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2¾ cups walnut halves 3 cups confectioners' sugar ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder ¼ teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Preheat oven to. 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

INGREDIENTS; ½ CUP QUICK OR OLD-FASHIONED OATMEAL 1 15-OUNCE CAN BLACK BEANS, DRAINED AND RINSED ½ CUP GRANULATED SUGAR OR SUGAR SUBSTITUTE 1/3 CUP COCONUT OIL 2 TABLESPOONS COCOA POWDER 2 TEASPOONS VANILLA EXTRACT ½ TEASPOONS BAKING POWDER ½ TEASPOONS KOSHER SALT 1 CUP SEMISWEET CHOCOLATE CHIPS (I USE LILY'S) 1 CUP WALNUTS (OPTIONAL) PREPARATION; HEAT THE OVEN TO 350. ADD ALL INGREDIENTS EXCEPT CHOCOLATE CHIPS TO THE BOWL OF A FOOD PROCESSOR. BLEND UNTIL SMOOTH AND YOU CAN BARELY SEE THE BEANS AND OATS, 3-5 MINUTES. LIGHTLY OIL AN 8 INCH SQUARE BAKING PAN. (I LINE THE PAN WITH PARCHMENT PAPER - NO OIL) ONCE THE MIXTURE IS SMOOTH, ADD 2/3 CUP CHOCOLATE CHIPS TO THE FOOD PROCESSOR AND PULSE A FEW TIMES JUST TO COMBINE. SCRAPE THE MIXTURE INTO THE BAKING PAN, AND SMOOTH THE TOP. SPRINKLE WITH THE REMAINING 1/3 CUP CHOCOLATE CIPS. BAKE FOR 13-16 MINUTES UNTIL THE SURFACE LOOKS DRY AND CRACKLY. LET COOL. REFRIGERATE LEFTOVERS.

½ CUP POTATO STARCH - SIFT AFTER MEASURING ½ CUP CKE MEAL - SIFT AFTER MEASURING 1 ½ CUPS SUGAR 1 LEMON JUICED AND THE RIND GRATED 9 JUMBO EGGS TUBE PAN GREASED BAKE 350 45-50 MINUTES DIRECTIONS: 9 JUMBO EGGS - 5 MINS ON SPEED 10 ADD SUGAR 5 MINS ON SPEED 10 ADD LEMON AND RIND 5 MINS SPEED 5 OR 6 ADD POTATO STARCH & CAKE MEAL 5 MINS SPEED 5 INVERT PAN TO COOL

String beans or peas 3 cups or combination of both - fresh Eggs - hardboiled 6 Walnuts 1 cup Onions - sauteed until until brown 3 cups in olive oil Salt and Pepper to taste Instructions: After onions are sauteed, eveything in blender - Should not be pureed.

1 lb. Bison 2 eggs lightly beaten 1 tsp. Almond Milk with water ¼ cup chopped saute onion 1 tblp. grated onion ½ cup parsley minced 1 tsp. Cumin 1 Irg carrot (steamed and mashed) 1 tsp salt 1 clove garlic chopped 1 tblp celery chopped fine ¼ cup oatmeal Instructions: Place into loaf pan Poke holes with fork on top of loaf 400 10 minutes 350 1 ½ hours

This is a plant-based butter substitute, with the main ingredient being chickpea water, coconut oil, and canola oil! Ingredients: 1 and a half cups of coconut oil 1 cup of canola oil or olive oil 3/4 cup of aquafaba (chickpea water) 3 teaspoons of apple cider vinegar (or freshly squeezed lemon juice) 1/3 teaspoon of salt Instructions: - If your coconut is not liquid, melt on low heat and let cool. Then mix it with the canola oil or olive oil (whichever one you chose to use) - Place the aquafaba in a food processor - on a low mixing setting, add the mixed oil into the blender and mix together - Once you get an even consistency, separate it into a container, and store it in the fridge. - Enjoy!

This recipe I would like to share with everyone is a delicious spread that pairs so well with any fresh loaves of bread or as a snack on crackers etc... Servings: 2-3 cups of spread Ingredients: 1 cup tahini 1 cup mellow white or yellow miso 1 small bunch of scallions 1/2 bunch parsley 1/2 cup onion marjoram to taste 1/2 clove garlic basil to taste Instructions: Add the chopped scallions, parsley, onions, and garlic into a food processor Then, add the tahini and miso into the blender along with the other ingredients. All vegetables and spices are then blended into a miso and tahini mixture by hand Enjoy!

Quick and Easy Gluten and Dairy-Free Cookie Sweets! Ingredients and Instructions step-by-step: 1 and a half Cups of coconut oil or oil of your choice 1 and a half Cups of maple syrup 2 tablespoons of vanilla 1 teaspoon of almond extract Whisk together wet ingredients Next: 4 and a half cups of oats 3 cups of coconut shreds 2 cups of nuts processed coarsely (cashews roasted and unsalted) 1 and a half cups of oat flour 1 and a half cups of almond flour - Mix dry into wet -prepare a bowl of water with ice cubes (I added in a dark chocolate chip as a decorative touch but it is all up to your liking) - Bake till edges are brown in a 350 oven for 15-20 minutes - Freeze if desired and enjoy! Makes 25 or more!

Servings: 8 Prep Time: 5 min. Cook Time: 25 min. Total Time: 30 min Course: Dessert. Cuisine: American Easy pumpkin brownies. that are just 2 ingredients. The brownies do not require flour, eggs, butter or oil and the batter is ready in about 5 minutes! Ingredients: - 1 cup (170g) semisweet chocolate chips - 6 tbsp (87g) pumpkin puree Instructions: Preheat oven to 350 Degrees F (177C). Line an 8x7-inch loaf pan with parchment paper. In a large microwavable bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method. Add in the pumpkin puree and stir until it is completely and evenly incorporated into the chocolate. If adding additional chocolate chips or chopped chocolate, add it in now and stir until evenly mixed. You can also reserve some of the chocolate chips to sprinkle on top of the batter. Pour batter into the prepared pan. Bake for about 20-30 minutes or until done (mine was done at 25 minutes.) When the batter is done, the surface should look like cooked brownies. Enjoy!

Ingredients: - 4 Large Eggs - 3/4 cup coconut sugar or any substitute of your choice - 3 cups almond milk - 1 cup non-dairy whipping cream - 2 teaspoons vanilla extract - 1 1/2 teaspoons of ground cinnamon - 3 cups cooked brown rice - 1 cup golden raisins Instructions: 1. Preheat oven to 350 degrees F. 2. Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. 3. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. 4. Pour mixture into a greased pan. Anyone safe dish will work. 5. Place the filled casserole dish inside a larger, oven-proof safe dish, and add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish.) This method will help the pudding to have a custard texture. 6. If using a 9x9'''' or slightly larger pan, bake for 40-50 minutes or until the top has set (it's okay if it jiggles just slightly). Serve warm or cold. 7. Leftovers store well in the refrigerator for up to 5 days (can also be frozen.)