Skinny Bitch in the Kitch (13 page)

Makes about 2
½
cups

¼ cup refined coconut oil
½ cup whole wheat pastry flour
2 to 2¼ cups low-sodium
vegetable stock
4 tablespoons Bragg’s Liquid
Aminos (or 8 teaspoons tamari or
soy sauce)

Heat the oil in a 2- to 3-quart saucepan over medium heat. When the oil is almost completely melted, whisk in the flour. Cook, stirring often, until the mixture is browned and smells nutty, about 5 minutes. A little at a time, add 2 cups of the stock, whisking until smooth after each addition. Remove from the heat and whisk in the Bragg’s Liquid Aminos (or tamari or soy sauce). Add more stock, if desired, until the gravy reaches the desired consistency. Serve hot, or cool, cover, and refrigerate for 3 or 4 days. Reheat gently, adding a little more stock or water if necessary.

About 2 cups soy or rice milk
¼ cup refined coconut oil
¼ cup whole wheat pastry flour
8 ounces vegan cheese (cheddar,
mozzarella, Jack, whatever you
like, or a combination), shredded
½ teaspoon fine sea salt
¼ teaspoon white pepper

In a 1-quart saucepan over low heat, heat 2 cups of soy or rice milk until it’s barely simmering (small bubbles will appear at the edges of the pan). Cover and set aside.

Heat the oil in a 2- to 3-quart saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the hot milk and bring the mixture to a simmer. Reduce the heat to low and cook, whisking often, until the sauce is thick and no longer tastes of raw flour, 6 to 8 minutes. Remove from the heat and whisk in the cheese, salt, and pepper, stirring until the cheese melts (if necessary, return the pot to low heat). If not using immediately, transfer the sauce to a bowl, cover with plastic wrap directly on the surface of the sauce, and use within 30 minutes. If the sauce gets too thick while it sits, whisk in a little more warm soy or rice milk.

1 cup vegan sour cream
½ cup soy milk
¼ cup safflower oil
1 tablespoon agave nectar
1 tablespoon granulated
garlic powder
2 teaspoons chopped dill
1 teaspoon Dijon mustard
1 teaspoon fine sea salt
½ teaspoon onion powder
½ teaspoon cider vinegar
¼ teaspoon pepper
¼ teaspoon tamari or soy sauce

In a blender or a food processor, combine all ingredients and process until smooth. Set aside in the refrigerator overnight to allow the flavors to bloom. Store refrigerated for up to 1 week.

1 cup vegan mayonnaise
¼ cup ketchup
¼ cup sweet pickle relish
2 tablespoons tomato paste
3 tablespoons lemon juice
½ teaspoon fine sea salt
⅛ teaspoon cayenne

In a small bowl, whisk together all the ingredients. Use immediately, or cover and refrigerate for up to 1 week.

¾ cup canola or safflower oil
¼ cup red miso
¼ cup water
2 tablespoons agave nectar
2 tablespoons rice wine vinegar
2 tablespoons grated fresh ginger
1 teaspoon sesame oil

In a small bowl, whisk together all the ingredients. Use immediately, or cover and refrigerate for up to 1 week.

¼ cup agave nectar
¼ cup Dijon mustard

In a small bowl, whisk together the agave and mustard. Use immediately, or cover and refrigerate for up to 2 months.

¼ cup agave nectar
¼ cup Dijon mustard
⅔ cup extra virgin olive oil
¼ cup red wine vinegar or
balsamic vinegar
2 cloves garlic, minced
½ teaspoon fine sea salt
½ teaspoon pepper

In a small bowl, whisk together all ingredients. Use immediately, or cover and refrigerate for up to 1 month.

4 ounces silken tofu
6 tablespoons lemon juice
3 cloves garlic
2 tablespoons vegan
Parmesan cheese
½ tablespoon Dijon mustard
2 teaspoons vegan
Worcestershire sauce
½ teaspoon fine sea salt
½ teaspoon pepper
¼ teaspoon kelp powder (optional, to
give it an anchovy kind of flavor)
¾ cup extra virgin olive oil

In a food processor, combine the tofu, lemon juice, garlic, cheese, mustard, Worcestershire sauce, salt, pepper, and kelp powder, if using, and process until smooth. With the motor running, slowly drizzle in the olive oil. Use immediately, or cover and refrigerate for up to 1 week.

¼ cup pine nuts
4 cloves garlic
3 cups fresh basil leaves
¼ cup vegan Parmesan cheese
½ teaspoon fine sea salt
⅛ teaspoon pepper
¾ cup extra virgin olive oil,
plus more for storing

In a food processor, combine the pine nuts and garlic and pulse to roughly chop. Add the basil and pulse to chop. Add the cheese, salt, and pepper and process into a paste. With the motor running, slowly pour in the olive oil, processing until the oil is fully combined. Use immediately or transfer to a small container, cover with a thin layer of olive oil, and store in the refrigerator for 3 to 4 weeks.

¼ cup whole almonds
2 cloves garlic
1½ cups fresh sage leaves
¾ cup fresh Italian parsley leaves
3 ounces (about ¾ cup) soy
cream cheese
½ teaspoon fine sea salt
⅛ teaspoon pepper
⅔ cup extra virgin olive oil, plus
more for storing

In a food processor, combine the almonds and garlic and pulse to roughly chop. Add the sage and parsley and pulse to chop. Add the cream cheese, salt, and pepper and process into a paste. With the motor running, slowly pour in the olive oil, processing until the oil is fully combined. Use immediately or transfer to a small container, cover with a thin layer of olive oil, and store in the refrigerator for 3 to 4 weeks.

2 tablespoons refined coconut oil
1 onion, cut into ¼-inch dice
8 to 10 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
¼ cup fruity red wine (optional)
2 tablespoons finely
chopped fresh basil
1 tablespoon finely
chopped fresh oregano
½ teaspoon salt
⅛ teaspoon hot sauce, like
Tabasco (optional)
1 tablespoon agave nectar
(optional)

Heat the coconut oil in a 4- to 6-quart stockpot over medium-low heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes (adjust heat, if necessary, to avoid browning). Add the garlic and cook, stirring occasionally, 1 minute. Stir in the tomatoes and tomato paste, increase the heat to high, and bring to a boil. Remove from the heat and stir in the wine, if using, along with the basil, oregano, salt, and hot sauce (if using). Taste, and if the sauce is too acidic, stir in the agave. Use immediately or cover and refrigerate for up to 1 week or freeze for up to 2 months.

1 (14.5-ounce) can diced tomatoes
¼ cup tomato paste
2 cloves garlic
2 teaspoons red wine vinegar
1 teaspoon chopped fresh oregano
or ½ teaspoon dried oregano
½ teaspoon fine sea salt
⅛ teaspoon pepper
⅛ teaspoon cayenne powder

In a food processor, combine all the ingredients and pulse to puree. Use immediately or cover and refrigerate for up to 1 week or freeze for up to 2 months.

14 to 16 ounces extra firm tofu,
crumbled
3 cloves garlic
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh
oregano or 1 teaspoon dried
oregano
¾ teaspoon fine sea salt

In a food processor, combine the tofu, garlic, olive oil, oregano, and salt and pulse to puree. Use immediately or cover and refrigerate for up to 1 week.

2 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon fine sea salt
½ teaspoon crushed red pepper
14 to 16 ounces firm or extra firm
tofu, cut into ½- or ¾-inch cubes

In a medium bowl, whisk together the olive oil, lemon juice, oregano, salt, and red pepper. Add the tofu and toss gently. Let marinate for at least 1 hour, stirring occasionally. Use immediately.