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Recipes
pickled carrots
By Jody
they will last one month in the fridge
- 1 pound carrots, cut and peeled into 3 1/2- by 1/3-inch sticks
- 1 1/4 cups water
- 1 cup cider vinegar
- 1/4 cup sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 teaspoons dill, anise, corriander or fennel seeds
- 1 1/2 tablespoons salt
- 2 bay leaves
chocolate covered jalapenos
By Jody
Core the jalapeno peppers by cutting off the stems and hollowing out the insides
- 4 jalapenos
- 4 oz. peanut butter
- 1 c vegan chocolate chips
- 1 tsp agave nectar
- 1 tsp almond milk
- 2 tsp chili powder
tuscan kale soup with quinoa
By Jody
place oil, garlic and rosemary in a large pot over medium heat
- 2 tbsp evoo
- 7 cloves garlic, chopped
- 4 sprigs fresh rosemary
- 1 large yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 leek, diced (white and green parts)
- 1 russet potato, peeled and diced
- 8 c water
- 3 vegetable boullion cubes
- 1 bunch lacinato kale
- 1/3 c quinoa
vegan rueben sandwhich
By Jody
Preparation Step 1 To make the dressing, combine all the ingredients in a small bowl
- For the Thousand Island Dressing:
- 1/3 cup vegan mayonnaise
- 2 tablespoons ketchup
- 3 tablespoons dill pickles
- For the Sautéed Onions:
- diced sautéed onions
- 3 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 1 teaspoon garlic, minced
- 2 bay leaves
- 1 1/2 teaspoons paprika
- 3/4 teaspoon caraway seeds
- 3/4 teaspoon dried dill
- 1 teaspoon salt
- 2 tablespoons cider vinegar
- 1 tablespoon tamari
- 1/4 teaspoon freshly ground black pepper
- For eggplant: use baked eggplant recipe for low calorie version
- 2 Japanese eggplant cut diagonal slices about 1/4 to 1/2 inch thick
- 1/2 cup liquid egg
- 1 cup flour with salt and pepper
- For Assembly: use collard leaves for low calorie version instead of bread
- 8 slices vegan rye bread
- 2 tablespoons vegan margarine
- 1 cup sauerkraut, drained
pasta primavera
By Jody
spray large nonstick skillet with cooking spray
- 2 c sliced mushrooms
- 2 cloves garlic minced
- 2 carrots peeled and sliced 1/4 in. thick
- 2/3 c veggie broth
- 1 c broccoli chopped
- 1/2 c frozen peas
- 1 tomato diced
- 1/3 c walnuts chopped
- 2 tbsp basil
- 8 oz penned pasta cooked
- salt and pepper to taste
pimento cheese spread
By Jody
mix all ingredients in a small bowl
- 8 oz shredded cheddar cheese
- 1/3 c mayo
- 1/3 c roasted red pepper, diced
- 1/4 tsp each salt, pepper, cayenne pepper
chickpea stew
By Jody
heat oil in dutch oven over medium heat
- 2 tbsp evoo
- 4 garlic cloves, chopped
- 1 onion, chopped
- 2 inch piece ginger, finely chopped
- salt and pepper
- 1 1/2 tsp tumeric
- 1 tsp red pepper flakes
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk reduced fat
- 1 c veg broth
- 1 bunch swiss chard or kale, stems removed and chopped
baked kale chips
By Jody
Preheat the oven to 375ºF
- 6 6 6 cups bite-sized kale leaves (I remove the stems and then tear the leaves into pieces)
- 3 3 3 tablespoons tahini
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon fresh lemon juice
- 1 1 1 teaspoon smoked paprika
- 1/2 1/2 1/2 teaspoon (packed) finely grated lemon zest
- 3/4 1 3/4 1 3/4 - 1 teaspoon Herbamare or sea salt
chickpea burgers- middle eastern style
By Jody
Combine chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, egg, evoo and lemon juice i...
- 1 15oz 1 15oz 15oz can chickpeas, drained, rinsed and mixed with a little lemon juice.
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp turmeric
- 1/2 1/2 1/2 tsp paprika
- 1/4 1/4 1/4 tsp cumin
- 1/4 1/4 1/4 tsp coriander
- 1/8 1/8 1/8 tsp cinnamon
- 2 2 2 tsp minced garlic
- 1 1 1 tsp minced ginger
- 1 1 1 egg
- 3 3 3 tbsp. evoo
- 2 2 2 tbsp. lemon juice
- 2 1/2 2 1/2 1/2 c cooked brown rice
- 3 3 3 tbsp. diced red bell pepper
- 1/4 1/4 1/4 c loosely packed minced flat leaf parsley
rose petal jam/syrup
By Jody
use rose petals from your garden
- 2.5 c sugar
- 1 c rose petals
- 2.5 c water
- juice of one lemon