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Recipes
pancakes 3 ingredients
By Jody
place oats in a high speed blender and process until a flour is reached
- berry syrup:
- 3 3 3 cups rolled oats
- 2 2 2 cups almond milk
- 2 2 2 spotty ripe bananas
- add ins: cinnamon, peanut butter powder
- 1/2 1/2 1/2 cup berries
- 1/4 1/4 1/4 cup maple syrup
breakfast egg muffin cups
By Jody
brown sausage in pan, set aside
- 1/2 log of vegan sausage
- 1 1/2 c egg beaters
- 2 c shredded cheese
- 1/2 c chopped bell pepper
- 3 c shredded potato
- 3 tbsp. butter
- salt and pepper
- chopped green onion
vegan cashew cheese
By Jody
Drain the soaked nuts. In food processor blend all ingredients except the last three until smooth
- 1 1/2 c raw cashews, soaked for 2-12 hours
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp lemon juice
- 3 Tbsp coconut oil, melted
- 3/4 c water
- 1 clove garlic
- 1 Tbsp chives, chopped
- 2 Tbsp cilantro, chopped
- 1 tsp salt
sesame broccoli tofu
By Jody
cube tofu into 1 inch pieces and saute in evoo until lightly browned
- 1/4 c soy sauce
- 2 Tbsp water
- 2 tbsp rice vinegar
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil
- 2 Tbsp grated ginger
- 3/4 tsp crushed red pepper
- 2 cloves garlic minced
- 1 Tbsp cornstarch
- 1 block of firm tofu
- 6 c broccoli chopped
- sliced carrot
- snap peas
- 1 tbsp toasted sesame seeds
peanut sweet and salty bark
By Jody
preheat oven to 300 degrees
- 1 c roasted and salted peanuts
- 1/2 c sugar
- 1/4 c water
- 2 oz unsweetened chocolate
- 2 1/2 oz semisweet chocolate
molasses cookies
By Jody
Preheat oven to 325 degrees F
- 2 cups plus 2 tbsp flour
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp Ener-G Egg Replacer
- 1/2 cup applesauce
- 1/2 cup sugar
- 1/2 cup molasses
- 6 tbsp water
- 1/2 cup raisins
pickled jalapeno peppers
By Jody
In a nonreactive saucepan (meaning stainless steel or any other modern cookware- NOT 100% aluminum), whisk together...
- ◦1/2 cup water
- ◦1 1/2 cups distilled white vinegar
- ◦1 teaspoon kosher salt
- ◦1/4 teaspoon ground cumin
- ◦4 cloves garlic, peeled and left whole
- ◦8-10 large or 20 small jalapeno peppers (it’s hard to be exact here, but it’s about a pound- thanks Belinda!) rinsed, and sliced into thin rings
seven vegetable couscous
By Jody
In a large pot over medium-high heat, heat oil and garlic until fragrant, about 1 minute
- 2 tbsp evoo
- 3 garlic cloves, minced
- 1/2 tsp ground ginger, tumeric and coriander; 1/4 tsp ground black pepper, cinnamon, nutmeg and saffron; 1/8 tsp ground allspice, cloves and mace (ras el hanout)
- 2 dried arbol chiles
- 1/2 tsp salt
- 4 c veggie broth
- 1 each medium carrot, parsnip and potato, peeled and cut into 1/2 in dice
- 1 each small turnip, sweet potato, peeled and cut into 1/2 in dice
- 1 medium zucchini, cut into 1/2 in dice
- 1 can ( 15 oz) garbanzo, drained and rinsed
- 2 medium tomatoes, cut into 1/2 in dice
- 2 tbsp chopped flat leaf parsley
- 2 c couscous
sweet potato and black bean enchilades
By Jody
For the chipotle crema Place all the ingredients in a blender or food processor and blend until creamy, scrap...
- 1 large sweet potato, peeled and diced
- 1 can (425 grams / 15 oz) black beans, drained and rinsed
- Half a red onion, diced
- Half a green pepper, diced
- 3/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Pepper, to taste
- The juice of half a lime
- A bunch of fresh cilantro
- 8 small corn tortillas
- Cherry tomatoes and lime slices for serving (optional)
- For the chipotle crema
- 1/2 cup raw cashews, soaked overnight or in hot water for 30 minutes
- 1/3 cup water
- 2 tablespoons lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1 – 2 chipotle peppers in adobo sauce (adjust to taste)
salsa verde
By Jody
the best salsa ever! I get all my produce from the local farmers market
- 1.5 pounds tomatilo
- 2 jalapenos peppers
- 2 serranos peppers
- 1 bunch cilantro
- 1 bunch green onions
- 2 large cloves garlic
- 1 tsp salt
- water if needed for consistency
- can add an avocado for creaminess in desired.