Jody's profile page
Recipes
long island ice tea
By Jody
mix all ingredients in shaker with ice except for coke
- 1/2 oz vodka
- 1/2 oz rum
- 1/2 oz gin
- 1/2 oz tequila
- 1/2 oz triple sec
- 1 oz lemon juice
- 1 oz simple syrup
- splash of coke
quinoa salad with kale
By Jody
combine quinoa and 3 cups water in a pot, bring to a boil then reduce heat and simmer about 15 minutes
- 1 1/2 c quinoa
- 3 c snap peas
- 1 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 c roasted almonds
- 1 bunch dinosaur kale, ribs removed
- 1 lemon wedge
eggplant hummus
By Jody
fork poke eggplant and wrap in 3 layers of tin foil
- 1 can chickpeas drained and rinsed
- 1 eggplant
- 2 cloves garlic
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp cumin
lemon vinaigrette salad dressing
By Jody
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper
- 1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
- 2 tablespoons freshly-squeezed lemon juice*
- 1/2 teaspoon Dijon-style mustard
- 3/4 teaspoon fresh thyme leaves, chopped**
- 1 clove garlic, minced
- 3/4 teaspoon coarse salt
- Pinch coarsely-ground black pepper
avocado and sweet potato sushi rolls
By Jody
for the sushi rice 1.Place the rice and water into a saucepan and cook until done
- for the sushi rice
- for the sushi rice
- for the sushi rice
- 1 1 1 cup sushi rice
- 1 1 1 cup sushi rice
- 1 1 1 cup sushi rice
- 1 1 1 cup water
- 1 1 1 cup water
- 1 1 1 cup water
- 1 1 1 teaspoon rice vinegar
- 1 1 1 teaspoon rice vinegar
- 1 1 1 teaspoon rice vinegar
- 1 1 1 teaspoon sugar
- 1 1 1 teaspoon sugar
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- for the sweet potato tempura
- for the sweet potato tempura
- for the sweet potato tempura
- grapeseed, canola or vegetable oil, for frying
- grapeseed, canola or vegetable oil, for frying
- grapeseed, canola or vegetable oil, for frying
- 1 1 1 medium-sized sweet potato, peeled and cut into long slices, about the size of your index finger
- 1 1 1 medium-sized sweet potato, peeled and cut into long slices, about the size of your index finger
- 1 1 1 medium-sized sweet potato, peeled and cut into long slices, about the size of your index finger
- 1/4 1/4 1/4 c egg whites
- 1/4 1/4 1/4 c egg whites
- 1/4 1/4 1/4 c egg whites
- 1 1/4 1 1/4 to cup of ice-cold, fizzy water (plus more if needed to thin the batter out a bit)
- 1 1/4 1 1/4 to cup of ice-cold, fizzy water (plus more if needed to thin the batter out a bit)
- 1 1/4 1 1/4 to cup of ice-cold, fizzy water (plus more if needed to thin the batter out a bit)
- 1 1 1 cup white rice flour
- 1 1 1 cup white rice flour
- 1 1 1 cup white rice flour
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- to assemble and finish
- to assemble and finish
- to assemble and finish
- 4 4 4 nori sheets
- 4 4 4 nori sheets
- 4 4 4 nori sheets
- 4 4 4 TB black and/or white sesame seeds
- 4 4 4 TB black and/or white sesame seeds
- 4 4 4 TB black and/or white sesame seeds
- 1 1 1 ripe avocado, sliced
- 1 1 1 ripe avocado, sliced
- 1 1 1 ripe avocado, sliced
- 2-4 2-4 2-4 TB Vegenaise (optional)
- 2-4 2-4 2-4 TB Vegenaise (optional)
- 2-4 2-4 2-4 TB Vegenaise (optional)
- wasabi (optional)
- wasabi (optional)
- wasabi (optional)
- pickled ginger (optional)
- pickled ginger (optional)
- pickled ginger (optional)
- . mango peeled, cored, and thinly sliced with vegetable peeler
- . mango peeled, cored, and thinly sliced with vegetable peeler
- . mango peeled, cored, and thinly sliced with vegetable peeler
potato spanish tortilla
By Jody
peel potatoes and halve them lengthwise
- 5 medium yukon gold potatoes
- 1 white onion diced
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 1 1/2 c good olive oil
- 1 1/2 c egg whites
- 3/4 c grape tomatoes halved
- 1/3 c diced red pepper
- 1/4 c sliced scallion
- 1 garlic clove minced
vegan spinach and mushroom quiche
By Jody
Preheat oven to 400 degrees F
- 1 unbaked 9-inch pie crust
- 1 lb spinach, chopped
- 1/2 lb mushroom, sliced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 lb firm tofu, drained
- 1/2 cup soymilk
- 1/4 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground red pepper
- black pepper
- 1 tablespoon dried parsley
cornbread
By Jody
Whip egg replacer with water and add liquid ingredients
- 1 1/4 C whole wheat flour flour
- 3/4 C corn yellow meal*
- 1/8 C sweetener (sugar can be used)
- 2 t baking powder (sodium-free preferred)
- 1/2 t salt
- 1 C low-fat plain soy milk or rice milk
- 1/2 C fresh or frozen corn kernels
- 1 T EnerG egg replacer with 4 T water
- 1/2 C apple sauce (unsweetened) or prune puree**
- Optional spicy version: add chili peppers or hot sauce to taste
stuffed acorn squash
By Jody
Saute your chorizo until well browned
- 1 pound chorizo
- 2 large acorn squash, halved and deseeded
- 2 cups cooked quinoa cooked with veg stock
- 2 cups of your favorite grated cheese
- coconut oil -- for coating the squash while roasting
- salt
- pepper
teriyaki sauce
By Jody
heat all ingredients on medium high until thickened
- 1/2 c soy sauce
- 1/4 c water
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/4 c agave nectar
- 1 1/2 tsp minced garlic
- 1 1/2 tsp minced ginger
- 1 tbsp cornstarch