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Recipes
gluten free pizza buns
By Jody
In the work bowl of your mixer, combine flours, xanthan gum, salt, sugar, yeast, Italian seasoning and garlic ...
- 1 cup (chickpea) flour
- 1 cup cornstarch
- 1 cup tapioca starch
- 1/4 cup brown rice flour
- 1 teaspoon salt
- 2 1/2 teaspoons xanthan gum
- 1 1/2 tablespoons sugar
- 2 1/4 teaspoons yeast
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 2 flax eggs*
- 4 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 cup water
- 1 - 1 1/2 cup(s) prepared pizza sauce or marinara sauce**
- 1 - 1 1/2 cup(s) Daiya cheese shreds
butternut squash hominy posole
By Jody
heat oil over medium high heat in large heavy bottom pot
- 1/4 c canola oil
- 1 qt butternut squash cubes
- 1/2 c diced onion
- 3/4 tsp salt
- 2 tbsp tomato paste
- 1 tbsp minced garlic
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp oregano
- 1 qt vegetable broth
- 1 25 oz can hominy, drained
- shredded cabbage
- avocado thinly sliced
- radishes thinly sliced
- lime wedge
- warm corn tortillas
vegan crab cakes
By Jody
For the Garlic Aioli Soak almonds for at least 2 hours
- 1 clove garlic
- 1/2 cup celery
- 1/2 cup white onion
- 2 about 2 cups hearts of palm (I use the 14.5 oz jar from Trader Joes)
- 1 Tbsp olive oil
- 1-2 Tbsp vegetable broth
- 1/8 cup fine bread crumbs or crushed oyster crackers
- 1/2 tsp Old Bay Seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the Garlic Aioli
- To make nut-free, use veganaise instead**
- 1 cup raw almonds (without skin*)
- 1/2 cup water
- 1-2 cloves garlic
- 2 tablespoons lemon juice or red wine vinegar
- salt and pepper to taste
ginger and tumeric muffins
By Jody
1. Preheat oven to 400F and grease a muffin tin or line with muffin-tin liners
- 2 cups gluten-free all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. turmeric powder
- 1 tsp. ginger powder
- 1 lemon, zested and juiced
- 3/4 to 1 cup coconut sugar
- 1 cup non-dairy milk (such as almond, hemp, rice or coconut)
- 1/3 cup olive oil
- 1 tbsp. vanilla extract
- 1 tbsp. apple cider vinegar
- 1 1/2 cups chopped mango, frozen or fresh
spaghetti pie
By Jody
lightly grease 12 inch skillet
- 8 oz spaghetti
- 2 c grape tomatoes, halved lengthwise
- 2 jalpenos, stemmed, seeded and halved lengthwise
- 4 garlic cloves
- 1/2 yellow onion
- 2 tbsp butter
- 2 tbsp flour
- 2 c almond milk
- 2 c grated cheddar cheese
- 2 c grated monterey jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 1/2 c chopped cilantro
- 2 tsp lime juice
- salt and pepper
dirty rice
By Jody
In colander, rinse rice several times until water runs clear
- 2 cups enriched rice
- 4 cups veg stock
- 4 cloves minced garlic
- 1 1/2 cups diced white onion
- 1 cup diced green bell pepper
- 2 tablespoons vegetable oil
- Salt and pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 pound veggie sasuage
- 1 bunch green onions, chopped
Vegan Enchiladas
By Jody
Preheat oven to 350F. In a large pot heat onions until caramelized, stirring frequently for about 5 minutes on me...
- 4 handfuls baby spinach
- 1-2 jars enchilada sauce or pasta sauce
- 2 bell peppers, chopped
- 2 zucchini, chopped
- 2 medium onion, chopped
- 2 tsp chili powder
- 1/4-1/2 tsp sea salt, to taste
- 2 tsp nutritional yeast
- 2 tsp lime juice (optional)
- 2 cans cooked black beans, rinsed and drained
- 12 whole grain tortillas
- Vegan cheeze sauce for the topping: (4 tbsp hummus, 2 tsp or a bit more milk, 1/2 tsp nutritional yeast)
chinese broccoli
By Jody
To wash the gai lan, trim 1-inch from the ends of stalk and discard
- 1 pound of Chinese broccoli (Gai Lan)
- 1 1/2 tablespoons cooking oil
- 5 whole garlic cloves, peeled and gently smashed but left intact
- 1/4 cup vegetable stock
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1/4 teaspoon sugar
- 1 inch of fresh ginger, cut into 1/8" coins and smashed with side of cleaver
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
cocktail drink/rum punch
By Jody
for the cocktail put all ingredients into a shaker of ice and shake until mixed well and strain into a rocks glass
- cocktail:
- 1 oz cognac
- 1 oz cointreau
- 1 oz lemon juice
- 1.5 oz dark rum
- rum punch
- splash of grenadine
- orange/pineapple juice
- coconut rum
- dark rum
potato soup
By Jody
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes
- 4 medium potatoes, peeled and sliced
- 2 carrots, chopped
- 3 celery ribs, chopped
- 8 cups water
- 1 onion, chopped
- 5 tablespoons butter, cubed
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups 2% milk