500g whole wheat flour
250g margarine
1/2 tsp. salt
50g bran
2 eggs
150g brown sugar
2 tsp. baking powder
90g Weetabix (4 biscuits)
60g sunflower seeds
250mL buttermilk

Mix all the dry ingredients.  Work in the margarine, add the liquid.  Place spoonfuls on a tray and bake in a moderate oven.  When cooked break into pieces and dry in a slow oven.

1/2 cup chopped celery
3/4 cup chopped onion
1/2 cup butter3 tsp. poultry seasoning
4 tbsp. chopped parsley
sauteed pork sausage
sage (to taste)
7 to 8 cups cubed white bread – freeze the bread first, then cut it while it is frozen.

Saute the celery and onion in the butter until tender.  Remove from heat and toss with remaining ingredients.  Salt and pepper to taste.

• 2 ripe tomatoes, peeled and seeded (optional) and chopped
• 1⁄2 bunch green onions, chopped
• 1⁄2 green pepper, seeded and chopped
• 1 jalapeno, seeded and chopped (1 is medium hot, 2 is hot)
• 1/8 cup cilantro, chopped
• 1 cloves minced garlic
• 2 tbsp whey or 1⁄2 tsp powdered starter
• 2 tsp sea salt
• Squeeze of lime
• Room temp filtered water

• Mix all ingredients (except water) in a bowl and pound lightly with a wooden spoon. Mix well.
• Place into 1 pint size jar and press down with wood spoon or fist until liquid completely covers tomato relish.
• If needed, add a bit more filtered water to ensure coverage, leaving at least 1 inch of head space.
• Tighten lid and leave at room temperature for 2 days.
• Transfer to refrigerator. Will stay for 1 month in fridge.

• 1 Tablespoon apple cider vinegar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 3 Tablespoons liquid from a can of chickpeas (at room temperature)
• 3/4-1 Cup neutral tasting oil

1 whole egg = 3 tablespoons aquafaba
1 egg white = 2 tablespoons aquafaba

For the congee:
8 cups water
3 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
1 cup long-grain white rice, preferably jasmine
4 (1/4-inch-thick) slices fresh ginger, smashed
2 teaspoons kosher salt, plus more as needed

Optional toppings:
Roasted peanuts
Thinly sliced scallions
Minced fresh ginger
Fresh cilantro leaves
Tamari or soy sauce

Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover the slow cooker and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.

Remove the chicken and ginger to a plate. Stir the congee with a wooden spoon, making sure to scrape against the bottom and sides of the slow cooker to incorporate congee that’s sticking there.

Shred the chicken, then stir the meat back into the slow cooker, discarding the bones, skin, cartilage, and ginger. If you would like a thinner congee, add additional water 1/4 cup at a time until you reach the desired consistency. Taste and season with more salt as needed. Serve hot with the toppings.

• 1 C water
• 1 no-meat chicken bullion cube
• 1 C Texturized Vegetable Protein (TVP)
  
• 2 T chickpea flour
• 1 egg (flax egg or the “real” thing)
• 1 tsp spice blend (I used a mix of paprika, red pepper, onion, garlic)

1. Preheat oven to 500 degrees, or 475 convection.
2. Heat water in medium bowl and stir in bouillon until dissolved.  Add TVP, stir, and allow to stand for 5 mins.
3. Pulse soaked TVP in food processor; you want larger pieces broken up, but not a puree.  Add egg and flour and mix well.  Season with your favorite spice blend.
4. Form “nuggets” with the TVP mix (heaping 2T per nugget).  Drop balls onto a parchment-lined baking sheet.
5. Place in oven and bake for 10 mins, until golden.  Flip nuggets and bake for an additional 5 mins.  Allow to cool slightly before serving.

Makes 10 nuggets.

weet and Spicy Mustard Sauce

• 1 T nutritional yeast
• 1 tsp mustard
• 2 T water
• 2 drops lemon liquid stevia (or sweetener or choice)
• Tabasco sauce, to taste

• boneless chuck roast or top or bottom round roast, 3 to 4 pounds
• 2 teaspoons kosher salt, plus more to taste
• 1 ½ teaspoons freshly ground black pepper, plus more to taste
• ¼ cup all-purpose flour
• 3 tablespoons neutral oil, like canola
• 4 tablespoons unsalted butter
• 8 to 12 pepperoncini
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• ½ teaspoon dried dill
• ¼ teaspoon sweet paprika
• 1 teaspoon buttermilk, optional
• Chopped parsley, for garnish

1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

300 degrees in dutch oven for 3 hours (45 min/pound)

• 1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice (from 1 large lime), more to taste
• ½ teaspoon salt, more to taste
• 1 garlic clove

n a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

TIPS:

•  To make Persian cucumber yogurt, stir in 1/2 cup minced, peeled cucumber (about 1/2 Persian cucumber), 1 tablespoon finely chopped cilantro and 1 tablespoon finely chopped dill. Serve alongside grilled chicken, fish or lamb. Thin with a little water and drizzle over sliced tomatoes for a simple salad.
• To make carrot raita, substitute 3 tablespoons cilantro for mint and add 1/2 cup peeled, grated carrot (about 1 small carrot) and half a small jalapeño pepper, minced. Sizzle 1 tablespoon cumin seeds in 1 tablespoon ghee or neutral oil until seeds begin to pop, 1 to 2 minutes. Stir into yogurt. Serve with lamb or vegetable curries. Spoon atop spicy chickpeas, basmati rice, or roast salmon. Thin with a little water and drizzle over roasted beets, carrots and fennel.