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Recipes
zucchini pico de gallo
By Jody
combine first nine ingredients
- 2 large tomatoes, chopped
- 1 medium zucchini, finely chopped
- 1 poblano pepper, seeded and chopped
- 1/2 c onion chopped
- 1 jalapeno seeded and chopped
- 2 tbsp minced fresh cilantro
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp lime juice
rosemary mint shaving cream
By Jody
In a small saucepan over low heat, combine the shea butter and coconut oil, stirring until just melted
- 1/3 cup shea butter (72.67 grams)
- 1/3 cup virgin coconut oil (72.05 grams)
- 1/4 cup jojoba or sweet almond oil (54.88 grams)
- 10 drops rosemary essential oil
- 3-5 drops peppermint essential oil
sushi rice
By Jody
Place the rice into a mixing bowl and cover with cool water
- 1 cups sushi or short grain rice
- 2 cups water, plus extra for rinsing rice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
chipolte seitan soup
By Jody
In large pot bring broth,garlic and chipoltles, black pepper to a boil over medium high heat
- 6 c veggie stock
- 4 cloves garlic, thinly sliced
- 2 chipolte chile peppers in adobe sauce, minced
- 1/2 tsp ground black pepper
- 2 cans 14 oz chickpeas, drained and rinsed
- 3 c seitan
- 1/4 c chopped cilantro
- 1 avocado, diced
- lime
butternut squash soup
By Jody
Heat oil in a large soup pot
- 2 tablespoons extra-virgin olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 4 cups cubed butternut squash, fresh or frozen
- 1/2 teaspoon chopped fresh thyme
- 4 cups low-sodium veg broth
- 1 1/2 chipolte pepper in adobe sauce
- 1/2 teaspoon ground black pepper
quinoa pilaf
By Jody
saute chopped vegetables in oil until clear, yet crisp; stir in oregano
- 1/2 c carrot, diced
- 1/2 c green onion, diced
- 1/4 c celery, diced
- 1/4 c green pepper, diced
- 1/4 c red pepper, diced
- 6 c quinoa, cooked
- 1 c almonds, sliced
- 1/4 tsp oregano
- 2 cloves garlic, crushed
- 1/4 c olive oil
- salt to taste
golden macaroni casserole
By Jody
Cook the pasta in a large pot of salted water until just tender
- Sauce ingredients:
- 5 oz. dry macaroni, penne, or seashell pasta
- 1/2 cup chopped tomatoes, roasted red pepper, sauteed sliced onions, or
- mushrooms (optional)
- seasoned bread crumbs (optional)
- 1 cup water
- 1 medium potato, peeled and chunked
- 1/2 medium carrot, peeled and chunked
- 1/2 medium onion, peeled and chunked
- 1/2 cup tofu( reduced-fat or regular), crumbled
- 1/2 cup nutritional yeast
- 1 Tbsp. lemon juice
- 1 tsp. salt ( or 1 Tbsp. miso and 1/2 tsp. salt)
- 1/4 tsp. garlic powder
crock pot apple butter
By Jody
Fill Crock-pot 3/4 full with peeled, cored and sliced apples
- Approximately 3 lb. apples
- 1 cup organic agave nectar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. allspice
- 1/2 tsp. cloves
- Dash of salt
- 3/4 cup water or fresh apple cider
lettuce wraps
By Jody
•Combine teriyaki sauce, chili sauce, soy sauce, ginger, and red pepper flakes in a bowl
- Dipping Sauces:
- 1 c. teriyaki sauce (we like to use Mr. Yoshidas original)
- 1/3 c. sweet chili sauce (we use Mae Ploy brand)
- 1/4 c. soy sauce
- 1 Tbsp. fresh ginger (finely minced or grated)
- red pepper flakes, to taste
- 1 block tofu, diced into small pieces
- 2 Tbsp oil
- salt and pepper, to taste
- 2 Tbsp. oil
- 1/2 c. sliced green onion
- 2 cloves garlic, minced
- 1/2 c. chopped water chestnuts
- 1/2 c. pine nuts (chopped cashews work great too)
- 1/3 c. chopped mushroom (optional)
- 1 head green lettuce
- remaining teriyaki mixture (about 3/4 c.)
- 1/4 tsp. Sriracha sauce (or to taste-- depending on how spicy you like it)
- 1-2 Tbsp. creamy peanut butter
pancakes
By Jody
don't over mix the batter
- 1 c flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1 c milk with 1 tbsp cider vinegar
- less milk for thicker pancakes