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Recipes
tomato soup
By Jody
In large stock pot or dutch oven heat oil and pepper flakes over medium heat until shimmering
- 3 tbsp evoo
- 1/4 tsp red pepper flakes
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tsp dried basil
- 3 cans diced tomatoes or 42 oz.
- 2 c veg stock
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp pepper
- fresh basil
wild mushroom lasagna
By Jody
Preheat the oven to 375 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups almond milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds wild mushrooms (oyster, enoci, shitake)
- 1 cup Parmesan
braised collard greens with rainbow roots
By Jody
wash greens and shake dry
- 1 bunch collard greens
- 1 small red beet
- 1 small golden beet
- 1 small turnip
- 1 medium carrot
- 1 1/2 T evoo
- 1/2 medium onion, sliced into half moons
- 2 cloves garlic, crushed
- 2 T water
- 1 T tamari
- 1 T sherry or white wine
vegan oatmeal choc chip cookies
By Jody
1.Preheat oven to 350°F. 2
- 1 cup rolled oats
- 1/2 cup brown rice flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 - 1/2 teaspoon salt
- 1/4 cup peanut butter (or other nut butter)
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 tablespoon vanilla extract
- 1/4 cup dark or semi-sweet chocolate chips (vegan, of course)
phyllo wrapped asparagus
By Jody
Preheat oven to 375 degrees F
- 8 or 9 asparagus spears, depending on size
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
- 1/4 cup olive oil
- salt and pepper
whipped cream/meringue- soft
By Jody
BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy
- 3 EGG WHITES, room temperature
- 1/4 tsp. cream of tartar
- 6 Tbsp. powdered sugar
- 1/2 tsp. vanilla
winter squash with appples
By Jody
A smooth surfaced squash variety such as butternut or delicata makes peeling easier, but you can successfully use a...
- 1 squash, about 2 lbs
- - 2 apples
- - 1 tablespoon butter
- - 1/4 teaspoon salt
- Servings: 4
roasted beets and sauteed greens
By Jody
put all ingredients in a piece of tin foil and fold up
- 1 bunch of beets scrubbed and quartered
- 5 cloves of garlic peeled
- salt and pepper to taste
- 2 tbps. olive oil
- green tops from beets washed and stems removed
zucchini taco shells
By Jody
makes 8 taco shells
- Taco filling:
- 4 medium zucchini (about 1/2 pound each)
- Nonstick cooking spray, for spraying the parchment
- 2/3 cup grated Parmesan cheese (about 2 ounces)
- 1/2 cup thinly sliced scallion
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 tablespoon olive oil
- 1/2 block cubed tofu
- 1 shallot, finely chopped
- 1 serrano chile, seeds and ribs removed, finely chopped (about 2 teaspoons)
- 1 teaspoon kosher salt
- 1 to 2 ears corn, husked and kernels removed (about 1 1/2 cups kernels)
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- Serve tacos with tomato salsa.
garlicky potatoes, green beans and cauliflower
By Jody
1. In a large pot, cover the fingerling potatoes with 2 inches of salted water and bring to a boil over high heat
- 1 pound fingerling potatoes, scrubbed but not peeled
- Salt
- 3 cups cauliflower florets
- 1 pound green beans
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 1/2 teaspoon spicy pimentón de la Vera (hot smoked Spanish paprika)
- 1 tablespoon sherry vinegar