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Recipes
quinoa bowl with tuna and olives
By Jody
heat oil in saucepan add onion and bell pepper season with salt and cook until tender, 5 minutes
- 3 tbsp evoo
- 1 small onion, finely diced
- 1 red pepper, finely diced
- salt
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 c quinoa
- 2 tbsp red vinegar
- 1 11.5 oz can tomato juice concentrate
- 1 can high quality tuna
- 1/2 c good olives
- 1 small radicchio, cored and chopped
- 1/4 c flat leaf parsley chopped
- 1 cucumber seeded and chopped
white bean stew with broccoli raab
By Jody
tear broccoli raab or kale leaves into bite size pieces and set aside
- 1 large bunch broccoli raab or kale, thick stems removed
- 1/4 c evoo
- 4 garlic cloves, thinly sliced
- 1 medium onion thinly sliced
- salt and pepper
- 2 to 3 tbsp tomato paste
- red pepper flakes
- 3 15 oz cans white beans drained and rinsed
- 4 c veg broth
- juice of 1/2 lemon
- cilantro or parsley
Beet chocolate chip cookies
By Jody
Preheat oven to 350. Peel beet and finely shread on side of grater Cream butter, sugar, vanilla and milk
- 2 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 c butter
- 1 c sugar
- 2 tsp vanilla
- 1 tbsp milk
- 1/2 c grated beet
- 1 c chocolate chips
lemon blueberry dutch baby
By Jody
Place rack in middle of oven
- 1 c milk
- 1/4 c flour
- 2 tbsp sugar
- 1/2 tsp salt
- 4 eggs
- zest of 1 lemon
- 4 tbsp butter
- 3/4 c blueberries
- 2 tsp powdered sugar
Nacho stuffed portobellos
By Jody
Prepare the nacho cheese according to directions
- 1 recipe Melty Stretchy Gooey Vegan Nacho Cheese
- 1 cup cooked black beans, drained and rinsed well
- 1 small tomato, chopped
- 3 tablespoons sun-dried tomatoes, chopped
- 6 portobello mushrooms, stems removed
- 1 cup Guacamole
- 1/4 cup black olive slices
- 1 handful cilantro, roughly chopped
- 2 green onions, chopped
- 1 jalapeno, thinly sliced
melty stretchy gooey vegan nacho cheese
By Jody
To soften the cashews: Boil them for 10 minutes until soft
- 1/2 cup raw cashews
- 1 cup water
- 3 tablespoons tapioca starch (also called tapioca flour)
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt (or to taste)
- 1 1/2 teaspoons white miso paste
- 1 teaspoon paprika
- 1 teaspoon maple syrup or agave
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
Buffalo Cauliflower
By Jody
Bowl 1: 1/2 cup all-purpose flour (or all-purpose gluten-free flour blend) Bowl 2: 2 tablespoons g
- Bowl 1:
- 1/2 cup all-purpose flour (or all-purpose gluten-free flour blend)
- Bowl 2:
- 2 tablespoons ground chia or ground flax
- 3/4 cup warm water
- Bowl 3:
- 4 cups corn flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the rest:
- 1 small head of cauliflower, cut into florets
- 1/2 cup franks red hot (or other similar hot sauce)
- 3 tablespoons vegan butter, melted
blue cheese dip
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
- 1/4 block medium or firm tofu (about 85g), crumbled
sweet korean eggplant
By Jody
In a small bow, mix together all the sauce ingredients
- For the sauce:
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- ½ teaspoon crushed red pepper flakes
- For the eggplant:
- 1 tablespoon light oil (such as canola or vegetable oil)
- 1 onion, sliced
- 1 eggplant, cut into thick strips, skinned if you prefer.
- Sesame seeds, chopped cilantro, and sliced green onions for garnish
orange ginger tofu
By Jody
To prepare the tofu: In a medium bowl toss the tofu in the cornstarch, shake off excess cornstarch and set tofu cub...
- For the tofu:
- 1 block (350g) extra-firm or firm tofu, drained, rinsed, and pressed, and cut into 1" cubes (see notes)
- 1/3 cup cornstarch
- 2 tablespoons oil, for frying (more if needed)
- Cooked rice, for serving
- For the orange ginger sauce:
- 1 cup orange juice
- 2 tablespoons cornstarch
- 1 - 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon orange zest
- 1 teaspoon sesame oil
- Optional garnishes:
- Green onions
- Sesame seeds