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Recipes
lemon arugula spaghetti
By Jody
Bring a large pot of water to a boil for the pasta
- Grated zest of 2 organic lemons plus the juice of 5 lemons (about 3/4 cup)
- 1/2 cup EVOO – Extra Virgin Olive Oil
- Salt and black pepper
- 2 garlic cloves minced
- 1 teaspoon crushed red pepper flakes (optional)
- 1 pound of spaghetti
- 1 cup fresh basil leaves, torn
- 3 to 4 cups baby arugula
- Finely chopped toasted pistachios, for serving
- Grated Pecorino cheese, for serving (optional)
vegan apple cake with carmel peacan glaze
By Jody
In a large bowl, whisk together the following wet ingredients: 3 tbsp flax meal + 9 tbsp water 1/2 cup canola o...
- In a small bowl mix together:
- 1 1/2 cups whole-wheat pastry flour
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cup sugar
- 2 tsp ground cinnamon
- Mix the dry ingredients together in a bowl and set aside
- 3 Granny Smith apples, cored, deseeded, then chopped into a fairly small dice
- 1/3 cup sugar
- 1 tbsp molasses (you can use dark brown sugar instead of the regular sugar and skip the molasses. I love the molasses with the apples because it really deepens and enriches the flavor of the fruit)
- Caramel-Pecan Glaze
- Mix in a saucepan:
- 1/2 cup sugar
- 1 tbsp maple syrup
- 2 tbsp water
- Simmer over medium-low heat until the syrup turns brown.
- Turn off the heat and very carefully and slowly (because it will splatter), :
- 1/2 cup of soy milk and 1 tsp vanilla extract.
- Now add 1/2 cup lightly toasted pecans and stir (you can chop the pecans if you like)
- Pour over the top of the cake and allow the glaze to set before serving.
vegan samoas girl scout cookies
By Jody
1Line two baking sheets with parchment paper or Silpat silicone mats
- Shortbread cookie:
- 1/2 cup Earth Balance Original
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon vanilla soy milk
- 1 cup whole wheat flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- Coconut topping:
- 2/3 cup sugar
- 3 tablespoons Earth Balance
- 1/2 cup vanilla soy milk
- 1/2 teaspoon vanilla extract
- 3/4 cup shredded coconut
- Chocolate drizzle:
- 1 cup dairy-free chocolate chips
jalpeno IPA hummus
By Jody
Add all ingredients to a food processor and process until smooth
- 2 fresh jalapenos, stemmed, seeded and chopped (about 1/4 cup)
- 3 tbs tahini
- 1 1/2 cups cooked garbanzo beans, drained
- 1/3 cup chopped cilantro
- 1 tbs olive oil
- 1 lime, juiced (about 1 tbs)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/3 cup IPA Beer (plus additional if needed
mini cheesecakes
By Jody
preheat oven 350 degrees. line mini muffin tin with paper liners 1 tsp pretzel crust on bottom of muffin tin mix...
- crust:
- 8 oz gluten free pretzels crushed
- 2 tbsp sugar
- 2 tbsp butter
- filling:
- 8 0z cream cheese
- 1/4 c sugar
- 1 egg
- 1/2 tsp vanilla
- mini chocolate chips
arugula, avocado and fennel salad
By Jody
Using a knife halve the avocado, remove the pit, then slice
- medium Hass avocados
- 2 tablespoons lemon juice (from about 1/2 lemon)
- 1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
- 1/2 small red onion, thinly sliced
- 8 cups arugula, washed, dried, and any long or tough stems removed
- 1/2 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
mexican rice with poached egg
By Jody
IN dutch oven over medium heat, cook sausage, crumbling with onion and peppers until vegetables are soft
- 3/4 3/4 3/4 of vegan sausage log
- 1 1 1 medium onion, diced
- 1 1 1 medium red pepper, diced
- 1 1 1 jalapeno seeded and minced
- 2 2 2 garlic cloves, minced
- 1 1 1 cube vegan boullion
- 2 2 2 tsp cumin
- 1 1/2 1 1/2 1/2 tbsp. taco seasoning
- 1 1 1 c uncooked brown rice
- 3 3 3 c water
- 2 2 2 eggs
- 1 1 1 avocado, peeled and diced
- warm tortillas for dipping
winter squash and roasted potatoes
By Jody
preheat oven 400 degrees in roasting pan combine potatoes, olive oil, garlic, thyme and salt and pepper
- 2 # tiny young potatoes or fingerlings
- olive oil
- 1 clove garlic minced
- 1 tsp thyme
- sea salt and ground pepper to taste
- banana squash peeled and cubed
- balsamic vinegar
- fresh greens and spinach
gratin of zucchini, eggplant and chick peas
By Jody
In saute pan over medium heat, warm the evoo
- 1 can garbanzo beans, drained and rinsed
- 3 T evoo
- 2 small onions, quartered
- 1 green pepper, seeded, deribbed and cut into 1 in. squares
- 3 asian eggplants cut into 1 in. slices
- 3 zucchini cut into 1 in. slices
- 4 cloves garlic chopped
- 1 1/2 c peeled, seeded, chopped tomatoes
- 1 c veggie stock
- 1/2 tsp red pepper flake
- 1/4 c fresh basil
- 1 tsp chopped fresh thyme
- salt and pepper
taco salad dip
By Jody
Mix together the refried beans and taco seasoning and spread in the bottom of 2 small or 1 large shallow serving ...
- 1 large bag baked tortilla chips
- 1 can ff refried beans(15oz?) or 1/2 pound of vegan sasuage
- 2 tbsp taco seasoning
- 1/2 c salsa
- 8 oz ff cream cheese
- 2 c chopped lettuce
- 1 avocado, chopped or sliced
- 1/4 c chopped green onion
- 1 c chopped tomato