4-6 fresh, ripe peaches 2 teaspoons brown sugar 1 teaspoon tapioca starch 1 teaspoon vanilla extract 1/2 cup plain oats 1-2 tablespoons beef tallow or plant-based butter Preheat the oven to 350°F. Peel, pit, and chop the peaches, doing as much of the work as possible over an 8x8" baking dish to retain as much peach juice as you can, but making sure no pit chunks or stems get in the mix. Add the brown sugar, tapioca starch, and vanilla to the peaches, and mix them thoroughly. Re-distribute the peaches and gravy evenly across the bottom of the baking dish. Spread the oats evenly across the top of the peaches, and then dot the top of the oats with small bits of beef tallow or plant-based butter, so it will melt evenly over the crisp. Bake at 350°F on the middle rack for 30-35 minutes, until the oats are golden brown, and the gravy is bubbling. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 tablespoon dried Chile de arbol, finely ground (including seeds) 1 tablespoon smoked Chile Morita, finely ground (including seeds) 2 tablespoons kala namak, finely ground (sulfurous black salt) 4-5 tablespoons sea salt, finely ground 1 teaspoon mustard seed, finely ground If you haven't purchased your ingredients ground to your liking, use a clean coffee grinder or mortar and pestle to grind the salts, dried Chiles, and mustard seeds to your preferred texture. Transfer all of the ingredients to an airtight storage container, and shake well to distribute all of the ground ingredients throughout the salt blend. Label and date your container, and store at room temperature, away from sunlight. Within the first 24 hours of making the salt blend, shake the jar every so often to keep distributing the ingredients, as the salts absorb the chili oils. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/4 cup plain oats 1/4 cup dairy & nut-free yogurt 1/2 cup frozen berries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts 1 tablespoon raw honey 1/2 teaspoon vanilla extract dash of sea salt In a container with a tight-fitting lid, add the oats, yogurt, ground flax seeds, honey, vanilla, and salt, and mix thoroughly. Top with the frozen berries, seal the lid on the container, and place the oats in the refrigerator overnight, to allow the oats to absorb the liquids, and the berries to thaw. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15 oz can white beans, drained and rinsed 1/2 cup plain oats 1/4 cup raw pumpkin seeds 1/4 cup ground flax seeds 1/4 cup grade B maple syrup 3 tablespoons raw coconut oil 1 teaspoon vanilla extract 1 tablespoon ground ginger 2 teaspoons ground coriander 1 teaspoon ground tumeric 1/2 teaspoon sea salt 1/2 teaspoon ground white pepper heaping 1/4 teaspoon ground cloves Place your oats and pumpkin seeds in the food processor, and process until they're a fine meal. If your food processor doesn't get them fine enough, a clean coffee grinder should do it. 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 spice balls set, about 20 minutes. 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

2-3 guajillo peppers 1 cup plant-free mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon ground mustard seed 1/4 teaspoon garlic powder 1/4 teaspoon mesquite smoke flavoring Remove the seeds from the guajillo peppers, and run them through a blender or coffee grinder until they're ground into a fine powder. Combine all ingredients, and whisk together to form the salad dressing. Store in a container with an airtight seal, 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

8 tablespoons soy-free chicken bullion 4 tablespoons dried, powdered shiitake mushrooms 1 tablespoon Asian chili peppers, finely ground 1 teaspoon dried, ground ginger 1/2 teaspoon garlic powder Mix all ingredients together, and store in a jar with an airtight lid. To serve, dissolve 1 1/2-2 teaspoons of soup base mix in 8oz hot water. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 lb ground beef 1 lb dry pinto beans (no need to soak) 5 cups water 1 large yellow onion, diced 4-5 garlic cloves, minced, or 1/4 cup jarlic 2-3 tablespoons olive oil 1 tablespoon smoked paprika 1 tablespoon salt 1 teaspoon MSG 1 teaspoon cumin 1 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 teaspoon mesquite smoke flavoring Set the Instant Pot to Saute, and heat the olive oil in the bottom of the pot before adding the diced onion and minced garlic, sauteing until the onion is translucent and the garlic is browned. Add the ground beef to the pot, along with the salt, paprika, MSG, cumin, onion powder, garlic powder, and black pepper, and cook until the meat has browned and the spices are fragrant. Rinse the dry pinto beans, and add them to the Instant Pot, along with the water and mesquite smoke flavoring. Place the lid on the Instant Pot, seal the vent, cancel the saute function, and set the Instant Pot to Pressure Cook on High Pressure for 45 minutes. Once the cook time is finished, allow the pot to naturally depressurize, about one hour. Once the Instant Pot is ready to open, use an immersion blender to puree as many of the cooked beans as you prefer for thickness and texture. The beans will thicken the longer they can sit, covered, on the Keem Warm function. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups oat milk 1 cup water 3 tablespoons olive oil 3/4 cup yellow cornmeal 1/4 cup nutritional yeast 1 1/2 teaspoons salt 1/2 teaspoon white pepper In a large sauce pot, add the oat milk, water, olive oil, salt, and white pepper, and bring to a boil over medium-high heat. When the mixture is boiling, whisk in the cornmeal and nutritional yeast, and continue to whisk until the cornmeal cooks and the mixture thickens, 4-5 minutes. Transfer the cornmeal mixture into a greased 2 lb loaf pan, cover the pan, and place the loaf in the refrigerator to cool completely, 4-6 hours. Before serving, turn the cold polenta loaf out of the pan, slice into 1/2" thick servings, and pan-fry each slice in a little olive oil, until the crust on each side of the slice is a golden brown, about 5 minutes per side. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 lb ground beef 1/4 cup chickpea flour (besan) 3 tablespoons ground flax seeds soaked in 9 tablespoons cold water to gel 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon liquid smoke For the gravy: Pan drippings from the Salisbury steaks, above. 1 tablespoon olive oil 2 tablespoons chickpea flour (besan) 1 1/2 cups beef broth, or reconstituted soy-free beef bullion 1 teaspoon powdered shiitake mushrooms Combine the ground beef, chickpea flour, soaked ground flax seeds, salt, pepper, onion powder, garlic powder, and liquid smoke in a large mixing bowl, mix together thoroughly so all of the ingredients are completely distributed through the meat mixture, and the mixture starts to come together. Form the mixture into patties, and pan-fry the patties over medium-high heat for 3-4 minutes each side, until the crust is golden brown. Remove the cooked patties from the pan and set aside. Add 1 tablespoon of olive oil to the pan drippings, and then add the chickpea flour to the oils in the bottom of the pan, whisking the oils and flour together to form a roux. Let the roux brown and the flour cook, while you whisk the beef broth and skiitake mushroom powder together in a liquid measure, before slowly adding to the roux in the pan, constantly whisking the pan as you add the broth so the gravy doesn't form lumps. Bring the gravy to a boil while whisking the pan, until the gravy is the thickness you desire. Return the Salisbury steaks to the pan with the gravy, and allow the patties to warm through again if needed, serving when the patties temp at 160°F. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

If you read my personal blog, you'll know that I'm using a "lunch backpack" this year, to bring a meal or two along to summer events I'm planning to attend this year. Which means I need ideas for what to bring along to eat while I'm not planning on being back to my own kitchen for a good long time. This one's going to be a bit different. As of this writing, this is an active planning document, unlike all the other Menu's I've been serving for awhile. Which means not every recipe is on my blog, some of them are still in my head or on other peoples' blogs, yet unmodified to my diets. The equipment: a 3L cooler, two mini Igloo ice blocks, and a bunch of wheatgrass meal prep containers, including single compartment meal containers (1), double compartment "main and a side" meal containers (2), and 4 compartment snack containers (4). I also have separate 30 and 48 qt coolers, if needed for longer trips. Between The Buns: A few preliminary notes: remember to package any condiments or vegetables separate from the "meat" and bread, and put the sandwich fully together right before eating. Anything pre-cooked is meant to be eaten cold or at room temperature. Anything "pre-cooked" can also be brought to the party in a state ready to go directly on the grill, packed separately in the cooler from the buns, and also from the veggies and condiments. Pre-cooked Kosher hot dogs. Pre-cooked Lentil burgers Mashed chickpea salad sandwich Salads That Eat Like A Meal: Mujaddara (2) Vegetarian or cooked tuna/salmon/SPAM poké bowl (1) My brain interrupted... You're welcome. What I called "cold tacos," to the amusement of my friend's kids. I'm sure there is an actual Spanish or Nahuatl word for mixing beans, corn, and chopped veggies, dressing it with lime and salt, and eating it like a relish that I don't know and don't really know how to search, but I do know Pinterest started calling it "Cowboy Caviar" awhile back. Yummy with tortilla chips or street taco sized corn tortillas, or in a lettuce boat, also yummy eaten as-is as a hearty bean salad (1 or 2) Sorghum & Sweet Potato Salad (1) Roasted Veg Salad with Tahini Lemon Garlic Dressing (1) A tabbouleh-esque salad, but without tomatoes (1) Protein, Peas, & Pasta Salad (1) Hearty Bean & Chicken Salad with an Apple Cider Vinaigrette (2, for the pepitas) "Michigan Salad" with rotisserie chicken, fresh mixed berries or sliced apples and pear, thinly sliced red onion, shelled/roasted sunflower seeds & pepitas, and crumbled goat cheese on mixed greens with a sweet Vinaigrette (1, dressing on the side) Snacks: Cucumber slices or watermelon chunks sprinkled liberally with chili lime salt (like Tajin or Valentina) (1) Since we're also discussing how my brain plays free association constantly here, does anyone else's internal echolalia kick right into this when they reach for their bottle of Valentina? Anyway. Veggie sticks and hummus (2) Gherkin pickle and olive assortment (4) Princess Pudding or agar agar jelly with fresh fruit (2) Fresh grapes coated in Jello powder (1) Medjool dates, Turkish apricots, prunes, and SunButter or a tahini & raw honey whip for dipping (4) No-Bake Fudge Balls and/or No Bake Sweet & Spicy Seed Balls (1) GORP but I'm allergic to peanuts, so it's more like a baggie of raisins and shelled/roasted/salted sunflower seeds and pepitas. GORSSP. Like a portmanteau of "horse" and "gossip." Also, I am likely spooning it into my face with a soup spoon or shot glass, so I don't have to touch anything (sandwich baggie) Bag-Stable, No Weight, Single Serving, Actually Nutritious Emergency Meals: These were first posted on my personal blog, but bear re-sharing: Instant Oatmeal Combine 1/4 cup plain instant oats, 2 tablespoons flax seeds, 1 packed teaspoon brown sugar, 1 tablespoon powdered oat milk, and 1/8 teaspoon pink salt in a sandwich baggie, seal, label & date, and pack. To prepare, transfer the contents of the baggie to a heat-safe bowl or mug, and add 1 cup of hot water. Stir well, and let the oatmeal sit for 2-3 minutes to cool and firm up before eating. Microwave Lentil Soup Combine 1/4 cup red lentils, 2 teaspoons chicken bullion powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme leaves, 1/4 teaspoon garlic powder, 1/4 teaspoon sumac powder in a sandwich baggie, seal, label & date, and pack. To prepare, transfer the contents of the baggie to a microwave-safe bowl or mug, and add 2 cups of water. Stir well, and microwave for 3-5 minutes each go, stirring well between sessions, until the lentils are cooked how you like them. Garnish with sachets of olive oil and lemon juice before serving. This can also be prepared in a small rice cooker, or over a burner. Totally Travel Tuna Pack 1-2 single-serving envelopes of tuna or pink salmon, and just before eating, dress with sachets of lemon juice and Sriracha hot sauce, as well as salt & pepper to taste. Best if served with a fresh avocado or red pepper, or on a hearty toast, but just fine straight out of the bag with a fork as-is. Did you enjoy this peek into my thought processes? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

3/4 cup hot water 1 teaspoon soy-free chicken bullion 1/2 teaspoon shiitake mushroom powder 1 tablespoon coconut aminos 1 drop roasted sesame oil 1 brick of ramen/ramyun or one bundle of somen noodles, cooked to package directions. Using a range top, microwave, or water boiler, boil the broth water, and measure into a heat safe bowl. Carefully whisk the chicken bullion and shiitake mushroom powder into the hot water, cover the bowl, and allow to sit for around 5 minutes while you boil your noodles. When the noodles are ready, add the coconut aminos and drop of sesame oil to the bowl of broth and whisk to combine, before adding the cooked noodles and serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can chickpeas/garbanzo beans, drained and rinsed 2 cups sprouted lentils (link is to a non-affiliated YouTube tutorial) 1 rotisserie chicken breast, diced 1/4 yellow onion, diced 4 tablespoons raw pumpkin seeds/pepitas (optional) For the Apple Cider Vinaigrette: 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 2 tablespoons coconut aminos 2 tablespoons stone ground mustard 1 teaspoon salt 1/2 teaspoon real maple syrup 1/4 teaspoon ground cumin In a medium-sized food storage container with a tight lid, combine the garbanzo beans, sprouted lentils, diced chicken breast, and diced onion. Toss to combine. In a small bowl or liquid measure, whisk together the apple cider vinegar, olive oil, coconut aminos, stone ground mustard, salt, maple syrup, and cumin, and pour the dressing over the salad ingredients. Toss again to coat the salad ingredients in the dressing. Cover the salad with a tightly-sealed lid, and allow to marinade in the refrigerator for 4-6 hours or up to overnight. Before serving, top with 1 tablespoon of pumpkin seeds per serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie