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Recipes
peanut butter crisscross cookies
By Jody
heat oven 375. mix flour and baking soda
- 1 1/2 c flour
- 1/2 tsp baking soda
- 1/2 c margarine
- 1 c chunky peanut butter
- 1/2 c brown sugar
- 1/2 c granulated sugar
- 1 egg
- 1 tsp vanilla
smothered okra
By Jody
Wash whole okra and dry thoroughly with paper towels
- 2 pounds fresh young okra
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 clove garlic, chopped
- Salt and pepper
- 1 cup tomatoes, canned or fresh
cauliflower mashed
By Jody
1.Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 1...
- 8 cups bite-size cauliflower florets (about 1 head)
- 4 cloves garlic, crushed and peeled
- 1/3 cup nonfat buttermilk (see Tip)
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
quinoa- cooked
By Jody
toasted quinoa with kale and pine nuts- recipe 1 c quinoa salt and pepper 2 T evoo 1 3/4 c boiling water 3 c...
- always wash quinoa prior to cooking to remove bitter coating. cover quinoa in bowl with water and massage, drain, repeat.
- combine one part quinoa with 2 part water or broth. bring to full boil, reduce heat, cover and simmer 10 minutes. turn off heat but leave covered on burner another 5-10 minutes.
- quinoa cooks to three times it's original size.
gluten free christmas cookies- roll out
By Jody
In the bowl of a stand mixer on medium speed, beat the softened butter and sugar until fully incorporated
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons gluten-free vanilla extract
- 1 large egg
- 1/2 teaspoon salt
- 1/2 tsp baking powder
- 1 1/3 cup white rice flour (200 grams)
- 2/3 cup tapioca starch (95 grams)
- 2/3 cup potato starch (not flour) (125 grams)
- 1 1/2 teaspoon xanthan gum
vegan hollandaise sauce
By Jody
melt butter in small saucepan, add flour and whisk to make a roux
- 2 tbsp vegan butter
- 2-3 tbsp flour
- 1 1/2 c almond milk
- 3 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp tumeric
- 1 tsp nutritional yeast
- 3/4 tsp salt
mexican veggie burgers
By Jody
heat almonds and coriander in dry frying pan over medium-high heat, stirring or shaking constantly until almonds ar...
- 1/2 c almonds, finely chopped
- 1 tsp coriander, ground
- 1 clove garlic, minced
- 1/2 c onion
- 1 c fennel
- 3/4 c cilantro
- 1 1/2 c black beans
- 1 c bread crumbs
- 1/2 c red bell pepper, minced
- 2 tbsp toasted wheat germ
- 1/4 tsp cloves, ground
- 1/2 tsp salt
- black pepper
- 1 1/2 tsp evoo
guacomole
By Jody
combine all ingredients in a non metallic bowl
- 2 ripe avocados mashed
- 2 cloves garlic minced
- 2 tbsp. lime or lemon juice
- small red onion chopped
- 1/2 bunch cilantro chopped
- 1 tomato chopped
zucchini burgers
By Jody
coarsely shred zucchini to make 2 1/2 cups
- 3 medium zucchini
- 1 1/4 tsp salt
- 4 tbsp. evoo
- 1 c chopped mushrooms
- 1/3 c chopped shallot
- 1 garlic clove minced
- 1/2 tsp pepper
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 c flour
- 1/4 c roasted almonds
- 1 1/3 c cooked brown rice
- 2 eggs
- 1/2 lemon
brown rice with coconut and spices
By Jody
Rice: add rice, oil, salt and water to pot and bring to a boil
- rice:
- 1 c short grain brown rice
- 3/4 tbsp coconut oil
- 1/2 tsp salt
- 2 c water
- spices:
- 1/2 tbsp veg oil
- 1/4 tsp each of cinnamon, allspice, tumeric and red chile flakes. pinch of ground cloves