Skinny Bitch in the Kitch (10 page)

Place the casserole dish on a rimmed baking sheet and bake until thoroughly heated through and the potatoes are slightly browned, about 30 minutes. Serve warm.

Refined coconut oil,
for the casserole dish
1½ cups short grain brown rice
3 quarts plus 3 cups water
About 4¾ teaspoons fine sea salt
8 ounces (or four to six) red
potatoes, cut into ¾-inch cubes
2 carrots, cut on a diagonal
into ¼-inch slices
½ red onion, cut into ¾-inch dice
4 ounces sugar snap peas, cut
crosswise in half
1 broccoli crown, cut into bite-sized
florets (about 2½cups)
14 to 16 ounces firm, extra firm, or
baked tofu, cut into ½-inch cubes
2¾ cups Cheezy Sauce
(see page 150)
¼ cup coarsely chopped
Italian parsley
⅓ cup sliced almonds
Tamari or soy sauce,
for serving (optional)

Preheat oven to 375°F. Grease a 2-quart casserole dish. Line a large bowl with one or two paper towels.

In a 2-quart saucepan over high heat, combine the rice, 3 cups of the water, and ¼ teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.

Meanwhile, in a 4- to 6-quart stockpot over high heat, combine the remaining 3 quarts of water with about 1½ tablespoons salt. Bring the water to a boil. Add the potatoes and cook until they are soft but still holding their shape, about 5 minutes. Use a slotted spoon or hand-held strainer to remove the potatoes to the prepared bowl. Then remove the paper towels. Add the carrots and onion to the stockpot and cook until tender, about 2 minutes. Use the same slotted spoon to remove the carrots and
onions, adding them to the bowl. Add the snap peas and broccoli to the stockpot and cook until tender, about 1 minute. Remove the snap peas and broccoli, adding them to the bowl.

Add the cooked rice, tofu, Cheezy Sauce, and parsley to the vegetables, tossing until combined. Transfer the mixture to the prepared casserole dish. Place the casserole on a rimmed baking sheet and bake for 30 minutes. Sprinkle almonds on top and bake for 15 minutes, or until the almonds are toasted and the tip of a knife inserted into the center of the casserole comes out piping hot. If using, pass the tamari or soy sauce at the table.

1 tablespoon refined coconut oil,
plus more for the pan
1 carrot, cut into ¼-inch dice
1 celery stalk, cut into ¼-inch dice
1 onion, cut into ¼-inch dice
3 ounces cremini, shiitake, or
portobello mushrooms, cut into
¼-inch dice (about 2 cups)
2 cloves garlic, minced
2 teaspoons fine sea salt
1 teaspoon pepper
2 slices vegan whole wheat bread
1 cup toasted walnuts
2 (14-ounce) packages Gimme
Lean vegan ground beef
½ cup rolled oats
½ cup ketchup
2 tablespoons chopped
fresh Italian parsley
6 cups Mashed Potatoes
(recipe follows)
2½ cups Brown Gravy (see page 149)

Preheat oven to 375°F. Oil a 10x4x3 inch loaf pan.

In an 8- to 10-inch skillet over medium heat, melt the oil. Add the carrot and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 3 minutes. Add the mushrooms, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are crisp-tender and any liquid the mushrooms have released is cooked off, about 2 minutes. Remove from heat and allow to cool slightly.

Meanwhile, in a food processor, combine the bread and walnuts, pulsing to form a coarse meal. Transfer the mixture to a large bowl and add the beef, oats, ketchup, parsley, and the vegetable mixture. Use your hands to mix well. Transfer the loaf mixture to the prepared pan, spread it into an even layer, and bake for 45 minutes, until the tip of
a knife inserted into the center comes out piping hot.

Let the loaf sit 5 minutes before turning it out onto a serving plate. Cut into slices and serve with Mashed Potatoes and Brown Gravy. If you’re not drooling, check your pulse.

2 quarts water
About 3½ teaspoons fine sea salt
3 large russet potatoes (about 2¼
pounds), cut into 1½-inch cubes
1 cup soy or rice milk
3tablespoons vegan butter
½teaspoon pepper

In a 4- to 6-quart stockpot, combine the water and about 1 tablespoon of the salt. Add the potatoes and place the pot over high heat. Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender, 15 to 20 minutes.

Drain the potatoes and return them to the pot. Add the milk, the remaining ½ teaspoon salt, the butter, and pepper. Then mash, bitches, mash!

2 tablespoons refined coconut oil
1 green bell pepper, cut into
¼-inch dice
1 stalk celery, halved lengthwise
and cut into ¼-inch slices
2 large onions, cut into ¼-inch dice
4 ounces thinly sliced white or
cremini (brown) mushrooms
(about 2 cups)
1 teaspoon chili powder
½ teaspoon fine sea salt
¼ teaspoon pepper
2 cups water
1 (15-ounce) can tomato sauce
¼ cup Bragg’s Liquid Aminos (or 8
teaspoons tamari or soy sauce)
¼ cup ketchup
1½ cups textured soy protein
4 to 6 vegan whole wheat
hamburger buns
2 to 3 tablespoons vegan Parmesan
cheese, for serving (optional)

Heat the coconut oil in a 10- to 12-inch skillet over medium high. Add the bell pepper and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 4 minutes. Add the mushroom, chili powder, salt, and pepper and cook, stirring occasionally, for 2 minutes. Stir in the water, tomato sauce, Bragg’s Liquid Aminos or tamari or soy sauce, and ketchup. Stir in the textured soy protein, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 20 minutes.

Meanwhile, split and toast the buns.

To serve, place two bun halves on each plate, open faced. Top the buns with the Sloppy Joe mixture, dividing evenly. Sprinkle with Parmesan cheese, if using, and serve.

Serve with potato salad (see page 66) and dill pickle chips.

3 medium russet potatoes,
scrubbed and patted dry
Refined coconut oil, for the potatoes
and the baking sheet
6 slices vegan bacon, cooked
according to package directions
4 ounces shredded vegan cheddar
cheese (about 1¼ cups)
4 ounces shredded vegan Jack
cheese (about 1¼ cups)
1 tablespoon chopped fresh parsley
½ teaspoon fine sea salt
¼ teaspoon pepper
3 scallions, thinly sliced
¾ cup vegan sour cream

Preheat oven to 425°F.

Rub the potatoes with oil and place them on a large rimmed baking sheet. Bake until the potatoes are tender, about 1 hour. Set the potatoes aside until they’re cool enough to handle, but keep the oven on.

Meanwhile, chop the bacon. In a medium bowl, combine the bacon, cheddar cheese, Jack cheese, and parsley; set aside.

Cut each potato lengthwise into quarters. Scoop out the insides, leaving a ¼-inch layer of potato on the skins (save the insides for another use). Oil the baking sheet. Place the skins, skin side down and one inch apart, on the sheet. Sprinkle with the salt, pepper, and the cheese mixture, dividing them evenly. Bake until the skins are crisp and the cheese is melted, about 15 minutes.

Transfer the skins to plates or a platter. Sprinkle with the scallions and dollop with sour cream, dividing evenly.

 

Steamed Veggies and Tofu with Brown Rice

 

Double-dip Fondue

 

Roasted Sausage, Peppers, Onions, and Garlic over Soft Polenta

 

Big-ass Veggie Burrito

 

Smoked Tofu Stir-Fry

 

Summer Garden Pasta

 

Waldorf Wheat Berry Salad

 

French Lentil Salad

 

Tamari-roasted Root Vegetables with Cashew Millet

 

Balsamic Portobello Mushrooms over Grilled Vegetable Couscous

 

Spaghetti Squash with Spicy Braised

Greens, Raisins, and Pine Nuts

 

Hummus, Tempeh, and Cucumber Wrap

 

Green Goddess Pasta

 

Chicken Square Meal with White Beans,

Quinoa Pilaf, and Asparagus

1½ cups medium grain brown rice
3½ cups water, plus more for steaming
¼ teaspoon fine sea salt
½ cup tahini (sesame seed paste)
¼ cup sesame oil
6 tablespoons Bragg’s Liquid
Aminos, plus more for the table (or
4 tablespoons tamari or soy sauce)
2 carrots, cut into ¼-inch slices
¼ head cauliflower, cut into bite-
sized florets (about 2 cups)
¼ head red cabbage (about 6
ounces), cut into ¼-inch strips
¼ bunch kale (about 4 ounces or four
to six leaves) cut into ½-inch strips
1 broccoli crown, cut into bite-sized
florets (about 2½ cups)
7 to 8 ounces firm or extra firm tofu,
cut into ¼-inch slices, then cut on
a diagonal into triangles
¼ cup raw pine nuts

In a 2-quart saucepan over high heat, combine the rice, 3 cups of the water, and the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.

Meanwhile, in a small bowl, whisk together the tahini, sesame oil, ¼ cup of the Bragg’s Liquid Aminos (or 8 teaspoons of tamari or soy sauce), and the remaining ½ cup of water; set aside.

In a pot fitted with a steamer insert, bring 1 inch of water and the remaining 2 tablespoons of Bragg’s Liquid Aminos (or 4 teaspoons of the tamari or soy sauce) to a boil. Arrange the carrot and cauliflower in the insert and steam for 3 minutes. Add the cabbage, kale, broccoli, and tofu and steam for 3 minutes, until the vegetables are tender
and the tofu is heated through.

To serve, place the rice on plates or a platter and top with the vegetable mixture, tahini sauce, and pine nuts. Pass any remaining sauce and additional Bragg’s Liquid Aminos at the table.

2 cups bite-sized broccoli
florets, blanched
2 cups bite-sized cauliflower
florets, blanched
2 red bell peppers,
cut into 1-inch dice
12 bite-sized potatoes, cooked
1½ cups dry white wine
1 tablespoon coarse nutritional yeast
1 clove garlic, pressed or finely
minced
2 teaspoons Bragg’s Liquid
Aminos, (or 1¼ teaspoons tamari
or soy sauce)
6 teaspoons arrowroot or
7 teaspoons cornstarch
6 teaspoons water, divided
1 pound vegan Jack cheese, shredded
2½cups low-sodium vegetable stock
2 (14- to 16-ounce packages)
firm or extra firm tofu, pressed
and cut into ¾-inch cubes

To blanch vegetables:
Bring a pot of well-salted water (about ½ tablespoon fine sea salt per quart of water) to a boil. Add the vegetables and cook until crisp-tender, 1 to 3 minutes depending on the vegetable and the size (blanch different vegetables separately since cooking times may vary). Remove with a slotted spoon (if blanching other vegetables) or drain.