, and set it aside with the flax eggs. The milk will curdle a bit on top. Prepare your 8” square pan with dairy-free oil or grease, or a muffin tin for cupcakes with oil or grease and cupcake liners. In a small mixing bowl, combine the flour, cornmeal, cocoa powder, sea salt, baking soda, and baking powder, and whisk to combine. In a large mixing bowl, mash the bananas with a fork or a hand beater. Mix in the soured oatmilk, flax eggs, date syrup, oil, and vanilla extract - don't expect them to come together at this stage, just have them in the same bowl and somewhat combined. Add the contents of the small mixing bowl with the dry ingredients to the large mixing bowl with the wet ingredients, and mix well to combine with a spatula, or hand beater. This is where the cake batter will come together. Pour the batter into your prepared baking pan, spread evenly. Or use a muffin tin for 12-16 cupcakes. Place in a 375°F degree oven on the center rack for about 50-60 minutes (15-20 minutes if making cupcakes) until the cake is set, 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

2 tablespoons whole barley 4 cups hot water 1 boneless, skinless frozen fish fillet (a mild white fish, like tilapia or cod, is best here) 1/4 cup jasmine rice 1/2 cup cold water 1/2 teaspoon olive or avocado oil Salt, pepper, and garlic powder, to taste Coconut aminos, to taste (optional) Add the rinsed barley to a dry, hot saute pan, and toast while constantly moving around the pan until the barley is browned and takes on a toasted scent, about 10-20 minutes. Add the toasted barley to a tea infuser, and infuse the barley in the hot water while you cook the rest of the dish. Rinse the jasmine rice well, and add it to the rice cooker with the cold water, frozen fish fillet, oil, and salt, pepper, and garlic powder (I use a pre-mixed shaker and eyeball the amount). Set the rice cooker to "cook," and cook for about 20 minutes, until the rice and fish are both cooked through. Unplug the rice cooker, and turn the contents out into a bowl. Top the fish and rice with as much barley tea as you'd like. Dress with coconut aminos, if desired. Serve immediately. The leftover barley tea can be drunk hot or chilled, sweetened or not. The roasted barley kernels are soaked and ready to be cooked and turned into a single serving of whatever you want barley in. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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. Top with sprouts before serving, for added crunch and nutrition. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can cannellini beans, including the liquid 4 1/2 cups bread flour 2 cups of warm water (110 °F) 1 tablespoon instant yeast 2 tablespoons honey or brown/cane sugar 3 tablespoons olive or avocado oil 1 tablespoon sea salt In a small mixing bowl, add the warm water, instant yeast, and honey or sugar, and whisk together to dissolve the yeast and sweetener into the water. If the yeast is active, this mixture will start to bubble and foam on the surface. Set aside. In a food processor bowl, add your beans and liquid, oil, and salt, and pure é on high speed until the mixture is smooth and pour-able, stopping to scrape down the sides of the bowl as needed. In a large mixing bowl or the bowl of a stand mixer, add the flour, and then add both the yeast and honey mixture and the bean pure é to the flour. Using a dough hook or clean, gloved hands, bring the ingredients together and knead to form a dough that should be slightly on the wet and sticky side. Cover the bowl, and let the dough rise in a warm spot until it's doubled in size, 1-2 hours depending on how warm and humid the surrounding climate is. Once the dough has fully risen, turn it out onto a floured work surface, punch it down and shape it into two sandwich loaves, or whatever bread product you want to make with this dough. Let it double in size again before baking in a 450 °F oven for 30 minutes, or until the tops of the loaves are golden brown, and the loaf sounds hollow when you thump it. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 head of white cabbage, cored and chopped Approximately 3 cups fresh mushrooms, chopped 1 onion, chopped 3-5 cloves of garlic, chopped, or jarlic to taste 2-3 tablespoons olive oil 1 15 oz can sauerkraut, or equivalent raw sauerkraut 1 cup split green peas 3 cups water 1 tablespoon caraway seeds (optional) 1 teaspoon sea salt 1/2 teaspoons ground black pepper Set your Instant Pot to "Saute," and heat your oil in the bottom of the pot. Saute your onions until they're translucent, then add your garlic and let brown for a minute before adding the cabbage and mushrooms. Saute the vegetables until they reduce down and create a broth in the bottom of the pot, stirring occasionally, about 5-10 minutes. Add the caraway seeds, salt, and pepper to the pot, and stir in to distribute evenly. Rinse your split peas, and add them to the pot, along with the water. If you're using the canned sauerkraut, add it here. No need to strain or rinse the sauerkraut. Give your pot another good stir to make sure everything is well combined, seal your pot, and set the Instant Pot to Pressure Cook on High Pressure for 12 minutes. The dish will be ready at the end of the pressure cooking time, you can vent and serve immediately, though this is one of those dishes that tastes better the longer it sits on the heat. If you're using raw sauerkraut, add to your bowl before serving, to preserve the probiotics. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 cup plain, dairy-free yogurt (preferably coconut based) The juice and zest of 1/2 of a small lemon 1/2 teaspoon ground sumac (optional) 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried dill 1/4 teaspoon sea salt Whisk all ingredients together in a small storage container, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups chopped/shredded chicken 1 medium-large ripe avocado 1/4 cup diced onion 1/2 cup diced red pepper 1/4-1/3 cup plant based mayonnaise 2-3 teaspoons chili lime seasoning (like Tajin or Valentina) Juice of half a lime (about two teaspoons) Salt to taste Add the chicken, onion, pepper, mayonnaise, seasoning, and lime juice to a medium-large mixing bowl, and mix well to combine. Before serving, cube the avocado, and serve on top of the chicken salad. Excellent in arepas, lettuce wraps, and as an open-face sandwich. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 medium head of white cabbage, finely sliced 1 red pepper, finely sliced 1 yellow pepper, finely sliced 1 large white or yellow onion, finely sliced 1-3 jalapeno peppers, finely sliced (optional) salt to coat Combine all your sliced vegetables in your largest mixing bowl, coat all the vegetables with salt, and toss the vegetables thoroughly to mix and combine. Cover the mixing bowl tightly, and place in the refrigerator for 2-3 hours to rest. To make the brine: 1 1/2 cups distilled white vinegar 1/2 cups raw apple cider vinegar 1 cup light brown sugar or turbinado sugar 1 tablespoon salt 1 teaspoon ground black pepper 1/2 teaspoon ground mustard 1/4 teaspoon ground allspice Combine all of the brine ingredients in a medium saucepan, and bring to a boil on medium-low heat, while whisking the pan constantly. Carefully pour the hot brine into a tempered half-gallon glass jar or other hot food safe container, and set aside Transfer your salted vegetables to a strainer and rinse them thoroughly with cold water, then press the vegetables to expel as much water as possible before placing the vegetables into the jar with the brine. Once all of the vegetables have been transferred to the jar, seal the jar tightly, and place the jar in the refrigerator for 24-48 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie