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Recipes
Pickles
By Jody
Prepare the cucumbers. Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so...
- 3 cups vinegar distilled white vinegar or apple cider vinegar
- 2 ¼ cup cold water
- 2 ½ tablespoons kosher salt
- 3 tablespoon mustard seed
- 3 tablespoon coriander seed
- 3 tablespoon peppercorn
- 2 bay leaves
- 1 ¼ lb cucumbers sliced into ½-inch rounds
- 4 green onions trimmed and chopped (both white and green parts)
- 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
- 6 garlic cloves minced
- sprigs of fresh dill to your liking
Cornbread Stuffing
By Jody
Preheat the oven to 400 degrees
- 1 cup yellow cornmeal, preferably organic stone ground
- ½ cup all purpose flour or whole wheat flour
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- 1 cup plain low-fat yogurt or buttermilk
- ½ cup milk
- 1 tablespoon mild honey
- 2 to 3 tablespoons unsalted butter (to taste)
- For stuffing:
- 2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
- 1 large onion, finely chopped
- Salt and pepper to taste
- 3 stalks celery, cut in small dice
- 1/2 pound cooked sausage
- 2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
- ½ cup finely chopped flat-leaf parsley
- Freshly ground pepper
Stout Jelly
By Jody
Bring boiling water canner up to a boil and prepare jars and lids
- 3 12 ounce bottles of stout beer
- 1 package Sure-Jell low-sugar pectin
- 2 1/2 cups sugar
- 1/4 c. apple cider vinegar
Chipotle lime bean salad
By Jody
Add everything to a very large bowl, adding the chipotle lime dressing to taste
- 1 19oz can black beans, drained and rinsed
- 1 19oz can cannellini beans, drained and rinsed
- 2 cups corn kernels, fresh or frozen and thawed
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, chopped
- 1 big handful cilantro (about 1/2 cup)
- 1/4 red onion (about 1/2 cup), chopped
- 1 - 1 1/2 batch of chipotle lime dressing
Chipotle lime dressing
By Jody
Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well
- 3 tablespoons vegan mayonnaise (such as Vegenaise)
- 3 tablespoons lime juice
- 1 chipotle pepper in adobo sauce , finely minced
- 1 tablespoon agave
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Tortilla soup
By Jody
For the soup: add the oil to a large pot and put over medium-high heat
- 1 tablespoon light oil, such as canola or vegetable
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 litre vegetable broth (4 cups)
- 1 28oz can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 19oz can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- For garnishing:
- 3 small corn tortillas OR 3 handfuls of tortilla chips (gluten-free if preferred)
- 2 tablespoons light oil (needed only if frying your own tortillas - see instructions)
- 1 avocado, sliced
- 1 handful fresh cilantro, roughly chopped
- 1 lime, cut into wedges
cold noodle bowl with sriracha peanuts
By Jody
For the noodles: cook the noodles according to package directions
- For the cold noodle bowl:
- 200g rice noodles (vermicelli or a wider noodle, both work well)
- 1 cup cucumber, sliced into rounds
- 2 medium carrots, peeled and grated
- 1 cup snap peas
- 1 red bell pepper, thinly sliced
- 1 small handful cilantro, chopped
- 2 green onions chopped
- For the Sriracha peanut crumble:
- 1 cup roasted salted peanuts (you could alternatively substitute roasted salted cashews)
- 1 tablespoon Sriracha, substitute water for a non-spicy version
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- For the hoisin lime dressing:
- 1/4 cup lime juice
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons Sriracha (optional)
- 2 clove garlic, finely minced
- 1 teaspoon sesame oil
Singapore noodles
By Jody
To Make the Chewy Tofu Bites: Preheat oven to 325F (170C)
- For the tofu:
- 1/2 block extra-firm tofu (about 175g)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- For the noodles:
- 225 g rice vermicelli noodles
- 1 tablespoon light oil (such as canola or peanut oil)
- 2 1/2 cups sugar snap peas or snow peas
- 2 medium carrots , peeled and sliced
- 1 red pepper , sliced
- 1/2 yellow onion , thinly sliced
- 3 cloves garlic , minced
- 1 inch piece fresh ginger , minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 3 green onions , chopped
- 2 cups bean sprouts
- 2 tablespoons soy sauce (or to taste)
Lasagna soup
By Jody
To make the tofu crumbles: Preheat your oven to 350F (180C)
- For the tofu crumbles:
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce (gluten-free if preferred)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
- 1 block (350g) extra-firm tofu, crumbled
- For the soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth (1 1/2 litres), plus more if needed
- 1 (28oz) can crushed tomatoes (3 1/4 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 10 uncooked lasagna noodles (215g), broken into large pieces *see notes
- Optional toppings:
- Melty Stretchy Gooey Vegan Mozzarella (or store-bought vegan mozzarella)
- Parmegan (vegan parmesan)
- Fresh basil leaves
Vegan stretchy mozzarella
By Jody
Softening the cashews: You can either boil or soak the cashews
- 1/2 cup raw cashews, softened (see step 1)
- 1 cup water
- 3 tablespoons + 2 teaspoons tapioca starch (also called tapioca flour)
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder