Skinny Bitch in the Kitch (8 page)

Serve over rice sprinkled with cilantro.

6 ounces rice stick noodles
¼ cup agave nectar
¼ cup mirin (see note page 89)
3 tablespoons ketchup
3 tablespoons tamari or soy sauce
1½ tablespoons lime juice
1 tablespoon sriracha (see note
page 49) or other chili sauce
2 tablespoons refined coconut oil
14 to 16 ounces extra-firm tofu,
cubed
½ red onion, cut into ¼-inch slices
2 cloves garlic, minced
3 scallions, halved lengthwise and
cut into 2-inch pieces
2 cups bean sprouts
1 carrot, shredded
¼ cup chopped fresh cilantro, mint,
or a combination
¼ cup chopped roasted peanuts
4 to 8 lime wedges

Cook the noodles according to package directions. Drain and set aside.

Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari or soy sauce, lime juice, and sriracha; set aside.

Heat the coconut oil in a 12- to 14-inch wok or skillet over high. Add the tofu and stir-fry for 4 minutes. Add the red onion and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.

Transfer the pad thai to plates or a platter, garnish with cilantro or mint, peanuts and lime wedges, and serve.

2 tablespoons refined coconut or
safflower oil, plus more for frying
1 red bell pepper, cut into ½-inch dice
1 yellow or green bell pepper,
cut into ½-inch dice
1 red onion, cut into ½-inch dice
2 cloves garlic, minced
3 cups enchilada sauce, homemade
(recipe follows) or canned
1 cup fresh corn, cooked, or frozen
corn, thawed
1 (2¼-ounce) can sliced
Mission olives, drained
1 teaspoon fine sea salt
½ teaspoon ground cumin
½ teaspoon ground coriander
12 (7-inch) corn tortillas
4 ounces vegan cheddar
cheese, shredded
2 scallions, thinly sliced

Preheat oven to 350°F.

Heat 2 tablespoons of the oil in a 10-to 12-inch skillet over medium heat. Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic, reduce the heat to low, and cook, stirring occasionally, until all the vegetables are very tender, about 10 minutes. Transfer the vegetables to a large bowl and stir in ½ cup of the enchilada sauce, the corn, olives, salt, cumin, and coriander.

Warm the remaining enchilada sauce in a small saucepan. Then transfer the sauce to a round 8- or 9-inch cake pan. Working one tortilla at a time, use tongs to dip the tortilla into the warm enchilada sauce, dipping to soften the tortilla and coat both sides. Transfer the tortilla to a plate and spoon about ½ cup of the vegetable mixture down the center of the tortilla. Roll the tortilla into a tight cylinder, enclosing the filling. Transfer
the filled tortilla to a 13 x 9-inch baking pan, seam side down. Repeat with remaining tortillas, making 2 rows of 6 enchiladas each in the baking pan.

Pour the leftover dipping sauce over the enchiladas, covering them evenly. Sprinkle the cheese over the sauce. Bake for 20 minutes, or until the tip of a knife inserted into the center of an enchilada comes out piping hot. Sprinkle with scallions and serve.

10 dried California or other
mild chiles, stemmed,
split, and seeds removed
5 cups water
1 clove garlic
¼ cup refined coconut oil,
melted, or safflower oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt

In a 10- to 12-inch skillet over medium high heat, toast the chiles a few at a time until they’re blistered and a few shades darker, 1 to 1½ minutes, turning occasionally. Transfer to a bowl and cover with the water. Place a plate on top of the chiles to keep them submerged in the water (if necessary, place something heavy, like a can or two, on top of the plate). Set aside for 30 minutes.

Drain off 2 cups of the water. Place the chiles and remaining water in a blender, along with the garlic, oil, tomato paste, cumin, oregano, and salt. Puree until smooth. Transfer the mixture to a 2- or 3-quart saucepan over high heat. Bring to a boil, reduce to a simmer, and cook 10 minutes.

 

East Coast Lasagna

 

Stuffed Shells

 

Penne with Butternut Squash, Sage Pesto, and Almonds

 

Fettuccine Alfredo

 

Linguini with Pesto, Pine Nuts, and Sun-dried Tomatoes

 

Eggplant Parmesan

6 quarts water
About 3 tablespoons fine sea salt
1 pound whole wheat or brown rice
lasagna noodles
5 cups Basic Red Sauce
(see page 156)
4 cups Tofu “Ricotta” (see page 158)
12 to 14 ounces vegan ground beef
(if frozen, no need to thaw)
10 ounces vegan mozzarella
cheese, shredded

 

Preheat oven to 350°F.

In an 8- to 10-quart stockpot over high heat, combine the water with about 3 tablespoons salt. Bring the water to a boil, add the lasagna noodles, and cook according to the package directions. When the pasta is done, drain it, briefly rinse it (just to make it cool enough to handle), and drain it again. Separate the noodles and lay them on foil, waxed paper, or parchment paper to keep them from sticking together.

Spread ½ cup of the Basic Red sauce in the bottom of a 13 x 9-inch pan. Top the sauce with some of the lasagna noodles, overlapping them slightly. Top the noodles with ⅓ of the Tofu Ricotta, ⅓ of the ground beef, and ⅓ of the cheese, spreading each layer of ingredients out evenly. Repeat the noodles, Tofu Ricotta, ground beef, and cheese layers two more times (you may not need all of the pasta).

Place the pan of lasagna on a rimmed baking sheet and bake until the tip of a knife inserted in the center of the lasagna comes out piping hot, 60 to 75 minutes. (Check on it periodically to make sure the cheese isn’t burning. If it seems like it might, cover with foil until the final 15 minutes.) Remove the lasagna from the oven and let it sit 10 to 15 minutes before cutting and serving. Then chow the hell down!

3 quarts water
About 5 teaspoons fine sea salt
8 ounces whole wheat or brown rice
jumbo pasta shells
1 tablespoon refined coconut oil
½ onion, finely diced
2 cloves garlic, minced
2 cups Tofu “Ricotta”
(see page 158)
1 (10-ounce) package frozen
chopped spinach, thawed and
squeezed of excess water
2 tablespoons vegan Parmesan
cheese
2 tablespoons whole
wheat bread crumbs
¼ teaspoon pepper
2 cups Basic Red Sauce (see
page 156) or Savory White
Cream Sauce (see page 148)

Preheat oven to 350°F.

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 shells, and cook according to the package directions. When the pasta is done, drain it, briefly rinse it (just to make it cool enough to handle), and drain it again.

Meanwhile, heat the coconut oil in an 8- to 10-inch skillet over medium. Add the onions and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in the garlic and cook, stirring occasionally, 1 minute. Transfer the onion mixture to a large bowl and mix in the remaining ½ teaspoon salt, along with the Tofu Ricotta, spinach, cheese, bread crumbs, and pepper.

Spread about 1 cup of the Basic Red Sauce or Savory White Cream Sauce in the bottom of a 13 x 9-inch pan. Stuff each shell with about 2 tablespoons of
the Tofu Ricotta mixture, arranging the stuffed shells on top of the sauce (you may not need all of the shells). Top each shell with a dollop of the remaining sauce, dividing it evenly. Cover the pan with foil and bake until the tip of a knife inserted in the center of one of the shells comes out piping hot, about 30 minutes.

3 quarts water
About 5 teaspoons fine sea salt
8 ounces whole wheat or
brown rice penne
2 tablespoons refined coconut oil
1½ pounds butternut squash,
peeled, seeded, and cut into
¼ inch thick sticks
2 shallots, thinly sliced
¼ teaspoon pepper
½ cup Sage Pesto (see page 155)
¼ cup sliced almonds,
toasted (optional)

In a 4- to 6-quart stockpot over high heat, combine the water with about 1½ tablespoons salt. Bring the water to a boil, add the penne, 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 squash and cook, stirring occasionally, for 4 minutes. Stir in the shallots, pepper, and the remaining ½ teaspoon salt and cook, stirring occasionally, until the squash and shallots are tender, 1 to 2 minutes. Remove from the heat and set aside.

When the pasta is done, drain it, reserving ½ cup of the pasta cooking water. Return the pasta to the pot and stir in the pesto and the squash mixture. If it seems too dry, add ¼ to ½ cup of the pasta water. Transfer the pasta to plates or a platter, and if desired, garnish with almonds. Serve immediately.

3 quarts water
About 4¾ teaspoons fine sea salt
8 ounces whole wheat or brown rice
fettuccini
¼ cup refined coconut oil
½ cup vegan creamer
¼ cup vegan Parmesan cheese
¼ teaspoon pepper
2 cups fresh peas, cooked, or
frozen peas, thawed (optional)

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

Meanwhile, in a 1- to 2-quart saucepan over medium heat, melt the coconut oil. When it’s almost melted, whisk in the creamer, increase the heat to medium high, and bring to a simmer. Whisk in the Parmesan, pepper, and the remaining ¼ teaspoon of salt. Cover and set aside.

When the pasta is done, drain it, reserving ½ cup of the pasta cooking water. Return the pasta to the pot and stir in the sauce (re-whisk if it separated) and peas, if using. If it seems too dry, add ¼ to ½ cup of the pasta water. Transfer the pasta to plates or a platter and serve.