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Recipes
carrot and kohlrabi slaw
By Jody
Trim and peel the kohlrabi and the carrots
- 2 bulbs kohlrabi
- ■ 4 carrots
- ■ 3 tablespoons vegetable oil
- ■ 2 tablespoons cider vinegar
- ■ 1 tablespoon whole grain mustard (or Dijon-style mustard)
- ■ 1/2 teaspoon fine sea salt
- ■ Freshly ground black pepper, to taste
tamales
By Jody
DOUGH: cream the butter in a standing mixer
- FOR THE DOUGH:
- 1 package Corn Husks (about 20 Husks)
- _____
- 2 cups Masa
- 1 teaspoon Baking Powder
- 3/4 teaspoons Salt
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 2-1/4 cups Veggie Broth
- 1 stick Butter
- _____
- FOR THE FILLING:
- 1 bunch of cilantro, chopped
- 1 tbsp oil
- 1 tsp chili powder
- 1 tsp cumin
- 2 roma tomatoes, chopped
- handful of mushrooms, chopped
- 3 green onions, chopped
- 2 poblano peppers, halved and seeded
- 1 tsp salt
- 2 garlic, chopped
- 1 large sweet potato, chopped
- 1/2 lime, squeezed
- 1/2 c shredded cheddar
- 1/4 c broth
gluten free savory waffles
By Jody
. Toss the dry ingredients
- dry:
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- wet:
- 1/4 cup vegetable oil
- 1 Tbsp apple cider vinegar
- egg replacer *see note below
- 1/2 cup non-dairy milk
- 1/2 cup water
- fold-ins:
- 1/2 cup vegan cheddar cheese (I used Daiya cheddar shreds)
- 1/2 cup onion, diced
- 2 Tbsp dried parsley flakes
- 2 Tbsp mixed herb blend – or use freshly chopped herbs (about 1/4 cup)
- 2 Tbsp nutritional yeast (optional)
- add some chopped jalapenos for some spicy flair!
- egg replacer options:
- 3 Tbsp Ener-G Egg Replacer + 1/4 cup water to activate
- 1 tsp chia or flax seeds + 1/4 cup water
- 1/3 cup applesauce or butternut squash puree (these will change the flavor a bit)
frittata with asparagus and mushrooms
By Jody
preheat oven 400 degrees. in medium fry pan over medium heat saute onions in oil until soft, 5 minutes
- 1 bunch asparagus grilled and cut into 2 inch pieces
- 6 mushrooms grilled and sliced
- 1 c chopped onion
- 1 tbsp oil
- 10 eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1 c shredded cheese
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp basil
tostada salad with tomatillo salsa
By Jody
rinse beans and drain. place in bowl, cover with water and let soak 3 hours
- salsa:
- 1 c dried black beans
- 2 cans tomatillos, drained and chopped
- 1/3 c chopped cilantro
- 1/4 c minced red onion
- 2 T lime juice
- 1/2 fresh jalpeno minced
- salt and pepper
- 1 c corn oil
- 6 corn tortillas
- 2 c shredded monterey jack cheese
- 1 head romaine lettuce chopped
chocolate tofu mousse
By Jody
1. Blend tofu in food processor (or blender) just until smooth
- 1 (16 ounce) package silken tofu
- 10 ounces chocolate chips (preferably barley sweetened)
- 3 tablespoons maple syrup
- 1 vegan graham cracker crust, optional
- fruit, to garnish, optional
southwest coleslaw
By Jody
In a large bowl, add both cabbages, both peppers, and carrots
- 3 cups green cabbage, julienned
- 2 cups red cabbage, julienned
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1/2 to 1 carrot, julienned
- 1/3 cup mayonnaise
- 2 jalapenos, seeded and chopped
- 1 clove garlic, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon honey
- 1 tablespoon salad vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- juice of 1 lime
gluten free pancakes
By Jody
In a large bowl, mix together all the dry ingredients
- 1/2 c brown rice flour
- 1/4 c white rice flour
- 1/4 c oat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 c almond milk
- Add ins: frozen corn, blueberries
nutty broccoli
By Jody
in small sauce pan on medium heat, stir together the peanut butter, soy sauce and juice
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp orange or apple juice
- 4 c broccoli chopped
spinach ravioli and italian tomato sauce
By Jody
for the ravioli dough: 1
- for the filling:
- 450 grams of spinach, large stems removed and chopped
- 1 tbs. grainy mustard
- 1 teaspoon sesame oil
- 1/2 teaspoon nutmeg
- 2 tbs. bread crumbs
- pinch of salt
- for the raviolis:
- 1 c. semolina four
- 2 tsp. olive oil
- 1/2 cup water
- pinch salt
- for the sauce:
- 1 can crushed tomatoes
- 1 onion, minced
- 1 tbs. olive oil
- 1 clove garlic, minced
- various Italian herbs (fresh would be best)
- salt and pepper to taste
- dash of lemon
- pinch of cayenne pepper