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Recipes
red snapper baked in salt
By Jody
Preheat oven to 400 degrees
- 1 (4 pound) snapper, scaled, gutted and gills removed
- 4 egg whites
- 1/2 c cold water
- 6 pounds coarse sea salt or kosher salt
collard-garbanzo soup
By Jody
heat pot over medium heat and add evoo
- 1 tbsp evoo
- 2 medium onion, chopped
- 5 garlic cloves, minced
- 1/2 tsp black pepper
- 4 tsp ground coriander
- 1 c rolled oats
- 1 1/4 tsp sea salt
- 2 1/2 c garbanzo beans, cooked, drained
- 4 c no-salt veggie broth
- 1 3/4 lb collard greens, chopped
stuffed portobello mushrooms
By Jody
Preheat the oven to 400 degrees F
- 4 portobello mushrooms, stemmed (reserve 1 cup minced stems)
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 14 ounces hot Italian sausage
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 2 teaspoons minced garlic
- 1/2 cup plain bread crumbs
- 1/2 cup freshly grated Parmesan
- 1/4 cup plus 1 tablespoon minced fresh parsley leaves
- 2 teaspoons Essence, recipe follows
- 1 egg, lightly beaten
- Balsamic vinegar, for drizzling
vegan pesto
By Jody
finely grind garlic, pine nuts and salt together in food processor
- 2 garlic cloves, peeled
- 1/3 c pine nuts
- 1/2 tsp salt
- 2 c fresh basil
- 1/4 c evoo
gluten free crackers
By Jody
Preheat oven to 350F and line a baking sheet with parchment
- 1/2 cup brown rice flour
- 1/2 cup whole almonds, ground into flour (or use 3/4 cup almond flour)
- 2 tbsp ground flax
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp dried thyme
- 1 tsp dried rosemary
- scant 1/4 tsp baking soda
- 2 tbsp sesame seeds
- 1/4 cup water
- 1/2 tsp olive oil
vegetarian pot pie
By Jody
Melt the butter in the saucepan, add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes
- ◦6 c assorted vegetables, thinly sliced or diced. Some ideas:
- ◦1 T butter
- bell peppers
- carrots
- celery
- corn
- green beans
- leeks
- onions
- peas
- potatoes
- spinach
- tomatoes
- zucchini
- ◦1 clove garlic, minced
- ◦1/4 c flour
- ◦3 c warm veggie stock and/or milk
- ◦1/2 t thyme
- ◦2 T fresh parsley, minced
- ◦1 t salt or soy sauce
- ◦black pepper
- ◦1 recipe pie crust or vegan pie crust dough
corn pudding
By Jody
Preheat oven to 375 degrees F
- 2 extra large eggs
- 1/8 cup agave nectar
- 2 tablespoons melted butter
- 1/2 cup almond milk
- 2 tablespoons organic cornmeal
- 1 tablespoon organic corn starch
- 1/2 teaspoon salt
- 1 cup sweet corn kernels
- 1 cup pureed corn
- 2 scallions, thinly sliced
- 1 can diced chilies
eggplant humus
By Jody
fork poke the eggplant and wrap in 3 layers of tin foil
- 1 can chickpeas drained and rinsed
- 1 eggplant
- 2 cloves garlic
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp cumin
blueberry lavendar compote
By Jody
combine all ingredients in a saucepan and bring to a boil
- 1 pound of blueberries
- 1 tsp dried lavendar, chopped
- 2/3 c sugar
- zest andjuice from 1 lemon
- 2/3 c red wine
cranberry bread
By Jody
mix together dry ingredients
- 3 c flour
- 1 c sugar
- 4 tsp baking powder
- 1 egg
- 1 1/2 c almond milk
- 1 c cranberries chopped
- 1/2 c walnuts chopped