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2 cups dry macaroni + water & salt to cook 1 large or two small carrots 1/4 small white onion 2 cups Plant Based Mayonnaise (Hellmans/Best does have a good one) 3 tablespoons apple cider vinegar 1 tablespoon white or coconut sugar 1 teaspoon salt 1/2 teaspoon MSG (optional) Cook your macaroni according to package directions, drain and rinse in cold water to stop the cooking process, transfer to your mixing bowl, cover, and refrigerate while you prepare the rest of the salad. Scrub, and then grate or julienne your carrots. Add them to your macaroni and mix well. Fine grate your onion, so it's juice and pulp. You can add this to the macaroni or the dressing, just make sure you mix it in very well. In a small bowl, whisk together your Plant Based Mayonnaise, apple cider vinegar, sugar, salt, and MSG into a smooth dressing. Pour the dressing over your macaroni, and mix your salad together very well, so the dressing covers everything. Refrigerate for at least one hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the filling: 3 cups frozen berry blend 1 tablespoon maple syrup or honey 1/4 cup tapioca flour For the oat crumble: 1 cup tapioca flour 2 cup oats 1 cup brown or coconut sugar 1 cup beef tallow or coconut oil Preheat oven to 400° Fahrenheit. In a large saucepan on low heat, bring the frozen berries to a boil, stirring frequently. Add the syrup or honey and mix well, then sprinkle the tapioca flour over the berry mixture and stir well to incorporate the flour without any lumps. Stir constantly until the mixture thickens, which should only take a minute or two. Take the pan off the heat, and let the mixture rest for a minute while you make the crumble. In a large bowl, combine the flour, sugar, oats and tallow or oil, and use a fork to cut the fat into the dry ingredients until the fat is worked in in very small pieces, pea sized or smaller. Grease an 8”x8” baking dish, and cover the bottom with half of your oat crumb mixture, pressed firmly down to form a crust. Top the bottom oat layer with your berry filling, spreading as needed to even the mixture out over the bottom of the dish. Cover the berry mixture with the rest of the oat crumble in an even layer, pressed firmly over the berry layer. Place in the over for 30-35 minutes, or until the edge of the oat crumble is golden brown. Cool completely before cutting into squares, and removing from the pan for serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 large onion, finely chopped 2-3 fresh minced garlic cloves, or jarlic to taste 3 tablespoons neutral oil or coconut oil 5-6 cups of fresh spinach 3 15 oz cans chickpeas 1/3 cup of aquafaba (reserved liquid from the chickpea can) 1 15 oz can of coconut milk or non-dairy evaporated milk 3 tablespoons of your favorite curry seasoning mix 1 teaspoon salt Heat your neutral oil in a large pan or pot, add your onion and cook until translucent. Add your garlic about halfway through the onion cooking time, and cook until browned. Add your curry powder and let it heat through until fragrant. Wash your spinach, and add to the aromatics in the pot. Cook the spinach down, coating it in the aromatics, before adding the chickpeas, aquafaba, coconut milk or non-dairy evaporated milk, and salt. Combine thoroughly, and bring to a boil, stirring frequently. Reduce heat to a simmer or transfer to a crock pot, and simmer for at least 20 minutes before serving with basmati rice. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup Plant Based Mayonnaise (I use Hellman's brand) if you would like to use 1/2 cup mayonnaise and 1/2 cup plant based "sour cream," also delicious. 1 tablespoon prepared horseradish 1-2 teaspoons of your favorite flavor substitute for Barbecue Sauce. Mine is Kinder's Woodfired Garlic Seasoning (I am unaffiliated), which does have smoked paprika and all of the alliums. Feel free to use whatever your favorite "Cowboy" seasoning blend is. A Birria seasoning blend would work nicely here, too. In a small mixing bowl, whip all ingredients together with a hand whisk until they're fully incorporated. Cover tightly, and chill 1 hour before serving. This dip is especially good on pork rinds, but is equally as good on tortilla chips, plantain chips, and veggies, and is also a great sauce for a roast beef sandwich. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

20 oz Collard greens, stems removed and roughly chopped (no shame buying this done for you) 6-8 slices thick cut bacon, diced or 6 oz salt pork, cubed (optional, you can add a bit of liquid smoke instead to keep the recipe vegan, and 3 tablespoons of oil to saute the onion and garlic in) 1 cup chicken or vegetable broth ½ cup onion, diced 3-5 cloves garlic, finely chopped ¼ cup raw apple cider vinegar Salt and pepper to taste Set Instant Pot to SAUTE and add bacon or salt pork, and onions, cooking until the pork begins to crisp and the onions are translucent. Pour chicken broth into the pot and de-glaze the bottom of the pan, making sure to get up all the browned bits from the meat. Press CANCEL To stop the saute function. Add the apple cider vinegar, and then pack in the greens so the pot is about ⅔ of the way full. Lock the lid in place and turn the valve to SEALING. Set to HIGH PRESSURE for 10 minutes. When the timer goes off do a quick release by turning the valve to VENTING and let all of the pressure out. Remove the lid, stir the contents of the pot to mix everything together and salt and pepper to taste. Can you do this stovetop? Yes, but start it early, without a pressure cooker, your greens need to cook for quite a few hours on medium-low heat. And you'll want to double or triple your amount of broth. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4-5 steaks (I prefer this marinade for pork or venison) 1/4 cup olive or avocado oil 1/4 cup apple juice or cider 1/2 cup apple cider vinegar 1-2 tablespoons of your favorite steak seasoning (I like Montreal Steak Seasoning, but allium free folks will want a blend of salt, pepper, rosemary, thyme, and marjoram) 1 tablespoon Worcestershire Sauce (optional) Place your steaks in a low dish, and coat both sides liberally with your steak seasoning. Whisk your oil, juice, vinegar, and Worcestershire Sauce together in a small bowl, and pour evenly over the steaks, making sure they’re all covered in the marinade. Cover the dish, and set in the refrigerator for at least six hours, preferably overnight. Bring to room temperature before cooking. If grilling, grill over medium-high heat until each steak temps 130 °F (medium-rare) or above, usually 10-15 minutes. If air frying, 16-20 minutes at 400°F, flipping at the halfway point. If using cast iron, preheat your oven to 450 °F with your greased cast iron inside, while you bring your steaks to room temperature. Remove your skillet from the oven carefully and place on a burner. Sear the steaks for 2-3 minutes on each side, before putting the steaks in the skillet into the oven for three minutes. At three minutes, start to temp your steaks, and temp them every 90 seconds until they're 130 °F or your preferred temperature. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 or 5 steaks of choice 1/2 cup apple cider vinegar 1/4 cup olive oil 1/4 cup Dijon mustard Sea salt & ground black pepper Sprinkle steaks generously with sea salt and ground black pepper, both sides, and place in a low dish. Whisk marinade ingredients together and pour evenly over steaks. Cover and chill for at least 8 hours, bring steaks to room temp before cooking. If grilling, grill over medium-high heat until each steak temps 130°F (medium-rare) or above, usually 10-15 minutes. If air frying, 16-20 minutes at 400°F, flipping at the halfway point. If using cast iron, preheat your oven to 450°F with your greased cast iron inside, while you bring your steaks to room temperature. Remove your skillet from the oven carefully and place on a burner. Sear the steaks for 2-3 minutes on each side, before putting the steaks in the skillet into the oven for three minutes. At three minutes, start to temp your steaks, and temp them every 90 seconds until they're 130°F or your preferred temperature. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (unless you make/grow this stuff already, of course) : Gherkin pickles (Vlasic Snack’mms) Garlic or pimento stuffed olives Roasted sunflower and/or pumpkin seeds, in shell Plantain chips Dried fruit (apricots, dates, apple slices, etc) Allergen-free (Enjoy Life brand) Chocolate Mega Chunks Organic Gummy Bears To create: Tahini Roasted Butter Beans 1 15 oz can butter beans, drained ¼ cup tahini or SunButter 1 Tbsp olive oil ½ tsp each salt, garlic powder, onion powder, smoked paprika Preheat your oven to 400°F. Drain butter beans and pat as dry as possible with paper towels. In a large bowl, stir together tahini, olive oil, salt, garlic powder, onion powder, and smoked paprika. Gently fold in the butter beans. Arrange beans on a parchment-lined baking sheet in a single layer. Bake for about 30 minutes, flipping the beans once during cooking, until golden brown and crispy (they'll continue to crisp up as they cool). Roasted Corn Nuts 3 cups dried hominy corn 3 tablespoons vegetable oil 1 1/2 teaspoons salt (omit if using a seasoning mix with salt included) 2 teaspoons seasoning of choice Place corn in a large bowl and cover with water; let sit to rehydrate, 8 hours to overnight. Preheat the oven to 400 °F.  Drain corn and spread out in a single layer on a pan or tray. Pat dry with paper towels. Air-dry for 20 minutes. Place corn in a large bowl. Add oil, salt, and any seasoning mix you are using, stir until evenly coated. Place your seasoned corn on a parchment-lined baking tray, and bake for 10 minutes. Stir the corn around the tray, and cook for 10 more minutes. Stir again, cook for 5 more minutes, then transfer corn nuts to a paper towel-lined plate. Allow corn nuts to cool until crisp before serving, about 20 minutes. Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 tablespoon olive oil or reserved bacon grease 1 large yellow onion, finely chopped 1 green pepper, finely chopped 1 stalk of celery, finely chopped 6 cloves of garlic, finely minced (or 3-4 big spoonfuls of Jarlic) 2 bay leaves 2–3 teaspoons Creole Cajun Seasoning of choice 1 tablespoon Worcestershire Sauce 1 lb bacon, cooked and chopped (optional) 1 lb dried black-eyed peas, sorted & rinsed 6-8 cups chicken or vegetable broth In a large cooking pot, coat the bottom of the pot with the oil, and saute your onion, pepper, and celery in the oil or grease until the onion is translucent, and the pepper and celery are tender. Toss in the garlic and continue cooking for another 1 minute. Add the bay leaves, Creole Cajun seasoning, Worcestershire, bacon (if using), black-eyed peas, and chicken stock into the pot. Stir everything together to combine and bring to a boil over medium-high heat. Reduce heat to a simmer and cover your cooking pot, allowing the beans to cook until they are tender, usually around 1-2 hours, while stirring frequently and adding more broth to the pot if needed. Remove the bay leaves from the pot before serving over rice or with cornbread . Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Prior to the food allergy diagnoses, I was known for bringing very elaborate "charcoochie" boards to play Drag Bingo each month, to the point where when I told my friends about my new food restrictions, the general response was "but your charcuterie boards!!" ... had to undergo some updates, like the rest of my diet, but I'm still very good at serving a small plate spread with a cohesive flavor theme. The key is to not try to replicate cheese, but to put out a selection that makes you not notice the absence of cheese. Midwest Crudite : because no Midwestern gathering is complete without veggie sticks and Ranch dressing. BYO Tiny Sammies!! : the classic bridal shower luncheon spread, re-imagined for dietary restrictions but flavorful enough that no one will miss the cheese. The Scandi Board : created to go with my family's " Very IKEA Christmas Eve Dinner ". The Snackle Box : whether you bought a Snackle Box or three from the TikTok Shop for road trips, boat snacks, beach snacks, etc, or you're putting out a grazing board for your movie night, I have ideas for how to fill it... I'll be updating this post as I update The Safecuterie Project with more board ideas! Do you enjoy these allergy safe charcuterie board ideas? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (unless you make/grow this stuff already, of course) : Wine pickled herring Smoked salmon Smoked oysters (omit if there's a shellfish allergy) Lingonberry jam Plain goat cheese log Rye or Gluten Free Wasa Bread To Create: Pickled onions 1 large red onion, thinly sliced ¾ cup white vinegar ¼ cup water 1 tsp sea salt 1 tsp honey 1 teaspoon caraway seeds Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving. Carrot Salad 2 packed cups of carrots, washed and shaved or julienned 2 teaspoons sea salt enough water to cover the carrots Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator. Drain/press the liquid out of your carrots and rinse well before dressing with: 3-4 tablespoons lemon juice (juice of 1/2 a large lemon) 1/3 cup + 1 tablespoon olive oil 2 tablespoons raw apple cider vinegar 1 heaping tablespoon of stone ground mustard 1 teaspoon maple syrup or raw honey sea salt and pepper to taste Whisk together to emulsify the dressing before coating your carrots thoroughly. Dill & Horseradish Savory Non-Dairy Whipped Cream 1/2 cup non-dairy heavy whipping cream 1 tsp prepared horseradish (or to taste) 1/2 tsp dill weed ½ tsp white wine vinegar sea salt white pepper In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper. For a little sweet: Chocolate Bark Fruit Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (unless you make/grow this stuff already, of course) : Cured meat (salami, prosciutto, capicola, etc) Microgreens Triscuits, or a sturdy gluten-free cracker Mini sub buns (which you could also create, they're hard to find without soy flour) A small assortment of prepared mustards (stone ground, Dijon, etc) Plant Based Mayonnaise To create: Roasted garlic cloves Enough whole garlic cloves to cover the bottom of your oven-safe dish Enough olive oil to just cover the cloves Enough sea salt to give the pan of garlic a generous sprinkle Preheat your oven to 400 °F. Roast your prepared garlic cloves until they just start to brown, 25-40 minutes depending on how many cloves you’re roasting. White Bean spread 1 15 oz can cannellini beans, drained and rinsed 1/8 cup olive oil juice of 1 large lemon (1/8 cup) 1/2 teaspoon sea salt or to taste 1/4 teaspoon white pepper Add all ingredients to a food processor bowl and puree. Transfer to a serving dish, and chill for 1 hour before serving. Tapenade 2 cans smoked oysters (omit from recipe if there's a shellfish allergy) 2 (6 ounce) jars garlic or pimento stuffed olives 1 (12 ounce) jar Kalamata olives, pitted 3 tablespoons extra virgin olive oil sea salt lemon juice balsamic vinegar Drain and rinse your smoked oysters, add them to the bowl of your food processor. Drain your jars of olives and give them a check-over for pits before adding them to the food processor bowl with the oysters. Add the olive oil, and process the oysters and olives and oil together. Season with salt, lemon juice, and balsamic vinegar to taste. Store in a tightly sealed container in the refrigerator, tastes better if it's made the night before and allowed to sit overnight. Carrot Salad 2 packed cups of carrots, washed and shaved or julienned 2 teaspoons sea salt enough water to cover the carrots Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator. Drain/press the liquid out of your carrots and rinse well before dressing with: 3-4 tablespoons lemon juice (juice of 1/2 a large lemon) 1/3 cup + 1 tablespoon olive oil 2 tablespoons raw apple cider vinegar 1 heaping tablespoon of stone ground mustard 1 teaspoon maple syrup or raw honey sea salt and pepper to taste Whisk together to emulsify the dressing before coating your carrots thoroughly. Pickled Onions 1 large red or white onion, thinly sliced 3/4 cup white vinegar 1/4 cup water 1 teaspoon sea salt 1 teaspoon raw cane sugar optional - 1 teaspoon herbs of choice (Italian seasoning, Madras curry, Dill and caraway seeds, red pepper flakes, etc) Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving. For a little sweet: Chocolate Bark Fruit Balls SunButter Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie