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Recipes
creamy dipping sauce
By Jody
Add everything but the tofu to a bowl and stir well to combine
- 1 cup vegan mayonaise
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon white miso paste
- 1/2 teaspoon onion powder
- 1/4 teaspoon dill
Olive and sun dried tomato tapenade
By Jody
Add everything to a bowl and mix well
- 1 cup mixed pitted olives, roughly chopped and pits removed
- 3/4 cup sun-dried tomatoes, roughly chopped
- 1/4 cup fresh basil leaves, roughly chopped
- 1 clove garlic, minced
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- Salt & pepper to taste
Thai sweet potato curry
By Jody
To make the sweet potato sauce: Add all of the sweet potato sauce ingredients to a large pot and put over me...
- For the sweet potato sauce:
- 2 1/2 cups vegetable broth
- 2 medium sweet potatoes, peeled and cubed
- 1 cup full-fat coconut milk (the kind in a can)
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- For the vegetables:
- 1 tablespoon light oil, such as canola or vegetables
- 1 yellow onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 1/2 Cups fresh or frozen peas
- Salt & pepper, to taste
- Lime wedges
- Cilantro, roughly chopped
- Cooked rice for serving
mushroom crostini
By Jody
heat skillet on medium heat and add evoo
- 1 french baguette, thinly sliced
- ricotta cheese
- 8 shiitake mushrooms, finely diced
- 8 white button mushrooms, finely diced
- 8 cremini mushrooms, finely diced
- 8 cloves garlic, minced
- 1 tsp evoo
- 1/2 tbsp white wine
- 1/2 tbsp fresh rosemary
- 1/2 tbsp fresh parsley
- 1 tbsp pine nuts
- 1/2 tsp salt
- pepper
moroccan 7 vegetable stew
By Jody
In dutch oven, combine turnips, carrots, onion, cumin, paprika, ginger, turmeric and cayenne
- 2 turnips peeled and quartered
- 1 c sliced carrots
- 1 c finely chopped onion
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- pinch cayenne pepper
- 1 1/2 c veg broth
- 2 1/2 c butternut squash in 1 inch cubes
- 1 c chopped zucchini
- 1/4 pound string beans
- 1 15oz can chickpeas, drained and rinsed
- 3/4 tsp salt
- fresh ground black pepper
- 3 plum tomatoes cut 3/4 inch slices
- 1/4 c chopped cilantro
- 1/4 c chopped flat leaf parsley
greens and grains with salmon or scallops
By Jody
combine veg broth and quinoa in saucepan
- 1 1/2 c veg broth
- 1 c quinoa
- salt and pepper
- 3 tbsp evoo
- 2 tbsp orange juice
- 1/4 tsp dijon mustard
- 1 grated garlic clove
- 1 bunch tuscan kale
- 1 thinly sliced head radicchio
- 1 orange sectioned
- 1 avocado peeled, pitted and sliced
- 1/4 c chopped walnuts
- salmon fillets or diver scallops
zucchini and aspargus salad
By Jody
place zucchini and asparagus in a cloander, toss with salt and leave in sink to drain for 5 to 10 minutes
- 5 small zucchini or yellow squash sliced into thin ribbons
- 1 bunch asparagus sliced crosswise
- 1 tsp salt
- 3 tbsp evoo
- 1/4 c fresh squeezed lime juice
zucchini and tomato salad
By Jody
combine zucchini, tomatoes, shallots, basil and parsley in large bowl
- 3 to 4 zucchini cut into 1/8 inch slices (3 cups)
- 2 c cherry tomatoes, halved
- 1/2 c minced shallots
- 1/2 c chopped fresh basil
- 1/4 c chopped fresh parsley
- 1 small clove garlic, mashed
- 1/2 tsp salt
- 1 tsp dijon mustard
- juice 1/2 lemon
- 1/4 c evoo
- 2 tsp red wine vinegar
- 1/2 tsp pepper
peanut noodles
By Jody
bring large pot of salted water to a boil
- 8 oz rice noodles
- 8 oz bean sprouts
- 1/2 c peanut butter
- 3 tbsp fish sauce or soy sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 tsp chopped thai chili
- 1/2 c green onions chopped
- 1/4 c peanuts chopped
ragout quinoa with green sauce
By Jody
bring broth to boil, add quinoa, cover and simmer 15 minutes or until all liquid is absorbed
- 1 c quinoa
- 2 c veg broth
- 2 c chopped cilantro
- 1/2 tsp salt
- 1 large serrano chile, cut 1/4 in
- 1/4 c evoo
- 2 tbsp lime juice
- for ragout:
- 2 tbsp evoo
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 medium onion diced
- 1 medium leek white and tender parts diced
- salt and pepper
- 2 medium zucchini cut 1 inch pieces
- 1 pound asparagus cut into 1 inch pieces
- 1 pound peas shucked
- 2 pounds fava beans shucked and peeled
- 10 oz baby spinach