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Recipes
french apple clafouti
By Jody
1) Preheat oven to 350°F
- 4 cups peeled, sliced apples
- 1 ½ cups whole milk
- 4 eggs
- ½ cup all-purpose flour, sifted
- ¼ cup sugar
- 1 ½ teaspoons vanilla
funnel cakes
By Jody
Preheat oil to 375ºF in a table top fryer or Dutch oven
- Ginger and Cinnamon Sugar:
- Ginger Cinnamon Funnel Cakes
- 2 large eggs
- 1 cup milk
- 1 cup water
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Vegetable oil (for deep frying)
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup confectioners' sugar
gluten free cake mix
By Jody
1.Preheat oven to 350 degrees F (175 degrees C)
- Original recipe makes 2 -8 or 9 inch layersChange Servings
- 1 1/2 cups white rice flour
- 3/4 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoonbaking soda
- 3 teaspoonsbaking powder
- 1 teaspoonxanthan gum
- 4 eggs
- 1 1/4 cups white sugar
- 2/3 cup mayonnaise
- 1 cup milk
- 2 teaspoons gluten-free vanilla extract
vegan portabello stroganoff
By Jody
Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pe...
- 8 ounces vegan sour cream (such as Tofutti®)
- 1/2 cup water
- 3 tablespoons dried minced onion
- 2 tablespoons all-purpose flour
- 2 teaspoons vegan no-beef bouillon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/2 cup dry red wine
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 large portobello mushroom caps, stems and gills removed
- cooking spray
- 1/4 cup water, or as needed (optional)
pizza sauce
By Jody
In a large (4-quart) saucepan, heat the oil over low heat
- Makes 3 cups
- 3 tablespoons extra-virgin olive oil
- 5 garlic cloves, minced
- 3 tablespoon finely minced fresh basil or oregano; or 1 1/2 tablespoons dried basil or oregano
- 2 (15-ounce each) cans unseasoned organic tomato sauce
- 1/2 cup water – Optional
- 1/2 teaspoon freshly ground black pepper
- 1 carrot, peeled and halved
baked oatmeal
By Jody
Preheat oven to 350 degrees
- 3 C. oatmeal
- 1/2 to 1 C. brown sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 C. applesauce
- 1 tsp. vanilla
- 2 eggs worth Ener-g egg replacer equivalent
- 1 C. rice milk
- 1/2 to 1 C. raisins or blueberries
cranberry-cherry lattice pie
By Jody
preheat oven to 375. line baking sheet with foil and coat 9 inch pie pan with cooking spray
- 3 c fresh cranberries
- 1 1/2 c sugar
- 1 medium orange for zest and juice
- 1 c dried sweet cherries
- 2- crust pie crust pastry
vegan hash
By Jody
preheat oven to 350. on a baking sheet combine olive oil, potato, thyme, oregano, basil, salt and pepper
- 2 garlic cloves, minced
- 1/2 onion chopped
- vegan sausage, cubed
- 2 tsp tamari
- pepper
- parsley
- 1 tbsp. olive oil
- 1 large sweet potato, cubed
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp basil
- salt and pepper
wild rice-mushroom soup
By Jody
bring 10 oz of broth to a boil in small saucepan; remove from heat
- 32 oz. veggie broth
- 1 oz. porcini mushrooms
- 2 tsp margarine
- 1/2 c diced onion
- 1/2 c diced carrot
- 1/2 c diced celery
- 2 c cooked wild rice
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp sage
- 1/8 tsp white pepper
- 1/4 c all purpose flour
- 1/2 c almond milk
cranberry sauce
By Jody
Directions: 1. Bring all ingredients to a boil in a heavy medium saucepan, stirring often
- 12 ounce bag fresh cranberries
- 1 cup freshly squeezed orange juice
- 1/2 cup granulated sugar
- 1/2 cup (packed) brown sugar
- 1/8 teaspoon ground cinnamon