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Recipes
cerviche nachos
By Jody
take cubed fish and put in a medium bowl
- 1 lb. white fish cubed
- 1/2 c lime juice
- 1 tbsp. lime juice
- 1 tbsp. soy sauce
- 1/3 c finely chopped red onion
- 1/2 c veganaise
- 2 tbsp. sriracha
- tortilla chips
- 4 radishes thinly sliced
- 1 avocado thinly sliced
- 1 jalapeno thinly sliced
- 1/2 c cilantro chopped
blueberry streusel cake with lemon icing
By Jody
1. Preheat oven to 350 degrees Fahrenheit
- Cake (dry):
- 2 cups whole wheat pastry flour or unbleached white flour (or all-purpose gluten-free flour)
- 1 cup organic sugar or sucanat
- 2 teaspoons baking powder
- 1 1/2 tablespoons lemon zest, finely chopped
- teaspoon sea salt Cake (wet):
- 1/4 cup oil (safflower, non-virgin olive, or sunflower)
- 2 teaspoons vanilla extract
- 1 cup nondairy milk
- cups fresh or frozen blueberries Streusel topping:
- 1/4 cup non-hydrogenated margarine, at room temperature or melted
- 1/4 cup organic sugar
- 3/4 cup whole wheat pastry flour (or white or gluten-free all-purpose)
- 1 1/8 teaspoons cinnamon
- teaspoon baking powder Lemon Icing:
- 1 1/4 cups organic powdered sugar
- 1 tablespoon + 2 teaspoons fresh lemon juice
- 1/2 + 1/8 teaspoon vanilla extract
- 1/8 teaspoon sea salt
black bean, corn and quinoa salad
By Jody
In saucepan, bring water to a boil
- 1 c water or veggie broth
- 1/2 c quinoa, well rinsed
- 1 tsp olive oil
- 3 tsp lime juice
- 1/4 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1 tbsp minced scallions
- 1 tbsp chopped cilantro
- 1/4 c chopped green onion
- 1 15oz can no-salt black beans; rinsed and drained
- 1 ear fresh corn, cooked and kernels removed
- 1 small tomato, chopped
- 3/4 c chopped bell pepper
- 2 tbsp canned diced green chiles
- 1 c chopped mango or peach
- lime wedges
vegetarian paella
By Jody
heat the oil and fry the onion and garlic until soft
- 4 T evoo
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1/2 tsp paprika
- 1 1/2 c quiona, cooked
- 3 3/4 c veggie stock
- 3/4 c dry white wine
- 14oz can tomatoes, plus juice, chopped
- 1 T tomato paste
- 1/2 tsp tarragon
- 1 tsp basil
- 1 tsp oregano
- 1 red pepper, chopped
- 1 green pepper, chopped
- 3 stalks celery, chopped
- 3 c mushrooms, washed and sliced
- 1/2 c chinese pea pods, cut into halves
- 2/3 c frozen peas
- 1/2 c almonds, chopped
- salt and pepper
vegan sponge cake ( tuscan celebration)
By Jody
preheat oven 350 degrees and butter 9x13 pan add all ingredients in one bowl
- butter for pan
- 1 1/2 c gluten free flour
- 1 c sugar
- 1 1/2 tbsp. baking powder
- 1 tsp zanthum gum
- 1/4 tsp baking soda 1/2 tsp salt
- zest and juice of 1 orange
- 3/4 c egg beater
- 1/2 c warm cashew milk
- 1/4 c olive oil
- powdered sugar for topping
wedding cookies
By Jody
mix with hands and form ball from the dough
- 1 c flour
- 1/2 c margarine
- 1 c finely chopped nuts
- 2 tbsp sugar
- 1 tsp vanilla
- powdered sugar
pumpkin sandwich cookies-freezer
By Jody
1. Preheat your oven to 325 degrees F and line two cookie sheets with pieces of parchment paper
- 1 1/4 cup almond flour or almond meal
- 1 cup gluten free oats
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup drained pumpkin
- 1/4 cup coconut oil
- 2 tablespoons canola oil
- 1 egg
- 1/2 cup honey
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 2 teaspoons vanilla
- frosting
- 3 ounces of cream cheese
- 2 cups powdered sugar
- mix in bowl with hand mixer until smooth and put in refrigerator until ready to use.
swiss chard-leek soup
By Jody
heat soup pot over medium-high heat and when hot, add evoo
- 1 tbsp evoo
- 2 large onions, chopped
- 3 medium leeks, chopped
- 1 large potato, cubed
- 6 c no salt veggie broth
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 c fresh dill (take jpart of a bunch of fresh dill and pack it into a 1/4 c to measure, stems and all, take this measured portion, wash it, and tie it together very tightly in a cheese cloth)
- 3/4 pound swiss chard leaves- stems removed
polenta croutons
By Jody
spray 8x8 baking dish preheat oven 400 degrees boil water, add polenta, turn heat to low and simmer 15 minutes
- 4 c water
- 2 tsp salt
- 1 c polenta
- 1 tbsp. butter
- 1/2 c shredded cheese
- 1/2 tbsp. rosemary
lenitls with kale
By Jody
in large pot, add washed lentils and 8 1/2 c water, stir, cover and simmer for 30+ minutes until the lentils are so...
- 3 c lentils, washed
- water
- 1 tbsp evoo
- 2 large onions, chopped
- 6 large carrots
- 4 garlic cloves, minced
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp tamari soy sauce
- 6 oz tomato sauce
- 2 pounds kale ( 2 bunches)