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Recipes
carrot soup
By Jody
Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes
- 8 carrots, roughly chopped.
- 3 potatoes, cut into pieces.
- 2 cloves of garlic, chopped.
- 1 large onion, chopped.
- 4 cups of water/broth
- 1 tablespoon of olive oil
- 1 teaspoon of curry powder.
- Salt.
zucchini scones
By Jody
makes 12
- 2 1/2 c all purpose gf flour
- 1 tbsp. baking powder
- 1/2 tsp salt
- 1/3 c butter
- 2 eggs
- 3/4 c whipping cream ( 2/3 c milk, 1/3 c oil)
- 1 c shredded zucchini
- 1/3 c grated parmesan cheese
gluten free lemon blueberry poppy seed bundt cake
By Jody
1. Preheat the oven to 350°
- Cake:
- Cooking spray
- 1 1/2 tablespoons rice flour
- 1 3/4 cups granulated sugar
- 3/4 cup margarine, softened
- 4 large eggs
- 13 3/4 ounces gluten free flour (about 3 cups) I used white rice, oat and brown rice flour.
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
- 3/4 cup almond milk
- 1/3 cup fresh lemon juice (about 3 lemons)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon almond milk
- 1 tablespoon fresh lemon juice
graham cracker crust
By Jody
Preheat oven to 375. Using a rolling pin, smash all of the graham crackers into very tiny pieces
- 1 small package of graham crackers (10 sheets of crackers)
- 1/4 cup (1/2 a stick) of butter (I use Earth Balance)
spinach dip
By Jody
1. Preheat oven to 350 degrees F
- 2 teaspoons olive oil
- 1 medium onion, chopped small
- 4-10 cloves garlic, minced, divided
- 1 (8 ounce) package white button mushrooms, chopped small
- 2 large bunch spinach, steamed and chopped
- 1 (12 ounce) jar artichokes, chopped small
- 1/3 cup vegan mayonnaise (I like Follow Your Heart Vegenaise)
- 1 cup vegan sour cream (I use tofutti)
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 2/3 cup vegan parmesan (I use Galaxy brand), divided
- 1/3 cup bread crumbs, divided
- 1 cup almond milk
summer salad
By Jody
Preheat oven to 425 degrees
- 7 garlic cloves peeled and halved lengthwise
- 1 red pepper sliced
- 1 tbsp evoo
- pinch of salt and pepper
- Salad
- 1 1/2 c water
- 3/4 tsp salt
- 3/4 c red quinoa
- 1 large heirloom tomato, cut into 1 inch pieces
- 1 c fresh arugula
- 1 c cubed pineapple
- 1/2 c peas
- 1/4 c pine nuts or sunflower seeds, toasted
- 1/4 c fresh parsley, minced
- Dressing
- 2 tbsp evoo
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp grated lemon zest
- 1/4 tsp salt
- 1/4 tsp pepper
peanut butter pie
By Jody
Spread a thin layer of melted chocolate over the graham crust
- 1 lb silken tofu
- 1 cup sugar
- 1-2 cups smooth peanut butter
- 2 oz unsweetened chocolate
- vegan graham cracker crust
- roasted peanuts
kale spaghetti
By Jody
Bring a large pot of salted water to a boil
- Kosher salt
- 3 large or 4 smaller bunches kale, any type (about 1 1/2 pounds)
- 5 garlic cloves
- 1 cup grape tomatoes, halved
- 1/4 cup olive oil, plus more for drizzling
- Freshly ground black pepper
- 12 ounces spaghetti, thick spaghetti or kelp noodles
- Parmesan and crushed red pepper flakes (for serving)
- Flaky sea salt
Cosmopolitan
By Jody
put ingredients in a shaker of ice and shake well
- 2 oz vodka
- 1 oz cranberry juice
- 1/2 oz orange liquer
- 1/2 oz lime juice
pickled okra
By Jody
Wash the okra and trim the stem to 1/2-inch
- 2 pounds young, small to medium okra pods
- 4 small dried chiles, split in 1/2
- 2 teaspoons corriander seeds
- 4 tsp dried dill
- 4 cloves garlic, whole
- 1 teaspoon whole peppercorns
- 1/4 cup kosher salt
- 2 cups apple cider vinegar
- 2 cups water
- Special Equipment: 4 pint-sized canning jars, sterilized*