Jody's profile page
Recipes
gluten free onion rings
By Jody
Preheat oven to 200 degrees
- 1 large sweet onion
- salt
- 1 tsp black pepper
- 1 c buttermilk
- 3/4 c gluten free rice flour blend
- 1 tsp baking powder
- 1/2 tsp paprika
- 2 Tbsp corn meal
- 1 quart veg oil
zucchini blossom alternatives
By Jody
I use them raw in sandwiches, as a lettuce substitute -- gorgeous
- see previous page
vegetarian 5 bean soup
By Jody
makes 4 one quart jars
- 1 pound pinto beans
- 1 pound split green peas (or green lentils)
- 1 pound great northern beans
- 1 pound black beans
- 1 pound kidney beans
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon dry mustard
- 2 tablespoons dehydrated onions (found in the spice aisle)
- 2 tablespoons sea salt
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 1 teaspoon dried rosemary
- 8 bay leaves
- 4 vegetable bouillon cubes
- Materials
- 4 clear quart Mason jars plus lids and rings
- Parchment paper
- Tape or stickers
- Labels
- Fabric and ribbon to cover top
awesome apple crisp
By Jody
1. Preheat the oven to 350 degrees F
- Apple Mixture:
- 10 cups peeled and sliced apples
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- Crumb Topping:
- 1 cup brown sugar
- 1 cup butter (softened)
- 1 cup flour
- 1 cup oatmeal
- 1/2 teaspoon salt
curry sauce
By Jody
1.Heat oil and margarine in a small skillet or wok over medium high heat
- 2 tablespoons peanut oil
- 1 tablespoon margarine
- 1 large onion, chopped
- 1 tablespoon minced fresh ginger root
- 2 tablespoons minced garlic
- 1 teaspoonground cinnamon
- 1 teaspoon ground black pepper
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1/4 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 tbsp curry powder
- 1 tsp salt
- 2 tomatoes
- 4 serrano chile peppers, seeded
- 1/2 cup fresh cilantro
- 1/2 cup yogurt, whisked until smooth
- 3 cups water
bloody mary mix
By Jody
Mix all of the ingredients together except the tomato juice
- 3 Tbsp dijon mustard
- 3 Tbsp worchestershire sauce
- 2 Tbsp prepared horseradish
- 2 Tbsp hot sauce (like Tabasco)
- 2.5 oz lemon juice (about 2 lemons)
- 1.5 oz lime juice (about 2 limes)
- 2 Tbsp olive brine
- 1 tsp celery seed
- 2 tsp fresh ground black pepper
- 2 tsp kosher or sea salt
- 64 oz tomato vegetable juice
tofu scramble
By Jody
Sautee the yellow or white onion and garlic in the olive oil or margarine for 3-5 minutes, until onions are slightl...
- 3 tbsp olive oil or margarine
- 1/2 yellow or white onion, diced
- 3 cloves garlic, minced
- 1 tsp soy sauce
- 1 12-oz container firm or extra firm tofu, drained and cut into 1 inch cubes
- 2 jalpeno peppers, diced
- 3/4 cup mushrooms, sliced
- .6-8 oz. crumbled vegan sasuage
- .3 tbsp nutritional yeast
- .2-3 tsp tumeric
- 2 tomatoes, chopped
- 1/2 tsp ground ginger
- 1/2 tsp chili powder
- 1/4 cayenne pepper
- hot sauce or chili sauce, to taste
- salt and pepper to taste
vegan chocolate ganache
By Jody
In the top part of a double boiler, place the soy milk and margarine, and heat together until the margarine melts
- 3/4 cup soy milk, rice milk, or other non-dairy milk of choice
- 1/4 cup soy margarine
- 12 oz. vegan chocolate chips (or chopped vegan chocolate)
peanut butter balls
By Jody
In a small sauce pot, melt butter and peanut butter
- 2 cups Creamy Peanut Butter
- 1 stick Butter
- 1/2 teaspoon Salt
- 2 cups Confectioners Sugar
- 2 cups Puffed Rice Cereal
- 12 ounces Semisweet Chocolate Chips (melted)
polenta with vegetable ragout
By Jody
In large saucepan over high heat, bring water to a boil
- 7 c water
- 1 tsp salt
- 1 3/4 c polenta
- ground pepper
- 2 T evoo
- 1 small onion, chopped
- 1 celery stalk chopped
- 1 carrot peeled and chopped
- 1 garlic clove, minced
- 2 tsp chopped fresh sage
- 1/2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 4 c peeled and seeded tomatoes chopped
- 5 T margarine
- 1/4 c flour
- 3 c milk
- large pinch nutmeg