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Recipes
silken chocolate mousse
By Jody
Cut the tofu into 1-inch pieces and place in a strainer so that the liquid drains out
- 12 ounces silken tofu, such as Nasoya
- 2 ounces bittersweet (60%) chocolate plus additional for garnish
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons agave nectar
- 1/2 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 tablespoon sugar-free chocolate syrup, such as Fox’s u-bet
sauerkraut with banana peper and jalpenos
By Jody
combine all ingredients in jar
- 2 cups best-quality sauerkraut, drained
- 1 1/2 cups jarred banana peppers, drained
- 1/4 cup apple cider vinegar
- 2 to 3 tablespoons pickled jalapeno rings
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
pumpkin bread
By Jody
1.Preheat oven to 350 degrees F (175 degrees C)
- Original recipe makes 2 - 8 x 4 inch loavesChange Servings
- 3 1/2 cupsall-purpose flour
- 2 cupspacked dark brown sugar
- 2/3 cupwhite sugar
- 2 cupspumpkin puree
- 1 cupvegetable oil
- 2/3 cupcoconut milk
- 2 teaspoonsbaking soda
- 1 teaspoonsalt
- 1 teaspoonground nutmeg
- 1 1/2 teaspoonsground cinnamon
- 2/3 cupflaked coconut
- 1 cuptoasted walnuts, chopped
vegan breakfast casserole
By Jody
Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray
- Filling
- 1 lb bulk vegan sausage
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped (1 cup)
- 1 large red bell pepper, coarsely chopped (1 1/2 cups)
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 1 bunch chopped spinach,cooked and squeezed dry
- 2 cups vegan shredded mozzarella or provolone cheese (8 oz)
- Topping
- 5 eggs, beaten
- 1 1/4 cups almond milk
- 1/2 cup butter, melted
- 1 1/2 cups gluten free self-rising flour
- 1/2 cup grated vegan Parmesan cheese
magic cookie bars
By Jody
Preheat oven to 350 degrees F (175 degrees C)
- Cookie Base:
- 2 cups white sugar
- 2 large eggs
- 2 cups peanut butter
- Toppings:
- 3/4 cup semisweet chocolate chips
- 3/4 cup dark chocolate chips
- 1/2 cup chopped raw pecans
- 1/2 cup chopped raw almonds
- 1 cup flaked coconut
- 1 (14 ounce) can sweetened condensed milk
black bean enchilada bake
By Jody
Preheat oven to 350 degrees
- •2 cups chopped onion, fresh or frozen
- •1 1/2 cups chopped red pepper, fresh or frozen
- •2 garlic cloves, minced
- •3/4 cup salsa
- •2 teaspoons ground cumin
- •2 15.8 ounce cans black beans, drained
- •12 6-inch corn tortillas
- •2 cups Monterey Jack and Cheddar blend cheese shredded
- •3 tomatoes chopped (optional)
- •1/2 cup sour cream (optional)
- •1/2 cup sliced black olives (optional)
brown rice pudding with apples and pears
By Jody
Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry
- 4 1/2 cups almond milk
- 1/3 cup dry milk powder
- 1 cup brown rice
- 3 cinnamon sticks (1 whole vanilla bean)
- 1 pinch salt
- 3 tbsps white sugar (brown sugar or baking splenda sugar substitute use more if you like a sweeter rice pudding)
- 1 1/4 tsps vanilla (cinnamon sticks)
- 1 pinch ground nutmeg
- 1/4 cup vegan yogurt (plain)
- 2 tart apples (peeled cored and diced)
- 1 pear (peeled cored and diced)
chilled corn soup
By Jody
melt butter in saucepan with cumin on medium heat, then add onion
- toppings:
- 4 ears of corn with kernels cut off the cob ( 4 cups)
- 1 Tbsp butter
- 1/2 tsp cumin
- 1/2 c finely chopped onion
- 2 c vegetable broth
- 1/2 c heavy cream
- 2 Tbsp champagne vinegar
- chipotle pepper diced
- cilantro chopped
double chocolate walnut cookies
By Jody
mix first 3 ingredients in a bowl, then add dry ingredients in order to flour mixture until combined
- 1 c flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c walnuts chopped
- 3/4 c sugar
- 1/3 c cocoa powder
- 3/4 c vegan choc. chips
- 1/3 c applesauce
- 1/4 c almond milk
- 1 tsp vanilla
peanut butter cookies
By Jody
preheat oven to 350. oil cookie sheet
- 3/4 c peanut butter
- 1/2 c sweetner
- 1/4 c sugar
- 1/3 c applesauce
- 1/4 tsp salt
- 1 tsp vanilla
- 1 c ww flour