Skinny Bitch in the Kitch (11 page)

To make the cheese fondue:
In a 3-to 4-quart saucepan over medium heat, combine the wine, nutritional yeast, garlic, and ½ teaspoon of the Bragg’s Liquid Aminos (or ¼ teaspoon tamari or soy sauce), and bring to a simmer.

Meanwhile, in a small bowl, whisk together 4 teaspoons of the arrowroot, (or 4½teaspoons of the cornstarch)and 4 teaspoons of the water.

About a cup at a time, add the cheese to the saucepan, whisking until all the cheese is incorporated and the mixture
is smooth. Whisk in the arrowroot mixture. Bring to a simmer and cook, whisking occasionally, until thickened, 5 to 8 minutes. Transfer to a fondue pot set over a flame.

To make the broth fondue:
In a 3- to 4-quart saucepan over medium high heat, combine the stock and the remaining 1½ teaspoons Bragg’s Liquid Aminos (or 1 teaspoon tamari or soy sauce), and bring to a simmer.

Meanwhile, in a small bowl, whisk together the remaining 2 teaspoons arrowroot (or 2½ teaspoons of the cornstarch) and the remaining 2 teaspoons water. Whisk the arrowroot mixture into the stock mixture, stirring until slightly thickened. Transfer to a fondue pot set over a flame.

Arrange the broccoli, cauliflower, bell pepper, potatoes, and tofu on plates or a platter and serve.

12 cloves garlic
4 red, yellow, or green bell peppers,
or a combination, cut into ¾-inch
strips
2 onions, quartered and cut into
¾-inch strips
2 tablespoons refined coconut oil,
melted, or safflower oil
1 teaspoon fine sea salt
¼ teaspoon pepper
4 (12 to 16 ounces total) vegan
Italian sausages, cut diagonally
into ¾-inch slices
4 to 4½ cups low-sodium
vegetable stock
1 cup polenta
⅔ cup vegan Parmesan cheese
Aged balsamic vinegar or extra
virgin olive oil, for drizzling
(optional)

Preheat oven to 425°F.

In a large bowl, combine the garlic, bell peppers, onions, oil, ½ teaspoon of the salt, and the pepper, tossing to coat. Transfer the mixture to a rimmed baking sheet and cook for 20 minutes, until the garlic and vegetables are tender.

Stir in the sausages and cook until the vegetables and sausages start to brown, 15 to 20 minutes.

Meanwhile, in a 2- to 3-quart saucepan over medium-high heat, combine 4 cups of the stock and the remaining ½ teaspoon of salt and bring to a boil. Add the polenta in a thin stream, stirring constantly. Return to a boil, reduce to a simmer, cover, and cook until the polenta is tender, 8 to 10 minutes. If the polenta seems too thick, add more stock, ¼ cup at a time. Remove the saucepan from the heat and stir in ⅓ cup of the Parmesan.

To serve, transfer the polenta to 4 serving bowls and top with the sausage and vegetable mixture, dividing evenly. Pass the remaining ⅓ cup of Parmesan and balsamic vinegar or olive oil, if using, at the table.

1 cup brown rice
2 cups water
½ teaspoon plus a pinch fine sea salt
1 (15-ounce) can black beans
1 tablespoon refined coconut oil
1 yellow squash, cut into
½-inch cubes
1 green bell pepper, cut into
½-inch dice
1 mild green chile, such as pasilla or
Anaheim, cut into ½-inch dice
½ red onion, cut into ½-inch dice
1 zucchini, quartered lengthwise
and cut into ½-inch slices
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tomatoes, cut into ½-inch cubes
2 tablespoons lime juice
4 (12- to 14-inch) whole wheat
tortillas, heated
1 pound vegan cheddar or Jack
cheese, shredded
½ cup coarsely chopped fresh
cilantro
2 scallions, thinly sliced

 

In a 1- to 2-quart saucepan over high heat, combine the rice, water, and a pinch 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, place the beans and their liquid in a 1-quart saucepan over medium heat. Bring to a simmer, reduce the heat to low, and cook until the beans are heated through, about 3 minutes. Cover and set aside.

Heat the coconut oil in a 10- to 12-inch skillet over medium high. Add the squash and cook, stirring occasionally,
for 1 minute. Add the bell pepper and chile and cook, stirring occasionally for 1 minute. Add the onion and cook, stirring occasionally, for 2 minutes. Add the zucchini, garlic, chili powder, coriander, cumin, and the remaining ½ teaspoon of salt and cook, stirring occasionally, for 4 minutes, or until all the vegetables are crisp tender. Stir in the tomatoes. Reduce the heat to low, cover, and cook for 4 minutes, until the vegetables are very soft. Stir in the lime juice.

To serve, lay a tortilla on a work surface and top with ¼ of the rice, arranging it in a column down the middle of the tortilla, 2 inches from either edge. Top with ¼ of the beans, ¼ of the vegetable mixture, ¼ of the cheese, ¼ of the cilantro, and ¼ of the scallions. 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.

1 cup brown basmati rice
1¾ cups water
Pinch fine sea salt
⅔ cup vegetable stock
¼ cup mirin (see note on page 89)
2 tablespoons tamari or soy sauce,
plus more for the table
1 tablespoon arrowroot
or 3½teaspoons cornstarch
1 tablespoon refined coconut oil
½ white or yellow onion, halved and
cut into ¼-inch slices
2 heads baby bok choy (about 12
ounces), halved lengthwise then
cut crosswise into ½-inch slices
2 cloves garlic, thinly sliced
1 tablespoon minced ginger
1 portobello mushroom, halved and
cut into ¼-inch slices
8 shiitake mushrooms, stemmed
and thinly sliced
8 white or cremini (brown)
mushrooms, thinly sliced
1 (6- to 8-ounce package) smoked
tofu, cut into bite-sized ¼-inch slices
3 scallions, cut into 2-inch lengths,
white parts halved lengthwise

 

In a 1- to 2-quart saucepan over high heat, combine the rice, water, and 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 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.

Meanwhile, in a small bowl, whisk together the stock, mirin, tamari or soy sauce, and arrowroot or cornstarch; set aside.

Heat the coconut oil in a 12- to 14-inch wok or skillet over high. Add the onion and stir-fry for 1 minute. Add the bok choy, garlic, and ginger and stir-fry for 1 minute. Add the portobello and stir fry for 1 minute. Add the remaining mushrooms and stir-fry for 3 minutes, or until all the mushrooms are tender. Stir
in the stock mixture and the tofu and stir-fry until the tofu is heated through and the sauce has thickened, 1 to 2 minutes. Stir in the scallions.

To serve, arrange the rice on plates or a platter and top with the mushroom mixture. Pass additional tamari or soy sauce at the table.

3 quarts water
About 5 teaspoons fine sea salt
8 ounces whole wheat or brown rice
linguini or fettuccini
¼ cup refined coconut oil
6 shallots, thinly sliced
1 zucchini, halved lengthwise
and thinly sliced
1 yellow squash, halved lengthwise
and thinly sliced
4 cloves garlic, thinly sliced
¼ teaspoon pepper
2 pounds tomatoes—red, yellow,
or a combination—seeded
and cut into coarse ¼-inch dice
(about three cups)
½ cup thinly sliced fresh basil leaves
2 tablespoons chopped fresh
oregano
¼ cup extra virgin olive oil
1 to 2 tablespoons vegan Parmesan
(optional)

In a 4- to 6-quart stockpot over high heat, combine the water with about 1½ tablespoons of the salt. Bring the water to a boil, add the pasta, and cook according to the package directions.

Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium high heat. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the zucchini, squash, garlic, pepper, and the remaining ½ teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 2 minutes. Reduce the heat to medium and add the tomatoes, basil, and oregano, stirring until the tomatoes are heated through, about 2 minutes.

When the pasta is done, drain it. Transfer the pasta to plates or a platter and top with the tomato mixture. Drizzle with olive oil, sprinkle with Parmesan, if using, and serve.

1 cup hard wheat berries (see note)
3 cups water, plus more for soaking
⅓ cup safflower oil
¼ cup apple juice
2 tablespoons rice vinegar
2 tablespoons agave nectar
¾ teaspoon fine sea salt
½ teaspoon pepper
2 celery stalks, thinly sliced
2 scallions, thinly sliced
1 sweet-tart apple, such as Fuji,
Jonathan, or McIntosh,
cut into ½
-
inch cubes
½ small red onion,
cut into ¼-inch dice
½ cup dried cranberries
½ cup chopped pecans
½ cup chopped fresh Italian parsley

In a 2- to 3-quart saucepan, combine the wheat berries and enough water to cover by 2 inches and soak, refrigerated, for 6 hours or overnight. (If you don’t have time for the overnight drama, use ½ cup more water and cook for thirty minutes more, or until tender.)

Drain the wheat berries, return them to the pot, and add the 3 cups of water. Bring to a boil over high heat, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes, until the berries are tender.

Meanwhile, in a small bowl, whisk together the safflower oil, apple juice, rice vinegar, agave, salt, and pepper. Once the berries are cooked, drain any water left in the pot and transfer the berries to a large bowl. Toss with about half the dressing and set aside to cool to room temperature.

Once the berries are cool, stir in the ingredients and remaining dressing, tossing gently. Serve cold.

1 cup French green lentils (see note)
2 cups water
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
or champagne vinegar
tablespoon fresh chopped or
½ teaspoon dry tarragon
1 teaspoon Dijon mustard
1 teaspoon fine sea salt
½ teaspoon pepper
2 tomatoes, cut into ½-inch dice
2 large Belgian endive (about 8
ounces), halved lengthwise and
cut into ½-inch slices
1 green bell pepper,
cut into ½-inch dice
1 yellow bell pepper, cut into
½-inch dice
½ cup chopped fresh Italian parsley

In a 1- to 2-quart saucepan over high, combine the lentils and water and bring to a boil. Reduce the heat to a simmer, cover, and cook 35 to 45 minutes, until the lentils are al dente, tender but not mushy.

Meanwhile, in a small bowl, whisk together the olive oil, vinegar, tarragon, mustard, salt, and pepper.

Once the lentils are cooked, drain any water left in the pot and transfer the lentils to a large bowl. Toss with about half the dressing and set aside to cool to room temperature.

Once the lentils are cool, stir in the tomatoes, endive, bell peppers, and parsley. Add the remaining dressing, tossing gently. Serve cold or at room temperature.