1 medium head cauliflower 2 cups of cooked, shredded chicken (this is a great use for leftover rotisserie chicken) 3-4 tablespoons olive oil, divided 1 medium onion, diced 3-5 garlic cloves, diced, or 1/8 cup jarlic 1 cup chicken broth, or reconstituted bullion 2-3 dried chipotle peppers ( not en adobo) 1 teaspoon raw apple cider vinegar 1 teaspoon cumin 1 teaspoon smoked paprika Salt to taste Preheat oven to 450 °F. Cut the stem top off of the chipotle peppers. Remove the seeds and ribs if anyone has a low spice tolerance. Heat your chicken broth if needed, and add the dried pepper and apple cider vinegar to the hot broth, to soften the pepper. Set aside. Wash and core your cauliflower, and break it into small florets. Toss in a small amount of olive oil and salt, and spread on a baking sheet. Roast at 450 °F for 25-30 minutes, moving the florets around the pan at the halfway point. When done, transfer to your crockpot, and add the shredded chicken. In a small pan, heat the remaining olive oil and saute the onions and garlic until the onion are translucent, and the garlic is golden brown. Remove from the heat, and stir in the cumin and smoked paprika. Add the contents of the chicken broth cup and the contents of the saute pan to a blender, and blend until the sauce is smooth. Pour the sauce into the crockpot with the cauliflower and chicken, and mix well to coat. Set the crockpot to low for 2-3 hours, then keep the mixture on warm until you're ready to serve. To serve, accompany with: White or brown rice Corn tortillas Avocado Shredded cabbage Bean sprouts Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can cannellini beans, drained & rinsed 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon goat cheese (optional) 1/2 teaspoon sea salt heaping 1/4 teaspoon white pepper Add all ingredients to the bowl of a food processor, and process on the highest speed, stopping to scrape down the sides of the bowl as needed. Transfer to a storage dish, 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

3 cups bread flour 2 cups quick oats 1 15oz can cannellini beans, undrained 1 1/2 cup "tap hot" water (around 110 °) 1 tablespoon instant yeast 2 tablespoons brown sugar 3 tablespoons olive oil 1 1/2 tablespoons sea salt In a liquid measure, whisk the instant yeast and brown sugar into the hot water. If the yeast is active, it'll start to bubble and foam. Set aside. In the bowl of a food processor, put the cannellini beans and bean liquid, olive oil, and salt, and process on high speed to puree the beans, stopping to scrape the sides of the bowl as needed. Add the quick oats to the bowl, and process until the oats break down a bit and the mix turns into a thick batter. Add the contents of the food processor, the contents of the liquid measure, and the bread flour to a large mixing bowl, or the bowl of a stand mixer. With gloved hands, or a dough hook, bring the ingredients together and knead them into a dough that'll be pretty wet and "raggy" to start... it takes some time for both the harder wheat in the bread flour, and the oats to absorb the water in the dough and activate the gluten. Cover the bowl, and place it in a warm spot to proof/rise until it fills the bowl. A heating pad on low works well in a pinch. The first rising period usually takes 1-3 hours, depending on the yeast, and the temperature and humidity conditions. My family prefers this as large flatbread, so I separate the dough into 16 portions. But this dough can also make two sandwich loaves or French loaves, or can be shaped into 16 hamburger or hot dog buns. If you'll be baking the dough, knead and shape the dough on a flour-coated surface (this will firm up the damp dough), and place it in a dough pan or on a parchment-lined baking sheet. Cover, and allow to rise until the dough has doubled in size one more time while the oven preheats to 450 °. Carefully score the top of the loaves with a sharp knife, making sure not to punch them down any while you do, and bake the loaves for 30-35 minutes, or until they're golden brown on top and sound hollow when you thump them. The buns don't need to be scored, and should bake for around 15-20 minutes. If you're making flatbread, roll each dough ball into a flat circle, as thin as you can without tearing the dough. Cook the dough on a dry, hot skillet or griddle for about six minutes per side, until the contact points are dark brown but not burnt. Cover the freshly cooked loaves with a towel to keep them moist as you grill up the batch. Once the loaves or buns cool completely, store them wrapped in plastic, in the refrigerator. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2lbs beef stew meat, or round steak cut into strips 12oz broccoli, fresh or frozen 1 cup avocado or canola oil For the marinade: 1/4 cup coconut aminos 1/2 cup rice vinegar Juice of three mandarin oranges (called "Mandies" or "Cuties") 1 teaspoon grated fresh ginger 1 clove grated fresh garlic, or 1 tablespoon of jarlic + 1 tablespoon of the water in the jar 2 teaspoons ground Asiatic red peppers 1 teaspoon beef bullion powder or one bullion cube 1/2 teaspoons ground black pepper 1/4 teaspoon ground mustard seed 1/4 teaspoon roasted sesame oil Whisk all of the marinade ingredients together. Place the meat in a shallow bowl, and cover with the marinade. Cover the bowl tightly, and place the bowl in the refrigerator for a minimum of 6-8 hours, preferably overnight. Remove from the refrigerator and bring to room temperature before frying. Heat the oil in a wok or large frying pan on high heat, and fry the marinated beef for 2-3 minutes, until cooked through. Transfer to your serving dish, or a crockpot. Thaw and drain your broccoli if needed, or wash and dry your fresh broccoli. Place in the wok after the beef, and fry for 3-4 minutes, until the broccoli's color starts to dull. Transfer to the same dish as the beef. For the sauce: 1/3 cup coconut aminos 1/4 cup brown sugar or honey 1 teaspoon ground Asiatic red peppers 1/2 teaspoon powdered ginger 1/4 teaspoon garlic powder 1 teaspoon tapioca starch 3 teaspoons of cold water Place all of the sauce ingredients in a small saucepan, and whisk together on low heat, until the sugar dissolves into the coconut aminos and the mixture comes to a low boil. Whisk the tapioca starch with the cold water to make a slurry, and whisk the slurry into the sauce. Keep whisking until the sauce thickens, and becomes glossy. Spoon the sauce over the beef and broccoli, and toss to coat the meat and vegetables. Serve with a side of rice. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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

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