Jody's profile page
Recipes
roasted vegetables
By Jody
preheat oven to 450 degrees
- 1 sweet potato
- 1 yukon gold potato
- 4 small beets
- 1 red pepper
- 1/2 red onion
- 8 mushrooms
- 2 carrots
- 1 tsp thyme
- 1 tsp rosemary
- 3 garlic cloves, minced
- 1/4 c oil oil
- 1 tsp salt
- 1/2 tsp pepper
steamed littleneck clams
By Jody
Wash clams to remove any dirt or sand
- 24 small clams in shell, scrubbed, 2 pounds
- 1 tbsp garlic, minced
- 1 1/2 cup white wine
- 1 1/2 c broth
- 3 tablespoons butter
- 2 tbsp chopped fresh parsley
- squeeze of lemon juice
- 4 slices of grilled, dry bread
vegan buttercream frosting
By Jody
make sure butter is at room temperature
- 1 pound earth balance vegan butter
- 8 c. powdered sugar
- 1/4 c soy creamer
- vanilla
chilled pineapple gazpacho
By Jody
juice pineapple in jucier or puree in a blender and strain
- 1 slightly underripe pineapple, peeled, cored and cut into chunks
- 1/2 c peeled, diced red bell pepper
- 1/2 c peeled, seeded, diced cucumber
- 1/4 c finely chopped red onion, rinsed and patted dry with paper towels
- 1/2 serrano chile, minced
- 1 tbsp chopped cilantro
- 1-2 tbsp fresh lime juice
- 1/2 tsp salt
pie crust (2)
By Jody
combine flour and salt in food processor
- 2 c unbleached all purpose flour
- 1 tsp salt
- 2/3 c plus 1 tbsp vegan margarine
- 1/4 c ice water, or as needed
- divide recipe in half for one crust
vegan chicken pot pie
By Jody
Spray 4 (8-ounce) ramekins with the olive oil spray and set aside
- 2 vegan chicken breasts (about 1 3/4 pounds)
- 4 cups veggie broth, low-sodium canned or homemade
- 2 tablespoons olive oil
- 3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups)
- 8 button mushrooms, quartered
- 2 ribs celery, sliced into 1/2-inch pieces
- 1/2 cup halved baby or small turnips, or quartered if large
- Kosher salt
- 1 cup frozen pearl onions, thawed
- 1/4 cup all-purpose flour
- 1 tablespoon minced parsley
- 2 teaspoons minced fresh dill
- 1/2 teaspoon finely grated lemon zest
- Freshly ground black pepper
- 3 sheets phyllo dough
- Olive oil spray
- Paprika
scrambled tofu
By Jody
breakfast burrito- add beans, green chili sauce, rice, cilantro and salsa into a whole wheat tortilla
- 1 tbsp evoo
- 1 green pepper diced
- 1 tomato diced
- 1 lb extra firm tofu
- 1 tsp tumeric
- salt
- pepper
- 1 tsp garlic powder
- 1 tsp onion powder
hoppin john beans and rice- new years eve
By Jody
serve with greens and cornbread
- 1 tbsp evoo
- 1 small green or sweet red pepper, chopped
- 2 celery ribs, chopped
- 6 green onions, sliced
- 2 cup cooked long-grain rice
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 1 can (15 ounces) black-eyed peas, rinsed and drained or 1 bag frozen black eyed peas, cooked and rinsed
bread pudding
By Jody
to omit the persimmon puree, replace with almond milk or eggnog
- 2 cups almond milk or almond milk eggnog
- 1 1/2 cup persimmon purée, peeled and seeded
- 3/4 cup packed dark brown sugar
- 3 large eggs
- 1/2 cup raisins
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 8 cups cubed (1-inch) gluten free bread (from a 1 1/4-lb loaf)
- 1 1/2 tablespoons unsalted butter, cut into bits
- Accompaniment: whipped cream
collard greens with apples
By Jody
Cook greens in boiling water in a dutch over for 30 minutes, drain
- 2 pounds of fresh collards, clean & chopped
- 2 cloves garlic, minced
- 3 green onions, chopped
- 1 tablespoon olive oil
- 1 cooking apple, diced
- ½ cup dry white wine
- 1 teaspoon sugar
- 1 teaspoon all purpose Greek seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper