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Recipes
gluten free zucchini bread
By Jody
1.Preheat oven to 350 degrees
- 2 cups grated fresh zucchini
- 1 cup applesauce (unsweetened)
- 3/4 cup coconut palm sugar or other granulated sugar
- 1/2 cup light olive oil, melted coconut oil, or any light tasting oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice (this reacts with the soda for rise)
- 1/8 teaspoon liquid stevia extract (optional, mimics 1/4 cup sweetener, depends on your sweet tooth)
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/2 cup tapioca flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon guar gum
- 1/2 cup chocolate chips (optional, but everything is better with chocolate!)
portabella cacciatore
By Jody
In a saucepan, heat stock along with the dried mushrooms and simmer to soften
- 1 quart chicken or vegetable stock
- 1 ounce dried porcini or mixed wild mushrooms
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 6 portabella mushroom caps, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cubanelle peppers, halved, seeded and thinly sliced widthwise
- 2 small ribs celery, finely chopped
- 4 cloves garlic, chopped
- 1 bay leaf
- 1/2 to 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 1/4 cup tomato paste
- 1 cup dry white or red wine
- 1 teaspoon marjoram or oregano
- 1 sprig fresh rosemary, finely chopped
- 1 15-ounce can stewed tomatoes
- 1 pound rigatoni or whole wheat penne pasta <
- 2 tablespoons butter
kimchi
By Jody
makes 2 pints
- 1 small head napa cabbage
- 4 oz daikon radish peeled and sliced 1/4 in thick then cut into 1 inch pieces. (3/4 c)
- 1/4 c coarse salt
- 1/4 asian pear
- 1/4 c ground korean chile (gochugaru)
- 2 tbsp minced onion
- 5 medium garlic cloves, minced
- 1/2 tsp minced fresh ginger
- 1 1/2 tsp thai fish sauce
- 1/2 tsp sugar
- 1 green onion, white end halved lengthwise, then entire onion cut into 1 1/2 in lengths
antipasta salad
By Jody
In a large bowl, combine mushrooms, broccoli, cheese, cauliflower, red pepper, olives and pepperoncini
- VINAIGRETTE:
- 8 oz quartered fresh mushrooms
- 1-1/2 cups chopped fresh broccoli
- 5 ounces feta cheese
- 1 cup chopped fresh cauliflower
- 1 cup julienned sweet red pepper
- 1 cup pitted Greek olives
- 8 pepperoncini, sliced
- 2/3 cup cider vinegar
- 1/4 cup olive oil
- 1/4 cup minced fresh parsley
- 4 garlic cloves, minced
- 1 tablespoon sugar
- 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
gluten free banana bread with choc chips
By Jody
Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F
- 6 Tbsp butter, plus extra at room temperature for greasing the pan
- 1 1/2 tbsp instant coffee
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp xanthum gum
- 4 medium-ripe bananas (the peel should be pretty black), peeled and halved
- 3/4 cup brown sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate, finely chopped
wild mushroom stuffing
By Jody
place shitake mushrooms in bowl
- 4 1/2 oz porcini or shitake mushrooms
- 3 c boiling water
- 1 1/2 lb white bread cut into 1/2" cubes
- 1 c plus 2 tbsp margarine
- 3 red onions chopped
- 12 oz white or brown mushrooms sliced
- 3 c celery chopped
- 1 c parsley chopped
- 3 tbsp rosemary chopped
- 3 tbsp tarragon chopped
- salt and pepper
roasted garlic
By Jody
preheat oven to 400 degrees
- 1 head of garlic with top cut off
- olive oil
sweet potato and black bean chili
By Jody
Heat oil in a large saucepan over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, finely diced
- 2 small sweet potato, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 chipotle chile,chopped
- 1 teaspoon salt, or to taste
- 2 cups water
- 1 15-ounce can black beans, rinsed
- 2 diced tomatoes
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
- 2 cups cooked quinoa
vegan carmel sauce
By Jody
1.In a medium saucepan, combine the soymilk, sugar and maple syrup over medium heat
- 3/4 cup vanilla or regular soymilk (do not use light)
- 1 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoon cornstarch or arrowroot flour
- 1 tablespoon water
- 2 tablespoons dairy-free soy margarine, such as Earth Balance
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
jalapeno jam
By Jody
You can grow your own, pick your own, or buy them at the grocery store
- 3/4 lb to 1 pound of cleaned Peppers seeds and stems removed
- 6 cups sugar (or other sweeteners - see step 6)
- 2 cups of 5% apple cider vinegar or lemon juice, instead.
- 1 packets of dry pectin (1 packet is equal to 3 Tablespoons of pectin)