Jody's profile page
Recipes
sweetened condensed milk
By Jody
whisk all ingredients together until smooth
- 2 egg
- 1 c brown sugar
- 1 tsp vanilla
- 2 tbsp. flour
- 1/2 tsp baking powder
- 1/4 tsp salt
easy vegan chocolate truffles
By Jody
Place the chocolate chips in the top of a double boiler, over medium heat, and leave to melt
- 1 1/2 cups vegan chocolate chips
- 8 oz. tofu cream cheese
- 3 cup vegan powdered sugar (Wholesome Foods or Florida Crystals brand, powdered sugar from sugar beets, or see Recipe Archive for homemade variations)
- 1 1/2 t. vanilla
- Garnishes: finely ground nuts, cocoa powder, toasted unsweetened shredded coconut
vegetarian fried rice
By Jody
spray large nonstick skillet with cooking spray
- 1/2 c sliced fresh mushrooms
- 1/2 c shredded carrot
- 1/4 c sliced green onions
- 1/4 c chopped green bell pepper
- 1/4 tsp ginger
- 1 garlic clove, minced
- 3 c cooked brown rice
- 2 tbsp. soy sauce
- 1/8 tsp pepper
- 3/4 c frozen peas
chili for hotdogs
By Jody
saute onion and put vegan crumbles in pan reduce to medium heat
- 1 lb. vegan crumbles or meatballs chopped finely
- 2 cups onion, chopped (about 3/4 medium onion)
- 6 oz. tomato paste
- 1/2 cup ketchup
- 2 tbsp. Worcestershire sauce vegan of course!
- 2 tsp. apple cider vinegar
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. paprika
- 1 tsp. cumin
- 1/2 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- For the ‘dogs
- hot dog buns
- hot dog franks, preferably grilled vegan ( field roast frankfruters are the best!)
roasted root vegetables
By Jody
Preheat the oven to 400 degrees F
- carrots, turnips, potatoes, onions, beets. peel and chop into one inch pieces.
- whole head of garlic, seperated into cloves.
- rosemary, sage or thyme sprigs
- salt
- pepper
- olive oil
stuffed mushrooms
By Jody
Preheat oven to 350 degrees Fahrenheit
- 12 large stuffer mushrooms
- 2-3 tablespoons scallions or shallots chopped
- 2 cloves garlic, minced
- oil, as needed for frying
- splash red wine
- 1 slice whole wheat bread, toasted and crumbled
- 1/2 (8 ounce) package vegan cream cheese (I use Tofutti)
- Italian seasoning, to taste
- salt and pepper, to taste
- Vegan Italian sasuage, chopped
Ahi tuna salad
By Jody
combine all ingredients in a salad bowl and dress with the vinaigrette
- 1/2 pound ahi tuna seared and sliced
- spring greens
- tomato chopped
- 2 tsp sesame seeds toasted
- shaved carrot
- avocado cubed
- orange segmented
- balsamic wasabi vinaigrette
peanut butter oatmeal flourless cookies
By Jody
In a medium bowl, toss the oats, cinnamon, and baking soda together
- 2/3 cup (58g) old-fashioned rolled oats*
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 large egg
- 1 cup (250g) peanut butter at room temperature or cold* (see notes)
- 6 Tablespoons (90g) light brown sugar (see notes)
- 1/2 cup (90g) semi-sweet or dark chocolate chips
vegan lemon bars
By Jody
We were hard pressed to pick a favorite vegan dessert recipe from The Joy of Vegan Baking
- Crust Ingredients:
- •1/2 cup non-hydrogenated, non-dairy butter, at room temperature
- •1/4 cup confectioners' sugar
- •1 cup unbleached all-purpose flour
- Filling Ingredients:
- •1/2 cup silken tofu (soft or firm)
- •1 cup granulated sugar
- •Zest from 2 lemons
- •1/3 cup fresh lemon juice (2 to 3 lemons)
- •2 Tbsp unbleached all-purpose flour
- •2 tablespoons cornstarch
- •Confectioners' sugar, sifted
garden tahini dressing
By Jody
place all ingredients in a blender; blend at medium speed for a minute until creamy smooth
- 5 T tahini
- 1 T lemon juice
- 1 c water
- 1/4 c diced onion
- 2 T tamari
- 1 garlic clove minced
- 3 T oil
- 1/2 c raw vegetables