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Recipes
vegetarian pot pies
By Jody
For filling, melt oleo in large pot over med
- crust...3 cups white flour
- 1 1/2 t. salt
- 1 t. baking powder
- 1/2 cup crisco, scant
- 2 T. oleo
- 1/2 to 1/3 cup ice water
- 1 egg
- sea salt & pepper
- inside......
- 1/2 cup oleo
- 2 cups yellow onions(2 onions), sliced
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/3 cup flour
- 2 1/2 cups veggie stock
- 1 T. pernod, this is a 5 spice indian spice, I couldn't find it so I used what the internet said was in it
- pinch of saffron threads
- 1 1/2 t. pepper
- 3 T. milk
- 1 1/2 cups diced potatoes
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled diced carrots or not peeled
- 1 1/2 cups peeled diced butternut squash
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced parsley
tomato basil soup
By Jody
heat milk to a simmer over medium heat in a medium pot
- 2 c milk
- 2 14oz cans diced tomatos, drained
- 2 rounded T tomato paste
- 1 medium onion, chopped
- salt and pepper
- 1 tsp sugar
- 3 T flour
- 2 T margarine
- 1/2 stalk celery, chopped
- 1/2 c fresh basil, chopped
pad thai noodles
By Jody
Cook noodles according to package instructions
- 4 oz. Asian-style rice noodles or zucchini noodles
- 1/3 cup soy sauce
- 1/3 cup lime juice
- 2 tbsp peanut butter
- 1 1/2 tbsp hot sauce
- 1 tbsp agave nectar
- 1 block tofu, diced
- 2 carrots 1/8 inch sliced diagonally
- 1 cup broccoli florets
- 1 onion, diced
- 4 cloves garlic, minced
- 1/2 tbsp sesame oil
- 1 tbsp evoo
- 1/2 cup bean sprouts
- 1/4 cup chopped or crushed peanuts (optional)
- 4 green onions (scallions), sliced
gluten free raspberry coffee cake
By Jody
Preheat oven to 350 degrees
- topping:
- 1/2 c sugar
- 1/4 c flour
- 1/4 tsp each cinnamon, ground cardamon and salt
- 1/4 c chilled butter, cubed
- 1/2 c chopped pistachios
- batter:
- 1/4 c butter at room temp.
- 1 1/2 c flour
- 3 tsp baking powder
- 1/4 tsp xanthum gum
- 1/2 tsp salt
- 1/4 c sugar
- 1 egg
- 1 tsp vanilla
- 1/2 c nut milk
- 3 c raspberries, dry
squash and rice bowl
By Jody
fry shallots in veg oil until brown then sprinkle with salt
- use brown rice, coconut and spices recipe
- use squash roasted recipe
- garlic chili sauce or sriracha chili sauce to taste
- 1/2 shallot thinly sliced
- veg oil
- toasted unsweetened coconut
- lime wedge
gluten free dinner rolls
By Jody
Butter and flour muffin tins
- Note: this recipe uses Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
- 1 1/4 C (170g) brown rice flour
- 1 1/4 C (205g) white rice flour
- 1 C (120g) tapioca flour
- 1 C (165g) sweet rice flour (aka Mochiko)
- 2 scant tsp. xanthan gum
- Ingredients:
- 3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix, above
- 2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)
- 4 tsp baking powder
- 1 tsp salt
- 1/4 C (50g) sugar
- 2 TBL active dry yeast
- 2 C (475ml) warm but not hot milk
- 2 tsp apple cider vinegar
- 2 large or extra large eggs
- 1/4 C (60ml) olive oil (or neutral oil)
- melted butter for pans and for brushing tops of rolls
- tapioca flour for pans
pickled ginger
By Jody
Cut the ginger into chunks and place them into a bowl
- 8 oz ginger peeled and sliced thin
- 1 1/2 teaspoons sea salt
- 1 cup rice vinegar
- 1/3 cup white sugar
peanut butter cookies- flourless
By Jody
1. preheat the oven to 350 degrees F and prepare your baking sheet
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg and 1 egg yolk, lightly beaten
- A pinch of salt
- 18 Hershey's kisses
quinoa salad
By Jody
boil water and salt in a pot and add washed quinoa
- 1 c garbanzo beans, cooked, rinsed, drained
- 4 1/2 c water
- 1 tsp sea salt
- 1 1/2 c quinoa, washed
- 1 medium onion, chopped
- 4 small beets, cut into 1" pieces
- 6 garlic cloves, diced into pea size
- 2 small sweet potatoes, cut into 1/2"
- 2 tbsp evoo
- 1/2 tsp salt
- 2 c arugula leaves, chopped
- 1/2 c edamame, frozen,shelled, thawed
- dressing: yuzu-umeboshi plum dressing
- 6 oz flax oil
- 2 oz sesame oil
- 1/4 c brown rice syrup
- 1/4 c brown rice vinegar
- 1/4 c yuzu juice (asian fruit similar to lemon or grapefruit)
- 1 tbsp umeboshi plum paste
- 1/8 tsp salt
- blend all ingredients in a blender until well mixed.
vegan chicken taco filling
By Jody
1)roast the vegetables on the grill or under the broiler on a sheet tray with oil
- roasted vegetable puree:
- 4 jalpenos
- 4 tomatillos
- 4 tomatoes
- 2 pablanos
- 1 red onion
- 1 fennel bulb
- 4 corn tortillas
- 3 Tbsp olive oil
- 4-5 dried peppers reconstituted, save water
- VEGAN CHICKEN
- 4 vegan chicken breasts
- 1/4 c olive oil
- salt and pepper
- corn flour
- 2 bottles dark ale
- HABERNANO SALSA
- 1 onion diced
- 1 bunch cilantro chopped
- 1 habanero chopped
- salt and pepper
- 1-2 Tbsp orange juice
- GARNISH
- corn tortillas
- radish
- scallions
- cilantro
- lime