3 cups dried beans (I used a mix of black, pinto, white, navy, and red) 9 cups water or broth ¼ cup butter 1 ½ tsp smoked salt 1 tsp freshly ground black pepper

Put the water and beans in a large crock pot, and cook on high heat for 4 hours, or until the beans are soft. Drain out the remaining water. Add the butter, salt, and pepper to the beans. Use an egg beater on medium speed to coarsely mash the beans.

#driedbean #glutenfree #pepper #salt #side #slowcooker #soupstock #vegetarian

3 Tbsp butter 3 Tbsp flour or corn starch 1 cup milk ½ tsp salt (or to taste) ½ tsp pepper (or to taste)

In a small pan, melt the butter over medium heat. Stir in the flour, salt, and pepper. When that is mixed in smoothly, slowly stir in the milk. Use more milk to make it thinner if desired. Keep it on the heat to make it thicker, if desired.

You can use vegetable stock or meat broth instead of milk.

#butter #condiment #cornstarch #glutenfree #milk #pepper #salt #soupstock #vegetarian #wheatflour

4 cups apples, diced to ½” pieces with the core removed ½ cup onion, minced ½ cup orange juice ¼ cup white vinegar 2 Tbsp apple cider ½ cup brown sugar ½ tsp ground ginger ½ tsp mustard seed 1/8 tsp chili powder 1/8 tsp saffron powder ¾ tsp salt

Mix all ingredients in a pot and bring to a boil over medium-high heat. Once it is boiling, reduce heat to low and let simmer for 50-60 minutes, until the liquid is reduced to a small amount of thick syrup. Remove from heat and let cool completely so that it can continue to thicken.

#apple #applejuice #brownsugar #chilipowder #condiment #dairyfree #ginger #glutenfree #mustardseed #onion #orangejuice #saffron #salt #side #vegan #vinegar

3 cups almond flour 1 tsp baking powder ½ tsp salt ¼ cup butter 1 Tbsp honey or maple syrup 2 eggs

Preheat oven to 300° F.

Stir together the almond meal, baking powder, and salt. Cut in the butter as small as it will go, then stir in the honey/maple syrup and eggs, forming a soft, sticky dough.

Line a baking sheet with parchment. Form small balls with the dough, then press them into disks on the baking sheet.

Bake for 20-25 minutes until lightly golden brown.

#almondflour #bakingpowder #butter #cookie #dessert #egg #glutenfree #honey #maplesyrup #salt #scone #snack #vegetarian

4 cups blueberries, fresh or frozen 3 cups water 2/3 cup sugar 2 cups plain yogurt ¼ tsp ground allspice

Combine the blueberries, water, sugar, and allspice in a large pot over medium-high heat. Bring to a boil, stirring occasionally. Remove from heat. In small batches, blend the blueberry base with the yogurt in a blender, until the soup is completely smooth. Cover and refrigerate until chilled, then serve.

#allspice #berry #blueberry #dessert #fairyfeast #glutenfree #side #sugar #vegetarian #yogurt

1 bunch thin asparagus stalks 3 Tbsp olive oil 1 ½ Tbsp grated parmesan cheese (optional) 1 clove garlic, minced (optional) 1 tsp salt ½ tsp black pepper 1 Tbsp lemon juice (optional)

Preheat oven to 425° F.

Break off the woody ends of the asparagus by bending them towards the end until the end snaps off.

In a bowl, drizzle the olive oil over the asparagus and toss to coat them with the oil. Add the other seasonings (minus the lemon juice) and toss to coat.

Place the asparagus on a baking sheet in a single layer.

Bake for 12-15 minutes until tender. Sprinkle with lemon juice. Serve hot.

#asparagus #dairyfree #garlic #glutenfree #lemonjuice #oliveoil #parmesan #pepper #salt #side #vegan

1 cup masa harina (for more corn flavor & color, use ¾ cup masa harina and ¼ cup yellow or blue corn meal) ¾ – 1 cup warm water ¼ tsp salt

Stir together the flour and salt. Stir in ¾ cup water to make a moist dough. Moist enough to stick together, dry enough to form a ball instead of sticky globs on your hands. Knead it to make a smooth ball of dough. Wrap it in plastic wrap or a wet towel and let it sit for a few minutes to absorb its moisture. Knead in more flour or water if necessary after it has sat for a while. It should feel like playdough.

Preheat a frying pan over high heat, then turn it to medium.

Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.

Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle. Press the tortillas as thin as you can. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.

Cook them over medium heat until browned on each side.

#bread #cornmeal #dairyfree #glutenfree #masaharina #salt #side #vegan

Makes 1 pint.

½ lb grapes (any type) ¾ cup red wine vinegar ½ cup sugar ¾ tsp black peppercorns ¾ tsp mustard seeds ¼ tsp salt 4 whole cloves 1 cinnamon stick 2 grams dried orange peel (Probably 1 tsp) 9 grams candied ginger (probably 1 Tbsp)

Wash the grapes and remove stems. Put in a clean 1-pint jar.

Cook the rest of the ingredients over medium heat for about 10 minutes. Pour everything into the jar with the grapes. Set aside for about an hour to cool, then put the lid on and turn the jar upside-down to distribute the spices.

Store in fridge. They will take about 24 hrs to cure. They will keep for 4-5 days.

#candiedginger #cinnamon #clove #dairyfree #fairyfeast #glutenfree #grape #mustardseed #orangezest #pepper #salt #side #sugar #vegan #vinegar

4 limes or ½ cup lime juice 4 cups cold water 12 oz sweetened condensed milk Optional: ¼ cup fresh mint leaves or 2 Tbsp dried mint leaves

If using whole limes: Wash the limes and peel two of them. Combine the lime, mint and water in a blender. Blend until it seems smooth.

Strain the juice through a fine-mesh strainer, pressing on the pulp to extract all the juice.

If using lime juice: Combine lime juice and mint in a blender. Blend until the mint seems pureed.

Add all ingredients to blender. Blend until creamy and frothy.

Add some ice and blend again until cold. You can add more water to taste if it is too strong for you.

#drink #glutenfree #lime #mint #sweetenedcondensedmilk

2 cups water 2 mint teabags 1 Tbsp ginger root ½ cup sugar 3 large peaches 1 Tbsp lemon juice ¼ tsp salt 2 liters sparkling water

Boil 2 cups water. Remove from heat. Add the tea bags and steep for 10 minutes, then discard the tea bags.

Chop the peaches and ginger root, removing peach pits. Combine all ingredients except the sparkling water, and let sit for 10 minutes. Liquefy the mixture in blender, then strain out the solids, which will basically only be bits of peach skin. Return the mixture to heat, and heat it to boiling point. Remove from heat and chill thoroughly. Mix with 2 liters of sparkling water.

#carbonatedwater #dairyfree #drink #fairyfeast #ginger #glutenfree #lemonjuice #mint #peach #salt #sugar #vegan