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

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

1-1 1/2 cups pasta of choice (wheat or gluten-free) 1/2 cup frozen peas 1 can cannellini beans, drained and rinsed 2 cans albacore in water, or two waterless tuna pouches 1/2-2/3 cup plant based mayonnaise 1 tablespoon + 1 teaspoon lemon juice 1 teaspoon sea salt 1 teaspoon dried dill 1/2 teaspoon white pepper 1/4 teaspoon granulated garlic Cook your pasta according to package directions, immediately drain and rinse the pasta in cold water to stop the cooking process and cool the noodles down quickly. Add to a medium-sized mixing bowl, and add your frozen peas. Cover the bowl, and place in the refrigerator for a couple of hours to fully chill the pasta, and thaw the peas. To make the dressing, in a small mixing bowl, whisk the mayonnaise, lemon juice, salt, dill, pepper, and garlic together until fully combined and smooth. Set aside. If you're using canned tuna, drain the can, and use a mesh strainer with a spoon or fork to press the tuna as dry as possible. Add the pressed tuna to the bowl with the pasta and peas, and discard the tuna broth. Of course, you can add the packets of tuna directly to the salad without draining. Add the drained and rinsed cannellini beans to the pasta salad bowl, and then use a spatula to add the dressing to the bowl, and mix to coat the whole salad evenly. Cover, and return to the refrigerator to chill for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 12-16 oz ceramic mug, or microwave safe dish 3 tablespoons all purpose flour (wheat or gluten free) 2 tablespoons unsweetened applesauce 2 tablespoons unsweetened cocoa powder 1 tablespoon turbinado sugar, or to taste 1 tablespoon oat milk 1 teaspoon avocado oil 1/4 teaspoon vanilla extract scant 1/4 teaspoon baking powder scant 1/4 teaspoon sea salt In your ceramic mug or microwave safe dish, combine all ingredients and mix well to form a batter. Scrape down the sides of the mug if needed, with a small spatula. Microwave on high for 1-1:30 minutes, until the cake is about 90% baked through (don't overcook). Eat immediately, top with dairy-free whipped cream, if desired. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 can full fat coconut milk or coconut cream 1 package orange flavored gelatin 1/2 cups hot water 1/2 teaspoon vanilla extract 1 can mandarin oranges If you're using full-fat coconut milk, separate the cream from the coconut milk and place it in a small mixing bowl. Use a hand mixer to whip the coconut cream with the vanilla extract until it doubles in volume. Dissolve the orange gelatin in the hot water, and pour it into the mixing bowl with the coconut cream while using the hand mixer to incorporate the gelatin into the cream. Scrape down the sides of the bowl, if needed. Drain the mandarin oranges thoroughly, and fold them into the mixing bowl. Pour the mixture into a mold or serving dish, if using. Cover tightly, and refrigerate overnight to set before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups cooked white rice 16-20 oz fresh spinach or kale, washed and prepared* 1 medium onion, diced* 3-5 garlic cloves, or jarlic to taste* 1/2 cup chicken or vegetable broth* 3 tablespoons olive oil* 4 flax eggs (4 tablespoons of ground flax seeds in 1/4 cup cold water) Salt and pepper to taste *You can substitute a batch of Instant Pot Collard Greens with its pot likker, here. Preheat the oven to 3 50 °F. Combine the ground flax seeds and water to make your flax eggs, set aside to gel. Heat the olive oil in a large saute pan, and add the diced onion. When the onion is translucent, add the garlic to the pan and saute until it's golden brown. Add the spinach or kale to the pan, and saute until the greens have cooked down. Add the contents of your saute pan and the broth (or your collards and pot likker) to a blender bowl, and blend until pureed. In a large mixing bowl, add the cooked rice, pureed greens, and gelled flax eggs and mix well to combine thoroughly. Turn the rice mixture into a greased 8x8" casserole dish, and bake at 3 50 °F for one hour, until the top is golden brown. Allow to cool for 10-20 minutes before slicing into squares to serve. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie