Jody's profile page
Recipes
gluten free pie crust
By Jody
Cream shortening and cream cheese together
- 1 c vegan shortening
- 6 oz vegan cream cheese
- 2 c gluten free flour
kale chips cheesy
By Jody
Preheat your oven to 250 degrees F
- 2 large heads kale
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup + 2 tablespoons olive oil
- 2 teaspoons sriracha or to taste
- 1/2 cup nutritional yeast
- 1/4 teaspoon sea salt
fried green tomatoes
By Jody
slice tomatoes 1/2 inch thick
- 2 large green tomatoes
- 1 eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup bread crumbs
- 1 teaspoon coarse kosher salt
- 1/8 teaspoon ground black pepper
- 2 cups vegetable oil for frying
slivovitz- plum brandy
By Jody
Directions Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and exa...
- 2 1/2 pounds quetsch (italian prune plums)
- 1 1/2 cups sugar
- 1 3-inch cinnamon stick
- 2 1-inch pieces lemon peel
- 4 cups vodka or everclear grain alcohol, plus more as needed
turnips with swiss chard and lemon
By Jody
In a large heavy skillet, heat the oil over medium heat
- 1 teaspoon olive oil
- 1 tablespoon slivered garlic
- 1 pound turnips, thinly sliced
- 1 pound Swiss chard, roughly chopped
- 1 teaspoon chopped lemon zest
- 3 tablespoons fresh lemon juice
- salt & pepper, to taste
tartar sauce
By Jody
whisk all ingredients in a bowl until well blended
- 1/2 c mayo
- 2 Tbsp pickle relish
- 1 Tbsp white wine vinegar
- 1 Tbsp capers
- 1 tsp mustard
- pinch salt/pepper
moscow mule
By Jody
fill Collins glass with ice
- 1/2 oz lime juice
- 2 oz vodka
- 5 oz ginger beer
rum slush cocktail
By Jody
1. in small saucepan, bring 2 cups of water to a boil
- 9 cups water
- 3 black tea bags
- 2 c sugar
- 12 oz frozen lemonade concentrate
- 6 oz frozen orange juice concentrate
- 2 c amber rum
- ginger beer
tofu pumpkin pie
By Jody
Preheat oven to 425 F. Cream the pumpkin and sugar
- 1 can (16 ounces) pureed pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 package (10-12 ounces) soft tofu, processed in blender until smooth
- 1 9-in unbaked pie shell
fennel pesto
By Jody
a great use for the fronds of the fennel bulb
- 1 small fennel bulb with lots of bushy fronds
- 2 garlic cloves, minced
- 2 tablespoons pine nuts or sliced or slivered almonds
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons grated vegan Parmesan cheese