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Recipes
stuffed acorn squash
By Jody
To cook the acorn squash: Preheat your oven to 400F (200C)
- For the acorn squash:
- 2 acorn squash, halved and seeds scooped out
- 1 tablespoon olive oil
- For the stuffing:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup chopped walnuts, pecans, almonds, pistachios, pumpkin seeds, or sunflower seeds
- 1/2 cup dried cranberries
- 1 1/2 teaspoon fresh thyme leaves, finely chopped
- 3/4 teaspoon fresh sage, finely chopped
- 1/4 teaspoon black pepper
- 1/8 teaspoon cinnamon
- salt to taste
Queso Fresco
By Jody
Bring 1 quart of water to a simmer and add about 1 1/2 tsp of salt to make salted water
- 1 quart salted water
- 1 lb extra firm tofu
- 1/2 cup refined coconut oil, melted
- 1 tbsp freshly squeezed lemon juice
- 2 tsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 1/2 tsp salt
- 1/2 tsp onion powder
Tahini hemp seed bars
By Jody
Place the oats in a food processor or high-powered blender and pulse a few times
- 1 cup (100 g) quick or rolled oats
- 1 cup hemp seeds
- 1 cup packed (220 g), pitted soft dates
- 1/2 cup unsweetened fine shredded coconut
- 1/2 cup (120 g) tahini
- 1/4 cup maple syrup
- 1/2 tsp sea salt
Cauliflower potato soup with peas
By Jody
Add the onion, garlic, carrot and celery to a soup pot with 1/4 cup vegetable broth and a pinch of salt and pepper
- 2 cups diced white onion (1 medium onion)
- 4 cloves garlic, minced
- 1.5 cups chopped celery (3 medium ribs)
- 1 heaping cup peeled and chopped carrot (3 medium carrots)
- 1/2 tsp each dried parsley and thyme
- 2 cups chopped cauliflower
- 2 heaping cups peeled and cubed potato (1 large russet potato)
- 4.5 cups vegetable broth
- 1 cup green peas, fresh or frozen
- spritz of fresh lemon juice, optional
- salt and pepper, to taste
No bake almond joy bars
By Jody
Add the coconut to a food processor and processor for 5-10 minutes unit it starts to form a thick paste
- 2 cups (200 g) unsweetened shredded coconut
- 1 cup (160 g) raw almonds
- 1 cup packed (225 g), pitted soft dates (see notes)
- 1/2 cup (90 g) dairy-free chocolate chunks or chips, or chopped dark chocolate
- 1/2 tsp almond extract, optional
- 1/2 cup (90 g) dairy-free chocolate chips or chopped dark chocolate, for topping (optional)
- more coconut, for topping
Tofu and cashew fried rice
By Jody
Mix the vegetable stock, cornstarch and soy sauce in a small dish and set aside
- For the Sauce
- 1/2 cup vegetable stock
- 2 tsp cornstarch
- 1 tbsp soy sauce (use gluten-free tamari or coconut aminos for gluten-free)
- For the Fried Rice
- 2 tsp toasted sesame oil (use water or broth for oil-free)
- 1 350 g package firm or extra-firm tofu (option to press for 20–30 minutes, see notes)
- 1 red pepper, diced
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 2 tsp curry powder
- 6 scallions (green onions), green parts only, chopped
- 3/4 cup raw cashews
- 2 cups cooked brown rice (preferably cooked and chilled overnight)
- cilantro for serving
Cauliflower fried rice
By Jody
Bring the sesame oil to medium-high heat in a wok or large pan
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 4 carrots, peeled and diced (225 g)
- 1/2–1 tsp red pepper flakes, to taste
- 1 1/2 heads of cauliflower, riced (1080 g, approx. 10 cups riced)
- 4 green onions, diced
- 1 cup frozen green peas (170 g)
- 1 cup frozen corn (170 g)
- 3 tbsp soy sauce (use gluten-free soy sauce or tamari if needed)
- salt and pepper, to taste
Avocado kale salad with basil dressing
By Jody
There are two options for preparing the kale
- For the Creamy Basil Dressing
- 1/2 cup raw almonds (70 g)
- 1/2 cup soft tofu (120 g)
- 1 cup lightly packed fresh basil (30 g)
- 1/2 cup fresh lemon juice
- 1.5 tablespoons pure maple syrup (sub raw honey (not vegan) or agave)
- 1 teaspoon each sea salt and black pepper
- 2 tablespoon water, plus more as needed to adjust consistency
- For the Avocado Kale Salad
- 8 cups lightly packed chopped kale (240 g)
- 2 cups grated carrot (2 large carrots)
- 3 cups chopped broccoli, lightly steamed
- 2 cups diced zucchini
- 1 red pepper, diced (approx 1.5 cups)
- 1 yellow pepper, diced (approx 1.5 cups)
- 1/2 avocado per serving
- Arugula
Chimmichurri sauce
By Jody
Put all the ingredients in a blender and blend until smooth
- 1 1/2 cups fresh parsley
- 1 1/4 cup fresh cilantro
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/8 tsp sea salt
- 2 tbsp water
Blueberry banana muffins
By Jody
Preheat oven to 350°F (180°C)
- 1 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, room temperature
- 2/3 cup granulated sugar
- 1/3 cup oil of chocie (I use avocado oil)
- 2 medium overripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1 teaspoon gluten-free vanilla extract
- 1 cup blueberries, fresh or frozen