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Recipes
fig pizza with arugula
By Jody
For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl
- Topping:
- pizza crust
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- Scant 1/4 cup olive oil, plus more for bowl
- 2 tablespoons olive oil
- Kosher salt
- 6 to 8 tablespoons fig spread or jam
- 12 ounces vegan mozzarella, sliced thin
- Freshly ground black pepper
- 6 ounces vegan sasuage crumbled
- 1 bunch washed and rinsed arugula
- 1 cup vegan Parmesan
vegan meatballs
By Jody
Preheat oven to 375 degrees and prepare flax egg in a small dish
- FOR MEATBALLS
- 1/2 cup white onion, minced
- 3 cloves garlic, minced
- 1 flax egg (1 Tbsp flax seed + 2.5 Tbsp water | or sub 1 real egg)
- 8 ounces tempeh* (or sub 1 heaping cup rinsed and drained chickpeas for similar result)
- 1/3 cup vegan parmesan cheese
- 2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
- 1/4 cup fresh parsley (optional)
- 1/2 cup vegan bread crumbs (gluten free for GF eaters | or sub almond meal)
- 2 Tbsp your favorite marinara or tomato sauce
- Olive Oil for sautéing + Salt and Pepper to taste
- FOR COATING
- 1/3 cup bread crumbs
- 1/3 cup vegan parmesan cheese
apple, fig and honey tart
By Jody
preheat oven to 350 degrees
- CRUST
- 2 c walnuts
- 1/4 tsp salt
- 2 tbsp sugar
- 2 tbsp cold butter, cut into chunks
- TOPPING
- 3 sweet apples, peeled,cored and thinly sliced
- 1 1/2 tbsp lemon juice
- 2 tbsp butter
- 1 c quartered fresh figs
- 1/4 c honey
- 1 tsp finely chopped fresh sage leaves
- FILLING
- 8 0z cream cheese
- 1/4 c honey
- 1 tsp vanilla
cinnamon roasted cauliflower
By Jody
preheat oven to 400 degrees
- 1 medium size head of cauliflower
- 2 tbsp evoo
- 3 tbsp cornmeal
- 1 tsp cinnamon
- 1 tsp sea salt
mashed potatoes
By Jody
Directions: 1. Combine all ingredients in a large bowl; mix well using an electric mixer
- 5 pounds Yukon Gold potatoes, peeled, boiled & mashed
- 6 ounces cream cheese
- 8 ounces sour cream
- 1/2 cup milk or half & half
- 2 teaspoons onion salt
- ground black pepper to taste
- 1/3 c chopped parsley
gluten free monkey bread
By Jody
Place chopped pecans into the bottom of Bundt or tube pan
- Dough:
- 2 1/2 cups all-purpose gluten-free flour (see note) OR 1 2/3 cup brown rice flour, 1/2 cup potato starch and 1/3 cup tapioca starch
- plus an additional 1/2 cup tapioca starch
- 1 Tbsp rapid rise yeast
- 3 Tbsp granulated sugar
- 1/2 tsp salt
- 3 tsp xanthan gum
- 1/4 cup almond flour
- 1 tsp baking powder
- 4 Tbsp butter
- 1/2 cup cashew milk
- 3/4 cup cashew milk
- 1 egg, room temperature
- 1 tsp cider vinegar
- 2 Tbsp oil
- 1 tsp vanilla
- The Ooey-Gooey Goodness:
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 1-2 tsp ground cinnamon (more or less depending on how cinnamon-y you like it)
- 1/2 cup butter
- 1 cup brown sugar
- 2 Tbsp maple syrup
- 2 Tbsp cashew milk
- pinch salt
- 1/2 tsp vanilla
vegan mac and cheese
By Jody
Preheat oven to 350 degrees F
- 1/2 lb rice elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon mustard powder
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg OR 1 tbsp flax meal mixed with 3 tbsp water
- 6 ounce cheddar cheese, shredded
- 6 ounces mozarella cheese, shredded
- 6 ounces cream cheese
- 1 teaspoonkosher salt
- fresh black pepper
- Topping
- 3 tablespoons butter
- 1 cup panko ( rice chex cereal crushed)
vegan reuben sandwich
By Jody
Step 1 To make the dressing, combine all the ingredients in a small bowl
- Thousand Island Dressing
- 1/3 cup vegan mayonnaise
- 2 tablespoons ketchup
- 3 tablespoons dill pickles
- Sauteed Onions
- diced sautéed onions
- 3 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 1 teaspoon garlic, minced
- 2 bay leaves
- 1 1/2 teaspoons paprika
- 3/4 teaspoon caraway seeds
- 3/4 teaspoon dried dill
- 1 teaspoon salt
- 2 tablespoons cider vinegar
- 1 tablespoon tamari
- 1/4 teaspoon freshly ground black pepper
- To Assemble
- 8 slices vegan rye bread
- 8 slices vegan bacon
- 2 tablespoons vegan margarine
- 1 cup sauerkraut, drained
carrot cake, raw
By Jody
place dates and water in a bowl and soak 10 minutes
- 5 dates, pitted
- 1/4 c water
- 1/2 c walnuts
- 1/2 c coconut flour
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp salt
- 2 1/2 tbsp coconut oil, melted
- 3/4 c grated carrots
- zest of orange
- 1 1/2 tbsp orange juice
- 1 tbsp honey
- 1/4 c unsweetened shredded coconut
- 1/2 tsp vanilla
chili con queso
By Jody
put the cashews, nutritional yeast, smoked paprika, tumeric,salt, taco seasoning and milk in a high speed blender a...
- 1 c cashews soaked for 8 hours
- 1/3 c nutritional yeast
- 1/4 tsp smoked paprika
- 1/4 tsp tumeric
- 1/4 tsp salt
- 1 1/2 tsp taco seasoning
- 1 c cashew milk
- 1/2 can diced tomatoes, drained
- 1 small can chopped green chilies
- 1 c chili beans