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Recipes
sweet potato, swiss chard and chickpea
By Jody
Heat the oil in a large skillet or a stir-fry pan
- 1 tablespoon olive oil
- 2 to 3 cloves garlic, minced
- 2 large sweet potatoes or 4 medium garnet yams,
- peeled and cut into large dice
- One 16- to 20-ounce can chickpeas, drained and rinsed
- One 16-ounce can diced tomatoes (try fire-roasted)
- 2 scallions, thinly sliced
- 2 teaspoons good-quality curry powder, or more, to taste
- 2 teaspoons minced fresh ginger, more or less to taste
- 1 teaspoon ground cumin, or more, to taste
- 8 to 12 ounces chard, any variety (or see Variations)
- 1/4 cup chopped cilantro or parsley, or more or less to taste
- 1/4 cup raisins, optional (but highly recommended)
- Salt and freshly ground pepper to taste
gluten free cinnamon bread
By Jody
preheat oven to 350 degrees
- FOR BREAD:
- 2 c gluten free flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 c sugar
- 1 egg
- 1 1/2 c almond milk
- 1/3 c coconut yogurt unsweetened
- 1 tsp vanilla extract
- FOR SWIRL:
- 1/3 c brown sugar
- 2 tbsp vegan butter, melted
- 2 tsp cinnamon
vegetable stock
By Jody
chop vegetables fine and brown in pan
- onions
- carrots
- celery
- tomatoes
- garlic
- mushrooms
- peppercorns
- parsley
- bay leaves
- thyme
- 5 cups water = 4 cups stock
pickled cauliflower
By Jody
makes 1 quart
- 2 pounds cauliflower
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons sea salt
- 1 small lemon, sliced
- 1 large garlic clove, sliced
- 1/4 teaspoon peppercorns
pickled okra
By Jody
wash the okra and trim the stem to 1/2-inch
- 2 pounds young, small to medium okra pods
- 4 small dried chiles
- 2 tsp dill seed
- 4 cloves garlic, whole
- 1 teaspoon whole peppercorns
- 1/4 cup kosher salt
- 2 cups apple cider vinegar
- 2 cups water
- Special Equipment: 4 pint-sized canning jars, sterilized by boiling in water bath for 15 minutes.
vegan meatball subs with cheese sauce
By Jody
meatballs marinara sauce cheese sauce 4 sandwich rolls heat marinara sauce and meatballs on stovetop
- 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1 cup chopped white mushrooms
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 tablespoons olive oil, plus more for cooking
- 1/2 cup dry bread crumbs
- 1/2 cup wheat gluten flour (vital wheat gluten)
- 1/4 cup nutritional yeast
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cheezee Sauce
- Makes about 2 1/2 cups
- 2/3 cup nutritional yeast
- 3 tablespoons cornstarch
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 2 cups plain unsweetened soy milk or water
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1 . In a medium saucepan, combine the yeast, cornstarch, salt, and garlic powder. Turn the heat on medium and whisk in the soy milk. Cook, stirring, until the sauce thickens, about 1 minute.
- 2 . Remove from the heat and stir in the oil, lemon juice, vinegar, and mustard. The sauce is now ready to use. If not using right away, refrigerate the sauce in a container with a tight-fitting lid, where it will keep for several days.
pumpkin pecan bars
By Jody
mix pumpkin, milk, eggs, sugars, 5 tsp of pumpkin pie spice, vanilla and salt in large bowl
- 1 can 15oz. pumpkin
- 12 oz coconut milk
- 3 eggs
- 1 c sugar
- 1/2 c firmly packed brown sugar
- 6 tsp pumpkin pie spice
- 1 tbsp vanilla
- pinch of salt
- 1 gluten free cake mix
- 1 c chopped pecans
- 1/2 c melted butter
maple pecan bourbon balls
By Jody
Grease an 8x8-inch baking dish with cooking spray
- cooking spray (to grease)
- 4 ounces bittersweet chocolate chips
- 4 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- 1 1/2 cups ground store-bought pecan shortbread cookies
- 1 1/2 cups chopped pecans (toasted, divided)
- 1/2 teaspoon Kosher salt
- 5 tablespoons bourbon
cinnamon rolls
By Jody
the best cinnamon yeast rolls i've ever made
- The Roll
- 1-1/2 packages (about 3-1/4 teaspoons) dry yeast
- 1/4 cup warm water
- 1/2 cup shortening
- 1/3 cup sugar
- 1-1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 4 to 5 cups sifted flour
- melted butter
- brown sugar
- cinnamon
- raisins (optional)
- Vanilla Frosting
- 2 cups powdered sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- milk or cream (2 to 4 tablespoons)
Vegan Sticky Buns
By Jody
These vegan sticky buns are the perfect treat for a weekend or anytime breakfast or brunch
- FILLING:
- 2 cups scalded soy milk
- 1/2 cup Earth Balance
- 1 1/2 teaspoon sea salt
- 1/2 cup sugar
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 4 to 6 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 3/4 cup raisins, optional
- 4 tablespoons Earth Balance, melted
- TOPPING:
- 6 tablespoons Earth Balance, butter
- 1/2 cup brown sugar
- 3/4 cup pure maple syrup
- 3/4 cup pecans, chopped, optional