Skinny Bitch in the Kitch (3 page)

Add the zest of ½ orange, combine banana and shredded coconut for the fruit, and use macadamias for the nuts.

Use apples for the fruit, omit the nuts, and add 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves to the dry ingredients.

Combine shredded zucchini and raisins for the fruit, omit the nuts, and add 1 teaspoon ground cinnamon and ½ teaspoon ground ginger to the dry ingredients.

2 cups chunked, frozen fruit
(see note)
1 cup soy milk or juice OR ½ cup
soy milk and ½ cup juice

In a blender, combine the fruit and soy milk and/or juice. Puree until smooth.

Use a banana and strawberries for the fruit, and all soy milk for the liquid.

Use mixed berries for the fruit, and half soy milk, half apple juice for the liquid. (Or you can use all soy milk.)

Use peaches for the fruit, and half soy milk, half apple juice for the liquid.

Use banana for the fruit, and orange juice for the liquid; add 1 tablespoon minced fresh ginger.

14 to 16 ounces firm or extra firm tofu,
crumbled (use your hands or a fork)
2 cloves garlic, minced
2 tablespoons nutritional yeast flakes
1 tablespoon tamari or soy sauce
½ teaspoon turmeric
1 teaspoon fine sea salt
½ teaspoon pepper
1 tablespoon refined coconut oil
8 ounces vegan breakfast sausage,
crumbled
1 russet potato (about 12 ounces),
cut into ½-inch dice
1 (15-ounce) can black or pinto
beans, drained
1 (4-ounce) can diced green chiles,
drained
4 (9- to 10-inch) whole wheat tortillas,
heated
4 ounces vegan cheddar or Jack
cheese, shredded
1½ to 2 cups salsa

In a large bowl, combine the tofu, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper; set aside.

In a large nonstick skillet over medium heat, melt ½ tablespoon of the coconut oil. Add the sausage and cook according to package directions. Transfer the sausage to the bowl with the tofu mixture. Add the remaining ½ tablespoon of coconut oil to the skillet and melt over medium heat. Add the potato and cook, stirring occasionally, until tender, 12 to 15 minutes. Add the beans and chiles, stirring until heated through, about 1 minute. Stir in the tofu mixture and cook, stirring occasionally, for 3 to 4 minutes, or until any liquid has evaporated and the mixture is hot.

To serve, lay a tortilla on a work surface and top with ¼ of the tofu mixture, arranging it in a column down the middle of the tortilla, 2 inches from either edge. Top with ¼ of the cheese and ¼ cup of the salsa. Fold one side of the
tortilla up and over the fillings, fold in the edges, and continue rolling the tortilla to the other side, making a tight bundle. Transfer the burrito to a plate, seam down. Repeat with remaining tortillas. Pass the remaining salsa at the table. Olé, bitches!

9 to 10 ounces firm or extra firm tofu,
crumbled (use your hands or a fork)
3 ounces vegan Jack, cheddar, or
American cheese, shredded
2 cloves garlic, minced
4 teaspoons nutritional yeast flakes
2 teaspoons tamari or soy sauce
2 teaspoons Ener-G egg replacer
½ teaspoon turmeric
½ teaspoon fine sea salt
½ teaspoon pepper
1 tablespoon refined coconut oil
½ green bell pepper, cut into
¼-inch dice
½ red bell pepper, cut into
¼-inch dice
¼ onion, cut into ¼-inch dice
1 slice or about 1 ounce vegan
Canadian bacon or ham,
cut into ¼-inch dice

Paprika for garnish (optional)

 

In a large bowl, combine the tofu, cheese, garlic, yeast flakes, tamari or soy sauce, egg replacer, turmeric, salt, and pepper. Set aside.

In a large nonstick skillet over medium heat, melt ½ tablespoon of the coconut oil. Add the green bell pepper, red bell pepper, and onion and cook, stirring occasionally, until tender, about 3 minutes. Transfer the vegetables to a plate or bowl.

Return the skillet to medium heat and melt the remaining ½ tablespoon of coconut oil. Add the tofu mixture and cook,
stirring occasionally, for 2 minutes. Then spread it evenly in the pan and cook, without stirring, until nicely browned on the bottom, 2 to 3 minutes.

Arrange the vegetable mixture and bacon or ham on top of one side of the omelet. Remove from the heat and gently slide the omelet about halfway onto a serving plate. Carefully turn the pan over to fold the omelet in half on the plate.

 

Quesadillas

 

“Ham” and Cheese Puff Pockets

 

Onion Rings

 

Oven-Baked Garlic Fries

 

Quick Tortilla Pizzas

½ tablespoon refined coconut oil
(optional)
2 (9- or 10-inch) whole wheat
flour tortillas
5 ounces vegan Jack or cheddar
cheese (or a combination), shredded
⅓ cup drained black or pinto beans
½ cup prepared salsa
¼ cup guacamole, homemade
or store bought (recipe follows)

Spread the coconut oil, if using, on one side of each tortilla, dividing it evenly. Lay the tortillas, oiled side down if applicable, on a work surface. Arrange the cheese on top, dividing it evenly, covering only half of the tortilla and leaving a 1-inch border at the edge. Arrange the beans and 2 tablespoons of the salsa on top of the cheese, dividing them evenly. Fold the tortillas in half.

In a large nonstick skillet over medium heat, cook the quesadillas, covered, until golden brown, about 4 minutes. Flip the quesadillas and cook, uncovered, until the second side is golden brown and the cheese has melted, about 2 minutes. Cut the quesadillas in wedges and transfer to serving plates or a platter. Top with guacamole and a spoonful of the remaining salsa. Pass any leftover salsa at the table.

1 medium avocado
1 clove garlic, minced or pressed
Juice of ½lime (about 1 tablespoon)
½ teaspoon fine sea salt

In a small bowl, use a potato masher or fork to combine the avocado, garlic, lime, and salt, stirring to make a coarse purée. Use immediately.

Whole wheat pastry flour,
for dusting work surface
2 (9-inch) vegan whole wheat pie
crusts, room temperature
4 ounces vegan cheddar cheese,
shredded
4 ounces vegan sliced ham

Preheat oven to 400°F. Line a rimmed baking sheet with parchment.

On a work surface lightly dusted with whole wheat pastry flour, combine both pie crusts and roll them into a 12 x 12-inch rectangle. Cut the pastry in quarters to make four 6-inch squares. Top the squares with about half of the cheese, dividing evenly, covering only half of the pastry and leaving a ¾-inch border at the edge. Fold or cut the ham to cover the cheese, dividing evenly. Place the remaining cheese on top of the ham, dividing evenly.

Fold the pastry in half, pressing the edges together to seal in the filling. Crimp the edges with a fork. Prick the pocket a few times to create air vents. Transfer the pockets to the prepared baking sheet and bake for 20 minutes or until nicely browned.

Refined coconut oil,
for greasing baking sheet
1 onion (preferably a sweet
type), cut crosswise into
⅓-inch-thick slices
½ cup seasoned whole
wheat bread crumbs
½ cup cornmeal
1 teaspoon fine sea salt,
plus more for sprinkling
¾ cup rice flour
¾ cup soy or rice milk
Ketchup, or other dipping
sauce (optional)

Preheat oven to 450°F. Grease a large rimmed baking sheet; set aside.

Separate the onion slices into rings and pick out 20 or so of the largest (reserve the rest for another use). In a shallow bowl, combine the bread crumbs, cornmeal, and salt. Place the rice flour in a second bowl and the soy milk in a third. One at a time, dip the onion rings in the soy milk, the rice flour, the soy milk again, and then the bread crumb mixture, pressing to thoroughly coat. Arrange the coated rings on the prepared baking sheet and bake for 25 to 30 minutes, or until nicely browned. Sprinkle with salt and serve with ketchup, if desired.

2 russet potatoes, scrubbed,
peeled (if desired), and cut
into ¼-inch sticks
4½ tablespoons refined coconut
oil, melted, or safflower oil
4 cloves garlic, minced
Fine sea salt
1 teaspoon chopped fresh
parsley (optional)

Preheat oven to 450°F.

In a large bowl, combine the potatoes with 3 tablespoons of the oil, tossing to coat evenly. Arrange the potatoes on two* large rimmed baking sheets in a single layer and bake for 15 minutes. One pan at a time, remove the fries from the oven and flip them over with a spatula. Rearrange the fries in a single layer and return them to the oven for 15 to 20 minutes, until crisp outside and cooked through.

Meanwhile, in a small saucepan over low heat, combine the remaining 1½ tablespoons of oil and the garlic. Cook, stirring occasionally, until the garlic is fragrant and starting to brown, about 3 minutes.

Transfer the fries to serving plates or a platter. Sprinkle generously with salt and drizzle with the garlic mixture. Sprinkle with parsley, if desired.

4 (9- to 10-inch) whole wheat tortillas
1 cup Roasted Red Pepper Sauce
(recipe below)
4 to 6 ounces vegan mozzarella,
shredded
½ small red onion, thinly sliced
⅓ cup halved and pitted
Kalamata olives
2 cups loosely packed arugula,
(optional)

Preheat oven to 475°F.

Arrange tortillas on two rimmed baking sheets.*

Top the tortillas with the Roasted Red Pepper Sauce, cheese, onion, and olives, dividing evenly. Bake for 8 to 10 minutes, until the cheese is bubbly and the edges are brown.

Cut the pizzas into quarters, top with the arugula, if using, and serve.

1 cup drained jarred roasted
red peppers
6 large basil leaves
¼ teaspoon fine sea salt
⅛ teaspoon pepper

In the bowl of a food processor, combine the roasted red peppers, basil, tomato paste, salt, and pepper; pulse to form a coarse paste.