Skinny Bitch in the Kitch (7 page)

Pan-sauté the burger patties according to package directions. Top each patty with one slice of cheese during the last minute of cooking. Add the pepperoni to the pan during the last minute as well, just to warm it.

Place one cooked patty on the bottom of each bun. Top with Pizza Sauce, pepperoni, and basil leaves, dividing evenly. Serve immediately.

4 vegan burger patties
4 vegan whole wheat hamburger
buns, split and toasted
1 avocado, sliced
1 cup loosely packed alfalfa sprouts
½ cup Thousand Island Dressing
(see page 152)

Grill or pan-sauté the burger patties according to package directions. Place one cooked patty on the bottom of each bun. Top with avocado, sprouts, and Thousand Island Dressing, dividing evenly. Serve immediately.

¼ cup refined coconut oil
2 large yellow onions,
cut into ¼-inch slices
¼ teaspoon fine sea salt
⅛ teaspoon pepper
2 tablespoons agave nectar
2 tablespoons Dijon mustard
8 slices vegan bacon
4 vegan burger patties
4 slices vegan cheese
4 vegan whole wheat hamburger
buns, split and toasted

Heat the coconut oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onions are deeply golden, about 45 minutes. Stir in the salt and pepper and set aside to cool.

While the onions are cooking, whisk together the agave and mustard in a small bowl; set aside.

While the onions are cooling, cook the bacon according to package directions. Grill or pan-sauté the burger patties according to package directions. Top each patty with one slice of cheese during the last minute of cooking. Place one cooked patty on the bottom of each bun. Top with onions, bacon, and mustard mixture, dividing evenly. Serve immediately.

2 tablespoons refined coconut oil
(optional)
4 vegan soft whole wheat rolls or
8 slices vegan whole wheat bread
16 vegan chicken nuggets, cooked
according to package directions
1 cup Basic Red Sauce
(see page 156)
4 to 8 slices vegan
mozzarella cheese

Spread the coconut oil if using, on the top and bottom of the rolls or one side of each slice of bread, dividing it evenly. Cut open the rolls or lay the bread, oiled side down if applicable, on a work surface. Top the bottom half of the rolls or four slices of the bread with the chicken nuggets, Red Sauce, and cheese, dividing evenly.

In a large nonstick skillet over medium heat, cook two sandwiches, covered, about 4 minutes, until golden brown. Flip the sandwiches and cook, uncovered, until the second side is golden brown and the cheese has melted, about 2 minutes. Repeat with the remaining two sandwiches. (Alternately, cook the sandwiches on a panini grill until the bread is golden brown and the cheese has melted, 2 to 3 minutes.)

2 tablespoons refined coconut oil
(optional)
4 vegan soft whole wheat rolls or
8 slices vegan whole wheat bread
4 vegan chicken patties, cooked
according to package directions
About 40 large basil leaves
1 cup roasted red pepper strips,
drained
4 to 8 slices vegan mozzarella
cheese

Spread the coconut oil, if using, on the top and bottom of the rolls or one side of each slice of bread, dividing it evenly. Cut open the rolls or lay the bread, oiled side down if applicable, on a work surface. Top the bottom half of the rolls or four slices of bread with the chicken, basil, peppers, and cheese, dividing evenly.

In a large nonstick skillet over medium heat, cook two sandwiches, covered, about 4 minutes, until golden brown. Flip the sandwiches and cook, uncovered, until the second side is golden brown and the cheese has melted, about 2 minutes. Repeat with the remaining two sandwiches. (Alternately, cook the sandwiches on a panini grill until the bread is golden brown and the cheese has melted, 2 to 3 minutes.)

2 tablespoons refined coconut oil
(optional)
4 vegan soft whole wheat rolls or
8 slices vegan whole wheat bread
¾ cup barbecue sauce
4 vegan chicken patties, cooked
according to package directions
1 cup Creamy Cole Slaw
(see page 68)

Spread the coconut oil, if using, on the top and bottom of the rolls or one side of each slice of bread, dividing it evenly. Cut open the rolls or lay the bread, buttered side down if applicable, on a work surface. Top the bottom half of the rolls or four slices of the bread with the barbecue sauce, chicken, and Creamy Cole Slaw, dividing evenly.

In a large nonstick skillet over medium heat, cook two sandwiches, covered, about 4 minutes, until golden brown. Flip the sandwiches and cook, uncovered, until the second side is golden brown, about 2 minutes. Repeat with the remaining two sandwiches. (Alternately, cook the sandwiches on a panini grill until the bread is golden brown, 2 to 3 minutes.)

 

Falafel

 

Japanese Soba Noodles with Steamed Vegetables and Tofu

 

Potato and Pumpkin Curry with Brown Basmati Rice

 

Pad Thai

 

Veggie Enchiladas

1 (15- to 16-ounce) can garbanzo
beans, drained and rinsed
½ onion, coarsely chopped
2 tablespoons vegan whole wheat
panko (Japanese bread crumbs)
or whole wheat bread crumbs
2 tablespoons chickpea
(garbanzo) flour or whole wheat
pastry flour
2 tablespoons coarsely chopped
Italian parsley
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon pepper
4 cloves garlic
½ to ¾ teaspoon fine sea salt,
plus more for sprinkling
About 2 tablespoons refined
coconut oil, melted, or safflower oil
1 lemon
6 tablespoons tahini
¼ cup water
3 tablespoons extra virgin olive oil
¼ teaspoon paprika
6 (6-inch) pita breads
¼ head iceberg, romaine,
green leaf, or red leaf lettuce,
coarsely shredded
1 tomato, cut into thin wedges
½ cucumber, cut into ¼-inch slices
12 to 18 slices dill pickle

 

Preheat oven to 350°F.

In a food processor, combine the garbanzo beans, onion, panko, flour, parsley, cumin, coriander, pepper, 2 cloves of the garlic, and ½ teaspoon of the salt. Pulse, scraping the sides of the bowl as necessary, to form a coarse paste. Shape the paste into 12 to 14 golf ball-sized rounds. Flatten the balls to about ¾-inch thick and transfer to a rimmed baking sheet. Brush both sides of each ball with the coconut or safflower oil and bake for 45 minutes, turning halfway through,
until nicely browned. Set aside to cool.

Meanwhile, juice the lemon. In a small bowl, whisk together the tahini, water, olive oil, paprika, lemon juice, and ¼ teaspoon salt (if using unsalted tahini). Press or finely mince the remaining 2 cloves of garlic and whisk into the tahini sauce. Set aside until ready to serve, or refrigerate for up to a week.

To assemble the sandwiches, cut about 1-inch off the top of each pita, forming a pocket. Add falafel, lettuce, tomato, cucumber, and pickle, dividing evenly. Drizzle each sandwich with about a tablespoon of tahini and pass the rest at the table.

2 tablespoons mirin (see note)
1 tablespoon minced fresh ginger
1 tablespoon tamari or soy sauce
2 teaspoons sesame oil
¼ cup seasoned rice vinegar
½ pound globe eggplant, cut
into ½-inch cubes, or Chinese
or Japanese eggplant, cut into
¼-inch slices
About 4¾ teaspoons fine sea salt
8 ounces firm or extra firm tofu,
cut into ¼-inch cubes
1 carrot, cut into matchsticks
8 ounces buckwheat soba noodles
3 scallions, thinly sliced
1 tablespoon gomasio (see note)
or toasted sesame seeds

In a large bowl, whisk together the mirin, ginger, tamari or soy sauce, and 1 teaspoon of the sesame oil; set aside.

In a pot fitted with a steamer insert, bring 1 inch of water and 2 tablespoons of the rice vinegar to a boil. Arrange the eggplant in the insert, sprinkle with ¼ teaspoon salt, cover, and steam for 7 minutes. Add the carrot and steam for 5 to 8 minutes. Add the tofu and steam for 3 minutes, until the vegetables are tender and the tofu is heated through.

Meanwhile, in a 4- to 6-quart stockpot, combine 3 quarts of water with about 1½ tablespoons salt. Bring to a boil over high heat, add the noodles, and cook according to package directions until tender. Drain, rinse in cold water, drain again, and return the noodles to the pot. Toss with the remaining 1 teaspoon of sesame oil and cover.

When the vegetable mixture is cooked, add it to the bowl with the mirin mixture, tossing gently.

To serve, place the noodles on plates or a platter and top with the vegetable mixture, scallions, and gomasio, dividing evenly. Serve hot or room temperature.

1½ cups brown basmati rice
2½ cups water
¾ teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into ¾-inch chunks
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
(with juices)
1 cup low-sodium vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
⅛ teaspoon cayenne
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 pound red potatoes,
cut into ¾-inch chunks
3 cups ¾-inch chunks pumpkin
(see note)
1½ tablespoons lemon juice
1 tablespoon chopped fresh
cilantro or Italian parsley

 

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

While the rice is standing, make the curry: Heat the coconut oil in a 10- to 12-inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining ½ teaspoon of salt.
Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.