Jody's profile page
Recipes
coconut fried rice
By Jody
For the tofu: Preheat your oven to 325 F (170C)
- For the tofu:
- 1 block extra-firm tofu, drained and pressed (see instructions)
- 2 tablespoons soy sauce
- For the coconut rice:
- 1 1/2 cups uncooked brown rice
- 1 can full-fat coconut milk + water to make 3 cups of liquid
- For the veggies:
- 1 tablespoon coconut oil or canola oil
- 1 yellow onion, chopped
- 1 red pepper, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons curry powder
- 1 cup roasted cashews
- 1/2 cup fresh or frozen peas
- 2 teaspoons soy sauce
waffles- sour cream with banana and toasted pecan sauce
By Jody
For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt
- TOASTED PECAN PRALINE SAUCE:
- 1 cup packed light brown muscovado sugar
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup chopped pecans, toasted
- 1 banana sliced
- SOUR CREAM WAFFLES:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- Rounded 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg or cardamom
- 1 cup whole milk
- 1 cup sour cream
- 3 tablespoons unsalted butter, melted
- 2 tablespoons pure cane sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Nonstick spray or melted unsalted butter, for waffle iron
- Confectioners' sugar, for garnish
- Sprigs fresh mint, for garnish
mushroom risotto
By Jody
Heat the broth in a medium saucepan and keep warm over low heat
- 8 cups vegetable broth, low sodium
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1 pound fresh portobello and crimini mushrooms, sliced
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1 -ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
butternut squash with apple sasuage and apples
By Jody
preheat oven to 400 degree
- 1 butternut squash, peeled and 1 inch cubed
- 2 tbsp butter
- 3 vegan apple sasuage, sliced diagonal
- 1/2 red onion peeled and sliced
- 1 tbsp fresh chopped sage
- 1 tsp allspice
- 1/2 tsp ground fennel
- 1/4 tsp pepper
- 2 fuji apple, sliced
tomato, avocado, grilled corn salad
By Jody
shuck corn and cut off the cob
- 2 ears corn
- 1 tbsp margarine
- 1 jalapeno thinly sliced
- pinch black pepper
- 1 tsp salt
- 1/2 tsp pepper
- 3 c large tomatoes, sliced
- 2 avocado peeled and sliced
- 1 tbsp. minced cilantro
- 2 tbsp. red wine vinegar
- 1 tbsp evoo
- garnish with basil leaves
stir fry
By Jody
heat wok to 325 degrees and add little evoo and brown sasuage
- brown sauce:
- 1 eggplant sliced
- 1 onion sliced
- 1 red pepper sliced
- 6 baby bok choy peeled
- 2 vegan italian sasuage sliced
- 2 tbsp. grated ginger root
- 1 c snow peas
- 1/4 c fresh basil
- 10 mushrooms sliced
- 2-3 cups fresh spinach
- 2 c. vegetable stock
- 2 tbsp soy sauce
- 1 tbps cornstarch dissolved in 2 tbsp water
- salt and pepper
- combine stock and soy sauce in pan over high heat and bring to a boil. reduce heat to low, whisk in cornstarch and stir until sauce thickens. 2-3 minutes. season with salt and pepper.
taco seasoning
By Jody
1.) In a small bowl, mix all ingredients together
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. salt
- 2 tsp. black pepper, freshly ground
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. red pepper flakes
- 1/2 tsp. dried oregano
rice pilaf
By Jody
Melt the butter in a lidded skillet over medium-low heat
- 2 tablespoons butter
- 1/2 cup orzo pasta
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup uncooked white rice
- 2 cups chicken broth
gluten free pound cake
By Jody
1.Preheat oven to 350 degrees Fahrenheit
- 2 1/4 cups gluten-free flour*
- 1 1/2 tsp xanthan gum
- 1 1/4 tsp sea salt
- 1 tsp baking powder
- 3/4 cup light olive oil
- 1 1/2 cups sugar
- 2 tbsp orange juice
- 2 tsp vanilla extract (I used my homemade vanilla extract)
- 3 large eggs
- 2/3 cup full-fat coconut milk (dairy milk or another non-dairy milk can also be used)
barbecued succotash
By Jody
heat medium skillet over medium high heat
- 1 tbsp evoo
- 1/2 red onion chopped
- 1 red bell pepper chopped
- 1 14 oz can black beans rinsed and drained
- 10 oz frozen corn
- salt and pepper to taste
- 1/4 c smoky barbecue sauce
- 2 tbsp chooped cilantro