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Recipes
mock eggnog
By Jody
Combine all of the ingredients in a blender
- 2 packages lite silken tofu (approx. 12 oz. each)
- 12 oz soy or rice milk (I've also used water)
- 1 T vanilla extract
- 1/2 cup sucanat (or other sweetener)
- 1 t ground cinnamon
- 1 t ground nutmeg
- 1/2 t ground turmeric (optional)
sea salt dark chocolate cookie dough crack bars
By Jody
In a medium bowl, add almond flour, coconut flour and coconut sugar and mix well Add in coconut oil, cream...
- Cookie Dough Layer:
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1/4 cup coconut sugar
- 3 tablespoons liquid coconut oil
- 1/2 cup + 2 tablespoons creamy nut butter
- 1/4 cup dark chocolate (chips or bar)
- Dark Chocolate Layer:
- 1 cup vegan dark chocolate chips
- 2 tablespoons coconut oil
- Sea salt flakes for topping
stout beer jelly
By Jody
. Bring canner to a boil. Wash jars and lids
- makes 7 8oz. jelly jars
- 36 oz stout beer
- 1.5 packages powdered pectin
- 5 cups sugar
asian chopped salad
By Jody
combine salad ingredients together in large bowl
- salad:
- 6 c romaine lettuce
- 3 c nappa cabbage
- 1 large carrot,thinly sliced
- 1/2 red pepper, chopped
- 1 small zucchini, chopped
- 2 tbsp green onion tops, chopped
- 6 tbsp cilantro, chopped
- 3 tbsp slivered almonds
- 1 small orange peeled into segments and chopped
- dressing:
- 6 tbsp evoo
- 2 tbsp soy sauce
- 1 tbsp sesame see
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1/2 tsp lime zest
fresh apple cake
By Jody
Cream butter; add sugar and beat until light
- 1/2 c. margarine
- 2 c. sugar
- 2 eggs
- 3 c. chopped apples
- 1 c. chopped nuts
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
vegan queso fresco
By Jody
Wrap tofu in towels, and place between two cutting boards
- 1 extra firm tofu package (It absolutely has to be extra firm.)
- 2 tbsp melted coconut oil
- 2 1/2 - 3 tbsp lemon juice
- 1 tsp nutritional yeast
- 2 tsp salt
- 1/4 white pepper (Optional, but will seriously take the queso fresco flavor to another level)
- flaked salt to sprinkle on top- optional
salsa verde canning recipe
By Jody
makes 9 pints
- 3 lbs about 8 cups tomatillos
- 3 cups chopped onions
- 1 1/2-6 hot pepper, seeded and chopped
- 1 1/2 cups fresh cilantro, minced
- 6 -12 garlic cloves
- 3/4 cup lemon juice
- 3/4 cup lime juice
linguine with clam sauce
By Jody
drain baby and minced clams, reserving juice; set clams and juice aside
- 1 can (10 oz.) whole baby clams
- 1 can (6 1/2 0z) minced clams
- 1/2 c finely chopped onion
- 2 tbsp evoo
- 2 tbsp butter
- 1/3 c minced fresh parsley
- 4 garlic cloves, minced
- 2 tbsp cornstarch
- 1/2 c white wine or broth
- 1/4 c minced fresh basil
- dash of pepper
- dash of cayenne pepper
- cooked linguine
- shredded parmesan
blueberry compote
By Jody
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
vegan pecan-maple pie
By Jody
First we’re going to make a caramel
- Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over the top of the cooled pie.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup
- 1/4 cup non-hydrogenated margarine
- 6 oz extra firm silken tofu (1/2 of a tetra pack)
- 1/4 cup cold unsweetened plain non-dairy milk
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)