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    You are in: Home / Chef Joey Z.'s Public Recipes
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    339 Recipes

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    I've never put potatoes on my pizza before, but this tasted quite nice. The goat cheese and green onions were a nice addition to the potatoes. I had some Feta left over and that is what I put on here. I used a very thin spelt crust with this pizza. The crust I used is my recipe:

    Recipe #430390

    This is ultra simple, no frills, just eggs on toast really.

    Recipe #430166

    I know this is a funny name for a Salmon dish, but I did grill it on an oven liner. I thought, this would work way better then tin foil and I was right, it just makes sense because the oven liner is much sturdier. My grill was pretty clean after I finished cooking the fish and only required a quick wipe off.

    Recipe #429574

    I bought a couple of gluten free flours and wanted to try them in something different. The sorghum, malted barley and mesquite flours are naturally sweet so I only used a small amount of brown sugar in the mix. I used cold Rooibos tea instead of water because cold tea enhances the flavour of the fruit. Rooibos Tea is an herbal tea that has a slight vanilla under taste and has amazing health benefits.

    Recipe #429474

    This is just a compilation of things I had in the fridge that needed to be used up. DH loved it and ate two big helpings. Note: I didn't include the thawing time for the puff pastry.

    Recipe #428889

    My friend Nancy came to visit from Tuscon, AZ this weekend. I made these for our brunch today. They were really tasty and Nancy said she really enjoyed them and would have a full tummy all the way back home :) I put strawberries, Tru whip and organic chocolate syrup on mine. I think the Yum Factor on these was definitely a 10!

    Recipe #428741

    I found a new product in my local food co-operative last time I shopped called Coconut Curry Tempeh. Today I came up with the simple dish using some left over bell peppers I had from a previous recipe. DH loved it and went back for 3rds! I served it over wild rice.

    Recipe #427654

    I made this today after finding some very expensive rhubarb at the store. I got the original recipe from Vegan Dad's site: I added it to my Organic Ginger Ale and wow, what a delicious drink! It is also good added to lemonade or even tea.

    Recipe #427432

    For the wild rice, I used my recipe: You should make it before starting the recipe so it's ready to use when you need it. You could even do it the day before it you wanted to. Just refrigerate the rice until you're ready to use it. This is a really tasty dish especially with the wild rice instead of plain rice. To press the tofu, I put it under a tin foil coated brick for 20 minutes on one side and 15 on the other. It is good to get the liquid out if you don't want to add moisture to the recipe. Note: I didn't add the cooking time for the rice to this recipe.

    Recipe #426333

    I love wild rice. It has such wonderful nutty flavor. I made this in my rice cooker and it came out perfect. The rice cooker cook book suggested 6 cups of liquid, but I only added 5 and I like the texture with less.

    Recipe #426255

    Got this from I didn't do it exactly as the recipe says, I changed a few things to suit my tastes. I also doubled the recipe. The taste of this is really good. To make it really special add a little wine for added flavor when cooking the veggie and sprinkle a little cheese on top of the filling before topping with the puff pastry.

    Recipe #426081

    I try to be conscientious about the ingredients I use to make my recipes. In this cobber I used StahlBush Island Farms raspberries. They are a sustainable farm group. These raspberries are Organic and grown right here in the Good Ole' US of A. I feel good about that! The raspberries aren't overly tart which is nice. When I thawed them they weren't runny, but quite firm. However once cooking them that all changed. I noticed that there is a lot of raspberry juice in the bottom of the pan. If you don't like this you might want to add more thickener to suit your tastes. The crust I used in this reminds me a lot of short cake crust...yummy!

    Recipe #425155

    I got the original recipe from my DH's cousin and then she sent me the website, so I'm going to share it with you. It comes from the World's Healthiest Foods: I added extra veggies to this and made a gravy for it at the end that wasn't in the recipe. It is advisable to have all the ingredients chopped and ready before you start cooking.

    Recipe #424575

    Maca is a very interesting super food and good for so many things in our body. This site gives a good break down of how beneficial it is.: Maca has a slightly bitter taste so it's good to mix it in with stronger tasting ingredients. You can find Maca in most health food stores. I have added various things to my shake. Today I'm having strawberries instead of carob.

    Recipe #423299

    I just learned how to correctly toast quinoa and wanted to make something with it. I came up with this recipe today. Note: I didn't include the time it took to cook the quinoa in the recipe. Here's the link that explains how to clean and toast the Quinoa:

    Recipe #421988

    I decided to toast my Quinoa today and will go through this step by step as to how I did it so it came out nice and golden. I always make a few extra cups of Quinoa because I know I will want more. It takes time to do this right, but it is worth the effort in the long run.

    Recipe #421986

    This casserole has a bit more in it then just spinach. All the greens are organic and came out of our garden so this should taste really fresh. I don't use dairy so I used Vegan Monterrey Jack cheese, but you can use whatever you kind you like. Make sure you totally cool the greens mixture before adding it to the cheese and eggs, you don't want to scramble the eggs!!

    Recipe #421415

    I made a Haupai today and wanted something a little different for the bottom crust so came up with this.

    Recipe #421233

    I just love the taste of turkey bacon. I also love the fact that it's so much lower in fat then regular bacon. This sandwich is really delicious. It has a lot of layers of texture and flavors which make it quite appealing. I always buy Vegenaise because the flavor of this mayo is unlike anything else. I highly recommend this for your sandwiches. Later in the year I can use cucumber and tomato from my garden, but for now I'm able to use the spinach that over wintered.

    Recipe #421072

    This crust is fluffy and tasty. I added some herbs and sun dried tomatoes to give it a nice reddish colour. Make sure all ingredients are at room temperature.

    Recipe #420968

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