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Skinny
Bitch
In the Kitch
Kick-ass recipes for
hungry girls who want
to stop cooking crap
(and start looking hot!)

by Rory Freedman and Kim Barnouin

RU N N I N G P R E S S
P H I L A D E L P H I A L O N D O N
HOW TO USE THIS
DIGITAL COOKBOOK
SEARCHING: Simply click on the chapter name in the table of contents and
you will be taken to that chapters first page. Then click on the recipe you want
to make and you will be taken directly to that page.

TO GET BACK: When you are on a recipe page and want to get back to the
chapter title page, simply click on the recipes name and you will return to the
first page of that chapter. If you wish to return to the table of contents, click on
the chapter name at the top of the chapter page.

Click here to go to Click here to go to


Grown-Up Appetizers this recipe

Click here to return to Click here to return


the Table of Contents to the chapter page

PRINTING A RECIPE: If you prefer to have a printed recipe in front of you


instead of running back and forth to your computer or having your laptop on
the counter while youre cooking, select the page you wish to print, then go to
Adobe Readers file menu and select print.
CONTENTS
Bitchin Breakfasts
PMS (Pissy Mood Snacks)

Grown-Up Appetizers

Sassy Soups and Stews

Skinny-Ass Salads

Hearty-Ass Sandwiches

International Bitch
Italian Bitch
Down Home Cookin
Skinny Bitch Staple Meals

Divine Dressings, Sauces, and Substitutes

Happy Endings

After-Dinner Mint
Glossary
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Bitchin
BREAKFASTS
Coffee sucks for your body and is no way to start
your day. (If thats news to you, go read Skinny Bitch,
pages 1516.) The real breakfast of champions is
fresh fruit. But for weekend brunches and those days when
fruit aint gonna cut it, enjoy these bitchin breakfasts.

French Scramble

Homemade Granola Parfait

THE Breakfast Sandwich

Potato Scramble

Pecan-crusted French Toast

Basic Pancakes

Basic Fruit and Nut Muffins

Smoothies

Bitchin Breakfast Burrito

Denver Bitchlette for Two

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French Scramble
Serves 3 or 4 In a large bowl, combine the tofu, cheese,
14 to 16 ounces firm or extra firm tofu, scallions, garlic, yeast flakes, tamari or
crumbled (use your hands or a fork) soy sauce, turmeric, salt, and pepper.
4 ounces vegan Jack, cheddar, Set aside.
or American cheese, shredded In a large nonstick skillet over med-
3 scallions, sliced ium heat, melt the coconut oil. Add the
2 cloves garlic, minced mushrooms and cook, stirring occa-
2 tablespoons nutritional sionally, until tender, about 112 minutes.
yeast flakes Stir in the spinach, a handful at a time
1 tablespoon tamari or soy sauce if necessary, and cook until wilted,
1
2 teaspoon turmeric about 1 minute. Stir in the tofu mixture
1
2 teaspoon fine sea salt and cook, stirring occasionally, for 3 to
1
2 teaspoon pepper 4 minutes, or until any liquid has evapo-
1
2 tablespoon refined rated and the mixture is hot. Serve
coconut oil immediately.
1 cup sliced mushrooms
(any kind, or a combination)
2 cups fresh spinach leaves

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Homemade Granola Parfait


Makes 1 Preheat oven to 300F.
1 cup berries (if using strawberries, Arrange the oats on a large rimmed
hull and quarter them) baking sheet and bake, stirring occa-
1 (6-ounce) container vanilla sionally, until lightly toasted, about
or fruit-flavored soy yogurt 15 minutes.
2
3 cup homemade granola Meanwhile, in a large bowl, combine
the almonds, coconut, and salt. In a small
HOMEMADE GRANOLA bowl, whisk together the maple syrup,
Makes about 6 cups rice syrup, and oil.
2 cups rolled oats Stir the toasted oats into the almond
1
1 4 cups (4 ounces) sliced almonds mixture. Add the syrup mixture, stirring
3
4 cup unsweetened to thoroughly combine.
shredded coconut Grease the baking sheet. Spread
1
4 teaspoon fine sea salt the granola evenly on the sheet and
1
4 cup maple syrup bake, stirring occasionally, until golden
2 tablespoons rice syrup brown, 20 to 25 minutes (the mixture
2 tablespoons safflower oil, plus will still look and feel wet). Stir in the
more for greasing baking sheet dried fruit, then cool completely in the
1 cup dried fruit (raisins, golden pan on a wire rack. (Itll be torturous
raisins, cranberries, chopped waiting for it to cool. But do your best.
apricotsuse just one or any This bitch is hot.) Store in an airtight
combination you want) container.

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THE Breakfast Sandwich


Makes 4 Halve both of the tofu squares crosswise,
1 (7- or 8-ounce) package making 4 patties. In a large skillet over
baked or fried tofu (2 squares) medium heat, melt the coconut oil. Add
2 tablespoons refined coconut oil the tofu and bacon or ham and cook
4 slices vegan Canadian bacon 2 minutes. Turn both and add a small
or ham amount of soy butter to the tofu before
4 slices vegan Jack, cheddar, topping the tofu with the cheese. Cover
or American cheese and cook another 2 minutes. On each of
4 whole wheat English muffins, the 4 muffin bottoms, arrange 1 slice
split and toasted of bacon or ham, 1 piece of tofu with
4 slices tomato (optional) cheese, and 1 slice of tomato, if using.
2 tablespoons soy butter Sprinkle generously with salt and pep-
Fine sea salt per, add ketchup if desired, and add the
Pepper muffin tops. Serve immediately. Then
Ketchup (optional) die happy.

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Potato Scramble
Serves 4 to 6 In a large bowl, combine the cheese, tofu,
8 ounces vegan Jack, cheddar, or tomatoes, salt, pepper, and paprika;
mozzarella cheese, shredded set aside.
7 to 8 ounces firm or extra firm tofu, In a large nonstick skillet over medium
1
cut into 2 -inch dice heat, melt 12 tablespoon of the coconut
2 tomatoes, cut into 12 -inch dice oil. Add the sausage and cook accord-
1 teaspoon fine sea salt ing to package directions. Transfer the
1
2 teaspoon pepper sausage to the bowl with the cheese mix-
1
2 teaspoon paprika ture. Add the remaining 12 tablespoon of
1 tablespoon refined coconut oil coconut oil to the skillet and melt over
8 ounces vegan breakfast sausage, medium heat. Add the onion and cook,
crumbled or cut into small bite- stirring occasionally, for 1 minute. Add
sized pieces the potatoes and cook, stirring occasion-
1 1
2 onion, cut into 2-inch dice ally, until the potato is tender, 15 to
2 russet potatoes (about 24 20 minutes. Stir in the garlic and cook
1
ounces), cut into 2 -inch dice for 1 minute. Stir in the cheese mixture
2 cloves garlic, thinly sliced and cook, stirring occasionally, for 2 to
3 minutes, or until the mixture is hot.

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Pecan-crusted French Toast


Makes 6 to 8 slices In a medium bowl, whisk together the soy
1
1 2 cups soy or rice milk or rice milk, corn starch, and cinnamon.
3 tablespoons corn starch Whisk in the chickpea or brown rice flour.
1 teaspoon cinnamon Transfer the mixture to a shallow bowl.
6 tablespoons chickpea flour Place the pecans in another shallow bowl.
or brown rice flour In a large skillet over medium heat,
1 cup finely chopped pecans melt the coconut oil. One slice at a time,
2 tablespoons refined coconut oil, dip the bread in the milk mixture, turn-
or more as needed for cooking ing to soak both sides. Dip one side in
6 to 8 slices vegan whole wheat the pecans, pressing to coat. (Yeah, its
or whole wheat raisin bread a little challenging to make em stick in
Maple syrup, for serving there. Quit whining. Youre about to
have French toast!) Arrange the bread
in the skillet (you might have to do more
than one batch), pecan side down. Cook
2 to 3 minutes, until the pecans are well
browned. Carefully turn the bread and
continue cooking until the second side
is browned, 2 to 3 minutes. Serve imme-
diately with maple syrup.

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Basic Pancakes
Makes about eight set, and the pancakes are nicely browned
4- to 5-inch pancakes on the bottom (about 2 to 3 minutes).
1
1 4 cups whole wheat pastry flour Turn and cook until the other side is
1
1 2 teaspoons baking powder nicely browned, 1 to 2 minutes. If neces-
1
2 teaspoon fine sea salt sary, keep the finished pancakes in a
1
1 2 cups rice milk warm oven while you finish the batter.
2 tablespoons refined coconut oil, Serve hot with maple syrup.
melted, or safflower oil
1 tablespoon maple syrup, BLUEBERRY PANCAKES
plus more for serving Stir 1 cup of blueberries into the batter.
1 teaspoon pure vanilla extract
BANANA WALNUT PANCAKES
In a large bowl, whisk together the flour, Stir 1 large banana, thinly sliced, and
baking powder, and salt. In a medium 2 cup chopped walnuts into the batter.
1

bowl, whisk together the rice milk, oil,


maple syrup, and vanilla. Whisk the milk CHOCOLATE PANCAKES
mixture into the flour mixture, stirring just Reduce the whole-wheat pastry flour to
until combined (a few lumps are okay). 1 cup plus 2 tablespoons. Add 14 cup
Preheat a nonstick griddle or large unsweetened cocoa powder. Increase
nonstick skillet over medium heat for at the syrup to 2 tablespoons.
least 2 minutes. About 4 cup at a time,
1

pour the batter onto the grill or skillet.


Cook until bubbles appear, the edges are

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Basic Fruit and Nut Muffins


Makes 12 standard-sized Preheat oven to 375F. Grease a stan-
muffins dard-sized muffin tin or use muffin liners.
1
4 cup refined coconut oil, melted, In a large bowl, combine the pastry
or safflower oil, plus more for flour, Sucanat, baking powder, salt and
greasing muffin tins egg replacer. In a medium bowl, whisk
2 cups whole wheat pastry flour together the soy milk, oil, and vanilla.
1
2 cup Sucanat or other Add the milk mixture to the flour
dry sweetener mixture, stirring until barely combined.
1 tablespoon Ener-G egg replacer Stir in the fruit and nuts, if using. Trans-
2 teaspoons baking powder fer the batter to the prepared muffin tin,
1
4 teaspoon fine sea salt dividing it evenly. Bake for 15 to 20
1
1 4 cups soy milk minutes, or until a toothpick inserted
1 teaspoon vanilla into the center of the muffins comes
1 cup fresh or dried fruit, diced out clean.
or chunked, if necessary
1
2 cup chopped nuts
(optional)

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CRANBERRY ORANGE MUFFINS


Add the zest of 12 orange. Use dried cranberries for the fruit and omit the nuts.

TROPICAL MACADAMIA NUT MUFFINS


Add the zest of 12 orange, combine banana and shredded coconut for the fruit,
and use macadamias for the nuts.

APPLE CINNAMON MUFFINS


Use apples for the fruit, omit the nuts, and add 1 teaspoon ground cinnamon,
1
4 teaspoon ground nutmeg, and 18 teaspoon ground cloves to the dry ingredients.

ZUCCHINI RAISIN MUFFINS


Combine shredded zucchini and raisins for the fruit, omit the nuts, and add
1 teaspoon ground cinnamon and 12 teaspoon ground ginger to the dry ingredients.

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Basic Fruit Smoothie


Makes about 2 cups In a blender, combine the fruit and soy
2 cups chunked, frozen fruit milk and/or juice. Puree until smooth.
(see note)
1 cup soy milk or juice OR 12 cup If using fresh fruit, just add
1
soy milk and 12 cup juice 2 cup ice cubes.

STRAWBERRY BANANA SMOOTHIE


Use a banana and strawberries for the fruit, and all soy milk for the liquid.

VERY BERRY SMOOTHIE


Use mixed berries for the fruit, and half soy milk, half apple juice for the liquid.
(Or you can use all soy milk.)

JUST PEACHY SMOOTHIE


Use peaches for the fruit, and half soy milk, half apple juice for the liquid.

TROPICAL ORANGE GINGER SMOOTHIE


Use banana for the fruit, and orange juice for the liquid; add 1 tablespoon minced
fresh ginger.

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Bitchin Breakfast Burrito


Makes 4 In a large bowl, combine the tofu, gar-
14 to 16 ounces firm or extra firm tofu, lic, yeast flakes, tamari or soy sauce,
crumbled (use your hands or a fork) turmeric, salt, and pepper; set aside.
2 cloves garlic, minced In a large nonstick skillet over medium
2 tablespoons nutritional yeast flakes heat, melt 12 tablespoon of the coconut
1 tablespoon tamari or soy sauce oil. Add the sausage and cook according
1
2 teaspoon turmeric to package directions. Transfer the
1 teaspoon fine sea salt sausage to the bowl with the tofu mixture.
1
2 teaspoon pepper Add the remaining 12 tablespoon of
1 tablespoon refined coconut oil coconut oil to the skillet and melt over
8 ounces vegan breakfast sausage, medium heat. Add the potato and cook,
crumbled stirring occasionally, until tender, 12 to
1 russet potato (about 12 ounces), 15 minutes. Add the beans and chiles,
cut into 12-inch dice stirring until heated through, about 1
1 (15-ounce) can black or pinto minute. Stir in the tofu mixture and cook,
beans, drained stirring occasionally, for 3 to 4 minutes,
1 (4-ounce) can diced green chiles, or until any liquid has evaporated and the
drained mixture is hot.
4 (9- to 10-inch) whole wheat tortillas, To serve, lay a tortilla on a work sur-
heated face and top with 14 of the tofu mixture,
4 ounces vegan cheddar or Jack arranging it in a column down the mid-
cheese, shredded dle of the tortilla, 2 inches from either
1
1 2 to 2 cups salsa edge. Top with 14 of the cheese and
4 cup of the salsa. Fold one side of the
1

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tortilla up and over the fillings, fold in the Transfer the burrito to a plate, seam down.
edges, and continue rolling the tortilla to Repeat with remaining tortillas. Pass the
the other side, making a tight bundle. remaining salsa at the table. Ol, bitches!

Denver Bitchlette for Two


Serves 2 1 slice or about 1 ounce vegan
9 to 10 ounces firm or extra firm tofu, Canadian bacon or ham,
crumbled (use your hands or a fork) cut into 14 -inch dice
3 ounces vegan Jack, cheddar, or Paprika for garnish (optional)
American cheese, shredded
2 cloves garlic, minced In a large bowl, combine the tofu, cheese,
4 teaspoons nutritional yeast flakes garlic, yeast flakes, tamari or soy sauce,
2 teaspoons tamari or soy sauce egg replacer, turmeric, salt, and pepper.
2 teaspoons Ener-G egg replacer Set aside.
1
2 teaspoon turmeric In a large nonstick skillet over medium
1
2 teaspoon fine sea salt heat, melt 12 tablespoon of the coconut oil.
1
2 teaspoon pepper Add the green bell pepper, red bell pep-
1 tablespoon refined coconut oil per, and onion and cook, stirring occa-
1
2 green bell pepper, cut into sionally, until tender, about 3 minutes.
1
4 -inch dice Transfer the vegetables to a plate or bowl.
1
2 red bell pepper, cut into Return the skillet to medium heat and
1 1
4 -inch dice melt the remaining 2 tablespoon of coco-
1
4 onion, cut into 14 -inch dice nut oil. Add the tofu mixture and cook,

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stirring occasionally, for 2 minutes. Then bacon or ham on top of one side of the
spread it evenly in the pan and cook, omelet. Remove from the heat and gently
without stirring, until nicely browned on slide the omelet about halfway onto a
the bottom, 2 to 3 minutes. serving plate. Carefully turn the pan over
Arrange the vegetable mixture and to fold the omelet in half on the plate.

Dont get all cranky if you


screw up folding the Bitch-
lette. Its definitely a talent
that takes time to develop.
If you want, sprinkle the omelet
with paprika before serving.
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PMS
PISSY MOOD
SNACKS
If a group of scientists conducted a study
saying PMS wasnt real, wed kill them all.
Then wed stuff our faces like sows.
This is what wed eat.

Quesadillas

Ham and Cheese Puff Pockets

Onion Rings

Oven-Baked Garlic Fries

Quick Tortilla Pizzas

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Quesadillas with Beans, Soy Cheese,


Guacamole, and Salsa
Serves 2 as an entree Spread the coconut oil, if using, on one
or 4 as an appetizer side of each tortilla, dividing it evenly.
1
2 tablespoon refined coconut oil Lay the tortillas, oiled side down if appli-
(optional) cable, on a work surface. Arrange the
2 (9- or 10-inch) whole wheat cheese on top, dividing it evenly, cover-
flour tortillas ing only half of the tortilla and leaving a
5 ounces vegan Jack or cheddar 1-inch border at the edge. Arrange the
cheese (or a combination), shredded beans and 2 tablespoons of the salsa on
1
3 cup drained black or pinto beans top of the cheese, dividing them evenly.
1
2 cup prepared salsa Fold the tortillas in half.
1
4 cup guacamole, homemade In a large nonstick skillet over medium
or store bought (recipe follows) heat, cook the quesadillas, covered, until
golden brown, about 4 minutes. Flip the
quesadillas and cook, uncovered, until the
second side is golden brown and the
cheese has melted, about 2 minutes. Cut
the quesadillas in wedges and transfer to
serving plates or a platter. Top with gua-
camole and a spoonful of the remaining
salsa. Pass any leftover salsa at the table.

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GUACAMOLE In a small bowl, use a potato masher or


Makes about 1 cup fork to combine the avocado, garlic,
1 medium avocado lime, and salt, stirring to make a coarse
1 clove garlic, minced or pressed pure. Use immediately.
1
Juice of 2 lime (about 1 tablespoon)
1
2 teaspoon fine sea salt

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Ham and Cheese Puff Pockets


Makes 4 Preheat oven to 400F. Line a rimmed
Whole wheat pastry flour, baking sheet with parchment.
for dusting work surface On a work surface lightly dusted
2 (9-inch) vegan whole wheat pie with whole wheat pastry flour, combine
crusts, room temperature both pie crusts and roll them into a 12 x
4 ounces vegan cheddar cheese, 12-inch rectangle. Cut the pastry in
shredded quarters to make four 6-inch squares.
4 ounces vegan sliced ham Top the squares with about half of the
cheese, dividing evenly, covering only
half of the pastry and leaving a 34-inch
border at the edge. Fold or cut the ham to
cover the cheese, dividing evenly. Place
the remaining cheese on top of the ham,
dividing evenly.
Fold the pastry in half, pressing the
edges together to seal in the filling.
Crimp the edges with a fork. Prick the
pocket a few times to create air vents.
Transfer the pockets to the prepared
baking sheet and bake for 20 minutes
or until nicely browned.

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Onion Rings
Makes about 20 rings Preheat oven to 450F. Grease a large
Refined coconut oil, rimmed baking sheet; set aside.
for greasing baking sheet Separate the onion slices into rings
1 onion (preferably a sweet and pick out 20 or so of the largest
type), cut crosswise into (reserve the rest for another use). In a
1
3 -inch-thick slices shallow bowl, combine the bread
1
2 cup seasoned whole crumbs, cornmeal, and salt. Place the
wheat bread crumbs rice flour in a second bowl and the soy
1
2 cup cornmeal milk in a third. One at a time, dip the
1 teaspoon fine sea salt, onion rings in the soy milk, the rice
plus more for sprinkling flour, the soy milk again, and then the
3
4 cup rice flour bread crumb mixture, pressing to thor-
3
4 cup soy or rice milk oughly coat. Arrange the coated rings
Ketchup, or other dipping on the prepared baking sheet and bake
sauce (optional) for 25 to 30 minutes, or until nicely
browned. Sprinkle with salt and serve
with ketchup, if desired.

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Oven-baked Garlic Fries


Serves 3 or 4 Preheat oven to 450F.
2 russet potatoes, scrubbed, In a large bowl, combine the potatoes
peeled (if desired), and cut with 3 tablespoons of the oil, tossing to
1
into 4 -inch sticks coat evenly. Arrange the potatoes on
1
4 2 tablespoons refined coconut two* large rimmed baking sheets in a
oil, melted, or safflower oil single layer and bake for 15 minutes.
4 cloves garlic, minced One pan at a time, remove the fries from
Fine sea salt the oven and flip them over with a
1 teaspoon chopped fresh spatula. Rearrange the fries in a single
parsley (optional) layer and return them to the oven for 15
to 20 minutes, until crisp outside and
cooked through.
* Dont be cheap with the Meanwhile, in a small saucepan over
baking sheets, even though low heat, combine the remaining 112
you might be able to squeeze tablespoons of oil and the garlic. Cook,
them onto just one. More stirring occasionally, until the garlic is
room around the fries helps fragrant and starting to brown, about
them crisp. 3 minutes.
Transfer the fries to serving plates or a
platter. Sprinkle generously with salt and
drizzle with the garlic mixture. Sprinkle
with parsley, if desired.

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Quick Tortilla Pizzas


Makes 4 Preheat oven to 475F.
4 (9- to 10-inch) whole wheat tortillas Arrange tortillas on two rimmed bak-
1 cup Roasted Red Pepper Sauce ing sheets.*
(recipe below) Top the tortillas with the Roasted Red
4 to 6 ounces vegan mozzarella, Pepper Sauce, cheese, onion, and olives,
shredded dividing evenly. Bake for 8 to 10 min-
1
2 small red onion, thinly sliced utes, until the cheese is bubbly and the
1
3 cup halved and pitted edges are brown.
Kalamata olives Cut the pizzas into quarters, top with
2 cups loosely packed arugula, the arugula, if using, and serve.
(optional)

ROASTED RED PEPPER In the bowl of a food processor, combine


SAUCE the roasted red peppers, basil, tomato
Makes 1 cup paste, salt, and pepper; pulse to form a
1 cup drained jarred roasted coarse paste.
red peppers
6 large basil leaves * For crispy pizza, bake the
1
4 teaspoon fine sea salt tortillas for 3 minutes, flip
1
8 teaspoon pepper em and bake em for 3 min-
utes more. Then, add the
toppings and bake for 8 to
10 minutes.

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Grown-up
APPETIZERS
If we were having a dinner party
and pretending to be classy,
wed make stuff like this.

Crabby Cakes with Remoulade Sauce

Garlicky White Bean Spread on Crostini

Herbed Egg Salad Scoops

Mock Chopped Liver

Spicy Mixed Nuts

Stuffed Mushrooms

Spicy Sushi Rolls


with Avocado and Cucumber

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Crabby Cakes with Remoulade Sauce


Serves 8 as an appetizer In a large nonstick skillet, heat 1 table-
(or 4 as an entre) spoon of the coconut oil. Add the
About 2 tablespoons refined carrots and celery and cook over
coconut oil medium heat, stirring occasionally, for
1 cup diced carrots 2 minutes. Add the shallots and cook,
1
2 cup diced celery stirring occasionally, for 1 minute, or
4 shallots, minced until all the vegetables are tender.
2 cups finely shredded parsnip Remove from heat and allow to cool.
1 cup whole wheat panko In a mixing bowl, combine the parsnip,
(Japanese-style bread crumbs) panko, flour, egg replacer, kelp powder,
or whole wheat bread crumbs salt, and pepper. Stir in the carrot and
1
4 cup chickpea flour celery mixture and mayonnaise. Shape
or brown rice flour the mixture into 8 cakes, about 3 inches
2 tablespoons Ener-G egg replacer across and 34 inch thick.
4 teaspoons kelp powder Wipe out the skillet and return it to
1
1 2 teaspoons fine sea salt medium heat. Add the remaining table-
1
4 teaspoon pepper spoon of coconut oil. When the oil is
1
2 cup vegan mayonnaise hot, add the cakes and cook until golden
About 1 cup Remoulade Sauce brown, 2 to 3 minutes per side. (Dont
(recipe follows) crowd the skillet; you might have to do
more than one batch.) Serve immedi-
ately drizzled with Remoulade Sauce.

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REMOULADE SAUCE In a medium bowl, whisk together the


Makes about 1 cup mayonnaise, lemon juice, chives, mus-
1 cup vegan mayonnaise tard, horseradish, tomato paste, paprika,
2 tablespoons lemon juice salt, and pepper. Set aside in the refrig-
2 tablespoons finely chopped chives erator until ready to serve.
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon tomato paste Serve the cakes on a simple
1 tablespoon sweet paprika mixed green salad dressed
1
2 teaspoon fine sea salt with a lemony vinaigrette.
1
4 teaspoon white pepper

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Garlicky White Bean Spread on Crostini


Makes about 40 bite-sized In the bowl of a food processor, com-
appetizers bine the beans, 2 cloves of garlic, lemon
1 (15-ounce) can cannellini beans, juice, olive oil, salt, and pepper. Puree,
drained stopping to scrape the bowl as needed.
2 to 4 cloves garlic Taste and add more garlic or salt as
3 tablespoons lemon juice desired. Stir in the 2 teaspoons of
1 tablespoon extra virgin olive oil chopped parsley and/or basil.
1
4 teaspoon fine sea salt, Top each crostini with about 2
or more to taste teaspoons of the bean spread. Top the
1
8 teaspoon pepper spread with a sprinkle of chopped herbs
2 teaspoons chopped fresh Italian or a couple of pieces of diced peppers, if
parsley, basil, or a combination desired. Arrange crostini on a platter
Additional chopped fresh Italian and serve.
parsley or basil, or diced roasted
red peppers, for garnish (optional) If you dont feel like laboring
About 40 crostini, homemade over 40 appetizers, serve the
(recipe follows) or store bought bean spread in a bowl and
arrange the crostini alongside.

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CROSTINI Preheat oven to 350F.


Makes 40 crostini If using bread, trim off the crusts and
10 slices whole wheat bread cut each slice into quarters. If using a
or 1 baguette baguette, cut it diagonally into about 20
Refined coconut oil, slices, then cut each slice in half. Brush
melted (optional) the bread with the coconut oil, if desired.
Arrange the bread in a single layer on
1 or 2 large rimmed baking sheets. Bake
for 8 to 15 minutes, depending on the
bread, until dry and slightly browned.
Cool before using.

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Herbed Egg Salad Scoops


Makes about 40 appetizers Separate the endive leaves, setting aside
5 large heads endive about 40 (reserve the rest for another use).
14 to 16 ounces extra firm tofu, In a large bowl, crumble the tofu.
drained and pressed (to squeeze Stir in the onion, mayonnaise, mustard,
out excess water) lemon juice, salt, pepper, and curry
1
4 small diced white onion powder. Add about 2 teaspoons of the
1
(about 4 cup) chives, about 2 teaspoons of the parsley,
1
4 cup vegan mayonnaise and about 1 teaspoon of the tarragon.
1 tablespoon Dijon mustard About 1 tablespoon at a time, place
1
1 2 tablespoons lemon juice a scoop of salad onto the tip of each
1 teaspoon fine sea salt endive leaf. Arrange the leaves on a
1
4 teaspoon white pepper platter, sprinkle with the remaining
1
4 teaspoon curry powder herbs, and serve.
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh tarragon

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Mock Chopped Liver


Makes about 2 cups Heat the coconut oil in a large skillet
2 tablespoons refined coconut oil over medium-high. Add the onions and
1
1 onion, cut into rough 2 -inch dice cook, stirring occasionally, until they
1 pound cremini (brown) just begin to brown, about 3 minutes.
mushrooms, thickly sliced Add the mushrooms and cook, stirring
3 cloves garlic, roughly chopped occasionally, until the mushrooms are
1 cup raw cashews, toasted limp and the released liquid has almost
2 tablespoons nut oil, such as entirely evaporated, 8 to 10 minutes.
walnut or hazelnut, or extra Stir in the garlic and cook for 1 minute.
virgin olive oil Set aside to cool.
1 tablespoon Braggs Liquid In a food processor, pulse the cashews
Aminos, or more to taste (or two until finely chopped. Add the mushroom
teaspoons tamari or soy sauce) mixture, nut oil, Braggs Liquid Aminos,
1 teaspoon fine sea salt, salt, and pepper and process until smooth.
or more to taste Add more Braggs Liquid Aminos, salt,
1
4 teaspoon pepper, or more to taste and/or pepper to taste.

Its good enough to eat with


a spoon, but serve it on
crackers or something.
Be a lady.

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Spicy Mixed Nuts


Makes about 3 cups

112 teaspoons Ener-G egg replacer Preheat oven to 250F.


2 tablespoons warm water In a medium bowl, whisk the egg
1 pound roasted, salted mixed nuts replacer and water until foamy. Add the
1
3 cup evaporated cane sugar nuts and toss to coat. Transfer the nuts
2 teaspoons kosher to a strainer and let drain for at least
or other coarse salt 2 minutes.
1
1 2 teaspoons cayenne powder Meanwhile, wipe out the bowl and
combine the sugar, salt, and cayenne.
Add the nuts, tossing to coat. Spread the
Do not eat entire batch in nuts in a single layer on a large rimmed
one sitting. Seriously. baking sheet. Bake for 40 minutes. Stir
with a spatula and spread the nuts out
again. Reduce the oven to 200F and
bake another 30 minutes, or until dry.
The nuts will crisp as they cool to room
temperature. Thoroughly cooled, they
can be stored for up to one week in an
airtight container.

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Stuffed Mushrooms
Makes 20 mushrooms baking sheet and bake until they leak liq-
2 tablespoons refined coconut oil, uid, about 10 minutes. Remove from the
plus more for greasing baking sheet oven and set aside.
1
20 large (2 to 2 2 inches across) While the caps are baking, finely chop
white mushrooms the stems. Heat the oil in a large skillet
1 red bell pepper, finely diced over medium-high. Add the stems and
1 shallot, finely diced cook, stirring occasionally, until golden
1
2 teaspoon dried oregano brown, 2 to 3 minutes. Add the bell
6 tablespoons whole wheat pepper, shallot, and oregano and cook,
seasoned or Italian bread crumbs stirring occasionally, until the bell pep-
6 tablespoons vegan per is tender, about 3 minutes. Transfer
Parmesan cheese the mixture to a medium bowl to cool
1
4 cup chopped fresh Italian parsley slightly, then stir in the bread crumbs,
1 teaspoon fine sea salt cheese, parsley, salt, and pepper.
1
2 teaspoon pepper Turn the mushroom caps over and
spoon in the filling, pressing gently and
Preheat oven to 400F. Grease a large, slightly mounding it. Bake until the mush-
rimmed baking sheet. rooms are tender and the stuffing is
Carefully pull the stems from the mush- browned, about 20 minutes. Then eat
room caps; set stems aside. Arrange the every last one before anyone else can
caps, stem sides down, on the prepared try them.

Grown-Up Appetizers 47
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Spicy Sushi Rolls with


Avocado and Cucumber
If youre short on patience or easily frustrated, youre better off going to
your local Japanese restaurant. There is a Zen art to making sushi rolls,
and if youre cursing and screaming and carrying on, your sushi will sucky.

Makes 4 rolls
1
4 cup vegan mayonnaise In a small bowl, combine the mayonnaise
1
2 to 1 tablespoon sriracha with 12 tablespoon of sriracha. Taste and
(or other chili sauce; see note), add more sriracha if you like.
or more to taste Place a bamboo sushi mat on a clean
4 sheets nori (see note) work surface, with the sticks in the mat
About 3 cups prepared Brown parallel to you. Place a sheet of nori on
Sushi Rice (recipe follows) the mat, shiny side down, shorter edge
1 avocado, peeled, pitted, and sliced toward you. Have a shallow bowl of water
1
2 small cucumber, peeled, halved nearby. Dampen your hands in the
lengthwise, seeded, and sliced water, shaking off the excess moisture.
lengthwise Use your fingers to press about 23 cup of
1
2 small carrot, julienned Sushi Rice onto the nori, covering 23 of
Soy sauce for serving the sheet closest to you (if the rice sticks
Wasabi paste for serving (see note) to your hands as you work, redampen
Pickled ginger for serving (see note) them in the water). Drizzle about 1 table-
Special equipment: spoon of the mayonnaise mixture on top
bamboo sushi mat (see note) of the rice in a line parallel to you, about

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1 inch in from closest edge. Top the may- SRIRACHA (an Asian chili
onnaise with 4 of the avocado, 4 of the
1 1
sauce), NORI (seaweed
cucumber, and 14 of the carrots. sheets), WASABI paste,
Take a deep breath and smile. Hold- and PICKLED GINGER
ing the fillings firmly in place with the can be found in the Asian
fingertips of both hands, use both section of most major super-
thumbs to lift the edge of the mat closest markets.
to you up and over, enclosing the fill- Look for a BAMBOO
ings. Squeeze gently to make a compact SUSHI MAT there, too, or
roll. Raise the end of the mat slightly to in the utensils section, or at
avoid rolling it in with the nori, and con- cookware stores. Before you
tinue rolling, squeezing occasionally, start, cover the sushi mat with
until the sushi is completely rolled in to plastic wrap to make it easy
a tight cylinder. If necessary, dampen to clean.
the end of the nori to help it seal, then
allow the roll to sit for a minute or two.
Slice the roll into 8 pieces with a sharp,
lightly moistened knife. Repeat with the
remaining ingredients, making 4 rolls
total. Serve the sushi on a platter with
soy sauce, wasabi, and pickled ginger.

Grown-Up Appetizers 49
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Brown Sushi Rice


Makes about 3 cups In a 2-quart saucepan over high heat,
1 cup short-grain brown rice combine the rice and water. Bring to a
(see note) boil, reduce the heat to a simmer, cover,
2 cups water and cook until the water is absorbed and
3 tablespoons seasoned the rice is tender, about 45 minutes.
rice vinegar (see note) Remove from the heat and let the rice
stand, covered, at least 10 minutes.
Turn the cooked rice out into a large
Sushi rice is traditionally shallow bowl or dish. Use a rice paddle or
made with white r ice, but spatula and a slashing motion to spread
were health rebels! the rice evenly in the bowl (dont toss;
the rice can get gummy). Drizzle the rice
vinegar over the rice. With the same
Seasoned rice vinegar can be slashing motion, mix until the grains are
found in the Asian section of coated and glossy. Cover with a damp
most major supermarkets. kitchen towel and cool at room tempera-
ture until cool enough to handle (do not
refrigerate). Once cool, the rice will
remain the right texture for making sushi
for several hours.

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Sassy Soups
AND STEWS
We like soup. There. We said it.
Dont think that makes us boring old farts.
These soups are really friggin good. And
you can make a big batch and just heat it up for
dinner a few nights in a row. More time for sex!
Hah! Whos a boring old fart now, bitch?

Cheezy Cream of Broccoli

Chicken Noodle

Lentil Vegetable

Split Pea

Red Wine Beef Stew

Super Easy Creamy


Chicken and Gravy Stew

53
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Cheezy Cream of Broccoli Soup


Makes about 7 cups Heat the coconut oil in a 4- to 6-quart
1 tablespoon refined coconut oil stockpot over medium heat. Add the
1 onion, diced onion and cook, stirring occasionally, for
4 cups roughly chopped 2 minutes. Add the broccoli, salt, and
broccoli florets pepper and cook, stirring occasionally,
2 teaspoons fine sea salt until the onion is translucent and the
1 teaspoon pepper broccoli is crisp-tender, about 4 minutes.
1
1 2 cups low-sodium Stir in the stock, increase the heat to
vegetable stock high, bring to a boil, and reduce the heat
4 cups soy or rice milk to a simmer. Cook until the broccoli is
1
4 cup arrowroot (or 5 tablespoons very tender, about 10 minutes. Remove
1
cornstarch) dissolved in 4 cup from the heat and stir in about 1 cup of
cold water the soy or rice milk.
6 ounces vegan cheddar cheese Transfer the mixture to a blender. On
low or medium speed, puree until
So. Friggin. Good. smooth. Transfer the mixture back to the
pot, return to medium high heat, and stir
in the remaining soy milk. When the
soup returns to a simmer, add the arrow-
root mixture and cheese, stirring until
the cheese melts.

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Chicken Noodle Soup


Just like mom used to makeminus the pieces of decomposing,
rotting chicken carcass.

Makes about 9 cups Heat the coconut oil in a 4- to 6-quart


1 tablespoon refined coconut oil stockpot over medium heat. Add the
1 carrot, halved lengthwise and carrot, celery, and onion and cook, stir-
1
cut into 4 -inch slices ring occasionally, until crisp tender,
1
1 celery stalk, cut into 4 -inch slices about 2 minutes. Add the mushrooms,
1 1
2 onion, cut into 2 -inch dice salt, pepper, and curry powder and cook
4 ounces white or cremini (brown) until the mushrooms release their
1
mushrooms, cut into 4 -inch slices juices, about 2 minutes.
1 teaspoon fine sea salt Stir in the stock, Braggs Liquid
1
2 teaspoon pepper Aminos, and bay leaf. Increase the heat
1
4 teaspoon curry powder to high and bring to a boil. Add the
1 bay leaf chicken and pasta. When the soup
8 cups vegan chicken stock (hot water returns to a boil, reduce to a simmer.
mixed with vegan chicken bouillon Cook until the pasta is tender (time will
according to package directions) depend on type of pasta). Remove the
2 teaspoons Braggs Liquid Aminos (or bay leaf and serve.
1
1 4 teaspoons tamari or soy sauce)
8 ounces vegan chicken strips or
chunks (if frozen, no need to thaw)
4 ounces whole wheat or
brown rice pasta

Sassy Soups and Stews 55


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Lentil Vegetable Soup


Makes about 8 cups Heat the coconut oil in a 4- to 6-quart
1 tablespoon refined coconut oil stockpot over medium heat. Add the red
1 1
2 red bell pepper, cut into 2-inch dice bell pepper, yellow bell pepper, and
1
2 yellow bell pepper, onion and cook, stirring occasionally,
1
cut into 2 -inch dice for 2 minutes. Add the zucchini, yellow
1
1
2 onion, cut into 2 -inch dice squash, garlic, salt, pepper, marjoram,
1 zucchini, quartered lengthwise thyme, and cayenne and cook, stirring
1
and cut into 2 -inch slices occasionally, for 1 minute.
1 yellow squash, quartered length- Stir in the stock, lentils, and tamari or
1
wise and cut into 2 -inch slices soy sauce. Increase the heat to high,
4 cloves garlic, minced bring to a boil, and reduce to a simmer.
1 teaspoon fine sea salt Cook until the lentils are tender, about
1
2 teaspoon pepper 30 minutes. Add the sesame oil and
1
2 teaspoon dried marjoram tomatoes, stirring until the tomatoes are
1
2 teaspoon dried thyme heated through.
1
8 teaspoon cayenne powder
6 cups low-sodium vegetable stock
112 cups lentils WARNING: Lentils make
1 tablespoon tamari or soy sauce you toot for hours. Plan
1
2 teaspoon sesame oil accordingly.
1 14.5-ounce can diced tomatoes
(with juices)

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Split Pea Soup


Makes about 8 cups Heat the oil in a 4- to 6-quart stockpot
1 tablespoon refined over medium, Add the bacon and cook,
coconut or safflower oil stirring occasionally, for 2 minutes.
8 strips vegan bacon, Add the onion and cook, stirring occa-
1
cut into 4 -inch dice sionally, for 1 minute. Add the garlic,
1
1 onion, cut into 4 -inch dice oregano, salt, and pepper and cook,
4 cloves garlic, minced stirring occasionally, for 1 minute.
1
1 2 teaspoons dried oregano Stir in the stock and split peas.
1
1 2 teaspoons fine sea salt Increase the heat to high, bring to a boil,
3
4 teaspoon pepper and reduce to a simmer. Cook for
10 cups vegan chicken stock (hot 45 minutes, stirring occasionally. Add
water mixed with vegan chicken the carrots and celery and cook, stirring
bouillon according to package occasionally, another 20 minutes, or
directions) until the carrots and celery are tender
3 cups split peas and the soup is the desired thickness.
1
1 carrot, cut into 4 -inch dice
1 celery stalk, cut into 14 -inch dice

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Red Wine Beef Stew


Serves 6 In a medium bowl, combine the flour,
1
2 cup whole wheat pastry flour rosemary, salt, and pepper. Add the beef
1 tablespoon minced fresh rosemary and toss to coat.
1 teaspoon fine sea salt Heat the coconut oil in a 4- to 6-quart
1
2 teaspoon pepper stockpot over medium heat. Add the beef
12 ounces vegan beef strips mixture and cook, stirring occasionally,
or chunks (thawed, if frozen) for 5 minutes. Add the garlic and cook,
1 tablespoon refined coconut oil stirring occasionally, for 1 minute.
4 cloves garlic, minced Stir in the stock, wine, and carrots.
1
4 2 cups low-sodium Increase the heat to high, bring to a boil,
vegetable stock and reduce to a simmer. Cook for 15
1
1 2 cups dry red wine minutes, stirring occasionally. Add the
3 carrots, cut into 1-inch chunks potato and onion and cook, stirring
1 pound red potatoes, cut into occasionally, for 15 minutes. Add the
1-inch chunks mushrooms and cook, stirring occasion-
1 onion, cut into 1-inch chunks ally, for 15 minutes. Add the peas, stir-
1
2 pounds cremini (brown) mush- ring until the peas are heated through.
rooms, halved (or quartered if large)
1 cup fresh or frozen peas And you thought you
needed a dead animal to
make your stew hearty
Shame on you!

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Super Easy Creamy Chicken


and Gravy Stew
Serves 6 In a 4- to 6-quart stockpot over medium
4 cups quadruple-strength vegan high, combine the stock, sour cream,
chicken stock (hot water mixed with arrowroot mixture, nutritional yeast,
four times the vegan chicken bouil- Braggs Liquid Aminos, garlic powder,
lon indicated on package directions) onion powder, tarragon, salt, pepper,
1 (12-ounce) container vegan and turmeric, whisking until smooth.
sour cream Bring the mixture to a simmer and stir in
1
4 cup arrowroot or 5 table- the chicken and vegetables. Return to a
spoons corn starch simmer and cook, stirring occasionally,
1
dissolved in 4 cup water until the chicken and vegetables are
1
4 cup coarse nutritional yeast heated through (time will depend on the
2 teaspoons Braggs Liquid Aminos (or size of the chicken and vegetable pieces).
1
1 4 teaspoons tamari or soy sauce)
1
1 2 teaspoons garlic powder
112 teaspoons onion powder
1 teaspoon dried tarragon
1 teaspoon fine sea salt
1
2 teaspoon pepper
1
2 teaspoon turmeric
16 ounces vegan chicken strips or
chunks (if frozen, no need to thaw)
2 (14-ounce bags) frozen mixed
vegetables, whatever vegetables
you likebig chunks work best
Sassy Soups and Stews 59
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Skinny-Ass
SALADS
Lets face it: Salads can be so fucking lame.
But theyre really good for our bodies
(especially for pooping), so we gotta have em.
We crafted these little green monsters to be healthy
and yummy. This way, we dont have to suffer
through salads. We can actually enjoy them.

Caesar Salad with


Homemade Herbed Croutons

Greek Salad

Chefs Salad

Tabouleh

Potato Salad with Fresh Dill

Edamame Three-bean Salad

Creamy Cole Slaw

Mediterranean Pasta Salad

61
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Caesar Salad with


Homemade Herbed Croutons
Serves 6 as an entree Preheat oven to 375F.
or 8 to 10 as an appetizer In a large bowl, combine the bread
3 slices vegan whole wheat and oil. Stir in the herbes de Provence
bread, diced and salt. Spread the mixture onto a
2 tablespoons refined coconut oil, rimmed baking sheet and bake for 10
melted, or safflower oil minutes. Remove from the oven and toss.
1 teaspoon herbes de Provence Bake for 5 minutes more, or until
(see note) browned. Cool the croutons thoroughly
1
2 teaspoon fine sea salt before using (or storing in an airtight
3 heads romaine lettuce, container for up to 1 week).
cut or torn into bite-sized pieces In a large bowl, combine the romaine
1
About 1 2 cups Vegan Caesar with the Vegan Caesar Dressing to taste.
Dressing (see page 154) Toss in the croutons and serve.

HERBES de PROVENCE
is a dried herb blend. If you
cant find it at your supermar-
ket, try a specialty food store
or substitute dried sage,
thyme, rosemary, marjoram,
or a combination.

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Greek Salad
Serves 6 to 8 as a side dish In a small bowl, whisk together the red
or 4 as an entree wine vinegar, garlic, mustard, salt, and
2 tablespoons red wine vinegar pepper. Slowly whisk in the olive oil; set
4 garlic cloves, minced the dressing aside.
1 teaspoon Dijon mustard In a large bowl, combine the toma-
1
2 teaspoon fine sea salt toes, cucumber, olives, and onion.
1
2 teaspoon pepper Gently toss in the Marinated Tofu Feta
1
4 cup extra virgin olive oil and dressing to taste. Serve as is for a
3
2 tomatoes, cut into 4 -inch dice side dish, or on top of salad greens for
1 cucumber, peeled, halved length- an entree.
1
wise, and cut into 4 -inch slices
1
2 cup pitted black olives,
preferably Kalamata
1
4 red onion, thinly sliced
3 cups Marinated Tofu Feta
(see page 159)
Salad greens (optional)

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Chefs Salad
Serves 4 as an entree Arrange the lettuce on 4 plates, dividing
1 head red leaf, green leaf, or it evenly. Artfully arrange the cheeses,
iceberg lettuce, torn into ham, turkey, and tomatoes on top, divid-
bite-sized pieces ing them evenly. Drizzle the salad dress-
4 slices vegan cheddar cheese, ing over the salads. Top with Egg
cut into strips Salad, dividing it evenly, and sprinkle
4 slices vegan Swiss or American with parsley, if using. Serve immediately.
cheese, cut into strips
4 slices vegan ham, cut into strips
4 slices vegan turkey, cut into strips
4 Roma tomatoes, cut into wedges
1
2 to 1 cup salad dressing of your
choice (For Ranch see page 151,
Thousand Island page 152,
Caesar page 154)
1
1 4 cups Egg Salad (see page 44)
2 tablespoons chopped Italian
parsley, for garnish (optional)

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Tabouleh
Serves 6 to 8 In a large bowl, combine the bulgur
3
4 cup bulgur wheat (see note) wheat and boiling water. Cover and set
1 cup boiling water aside for 30 minutes. Meanwhile, in a
1
4 cup extra virgin olive oil small bowl, combine the olive oil, lemon
1
1 2 tablespoons lemon juice juice, salt, and pepper; set aside.
1
2 teaspoon fine sea salt Add the tomato, cucumber, and
1
4 teaspoon pepper onion to the bulgur wheat. Stir in the
1
1 tomato, cut into 2 -inch dice parsley and mint. Add the dressing and
1
2 cucumber, peeled and cut toss gently.
1
into 2 -inch dice
1
4 red onion, cut into 12 -inch dice BULGUR WHEAT can
1
3 cup roughly chopped fresh parsley be found in the bulk section
1
3 cup roughly chopped fresh mint of many major supermarkets
as well as at natural food
stores.

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Potato Salad with Fresh Dill


Serves 6 to 8 In a 3- or 4-quart stockpot, combine the
6 cups water water with about 2 teaspoons of the salt.
1
1 2 pounds red or Yukon gold Add the potatoes and place the pot over
potatoes, cut into 1-inch cubes high heat. Bring to a boil, reduce to a
1
About 2 2 teaspoons fine sea salt simmer, and cook until the potatoes
1
3 cup vegan mayonnaise are tender, about 5 minutes. Strain the
1
4 cup sweet pickle relish potatoes and transfer them to a large
1 teaspoon white wine vinegar bowl to cool.
1
4 teaspoon pepper Meanwhile, in a small bowl, whisk
1
1 celery stalk, cut into 2 -inch dice together the mayonnaise, pickle relish,
or thinly sliced vinegar, pepper, and remaining 12 tea-
2 scallions, thinly sliced spoon of salt.
2 tablespoons chopped fresh dill When the potatoes are cool, gently
toss in the celery, scallions, and dill. Add
the mayonnaise mixture and gently toss.

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Edamame Three-bean Salad


Serves 6 to 8 In a small bowl, whisk together the red
2 tablespoons red wine vinegar wine vinegar, mustard, salt, and pepper.
1 teaspoon Dijon mustard Slowly whisk in the olive oil; set aside.
1
2 teaspoon fine sea salt Cut the kernels off the ear of corn and
1
4 teaspoon pepper place them in a large bowl. Stir in the soy
3 tablespoons extra virgin olive oil beans, kidney beans, garbanzo beans,
1
1 ear corn or 2 cup frozen corn scallions, bell pepper, parsley, and
(rinsed under cold water to thaw) cilantro and/or basil. Gently toss in
1 cup shelled soy beans (edamame) the dressing.
(see note)
1 (15- to 16-ounce) can red kidney
beans, drained and rinsed SHELLED SOY BEANS,
1 (15- to 16-ounce) can garbanzo also known as edamame, can
beans, drained and rinsed be found in the produce or
1
2 scallions, cut into 2 -inch slices freezer section of many major
1
2 red bell pepper, supermarkets, as well as at nat-
1
cut into 2 -inch dice ural and Asian food stores. If
2 tablespoons chopped fresh frozen, rinse under cold water
Italian parsley to thaw.
2 tablespoons chopped fresh
cilantro, basil, or a combination

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Creamy Cole Slaw


Serves 4 to 6 In a small bowl, whisk together the
1
4 cup vegan mayonnaise mayonnaise, sour cream, vinegar, agave
1
4 cup vegan sour cream nectar, and salt; set aside.
1
2 tablespoon white wine vinegar In a large bowl, combine the green
1
2 tablespoon agave nectar cabbage, red cabbage, and carrot. Add
1
2 teaspoon fine sea salt the dressing and toss until well com-
1
2 head green cabbage, quartered, bined. Cover and refrigerate for 24 to
cored, and thinly shredded 48 hours to let the flavors develop.
1
8 small red cabbage, halved, cored
and thinly shredded
1 carrot, shredded Lazy bitches can replace the
green cabbage, red cabbage,
and carrot with a one-pound
bag of prepared slaw mix.

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Mediterranean Pasta Salad


Serves 10 to 12 In a 4- to 6-quart stockpot over high
3 quarts water heat, combine the water and salt. Bring
1
About 1 2 tablespoons fine sea salt the water to a boil, add the pasta, and
1 pound whole wheat fusilli, rotelli, cook according to the package direc-
or other shaped pasta tions. When the pasta is done, drain
1
2 cup oil-packed julienned it (dont rinse it), transfer it to a large
sun-dried tomatoes, drained bowl, and toss with the 2 tablespoons
(save 2 tablespoons of oil) of reserved sun dried tomato oil. Set
1 lemon aside to cool.
1 (14.75-ounce) jar marinated Meanwhile, juice the lemon into a
artichoke hearts, drained (save small bowl. Whisk in the 2 tablespoons
2 tablespoons of marinade) of artichoke marinade. Set aside.
1
2 cup pitted black olives (Kalamata, When the pasta is cool, gently toss in
Nioiseanything other than the marinade mixture. Cut the artichoke
canned Mission olives) pieces in half (or quarters if large) and
1
2 cup chopped fresh basil add them to the pasta, along with the
sun-dried tomatoes, olives, and basil.
Gently toss to combine. Serve immedi-
ately or refrigerate until serving.

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Hearty-Ass
SANDWICHES
The only thing better than pigging out on
a big-ass sandwich? Getting seconds from off
your own face. Moo! Chow down, cowgirls!

Club Sandwich

Reuben-esque

Tuna Salad

Chicken Salad

Philly Cheesesteak

Veggie Burger

Chicken Panini

71
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Club Sandwich
Makes 4 sandwiches Spread each slice of toast with about
8 slices vegan whole wheat 2 teaspoons of the mayonnaise. Top the
bread, toasted mayonnaise side with 4 slices with
About 3 tablespoons avocado, turkey or chicken, tomatoes,
vegan mayonnaise bacon, and lettuce, dividing the ingre-
1 avocado, sliced dients evenly. Top with remaining toast,
8 ounces vegan turkey mayonnaise side down.
or chicken slices
2 tomatoes, sliced
12 strips vegan bacon
4 large lettuce leaves

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Reuben-esque

Makes 1 sandwich Remove from heat; set aside.


1
4 cup low-sodium vegetable stock Arrange the bacon on top of one slice of
1 teaspoon garlic powder toast. Top with the cheese and place on a
1
2 teaspoon Braggs Liquid Aminos baking sheet. Arrange the sauerkraut on
1
(or 4 teaspoon tamari or soy sauce) the other slice of toast and place on the
6 to 12 strips vegan bacon baking sheet. Place the baking sheet
2 slices vegan whole wheat rye under the broiler until the cheese melts
bread, toasted and the sauerkraut is warm. (Time will
2 slices vegan Swiss cheese depend on the cheese. Keep a watchful
1
4 cup drained sauerkraut eye on it! It could only take a minute or
2 tablespoons Thousand Island so.) Remove from the broiler, top sauer-
Dressing (see page 152) kraut with Thousand Island Dressing, and
sandwich the two toasts together. Cut in
Preheat broiler. half and serve.
In a 12-inch nonstick skillet over
medium heat, combine the stock, garlic FYI: Six slices of bacon
powder, and Braggs Liquid Aminos. strips make for a satisfying
When the mixture begins simmering, sandwich; twelve make for a
add the bacon strips, spreading them whaler. For the complete deli
out evenly. Cook until the liquid has experience, hold the sand-
evaporated, about 2 minutes. Turn and wich together with tooth-
cook the other side until the garlic pow- picks and serve a sour pickle
der begins to brown, about 1 minute. on the side.

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Tuna Salad Sandwich


Makes 3 or 4 sandwiches In a large bowl, combine the parsnip, cel-
2 cups finely shredded parsnip ery, and onion. Zest, then halve the
1 celery stalk, finely diced lemon. Add the lemon zest and juice
1
4 small red or white onion, from one half (save the other for another
finely diced use) to the parsnip mixture, along with
1 lemon the mayonnaise, relish, yeast, kelp pow-
1
4 cup vegan mayonnaise der, and salt, stirring to combine.
1
2 tablespoon sweet pickle relish Spread the tuna salad on 3 or 4 slices
1 teaspoon coarse nutritional yeast of bread, top with remaining 3 or 4
1
2 teaspoon kelp powder slices, and serve.
1
4 teaspoon fine sea salt
6 to 8 slices vegan
whole wheat bread

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Chicken Salad Sandwich


Makes 3 or 4 sandwiches In a small bowl, combine the mayon-
1
2 cup vegan mayonnaise naise, lemon juice, yeast, agave nectar,
2 teaspoons lemon juice salt, curry powder, and pepper. In a
1 tablespoon coarse nutritional yeast large bowl, combine the chicken, grapes
1
2 tablespoon agave nectar (if using), celery, onion, and parsley.
1
4 teaspoon fine sea salt Add the mayonnaise mixture to the
1
4 teaspoon curry powder chicken mixture, tossing gently.
1
8 teaspoon pepper Spread the chicken salad on 3 or 4
2 cups chopped or shredded vegan slices of bread, top with remaining 3 or
chicken strips or chunks (thawed, 4 slices, and serve.
if frozen)
1
4 cup halved (quartered if large)
seedless red grapes (optional) If youre one of those
1 celery stalk, finely diced lunatics who doesnt eat
1
4 small red or white onion, bread, you can also serve this
finely diced salad on a bed of lettuce.
2 tablespoons chopped fresh
Italian parsley
6 to 8 slices vegan
whole wheat bread

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Philly Cheesesteak
Makes 2 sandwiches browned, about 3 minutes. Add the
2 tablespoons refined coconut oil mushrooms and cook, stirring occasion-
1
2 red bell pepper, ally, for 3 minutes more. Add the garlic,
1
cut into 4 -inch slices reduce the heat to low, and cook, stirring
2 yellow or green bell pepper, cut
1
occasionally, until all the vegetables are
1
into 4 -inch slices very tender, 5 to 7 minutes. Remove
1
2 red onion, cut into 4 -inch slices
1
from the heat and stir in the salt and pep-
4 ounces brown or white per. Transfer to a bowl, cover with a dish
mushrooms, sliced or plastic wrap, and set aside to steam.
2 cloves garlic, minced Return the skillet to medium heat and
1
2 teaspoon fine sea salt add about 2 tablespoons of water. Use a
1
4 teaspoon pepper spatula to loosen any caramelized bits in
12 slices vegan bacon the skillet, then add the bacon (it can over-
1
About 4 cup water lap slightly, but you may have to do two
4 slices vegan American cheese batches). Cook about 2 minutes, turning
2 vegan soft whole wheat rolls once. If the skillet gets dry, add more
water, 1 tablespoon at a time (you want
Heat the coconut oil in a 10- to 12-inch the bacon tender and juicy, not crisp).
skillet over medium heat. Add the pep- Cut the rolls almost in half lengthwise,
pers and cook, stirring occasionally, for then gently fold each open. Pile 6 strips
5 minutes. Add the onion and cook, stir- of bacon, 2 slices of cheese, and half of
ring occasionally, until onion is lightly the veggies onto each of the rolls.

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Veggie Burger Four Ways


Funny how we associate being All-American with eating the flesh of
a tortured, slaughtered animal . . . Well, not in Skinny Bitch world!

ALL-AMERICAN Grill or pan-saut the burger patties


BASIC BURGER according to package directions. If using
Makes 4 burgers cheese, top each patty with one slice of
4 vegan burger patties cheese during the last minute of cooking.
4 slices vegan cheese (optional) Meanwhile, arrange lettuce, tomato,
4 large lettuce leaves red onion, and pickles on serving plates,
1 large tomato, dividing evenly. When the patties are
cut into 4 thick slices done, sandwich one between each bun,
4 thin slices red onion arrange on plates, and serve.
12 slices bread and butter pickles
4 vegan whole wheat hamburger
buns, split and toasted
Mustard, ketchup, and vegan
mayonnaise, for serving

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PIZZA BURGER Pan-saut the burger patties according


Makes 4 burgers to package directions. Top each patty
4 vegan burger patties with one slice of cheese during the last
4 slices vegan mozzarella cheese minute of cooking. Add the pepperoni to
16 slices vegan pepperoni the pan during the last minute as well,
4 vegan whole wheat hamburger just to warm it.
buns, split and toasted Place one cooked patty on the bottom
3
4 cup Pizza Sauce (see page 157), of each bun. Top with Pizza Sauce, pep-
warmed peroni, and basil leaves, dividing evenly.
12 large basil leaves, Serve immediately.
cut into thin strips

CALIFORNIA BURGER Grill or pan-saut the burger patties


Makes 4 burgers according to package directions. Place
4 vegan burger patties one cooked patty on the bottom of each
4 vegan whole wheat hamburger bun. Top with avocado, sprouts, and
buns, split and toasted Thousand Island Dressing, dividing
1 avocado, sliced evenly. Serve immediately.
1 cup loosely packed alfalfa sprouts
1
2 cup Thousand Island Dressing
(see page 152)

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BACON AND CARAMELIZED Heat the coconut oil in a large skillet


ONION CHEESEBURGERS over medium-high heat. Add the onions
WITH AGAVE-DIJON and cook, stirring occasionally, until
Makes 4 burgers translucent, about 5 minutes. Reduce
1
4 cup refined coconut oil the heat to very low and cook, stirring
2 large yellow onions, occasionally, until the onions are deeply
1
cut into 4 -inch slices golden, about 45 minutes. Stir in the
1
4 teaspoon fine sea salt salt and pepper and set aside to cool.
1
8 teaspoon pepper While the onions are cooking, whisk
2 tablespoons agave nectar together the agave and mustard in a small
2 tablespoons Dijon mustard bowl; set aside.
8 slices vegan bacon While the onions are cooling, cook
4 vegan burger patties the bacon according to package direc-
4 slices vegan cheese tions. Grill or pan-saut the burger pat-
4 vegan whole wheat hamburger ties according to package directions.
buns, split and toasted 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 mus-
tard mixture, dividing evenly. Serve
immediately.

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Grilled Chicken Panini Three Ways


CHICKEN PARMESAN Spread the coconut oil if using, on the
PANINI top and bottom of the rolls or one side of
Makes 4 panini each slice of bread, dividing it evenly.
2 tablespoons refined coconut oil Cut open the rolls or lay the bread, oiled
(optional) side down if applicable, on a work sur-
4 vegan soft whole wheat rolls or face. Top the bottom half of the rolls or
8 slices vegan whole wheat bread four slices of the bread with the chicken
16 vegan chicken nuggets, cooked nuggets, Red Sauce, and cheese, divid-
according to package directions ing evenly.
1 cup Basic Red Sauce In a large nonstick skillet over med-
(see page 156) ium heat, cook two sandwiches, covered,
4 to 8 slices vegan about 4 minutes, until golden brown.
mozzarella cheese Flip the sandwiches and cook, uncov-
ered, 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.)

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MEDITERRANEAN Spread the coconut oil, if using, on the


CHICKEN PANINI top and bottom of the rolls or one side of
Makes 4 panini each slice of bread, dividing it evenly. Cut
2 tablespoons refined coconut oil open the rolls or lay the bread, oiled side
(optional) down if applicable, on a work surface.
4 vegan soft whole wheat rolls or Top the bottom half of the rolls or four
8 slices vegan whole wheat bread slices of bread with the chicken, basil,
4 vegan chicken patties, cooked peppers, and cheese, dividing evenly.
according to package directions In a large nonstick skillet over
About 40 large basil leaves medium heat, cook two sandwiches,
1 cup roasted red pepper strips, covered, about 4 minutes, until golden
drained brown. Flip the sandwiches and cook,
4 to 8 slices vegan mozzarella uncovered, until the second side is
cheese golden brown and the cheese has
melted, about 2 minutes. Repeat with
the remaining two sandwiches. (Alter-
nately, cook the sandwiches on a panini
grill until the bread is golden brown and
the cheese has melted, 2 to 3 minutes.)

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BARBECUE CHICKEN Spread the coconut oil, if using, on the


PANINI top and bottom of the rolls or one side of
Makes 4 panini each slice of bread, dividing it evenly.
2 tablespoons refined coconut oil Cut open the rolls or lay the bread, but-
(optional) tered side down if applicable, on a work
4 vegan soft whole wheat rolls or surface. Top the bottom half of the rolls
8 slices vegan whole wheat bread or four slices of the bread with the barbe-
3
4 cup barbecue sauce cue sauce, chicken, and Creamy Cole
4 vegan chicken patties, cooked Slaw, dividing evenly.
according to package directions In a large nonstick skillet over medium
1 cup Creamy Cole Slaw heat, cook two sandwiches, covered,
(see page 68) about 4 minutes, until golden brown.
Flip the sandwiches and cook, uncov-
ered, 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.)

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International
BITCH
You can totally pretend to be cooler
and worldlier than you actually are.
Just make one of these global goodies.

Falafel

Japanese Soba Noodles


with Steamed Vegetables and Tofu

Potato and Pumpkin Curry


with Brown Basmati Rice

Pad Thai

Veggie Enchiladas

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Falafel
Makes 6 sandwiches 3 tablespoons extra virgin olive oil
1
1 (15- to 16-ounce) can garbanzo 4 teaspoon paprika
beans, drained and rinsed 6 (6-inch) pita breads
1 1
2 onion, coarsely chopped 4 head iceberg, romaine,
2 tablespoons vegan whole wheat green leaf, or red leaf lettuce,
panko (Japanese bread crumbs) coarsely shredded
or whole wheat bread crumbs 1 tomato, cut into thin wedges
1
2 tablespoons chickpea 2 cucumber, cut into 14 -inch slices
(garbanzo) flour or whole wheat 12 to 18 slices dill pickle
pastry flour
2 tablespoons coarsely chopped Preheat oven to 350F.
Italian parsley In a food processor, combine the gar-
1
2 teaspoon ground cumin banzo beans, onion, panko, flour, pars-
1
2 teaspoon ground coriander ley, cumin, coriander, pepper, 2 cloves
1
4 teaspoon pepper of the garlic, and 12 teaspoon of the salt.
4 cloves garlic Pulse, scraping the sides of the bowl as
1 3
2 to 4 teaspoon fine sea salt, necessary, to form a coarse paste. Shape
plus more for sprinkling the paste into 12 to 14 golf ball-sized
About 2 tablespoons refined rounds. Flatten the balls to about 34-inch
coconut oil, melted, or safflower oil thick and transfer to a rimmed baking
1 lemon sheet. Brush both sides of each ball with
6 tablespoons tahini the coconut or safflower oil and bake for
1
4 cup water 45 minutes, turning halfway through,

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until nicely browned. Set aside to cool. serve, or refrigerate for up to a week.
Meanwhile, juice the lemon. In a To assemble the sandwiches, cut
small bowl, whisk together the tahini, about 1-inch off the top of each pita,
water, olive oil, paprika, lemon juice, forming a pocket. Add falafel, lettuce,
and 4 teaspoon salt (if using unsalted
1
tomato, cucumber, and pickle, dividing
tahini). Press or finely mince the remain- evenly. Drizzle each sandwich with
ing 2 cloves of garlic and whisk into the about a tablespoon of tahini and pass the
tahini sauce. Set aside until ready to rest at the table.

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Japanese Soba Noodles


with Steamed Vegetables and Tofu
Serves 3 or 4 In a large bowl, whisk together the mirin,
2 tablespoons mirin (see note) ginger, tamari or soy sauce, and 1 tea-
1 tablespoon minced fresh ginger spoon of the sesame oil; set aside.
1 tablespoon tamari or soy sauce In a pot fitted with a steamer insert,
2 teaspoons sesame oil bring 1 inch of water and 2 tablespoons
1
4 cup seasoned rice vinegar of the rice vinegar to a boil. Arrange the
1
2 pound globe eggplant, cut eggplant in the insert, sprinkle with
1
into 2 -inch cubes, or Chinese 4 teaspoon salt, cover, and steam for 7
1

or Japanese eggplant, cut into minutes. Add the carrot and steam for
1
4 -inch slices 5 to 8 minutes. Add the tofu and steam
3
About 4 4 teaspoons fine sea salt for 3 minutes, until the vegetables are
8 ounces firm or extra firm tofu, tender and the tofu is heated through.
1
cut into 4 -inch cubes Meanwhile, in a 4- to 6-quart stockpot,
1 carrot, cut into matchsticks combine 3 quarts of water with about 112
8 ounces buckwheat soba noodles tablespoons salt. Bring to a boil over high
3 scallions, thinly sliced heat, add the noodles, and cook accord-
1 tablespoon gomasio (see note) ing to package directions until tender.
or toasted sesame seeds 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.

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When the vegetable mixture is cooked, MIRIN (Japanese rice wine


add it to the bowl with the mirin mixture, used for cooking) can be
tossing gently. found at Asian markets and
To serve, place the noodles on plates in the international section of
or a platter and top with the vegetable many supermarkets.
mixture, scallions, and gomasio, dividing
evenly. Serve hot or room temperature. GOMASIO is a seasoning
made of sesame seeds, sea-
weed, and sea salt. You can
find it at Asian markets and
some health food stores.

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Potato and Pumpkin Curry


with Brown Basmati Rice
Serves 4 to 6

112 cups brown basmati rice 1 tablespoon chopped fresh


1
2 2 cups water cilantro or Italian parsley
3
4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil In a 2-quart saucepan over high heat,
3
1 onion, cut into 4 -inch chunks combine the rice, water, and 14 teaspoon
2 cloves garlic, minced of the salt. Bring to a boil, reduce the
1 (14.5-ounce) can diced tomatoes heat to a simmer, cover, and cook until
(with juices) the water is absorbed and the rice is ten-
1 cup low-sodium vegetable stock der, about 30 minutes. Remove from the
1 teaspoon ground cumin heat and let the rice stand, covered, at
1 teaspoon ground coriander least 10 minutes.
1
2 teaspoon turmeric While the rice is standing, make the
1
8 teaspoon cayenne curry: Heat the coconut oil in a 10- to
1
8 teaspoon ground cinnamon 12-inch skillet over medium high. Add
1
8 teaspoon ground cloves the onion and cook, stirring occasion-
1 pound red potatoes, ally, until almost tender, about 3 min-
3
cut into 4 -inch chunks utes. Stir in the garlic and cook 1 minute
3
3 cups 4 -inch chunks pumpkin more. Add the tomatoes, stock, cumin,
(see note) coriander, turmeric, cayenne, cinnamon,
1
1 2 tablespoons lemon juice cloves, and remaining 12 teaspoon of salt.

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Bring to a boil and add the potatoes and Pumpkin doesnt have to be
pumpkin. Return to a boil, reduce to a peeled or skinned before
simmer, cover, and cook, stirring occa- cooking. If you cant find
sionally, until the potato and pumpkin pumpkin, substitute butter-
are tender, about 15 minutes. Remove nut squash, which does have
from heat and stir in lemon juice. to be skinned. A vegetable
Serve over rice sprinkled with cilantro. peeler works well.

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Pad Thai
Serves 3 to 4 Cook the noodles according to package
6 ounces rice stick noodles directions. Drain and set aside.
1
4 cup agave nectar Meanwhile, in a small bowl, whisk
1
4 cup mirin (see note page 89) together the agave, mirin, ketchup,
3 tablespoons ketchup tamari or soy sauce, lime juice, and
3 tablespoons tamari or soy sauce sriracha; set aside.
1
1 2 tablespoons lime juice Heat the coconut oil in a 12- to 14-
1 tablespoon sriracha (see note inch wok or skillet over high. Add the
page 49) or other chili sauce tofu and stir-fry for 4 minutes. Add the
2 tablespoons refined coconut oil red onion and stir-fry for 30 seconds.
14 to 16 ounces extra-firm tofu, Add the garlic and stir-fry for 30 sec-
cubed onds. Add the noodles and agave nectar
1 1
2 red onion, cut into 4 -inch slices mixture and stir-fry until the noodles are
2 cloves garlic, minced softened and evenly coated with sauce.
3 scallions, halved lengthwise and Add the scallions, bean sprouts, and car-
cut into 2-inch pieces rot and stir-fry until all the ingredients
2 cups bean sprouts are well combined and heated through.
1 carrot, shredded Transfer the pad thai to plates or a plat-
1
4 cup chopped fresh cilantro, mint, ter, garnish with cilantro or mint, peanuts
or a combination and lime wedges, and serve.
1
4 cup chopped roasted peanuts
4 to 8 lime wedges We know it seems like the
ketchup would crap up the
whole dish, but it doesnt.
Trust your Bitches.
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Veggie Enchiladas
Serves 6 Preheat oven to 350F.
2 tablespoons refined coconut or Heat 2 tablespoons of the oil in a 10-
safflower oil, plus more for frying to 12-inch skillet over medium heat.
1
1 red bell pepper, cut into 2 -inch dice Add the bell peppers and cook, stirring
1 yellow or green bell pepper, occasionally, for 5 minutes. Add the
1
cut into 2 -inch dice onion and cook, stirring occasionally,
1
1 red onion, cut into 2 -inch dice for 5 minutes. Add the garlic, reduce the
2 cloves garlic, minced heat to low, and cook, stirring occa-
3 cups enchilada sauce, homemade sionally, until all the vegetables are very
(recipe follows) or canned tender, about 10 minutes. Transfer the
1 cup fresh corn, cooked, or frozen vegetables to a large bowl and stir in 12
corn, thawed cup of the enchilada sauce, the corn,
1
1 (2 4 -ounce) can sliced olives, salt, cumin, and coriander.
Mission olives, drained Warm the remaining enchilada sauce
1 teaspoon fine sea salt in a small saucepan. Then transfer the
1
2 teaspoon ground cumin sauce to a round 8- or 9-inch cake pan.
1
2 teaspoon ground coriander Working one tortilla at a time, use tongs
12 (7-inch) corn tortillas to dip the tortilla into the warm enchi-
4 ounces vegan cheddar lada sauce, dipping to soften the tortilla
cheese, shredded and coat both sides. Transfer the tortilla
2 scallions, thinly sliced to a plate and spoon about 14 cup of the
vegetable mixture down the center of
the tortilla. Roll the tortilla into a tight
cylinder, enclosing the filling. Transfer

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the filled tortilla to a 13 x 9-inch baking Sprinkle the cheese over the sauce. Bake
pan, seam side down. Repeat with for 20 minutes, or until the tip of a knife
remaining tortillas, making 2 rows of inserted into the center of an enchilada
6 enchiladas each in the baking pan. comes out piping hot. Sprinkle with scal-
Pour the leftover dipping sauce over lions and serve.
the enchiladas, covering them evenly.

ENCHILADA SAUCE In a 10- to 12-inch skillet over medium


Makes about 3 cups high heat, toast the chiles a few at a time
10 dried California or other until theyre blistered and a few shades
mild chiles, stemmed, darker, 1 to 112 minutes, turning occa-
split, and seeds removed sionally. Transfer to a bowl and cover
5 cups water with the water. Place a plate on top of the
1 clove garlic chiles to keep them submerged in the
1
4 cup refined coconut oil, water (if necessary, place something
melted, or safflower oil heavy, like a can or two, on top of the
1 tablespoon tomato paste plate). Set aside for 30 minutes.
1 teaspoon ground cumin Drain off 2 cups of the water. Place
1 teaspoon dried oregano the chiles and remaining water in a
1 teaspoon fine sea salt blender, along with the garlic, oil,
tomato paste, cumin, oregano, and salt.
Puree until smooth. Transfer the mix-
ture to a 2- or 3-quart saucepan over
high heat. Bring to a boil, reduce to a
simmer, and cook 10 minutes.

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Italian
BITCH
Oh, Italian food, how we love thee.
When everyone was forsaking you for
low carb diets, we never turned our backs on you.
And we never will, Italian food. We never will.

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

97
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East Coast Lasagna


Serves 8 to 12 paper, or parchment paper to keep them
6 quarts water from sticking together.
About 3 tablespoons fine sea salt Spread 12 cup of the Basic Red sauce
1 pound whole wheat or brown rice in the bottom of a 13 x 9-inch pan. Top
lasagna noodles the sauce with some of the lasagna noo-
5 cups Basic Red Sauce dles, overlapping them slightly. Top the
(see page 156) noodles with 13 of the Tofu Ricotta, 13 of
4 cups Tofu Ricotta (see page 158) the ground beef, and 13 of the cheese,
12 to 14 ounces vegan ground beef spreading each layer of ingredients out
(if frozen, no need to thaw) evenly. Repeat the noodles, Tofu Ricotta,
10 ounces vegan mozzarella ground beef, and cheese layers two more
cheese, shredded times (you may not need all of the pasta).
Place the pan of lasagna on a rimmed
Preheat oven to 350F. baking sheet and bake until the tip of a
In an 8- to 10-quart stockpot over knife inserted in the center of the lasagna
high heat, combine the water with about comes out piping hot, 60 to 75 minutes.
3 tablespoons salt. Bring the water to a (Check on it periodically to make sure
boil, add the lasagna noodles, and cook the cheese isnt burning. If it seems like
according to the package directions. it might, cover with foil until the final
When the pasta is done, drain it, briefly 15 minutes.) Remove the lasagna from
rinse it (just to make it cool enough to the oven and let it sit 10 to 15 minutes
handle), and drain it again. Separate the before cutting and serving. Then chow
noodles and lay them on foil, waxed the hell down!

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Stuffed Shells with Red or White Sauce


Makes 22 to 24 shells, Preheat oven to 350F.
to serve 6 to 8 In a 4- to 6-quart stockpot over high
3 quarts water heat, combine the water with about 112
About 5 teaspoons fine sea salt tablespoons of the salt. Bring the water
8 ounces whole wheat or brown rice to a boil, add the shells, and cook accord-
jumbo pasta shells ing to the package directions. When the
1 tablespoon refined coconut oil pasta is done, drain it, briefly rinse it
1
2 onion, finely diced (just to make it cool enough to handle),
2 cloves garlic, minced and drain it again.
2 cups Tofu Ricotta Meanwhile, heat the coconut oil in an
(see page 158) 8- to 10-inch skillet over medium. Add
1 (10-ounce) package frozen the onions and cook, stirring occasion-
chopped spinach, thawed and ally, until tender, 4 to 6 minutes. Stir in
squeezed of excess water the garlic and cook, stirring occasion-
2 tablespoons vegan Parmesan ally, 1 minute. Transfer the onion mix-
cheese ture to a large bowl and mix in the
2 tablespoons whole remaining 12 teaspoon salt, along with
wheat bread crumbs the Tofu Ricotta, spinach, cheese, bread
1
4 teaspoon pepper crumbs, and pepper.
2 cups Basic Red Sauce (see Spread about 1 cup of the Basic Red
page 156) or Savory White Sauce or Savory White Cream Sauce in
Cream Sauce (see page 148) the bottom of a 13 x 9-inch pan. Stuff
each shell with about 2 tablespoons of

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the Tofu Ricotta mixture, arranging the sauce, dividing it evenly. Cover the pan
stuffed shells on top of the sauce (you with foil and bake until the tip of a knife
may not need all of the shells). Top each inserted in the center of one of the shells
shell with a dollop of the remaining comes out piping hot, about 30 minutes.

Stuffed friggin shells! Vegan


style! Could you die or what?

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Penne with Butternut Squash,


Sage Pesto, and Almonds
Serves 4 In a 4- to 6-quart stockpot over high
3 quarts water heat, combine the water with about 112
About 5 teaspoons fine sea salt tablespoons salt. Bring the water to a
8 ounces whole wheat or boil, add the penne, and cook according
brown rice penne to the package directions.
2 tablespoons refined coconut oil Meanwhile, heat the coconut oil in a
1
1 2 pounds butternut squash, 10- to 12-inch skillet over medium-high
peeled, seeded, and cut into heat. Add the squash and cook, stirring
1
4 inch thick sticks occasionally, for 4 minutes. Stir in the
2 shallots, thinly sliced shallots, pepper, and the remaining 12
1
4 teaspoon pepper teaspoon salt and cook, stirring occa-
1
2 cup Sage Pesto (see page 155) sionally, until the squash and shallots are
1
4 cup sliced almonds, tender, 1 to 2 minutes. Remove from the
toasted (optional) heat and set aside.
When the pasta is done, drain it,
reserving 12 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 14 to 12 cup of the
pasta water. Transfer the pasta to plates
or a platter, and if desired, garnish with
almonds. Serve immediately.

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Fettuccini Alfredo
Serves 3 to 4 In a 4- to 6-quart stockpot over high
3 quarts water heat, combine the water with about 112
About 434 teaspoons fine sea salt tablespoons salt. Bring the water to a
8 ounces whole wheat or brown rice boil, add the fettuccini, and cook
fettuccini according to the package directions.
1
4 cup refined coconut oil Meanwhile, in a 1- to 2-quart sauce-
1
2 cup vegan creamer pan over medium heat, melt the coco-
1
4 cup vegan Parmesan cheese nut oil. When its almost melted, whisk
1
4 teaspoon pepper in the creamer, increase the heat to
2 cups fresh peas, cooked, or medium high, and bring to a simmer.
frozen peas, thawed (optional) Whisk in the Parmesan, pepper, and the
remaining 14 teaspoon of salt. Cover and
set aside.
When the pasta is done, drain it,
reserving 12 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 14 to 12 cup of the pasta water.
Transfer the pasta to plates or a platter
and serve.

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Linguini with Pesto,


Pine Nuts, and Sun-dried Tomatoes
Serves 3 to 4 In a 4- to 6-quart stockpot over high
3 quarts water heat, combine the water with about 112
About 112 tablespoons fine sea salt tablespoons salt. Bring the water to a
8 ounces whole wheat or boil, add the linguini, and cook accord-
brown rice linguini ing to the package directions. When the
1
2 cup Basil Pesto (see page 155) pasta is done, drain it, reserving 12 cup of
1
2 cup oil-packed julienned the pasta cooking water.
sun-dried tomatoes, drained Return the pasta to the pot and stir in
1
2 cup pine nuts, toasted, divided the pesto, sun-dried tomatoes, about 34
Zest of 1 lemon (optional) of the pine nuts, and the lemon zest, if
1
4 cup roughly chopped using. If the pasta seems too dry, add
fresh basil leaves 4 to 12 cup of the pasta water. Transfer
1

the pasta to plates or a platter, garnish


with the basil leaves and remaining pine
nuts, and serve.

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Eggplant Parmesan
If youre one of those baby bitches I dont like eggplantnow
is the time to get over it.

Serves 4 as an entree Preheat oven to 350F.


or 8 as a side dish or appetizer In a shallow bowl, combine the
3
4 cup vegan Parmesan cheese Parmesan, bread crumbs, garlic powder,
1
3 cup whole wheat bread crumbs salt, and pepper. Place the soy or rice
1 tablespoon granulated garlic powder milk in another shallow bowl. Heat 3 to
2 teaspoons fine sea salt 4 tablespoons of oil, enough to coat the
3
4 teaspoon pepper pan with a thin layer in a 10- or 12-inch
1
2 cup soy or rice milk nonstick skillet over medium.
Refined coconut oil One at a time, dip the eggplant slices
1
1 eggplant (about 1 2 pounds), cut in the soy or rice milk, then the bread-
1
crosswise into 2 -inch slices crumb mixture, pressing to thoroughly
1
1 2 cups Basic Red Sauce coat. Place the finished slices in the hot
(see page 156) pan and cook about 3 minutes per side,
1
4 cup roughly chopped or until browned on the outside and ten-
fresh basil leaves der on the inside (youll have to do more
4 ounces vegan mozzarella than one batch; wipe out the pan
cheese, shredded between batches and add more oil).
Transfer the finished slices to a 2-quart
casserole dish, arranging them into two
layers. Top the eggplant with the sauce,

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spreading it evenly. Top the sauce with both evenly. Bake until the sauce is hot
the basil and mozzarella, sprinkling and cheese is melted, about 20 minutes.

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Down Home
COOKIN
If the shoe fits, wear it. And if you like to eat shit,
eat it. And dont feel bad about it, neither.
Here are a few old favorites that you might ordinarily
feel guilty about eating. But now you can indulge
without feeling fat or sick. (You can send us
thank-you notes via www.SkinnyBitch.net.)

Macaroni and Four Cheeses

Oven-fried Chicken and Cornbread

Cha Cha Chili

Potatoes au Gratin

Shepherds Pie

Cheezy Casserole

Meatloaf with Mashed Potatoes and Gravy

Sloppy Joes

Potato Skins with all the Fixins

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Macaroni and Four Cheeses


Serves 8 Preheat oven to 375F. Oil a 2-quart
1 tablespoon refined coconut oil, casserole dish; set aside.
melted, or safflower oil, plus more In a 4- to 6-quart stockpot over high
for the casserole dish heat, combine 3 quarts of water with
About 2 tablespoons fine sea salt about 112 tablespoons of the salt. Bring
1 pound whole wheat or the water to a boil, add the macaroni,
brown rice elbow macaroni and cook according to the package
2 (10-ounce) packages frozen directions.
pureed winter squash Meanwhile, in a 3- to 4-quart sauce-
2 cups soy or rice milk pan over medium heat, combine the
4 ounces vegan cheddar cheese, squash and milk, stirring and breaking
shredded up the squash with a spoon until the
2 ounces vegan Jack cheese, squash is defrosted. Increase the heat to
shredded medium-high and bring to a simmer,
4 ounces (about 12 cup) stirring occasionally. Remove from the
vegan cream cheese heat and whisk in the cheddar, Jack,
1
1 2 teaspoons powdered mustard cream cheese, mustard, cayenne, and
1
8 teaspoon cayenne pepper the remaining 12 tablespoon of salt.
1
4 cup whole wheat bread crumbs When the pasta is done, drain it, then
2 tablespoons vegan Parmesan return the pasta to the pot. Stir the
cheese cheese sauce into the macaroni. Trans-
fer the entire mixture to the prepared
baking pan.

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In a medium bowl, combine the bread dish on a baking sheet and bake for 20
crumbs, Parmesan, and the 1 tablespoon minutes, then broil for 2 to 3 minutes,
of oil. Sprinkle over the top of the mac- or until the top is nicely browned.
aroni and cheese. Place the casserole
If you dont exper ience mul-
tiple orgasms within the first
three bites, you need to see
your gyno.

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Oven-fried Chicken and Cornbread


Serves 6 to 8 Preheat oven to 450F. Grease a large
Refined coconut oil, rimmed baking sheet with coconut oil;
for the baking sheet set aside.
3
4 cup whole wheat panko In a shallow bowl, combine the panko,
(Japanese bread crumbs) or bouillon, corn meal, salt, paprika, and
whole wheat bread crumbs cayenne. Place the soy milk in a second
1
3 cup vegan chicken bouillon bowl and the rice flour in a third. One at a
3 tablespoons cornmeal time, dip the seitan pieces in the soy
1
2 tablespoon fine sea salt milk, the rice flour, the soy milk again,
3
4 teaspoon paprika and then the panko mixture, pressing to
1
4 teaspoon cayenne powder thoroughly coat. Arrange the coated sei-
1 cup soy milk tan on the prepared baking sheet and
3
4 cup brown rice flour bake for 10 minutes. Turn the pieces
1
1 2 pounds seitan (in larger blocks over and cook another 10 minutes, or
as opposed to thin slices), broken until slightly browned and heated
into large hunks throughout. Serve hot with cornbread.
Cornbread (recipe follows)

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CORNBREAD Preheat oven to 425F. Oil a 13 x 9-inch


Serves 6 to 8 baking pan; set aside.
1 tablespoon refined coconut oil, In a large bowl, combine the corn-
melted, or safflower oil, plus more meal, flour, sugar, baking powder, and
for the baking pan salt. In a blender, combine the milk,
1
1 2 cups yellow cornmeal tofu, and the 1 tablespoon of the oil,
1
1 4 cups whole wheat pastry flour pureeing until smooth. Add the milk
3
4 cup evaporated cane sugar mixture to the cornmeal mixture, stir-
2 teaspoons baking powder ring just until combined. Pour the bat-
1
2 teaspoon fine sea salt ter into the prepared baking pan.
1
1 2 cups soy milk Bake the cornbread until golden
1
2 cup silken tofu brownabout 20 minutes. (Itll also
begin to pull away from the edges of the
pan and spring back when lightly pressed
in the center.) Transfer to a cooling rack
for 10 minutes, then remove the corn-
bread from the pan and return to rack to
cool completely.

The cornbread can be made


in advance and kept at room
temperature overnight or in
the freezer for up to 1 month.

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Cha Cha Chile


Toot, toot, baby. Toot, toot.

Serves 6 to 8 In a 4- to 6-quart stockpot, combine the


2 cups dry red kidney beans beans and enough cold water to cover by
1 tablespoon refined coconut oil 2 inches. Cover and refrigerate for at
1
2 onions, cut into 4 -inch dice least 8 hours or overnight. (Alternately,
2 cloves garlic, minced bring to a boil over high heat, cover,
1
4 cup chili powder remove from heat, and let sit for 1 hour.)
1
2 tablespoon fine sea salt Drain the beans, return them to the
1 teaspoon pepper stockpot, and cover with water by 1 inch.
1 teaspoon dried oregano Place the pot over high heat, bring to a
1
2 teaspoon dried sage boil, and reduce to a simmer.
1
2 teaspoon ground cumin Meanwhile, in an 8- to 10-inch skillet
Pinch cayenne pepper over medium, heat the oil. Add the onions
1
1 (14 2 -ounce) can chopped and cook, stirring occasionally, for 4
tomatoes minutes. Add the garlic, chili powder,
1
2 cup medium-grain brown rice salt, pepper, oregano, sage, cumin, and
1 red, green, or yellow bell pepper, cayenne and cook for 1 minute. Add the
1
cut into 4 -inch dice onion mixture to the beans, along with the
1 carrot, shredded tomatoes and rice. Cook for 30 minutes.
Chopped red onion, Add the bell pepper and cook for 15
for serving (optional) minutes. Add the carrot and cook about 5
Shredded vegan cheddar cheese, minutes, until the beans and rice are tender.
for serving (optional) Serve with red onions, shredded
Vegan sour cream, for serving (optional) cheese, and sour cream, if desired.

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Potatoes au Gratin
We thank you Lord, for potatoes. Please forgive our fellow bitches
who forsake them . They know not what they do.

Serves 8 to 10 Combine 212 cups of the creamer with


4 medium russet potatoes the arrowroot or cornstarch, whisking
(about 3 pounds), sliced very thin to dissolve the arrowroot. Pour the mix-
1 teaspoon fine sea salt ture over the potatoes. Use a spatula to
1
2 teaspoon pepper press the potatoes down into the cream;
4 ounces vegan cheddar cheese, they should be just barely submerged. If
shredded not, add more cream. Sprinkle with the
1
2 2 to 3 cups soy creamer remaining salt, the remaining pepper,
2 tablespoons arrowroot or and the remaining cheese. Cover and
7 teaspoons cornstarch bake for 45 minutes.
1
1 2 cups cornflake cereal Meanwhile, crush the cornflakes, by
hand or by pulsing in a food processor,
Preheat oven to 375F. to very coarse crumbs.
In a 2-quart casserole dish, evenly Remove the casserole from the oven and
layer half of the potatoes in a scallop use a spatula to moisten the top layer of
pattern. (You may have to make a cou- potatoes by pressing them into the cream.
ple of layers.) Sprinkle the potatoes with Sprinkle on the cornflakes and bake,
half of the salt, half of the pepper, and uncovered, another 30 to 45 minutes,
half of the cheese. Add the remaining until the liquid has become a thick sauce,
potatoes, evenly layering them in a scal- the potatoes are tender, and the cornflakes
lop pattern. are browned. Serve warm.

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Shepherds Pie
Serves 6 to 8 Preheat oven to 350F.
1 tablespoon refined coconut oil Heat the oil in a 4- to 6-quart stockpot
2 shallots, thinly sliced over medium. Add the shallots and cook,
2 cloves garlic, minced stirring occasionally, for 1 minute. Add
1 teaspoon herbes de Provence the garlic, herbes de Provence, and 12 tea-
(see page 62) spoon of the salt and cook, stirring occa-
1 teaspoon fine sea salt sionally, for 1 minute, or until the shallots
1
1 2 cups lentils are browned. Add the lentils and 2 12 cups
About 3 cups low-sodium of the vegetable stock, increase the heat to
vegetable stock high, and bring to a boil. Reduce to a sim-
1
2 tomatoes, cut into 2 -inch dice mer, cover, and cook until the lentils are
1
1 bunch (about 2 pound) chard, tender and the stock is absorbed, 35 to 40
1
leafy parts only, cut into 2 -inch minutes. Stir in the tomatoes and transfer
strips the lentil mixture to a 2-quart casserole
6 cups Mashed Potatoes dish, spreading it evenly.
(see page 119) Add the remaining 12 cup of stock to
the pot and return it to high heat. When
the stock comes to a boil, add the chard
and the remaining 12 teaspoon of salt.
Cook, stirring occasionally, until the
chard is tender and the liquid has been
absorbed, about 4 minutes. (If the pan
gets dry before the chard is cooked, add

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more stock, 2 tablespoons at a time.) If youre feeling fancy,


Add the chard to the casserole dish, instead of a 2-quart casserole
spreading it evenly. Top with the mashed dish, you can serve this in
potatoes, spreading them evenly. eight 1-cup ramekins. Divide
Place the casserole dish on a rimmed the ingredients among them
baking sheet and bake until thoroughly and check them after only 20
heated through and the potatoes are minutes in the oven.
slightly browned, about 30 minutes.
Serve warm.

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Cheezy Casserole
Serves 6 to 8 Preheat oven to 375F. Grease a 2-
Refined coconut oil, quart casserole dish. Line a large bowl
for the casserole dish with one or two paper towels.
1
1 2 cups short grain brown rice In a 2-quart saucepan over high heat,
3 quarts plus 3 cups water combine the rice, 3 cups of the water,
3
About 4 4 teaspoons fine sea salt and 14 teaspoon of the salt. Bring to a
8 ounces (or four to six) red boil, reduce the heat to a simmer, cover,
3
potatoes, cut into 4 -inch cubes and cook until the water is absorbed and
2 carrots, cut on a diagonal the rice is tender, about 45 minutes.
1
into 4 -inch slices Remove from the heat and let the rice
3
2 red onion, cut into 4 -inch dice
1
stand, covered, at least 10 minutes.
4 ounces sugar snap peas, cut Meanwhile, in a 4- to 6-quart stockpot
crosswise in half over high heat, combine the remaining
1 broccoli crown, cut into bite-sized 3 quarts of water with about 112 table-
florets (about 212 cups) spoons salt. Bring the water to a boil.
14 to 16 ounces firm, extra firm, or Add the potatoes and cook until they
1
baked tofu, cut into 2 -inch cubes are soft but still holding their shape,
3
2 4 cups Cheezy Sauce about 5 minutes. Use a slotted spoon or
(see page 150) hand-held strainer to remove the pota-
1
4 cup coarsely chopped toes to the prepared bowl. Then remove
Italian parsley the paper towels. Add the carrots and
1
3 cup sliced almonds onion to the stockpot and cook until
Tamari or soy sauce, tender, about 2 minutes. Use the same
for serving (optional) slotted spoon to remove the carrots and

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onions, adding them to the bowl. Add the to the prepared casserole dish. Place the
snap peas and broccoli to the stockpot casserole on a rimmed baking sheet and
and cook until tender, about 1 minute. bake for 30 minutes. Sprinkle almonds on
Remove the snap peas and broccoli, top and bake for 15 minutes, or until the
adding them to the bowl. almonds are toasted and the tip of a knife
Add the cooked rice, tofu, Cheezy inserted into the center of the casserole
Sauce, and parsley to the vegetables, toss- comes out piping hot. If using, pass the
ing until combined. Transfer the mixture tamari or soy sauce at the table.

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Meatloaf
with Mashed Potatoes and Gravy
Serves 6 Preheat oven to 375F. Oil a 10 x 4 x 3
1 tablespoon refined coconut oil, inch loaf pan.
plus more for the pan In an 8- to 10-inch skillet over
1
1 carrot, cut into 4 -inch dice medium heat, melt the oil. Add the carrot
1
1 celery stalk, cut into 4 -inch dice and celery and cook, stirring occasion-
1
1 onion, cut into 4 -inch dice ally, for 2 minutes. Add the onion and
3 ounces cremini, shiitake, or cook, stirring occasionally, for 3 min-
portobello mushrooms, cut into utes. Add the mushrooms, garlic, salt,
1
4 -inch dice (about 2 cups) and pepper and cook, stirring occasion-
2 cloves garlic, minced ally, until the vegetables are crisp-tender
2 teaspoons fine sea salt and any liquid the mushrooms have
1 teaspoon pepper released is cooked off, about 2 minutes.
2 slices vegan whole wheat bread Remove from heat and allow to cool
1 cup toasted walnuts slightly.
2 (14-ounce) packages Gimme Meanwhile, in a food processor, com-
Lean vegan ground beef bine the bread and walnuts, pulsing to
1
2 cup rolled oats form a coarse meal. Transfer the mixture
1
2 cup ketchup to a large bowl and add the beef, oats,
2 tablespoons chopped ketchup, parsley, and the vegetable mix-
fresh Italian parsley ture. Use your hands to mix well.
6 cups Mashed Potatoes Transfer the loaf mixture to the pre-
(recipe follows) pared pan, spread it into an even layer,
1
2 2 cups Brown Gravy (see page 149) and bake for 45 minutes, until the tip of

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a knife inserted into the center comes slices and serve with Mashed Potatoes
out piping hot. and Brown Gravy. If youre not drooling,
Let the loaf sit 5 minutes before turn- check your pulse.
ing it out onto a serving plate. Cut into

MASHED POTATOES In a 4- to 6-quart stockpot, combine the


Makes 6 cups, serves 6 to 8 water and about 1 tablespoon of the salt.
2 quarts water Add the potatoes and place the pot over
1
About 3 2 teaspoons fine sea salt high heat. Bring to a boil, reduce to a
1
3 large russet potatoes (about 2 4 simmer, and cook until the potatoes are
1
pounds), cut into 1 2 -inch cubes very tender, 15 to 20 minutes.
1 cup soy or rice milk Drain the potatoes and return them
3 tablespoons vegan butter to the pot. Add the milk, the remaining
1
2 teaspoon pepper 2 teaspoon salt, the butter, and pepper.
1

Then mash, bitches, mash!

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Sloppy Joes
Serves 4 to 6 Heat the coconut oil in a 10- to 12-inch
2 tablespoons refined coconut oil skillet over medium high. Add the bell
1 green bell pepper, cut into pepper and celery and cook, stirring
1
4 -inch dice occasionally, for 2 minutes. Add the
1 stalk celery, halved lengthwise onion and cook, stirring occasionally,
1
and cut into 4 -inch slices for 4 minutes. Add the mushroom, chili
1
2 large onions, cut into 4 -inch dice powder, salt, and pepper and cook, stir-
4 ounces thinly sliced white or ring occasionally, for 2 minutes. Stir in
cremini (brown) mushrooms the water, tomato sauce, Braggs Liquid
(about 2 cups) Aminos or tamari or soy sauce, and
1 teaspoon chili powder ketchup. Stir in the textured soy protein,
1
2 teaspoon fine sea salt increase the heat to high, and bring to a
1
4 teaspoon pepper boil. Reduce to a simmer and cook, stir-
2 cups water ring occasionally, for 20 minutes.
1 (15-ounce) can tomato sauce Meanwhile, split and toast the buns.
1
4 cup Braggs Liquid Aminos (or 8 To serve, place two bun halves on each
teaspoons tamari or soy sauce) plate, open faced. Top the buns with the
1
4 cup ketchup Sloppy Joe mixture, dividing evenly.
1
1 2 cups textured soy protein Sprinkle with Parmesan cheese, if using,
4 to 6 vegan whole wheat and serve.
hamburger buns Serve with potato salad (see page 66)
2 to 3 tablespoons vegan Parmesan and dill pickle chips.
cheese, for serving (optional)

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Potato Skins with all the Fixins


Serves 4 to 6 as an appetizer Preheat oven to 425F.
3 medium russet potatoes, Rub the potatoes with oil and place
scrubbed and patted dry them on a large rimmed baking sheet.
Refined coconut oil, for the potatoes Bake until the potatoes are tender,
and the baking sheet about 1 hour. Set the potatoes aside
6 slices vegan bacon, cooked until theyre cool enough to handle, but
according to package directions keep the oven on.
4 ounces shredded vegan cheddar Meanwhile, chop the bacon. In a med-
1
cheese (about 1 4 cups) ium bowl, combine the bacon, cheddar
4 ounces shredded vegan Jack cheese, Jack cheese, and parsley; set aside.
1
cheese (about 1 4 cups) Cut each potato lengthwise into quar-
1 tablespoon chopped fresh parsley ters. Scoop out the insides, leaving a
1
2 teaspoon fine sea salt 4-inch layer of potato on the skins (save
1

1
4 teaspoon pepper the insides for another use). Oil the bak-
3 scallions, thinly sliced ing sheet. Place the skins, skin side
3
4 cup vegan sour cream 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.

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Skinny Bitch
STAPLE MEALS
These hearty, wholesome, satisfying meals
are the staples to get you through day-to-day life.

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

123
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Steamed Veggies
and Tofu with Brown Rice
Serves 4 to 6 In a 2-quart saucepan over high heat,
1
1 2 cups medium grain brown rice combine the rice, 3 cups of the water,
1
3 2 cups water, plus more for steaming and the salt. Bring to a boil, reduce the
1
4 teaspoon fine sea salt heat to a simmer, cover, and cook until
1
2 cup tahini (sesame seed paste) the water is absorbed and the rice is ten-
1
4 cup sesame oil der, about 45 minutes. Remove from
6 tablespoons Braggs Liquid the heat and let the rice stand, covered,
Aminos, plus more for the table (or at least 10 minutes.
4 tablespoons tamari or soy sauce) Meanwhile, in a small bowl, whisk
1
2 carrots, cut into 4 -inch slices together the tahini, sesame oil, 14 cup of
1
4 head cauliflower, cut into bite- the Braggs Liquid Aminos (or 8 tea-
sized florets (about 2 cups) spoons of tamari or soy sauce), and the
1
4 head red cabbage (about 6 remaining 12 cup of water; set aside.
ounces), cut into 14 -inch strips In a pot fitted with a steamer insert,
1
4 bunch kale (about 4 ounces or four bring 1 inch of water and the remain-
1
to six leaves) cut into 2 -inch strips ing 2 tablespoons of Braggs Liquid
1 broccoli crown, cut into bite-sized Aminos (or 4 teaspoons of the tamari or
1
florets (about 2 2 cups) soy sauce) to a boil. Arrange the carrot
7 to 8 ounces firm or extra firm tofu, and cauliflower in the insert and steam
1
cut into 4 -inch slices, then cut on for 3 minutes. Add the cabbage, kale,
a diagonal into triangles broccoli, and tofu and steam for 3
1
4 cup raw pine nuts minutes, until the vegetables are tender

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and the tofu is heated through. Braggs Liquid Aminos at the table.
To serve, place the rice on plates or a
platter and top with the vegetable mix- Uhhh!!! This dish tastes
ture, tahini sauce, and pine nuts. Pass so simple, pure, and good
any remaining sauce and additional it makes us mad!

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Double-dip Fondue
Serves 6 To blanch vegetables: Bring a pot of
2 cups bite-sized broccoli well-salted water (about 12 tablespoon
florets, blanched fine sea salt per quart of water) to a boil.
2 cups bite-sized cauliflower Add the vegetables and cook until crisp-
florets, blanched tender, 1 to 3 minutes depending on the
2 red bell peppers, vegetable and the size (blanch different
cut into 1-inch dice vegetables separately since cooking
12 bite-sized potatoes, cooked times may vary). Remove with a slotted
1
1 2 cups dry white wine spoon (if blanching other vegetables) or
1 tablespoon coarse nutritional yeast drain.
1 clove garlic, pressed or finely To make the cheese fondue: In a 3-
minced to 4-quart saucepan over medium heat,
2 teaspoons Braggs Liquid combine the wine, nutritional yeast,
1
Aminos, (or 1 4 teaspoons tamari garlic, and 12 teaspoon of the Braggs
or soy sauce) Liquid Aminos (or 14 teaspoon tamari or
6 teaspoons arrowroot or soy sauce), and bring to a simmer.
7 teaspoons cornstarch Meanwhile, in a small bowl, whisk
6 teaspoons water, divided together 4 teaspoons of the arrowroot,
1 pound vegan Jack cheese, shredded (or 412 teaspoons of the cornstarch)and
212 cups low-sodium vegetable stock 4 teaspoons of the water.
2 (14- to 16-ounce packages) About a cup at a time, add the cheese
firm or extra firm tofu, pressed to the saucepan, whisking until all the
3
and cut into 4 -inch cubes cheese is incorporated and the mixture

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is smooth. Whisk in the arrowroot mix- FYI: The broth is more like
ture. Bring to a simmer and cook, whisk- a flavorful liquid to warm
ing occasionally, until thickened, 5 to 8 the veggies and tofu in, while
minutes. Transfer to a fondue pot set the cheese is more of a
over a flame. dipping thing.
To make the broth fondue: In a 3- to
4-quart saucepan over medium high heat,
combine the stock and the remaining 112 Other things thatd be good
teaspoons Braggs Liquid Aminos (or 1 to dip: cubed apples, pears,
teaspoon tamari or soy sauce), and bring bread, etc.
to a simmer.
Meanwhile, in a small bowl, whisk
together the remaining 2 teaspoons
arrowroot (or 212 teaspoons of the corn-
starch) 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.

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Roasted Sausage, Peppers,


Onions, and Garlic over Soft Polenta
Serves 4 Preheat oven to 425F.
12 cloves garlic In a large bowl, combine the garlic,
4 red, yellow, or green bell peppers, bell peppers, onions, oil, 12 teaspoon of
or a combination, cut into 34 -inch the salt, and the pepper, tossing to coat.
strips Transfer the mixture to a rimmed baking
2 onions, quartered and cut into sheet and cook for 20 minutes, until the
3
4 -inch strips garlic and vegetables are tender.
2 tablespoons refined coconut oil, Stir in the sausages and cook until the
melted, or safflower oil vegetables and sausages start to brown,
1 teaspoon fine sea salt 15 to 20 minutes.
1
4 teaspoon pepper Meanwhile, in a 2- to 3-quart saucepan
4 (12 to 16 ounces total) vegan over medium-high heat, combine 4 cups
Italian sausages, cut diagonally of the stock and the remaining 12 teaspoon
into 34 -inch slices of salt and bring to a boil. Add the polenta
1
4 to 4 2 cups low-sodium in a thin stream, stirring constantly.
vegetable stock Return to a boil, reduce to a simmer,
1 cup polenta cover, and cook until the polenta is ten-
2
3 cup vegan Parmesan cheese der, 8 to 10 minutes. If the polenta seems
Aged balsamic vinegar or extra too thick, add more stock, 14 cup at a time.
virgin olive oil, for drizzling Remove the saucepan from the heat and
(optional) stir in 13 cup of the Parmesan.

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To serve, transfer the polenta to Pass the remaining 13 cup of Parmesan


4 serving bowls and top with the sausage and balsamic vinegar or olive oil, if using,
and vegetable mixture, dividing evenly. at the table.

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Big-Ass Veggie Burrito


Makes 4 1 pound vegan cheddar or Jack
1 cup brown rice cheese, shredded
1
2 cups water 2 cup coarsely chopped fresh
1
2 teaspoon plus a pinch fine sea salt cilantro
1 (15-ounce) can black beans 2 scallions, thinly sliced
1 tablespoon refined coconut oil
1 yellow squash, cut into In a 1- to 2-quart saucepan over high
1
2-inch cubes heat, combine the rice, water, and a
1 green bell pepper, cut into pinch of the salt. Bring to a boil, reduce
1
2 -inch dice the heat to a simmer, cover, and cook
1 mild green chile, such as pasilla or until the water is absorbed and the rice
1
Anaheim, cut into 2 -inch dice is tender, about 45 minutes. Remove
1
2 red onion, cut into 2 -inch dice
1
from the heat and let the rice stand, cov-
1 zucchini, quartered lengthwise ered, at least 10 minutes.
1
and cut into 2 -inch slices Meanwhile, place the beans and their
4 cloves garlic, minced liquid in a 1-quart saucepan over medium
1 teaspoon chili powder heat. Bring to a simmer, reduce the heat
1 teaspoon ground coriander to low, and cook until the beans are
1 teaspoon ground cumin heated through, about 3 minutes. Cover
1
2 tomatoes, cut into 2 -inch cubes and set aside.
2 tablespoons lime juice Heat the coconut oil in a 10- to 12-
4 (12- to 14-inch) whole wheat inch skillet over medium high. Add the
tortillas, heated squash and cook, stirring occasionally,

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for 1 minute. Add the bell pepper and tortilla, 2 inches from either edge. Top
chile and cook, stirring occasionally for 1 with 14 of the beans, 14 of the vegetable
minute. Add the onion and cook, stirring mixture, 14 of the cheese, 14 of the
occasionally, for 2 minutes. Add the zuc- cilantro, and 14 of the scallions. Fold one
chini, garlic, chili powder, coriander, side of the tortilla up and over the fill-
cumin, and the remaining 2 teaspoon of
1
ings, fold in the edges, and continue
salt and cook, stirring occasionally, for 4 rolling the tortilla to the other side, mak-
minutes, or until all the vegetables are ing a tight bundle. Transfer the burrito
crisp tender. Stir in the tomatoes. to a plate, seam down. Repeat with
Reduce the heat to low, cover, and cook remaining tortillas.
for 4 minutes, until the vegetables are
very soft. Stir in the lime juice. Beans, onions, garlic. You
To serve, lay a tortilla on a work sur- may want to stay in for the
face and top with 14 of the rice, arranging night after this one.
it in a column down the middle of the

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Smoked Tofu Stir-fry


Serves 3 to 4 1 (6- to 8-ounce package) smoked
1 cup brown basmati rice tofu, cut into bite-sized 14 -inch slices
134 cups water 3 scallions, cut into 2-inch lengths,
Pinch fine sea salt white parts halved lengthwise
2
3 cup vegetable stock
1
4 cup mirin (see note on page 89) In a 1- to 2-quart saucepan over high heat,
2 tablespoons tamari or soy sauce, combine the rice, water, and salt. Bring to
plus more for the table a boil, reduce the heat to a simmer, cover,
1 tablespoon arrowroot and cook until the water is absorbed and
1
or 3 2 teaspoons cornstarch the rice is tender, about 30 minutes.
1 tablespoon refined coconut oil Remove from the heat and let the rice
2 white or yellow onion, halved and
1
stand, covered, at least 10 minutes.
1
cut into 4 -inch slices Meanwhile, in a small bowl, whisk
2 heads baby bok choy (about 12 together the stock, mirin, tamari or
ounces), halved lengthwise then soy sauce, and arrowroot or cornstarch;
1
cut crosswise into 2 -inch slices set aside.
2 cloves garlic, thinly sliced Heat the coconut oil in a 12- to 14-
1 tablespoon minced ginger inch wok or skillet over high. Add the
1 portobello mushroom, halved and onion and stir-fry for 1 minute. Add the
1
cut into 4 -inch slices bok choy, garlic, and ginger and stir-fry
8 shiitake mushrooms, stemmed for 1 minute. Add the portobello and stir
and thinly sliced fry for 1 minute. Add the remaining
8 white or cremini (brown) mushrooms and stir-fry for 3 minutes, or
mushrooms, thinly sliced until all the mushrooms are tender. Stir

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in the stock mixture and the tofu and stir- To serve, arrange the rice on plates or
fry until the tofu is heated through and a platter and top with the mushroom mix-
the sauce has thickened, 1 to 2 minutes. ture. Pass additional tamari or soy sauce
Stir in the scallions. at the table.

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Summer Garden Pasta


Serves 4 In a 4- to 6-quart stockpot over high
3 quarts water heat, combine the water with about 112
About 5 teaspoons fine sea salt tablespoons of the salt. Bring the water
8 ounces whole wheat or brown rice to a boil, add the pasta, and cook
linguini or fettuccini according to the package directions.
1
4 cup refined coconut oil Meanwhile, heat the coconut oil in a
6 shallots, thinly sliced 10- to 12-inch skillet over medium high
1 zucchini, halved lengthwise heat. Add the shallots and cook, stirring
and thinly sliced occasionally, for 3 minutes. Add the
1 yellow squash, halved lengthwise zucchini, squash, garlic, pepper, and the
and thinly sliced remaining 12 teaspoon salt and cook,
4 cloves garlic, thinly sliced stirring occasionally, until the vegeta-
1
4 teaspoon pepper bles are tender, about 2 minutes.
2 pounds tomatoesred, yellow, Reduce the heat to medium and add the
or a combinationseeded tomatoes, basil, and oregano, stirring
1
and cut into coarse 4 -inch dice until the tomatoes are heated through,
(about three cups) about 2 minutes.
1
2 cup thinly sliced fresh basil leaves When the pasta is done, drain it.
2 tablespoons chopped fresh Transfer the pasta to plates or a platter
oregano and top with the tomato mixture. Driz-
1
4 cup extra virgin olive oil zle with olive oil, sprinkle with Parme-
1 to 2 tablespoons vegan Parmesan san, if using, and serve.
(optional)

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Waldorf Wheat Berry Salad


Serves 6 to 8 In a 2- to 3-quart saucepan, combine the
1 cup hard wheat berries (see note) wheat berries and enough water to cover
3 cups water, plus more for soaking by 2 inches and soak, refrigerated, for 6
1
3 cup safflower oil hours or overnight. (If you dont have
1
4 cup apple juice time for the overnight drama, use 12 cup
2 tablespoons rice vinegar more water and cook for thirty minutes
2 tablespoons agave nectar more, or until tender.)
3
4 teaspoon fine sea salt Drain the wheat berries, return them to
1
2 teaspoon pepper the pot, and add the 3 cups of water. Bring
2 celery stalks, thinly sliced to a boil over high heat, reduce the heat to
2 scallions, thinly sliced a simmer, cover, and cook for 50 to 60
1 sweet-tart apple, such as Fuji, minutes, until the berries are tender.
Jonathan, or McIntosh, Meanwhile, in a small bowl, whisk
1
cut into 2 -inch cubes together the safflower oil, apple juice,
1
2 small red onion, rice vinegar, agave, salt, and pepper.
1
cut into 4 -inch dice Once the berries are cooked, drain any
1
2 cup dried cranberries water left in the pot and transfer the
1
2 cup chopped pecans berries to a large bowl. Toss with about
1
2 cup chopped fresh Italian parsley half the dressing and set aside to cool to
room temperature.
HARD WHEAT BERRIES Once the berries are cool, stir in the
are available in the bulk section ingredients and remaining dressing,
of natural food stores and tossing gently. Serve cold.
many supermarkets.

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French Lentil Salad


Um, lentils. . . Do we even need to say it? Keep your ass at home
after eating this one.

Serves 6 to 8 In a 1- to 2-quart saucepan over high,


1 cup French green lentils (see note) combine the lentils and water and bring to
2 cups water a boil. Reduce the heat to a simmer, cover,
6 tablespoons extra virgin olive oil and cook 35 to 45 minutes, until the
2 tablespoons white wine vinegar lentils are al dente, tender but not mushy.
or champagne vinegar Meanwhile, in a small bowl, whisk
1
2 tablespoon fresh chopped or together the olive oil, vinegar, tarragon,
1
2 teaspoon dry tarragon mustard, salt, and pepper.
1 teaspoon Dijon mustard Once the lentils are cooked, drain any
1 teaspoon fine sea salt water left in the pot and transfer the
1
2 teaspoon pepper lentils to a large bowl. Toss with about
1
2 tomatoes, cut into 2 -inch dice half the dressing and set aside to cool to
2 large Belgian endive (about 8 room temperature.
ounces), halved lengthwise and Once the lentils are cool, stir in the
1
cut into 2 -inch slices tomatoes, endive, bell peppers, and pars-
1 green bell pepper, ley. Add the remaining dressing, tossing
1
cut into 2 -inch dice gently. Serve cold or at room temperature.
1 yellow bell pepper, cut into
1
2 -inch dice Dont get all psycho if you cant
1
2 cup chopped fresh Italian parsley find French green lentils. This
can be made with brown, pink,
or regular green lentils, as well.

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Tamari-roasted Root Vegetables


with Cashew Millet
Serves 6 Preheat oven to 375F.
4 beets (about 24 ounces), trimmed, In a large bowl, combine the beets,
3
peeled, and cut into 4 -inch cubes rutabagas, turnips, tamari, and safflower
4 rutabagas (about 24 ounces), oil. Spread the mixture onto two large
trimmed, peeled, and cut into rimmed baking sheets and bake for 30
3
4 -inch cubes minutes. One pan at a time, remove the
4 turnips (about 24 ounces), pans from the oven, toss the vegetables,
trimmed, peeled, and cut into and spread them back out. Cook for
3
4 -inch cubes another 30 minutes, or until the vegeta-
3 tablespoons tamari, bles are tender and nicely caramelized.
plus more for the table Meanwhile, in a 3- to 4-quart saucepan
1 tablespoon safflower oil over high heat, combine the stock, millet,
3
3 4 cups low-sodium and salt. Bring to a boil, reduce the heat to
vegetable stock a simmer, cover, and cook for 15 minutes,
1
1 2 cups hulled millet or until the millet is tender. Remove from
1
4 teaspoon fine sea salt the heat, fluff with a fork, cover, and set
1
2 cup chopped cashews aside until the vegetables are done.
To serve, transfer the millet to plates
or a platter, top with the vegetables, and
sprinkle with cashews. Pass additional
tamari at the table.

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Balsamic Portobello Mushrooms


over Grilled Vegetable Couscous
Serves 4 In a medium bowl, whisk together the
3
4 cup coconut oil, melted, oil, balsamic vinegar, maple syrup, rose-
or safflower oil mary, pepper, and 12 tablespoon of the
1
2 cup balsamic vinegar salt; set aside.
2 tablespoons maple syrup Trim the stem end off of onion and
2 tablespoons chopped peel. Cut the onion into 8 wedges, each
fresh rosemary with a bit of the root end holding it
1
2 teaspoon freshly ground together. Place the onion, portobellos,
black pepper zucchini, and squash in a large, resealable
1
2 4 teaspoons fine sea salt bag and add the balsamic mixture. Press
1 small red onion the air out of the bag, seal, and set aside for
4 portobello mushrooms 2 to 4 hours, turning occasionally.
1 medium zucchini, cut lengthwise Prepare an outdoor or stovetop grill to
1
into 2 -inch slices medium heat (its at the right tempera-
1 yellow squash, cut lengthwise ture when you can hold your hand grate-
1
into 2 -inch slices level for 4 seconds).
114 cups water Remove the vegetables from the bag
1 cup couscous and reserve 2 tablespoons of the mari-
nade (save the rest for another use).
Grill the vegetables for 8 to 10 min-
utes, turning once, until well-marked
and tender.

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(If you dont have a grill, use two to the heat, and let stand for 5 minutes.
three skillets with a little oil in the bottom Once the vegetables have cooked,
over medium-high heat. Just be sure not coarsely chop the onion, zucchini, and
to crowd the veggies in there or theyll squash. Stir the chopped vegetables into the
steam instead of sear. couscous, along with the reserved mari-
Meanwhile, in a 2- to 3-quart saucepan nade. Cut the portobellos into thick slices.
over medium heat, bring the water and Arrange the couscous on plates or a
the remaining 4 teaspoon of salt to a boil.
3
platter, top with the portobellos and any
Stir in the couscous, cover, remove from accumulated juices, and serve.

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Spaghetti Squash with Spicy Braised


Greens, Raisins, and Pine Nuts
Serves 4 Preheat oven to 375F.
1
2 of a 4-pound spaghetti squash, Place the squash flesh down in a 13 x
with the seeds scraped out 9-inch baking pan. Add 14 inch of water
(see note) and bake until the squash is easily
Water for the baking pan pierced with a fork, 50 to 60 minutes.
2 tablespoons refined coconut oil Meanwhile, heat the coconut oil in a
2 cloves garlic, minced 4- to 6-quart stockpot over medium.
1 to 2 canned chipotle chiles in Add the garlic and chipotle and cook for
adobo sauce, seeded and minced 1 minute. Add the greens, handfuls at
1
1 2 bunches (about 12 ounces) kale, a time, stirring until theyre all in the
chard, mustard greens, collard pot. Add 1 cup of the stock, 12 teaspoon
greens, or a combination, cut into of the salt, and the raisins. Increase the
1
2 -inch strips heat to high and bring to a boil. Reduce
1
1 to 1 2 cups low-sodium the heat to a simmer, cover, and cook
vegetable stock until the greens are tender, about 10
3
4 teaspoon fine sea salt minutes, or 15 to 20 minutes for collard
1
3 cup raisins greens. (If the pan gets dry before the
1
4 cup pine nuts chard is cooked, add more stock, 2
2 tablespoons extra virgin olive oil tablespoons at a time.) Stir in 3 table-
spoons of the pine nuts.
When the squash is done, use a fork
to separate the strands into a large bowl.

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Add the olive oil and the remaining Were not dumb broads. We
1
4 teaspoon of salt and toss gently. know that 12 of a 4-pound
Transfer the spaghetti to plates or squash means you could just
a platter, top with the greens mixture, buy a 2-pound squash. But a
garnish with the remaining 1 tablespoon larger squash merits longer,
of pine nuts, and serve. thicker strands of spaghetti
than a whole small squash.
So do what youre told
just save the other half for
another use

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Hummus, Tempeh, and Cucumber Wrap


Makes 4 Heat the coconut oil in a 10- to 12-inch
1 tablespoon refined coconut oil skillet over medium heat. Stir in the gar-
1
2 teaspoon garlic powder lic powder, coriander, and tamari or soy
1
4 teaspoon ground coriander sauce. Add the tempeh and cook 112 to 2
2 tablespoons tamari or soy sauce minutes per side, until browned.
1 (8-ounce) package tempeh, cut To serve, lay a tortilla on a work sur-
1
lengthwise into 4 -inch strips face and spread it with 14 of the hummus.
4 (9- to 10-inch) whole wheat tortillas Arrange 14 of the tempeh in a column
1 cup hummus down the middle of the tortilla, leaving a
1 cucumber, peeled and cut 2-inch border on one edge. Top with 14
diagonally into 14 -inch slices of the cucumber, 14 of the romaine, and
1 romaine heart, cut into 12 -inch strips 4 of the dressing. Fold one side of the
1

1
4 cup bottled vinaigrette dressing, tortilla up and over the fillings, fold in the
whatever kind you like edge with the border, and continue
rolling the tortilla to the other side,
making a tight bundle. Transfer the wrap
to a plate or a platter, seam down. Repeat
with the remaining tortillas.

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Green Goddess Pasta


Serves 4 In a 1-quart saucepan over low heat, com-
4 cloves garlic, minced bine the garlic and coconut oil and cook,
3 tablespoons refined coconut oil swirling occasionally, until the garlic is
6 tablespoons vegan butter fragrant and starting to brown, about
3 quarts water 3 minutes. Remove from the heat, add the
About 5 teaspoons fine sea salt butter, swirling until it melts, and set aside.
8 ounces whole wheat or brown rice In a 4- to 6-quart stockpot over high
elbow macaroni heat, combine the water with about 112
2 zucchini, halved lengthwise and tablespoons salt. Bring the water to
1
cut into 4 -inch slices a boil, add the macaroni, and cook
1 broccoli crown, cut into bite-sized according to the package directions
1
florets (about 2 2 cups) until about 1 minute shy of being done.
1
2 bunch (about 4 ounces) kale, cut Stir in the zucchini, broccoli, and kale.
1
into 2 -inch strips Cook until the vegetables are tender and
1
2 teaspoon pepper the pasta is cooked, about 1 minute.
1
4 cup pine nuts Drain the pasta mixture, reserving 12
cup of the pasta cooking water. Return
the mixture to the pot and stir in the gar-
lic butter, pepper, 3 tablespoons of the
pine nuts, and the remaining 12 tea-
spoon of salt. Transfer the pasta to
plates or a platter, garnish with remain-
ing 1 tablespoon of pine nuts, and serve.

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Chicken Square Meal with White


Beans, Quinoa Pilaf, and Asparagus

Serves 6 In a 3-quart saucepan, combine the


1
1 2 cups dried small white beans beans and enough cold water to cover by
2 cloves garlic, smashed 1 inch. Cover and refrigerate for at least
1 bay leaf 8 hours or overnight. (Alternately, bring
2 tablespoons extra virgin olive oil to a boil over high heat, cover, remove
1
1 2 teaspoons fine sea salt from heat, and let sit for 1 hour.)*
1
2 tablespoon refined coconut oil Drain the beans, return them to the
or safflower oil saucepan, and cover with water by
1 cup quinoa 1 inch. Add the garlic and bay leaf. Place
2 cups low-sodium vegetable stock the pot over high heat, bring to a boil,
1 cup frozen mixed vegetables and reduce to a simmer. Cover and cook
(no need to thaw) until the beans are tender, about 25
6 vegan chicken cutlets minutes. Remove from the heat, drain
1 bunch (about 1 pound) any water left in the pot, and stir in the
asparagus, trimmed olive oil and 34 teaspoon of the salt.
1 lemon, cut into wedges, Meanwhile, in a 2- to 3-quart sauce-
for garnish pan over medium-high, melt the
coconut oil. Add the quinoa and cook,
stirring occasionally, until the quinoa is
browned, about 5 minutes. Stir in the
stock, the mixed vegetables, and 14 tea-

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spoon of the salt. Bring to a boil, reduce *For all you bitches in a rush:
the heat to a simmer, cover, and cook Instead of dried beans, you
until the stock is absorbed and the can use canned beans. Substi-
quinoa is tender, about 20 minutes. tute 2 (15-ounce) cans of white
While the beans and quinoa are cook- beans. Place the beans and
ing, cook the chicken according to pack- their liquid in 1- to 2-quart
age directions. saucepan over medium heat.
When everything is about 10 minutes Bring to a simmer, reduce the
from being done, in an 8- to 10-inch heat to low, and cook until the
skillet over high heat, combine 12 -inch beans are heated through,
of water and the remaining 12 teaspoon about 5 minutes. Cover and set
of salt and bring to a simmer. Add the aside until ready to serve
asparagus and cook, turning occasionally then, either drain the beans
and adjusting the heat to maintain a sim- or serve them with a slotted
mer, until crisp-tender, 3 to 5 minutes, spoon.
depending on the size of the asparagus.
Transfer the chicken, beans, quinoa,
and asparagus to 4 serving plates, divid-
ing evenly. Garnish with lemon wedges
and serve.

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Divine Dressings,
SAUCES, AND
SUBSTITUTES
If you have shitty taste buds from eating
poorly all these years, healthy food may not taste
so good to you. If thats the case, douse your
grub with any one of these gooey delights.
Savory White Cream Sauce
Brown Gravy
Cheezy Sauce
Ranch Dressing
Thousand Island Dressing
Miso-Ginger Dressing
Agave-Dijon Spread
Agave-Dijon Dressing
Vegan Caesar Dressing
Basil Pesto
Sage Pesto
Basic Red Sauce
Super Simple Pizza Sauce
Tofu Ricotta
Marinated Tofu Feta

147
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Savory White Cream Sauce


Makes about 2 cups In a 1-quart saucepan over low heat, heat
About 2 cups soy or rice milk 2 cups of soy milk until its barely sim-
1
4 cup refined coconut oil mering (small bubbles will appear at the
1
2 onion, finely diced edges of the pan). Cover and set aside.
1
4 cup whole wheat pastry flour Heat the oil in a 2- to 3-quart saucepan
1
2 teaspoon fine sea salt over medium heat. Add the onion and
1
4 teaspoon white pepper cook, stirring occasionally, until tender,
1
8 teaspoon ground nutmeg 4 to 6 minutes. 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 salt, pepper, and
nutmeg. If not using immediately, trans-
fer 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 milk.

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Brown Gravy
Makes about 2 1 2 cups Heat the oil in a 2- to 3-quart saucepan
1
4 cup refined coconut oil over medium heat. When the oil is
1
2 cup whole wheat pastry flour almost completely melted, whisk in the
1
2 to 2 4 cups low-sodium flour. Cook, stirring often, until the mix-
vegetable stock ture is browned and smells nutty, about 5
4 tablespoons Braggs Liquid minutes. A little at a time, add 2 cups of
Aminos (or 8 teaspoons tamari or the stock, whisking until smooth after
soy sauce) each addition. Remove from the heat and
whisk in the Braggs 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.

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Cheezy Sauce
Makes about 2 34 cups In a 1-quart saucepan over low heat, heat
About 2 cups soy or rice milk 2 cups of soy or rice milk until its barely
1
4 cup refined coconut oil simmering (small bubbles will appear at
1
4 cup whole wheat pastry flour the edges of the pan). Cover and set aside.
8 ounces vegan cheese (cheddar, Heat the oil in a 2- to 3-quart sauce-
mozzarella, Jack, whatever you pan over medium heat. Whisk in the
like, or a combination), shredded flour and cook, whisking constantly, for
1
2 teaspoon fine sea salt 2 minutes. Slowly whisk in the hot milk
1
4 teaspoon white pepper and bring the mixture to a simmer.
Reduce the heat to low and cook, whisk-
ing often, until the sauce is thick and no
longer tastes of raw flour, 6 to 8 min-
utes. 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.

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Ranch Dressing
Makes about 1 34 cups In a blender or a food processor, com-
1 cup vegan sour cream bine all ingredients and process until
1
2 cup soy milk smooth. Set aside in the refrigerator
1
4 cup safflower oil overnight to allow the flavors to bloom.
1 tablespoon agave nectar Store refrigerated for up to 1 week.
1 tablespoon granulated
garlic powder
2 teaspoons chopped dill
1 teaspoon Dijon mustard
1 teaspoon fine sea salt
1
2 teaspoon onion powder
1
2 teaspoon cider vinegar
1
4 teaspoon pepper
1
4 teaspoon tamari or soy sauce

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Thousand Island Dressing


Makes about 1 13 cups In a small bowl, whisk together all the
1 cup vegan mayonnaise ingredients. Use immediately, or cover
1
4 cup ketchup and refrigerate for up to 1 week.
1
4 cup sweet pickle relish
2 tablespoons tomato paste Eat. It. With. A. Spoon.
3 tablespoons lemon juice
1
2 teaspoon fine sea salt
1
8 teaspoon cayenne

Miso Ginger Dressing


Makes about 1 12 cups In a small bowl, whisk together all the
3
4 cup canola or safflower oil ingredients. Use immediately, or cover
1
4 cup red miso and refrigerate for up to 1 week.
1
4 cup water
2 tablespoons agave nectar This ones so good it can
2 tablespoons rice wine vinegar perk up even the lamest of
2 tablespoons grated fresh ginger salads.
1 teaspoon sesame oil

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Agave-Dijon Spread
Makes 12 cup

1
4 cup agave nectar In a small bowl, whisk together the agave
1
4 cup Dijon mustard and mustard. Use immediately, or cover
and refrigerate for up to 2 months.

This spread can be used


on all kinds of sandwiches,
burgers, and chicken.

Agave-Dijon Dressing
Makes about 1 12 cups
1
4 cup agave nectar In a small bowl, whisk together all ingre-
1
4 cup Dijon mustard dients. Use immediately, or cover and
2
3 cup extra virgin olive oil refrigerate for up to 1 month.
1
4 cup red wine vinegar or
balsamic vinegar This would totally kick ass
2 cloves garlic, minced on a spinach salad.
1
2 teaspoon fine sea salt
1
2 teaspoon pepper

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Caesar Dressing
Makes 1 12 cups In a food processor, combine the tofu,
4 ounces silken tofu lemon juice, garlic, cheese, mustard,
6 tablespoons lemon juice Worcestershire sauce, salt, pepper, and
3 cloves garlic kelp powder, if using, and process until
2 tablespoons vegan smooth. With the motor running, slowly
Parmesan cheese drizzle in the olive oil. Use immediately,
1
2 tablespoon Dijon mustard or cover and refrigerate for up to 1 week.
2 teaspoons vegan
Worcestershire sauce
1
2 teaspoon fine sea salt
1
2 teaspoon pepper
1
4 teaspoon kelp powder (optional, to
give it an anchovy kind of flavor)
3
4 cup extra virgin olive oil

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Basil Pesto
Makes about 1 13 cups In a food processor, combine the pine
1
4 cup pine nuts nuts and garlic and pulse to roughly chop.
4 cloves garlic Add the basil and pulse to chop. Add the
3 cups fresh basil leaves cheese, salt, and pepper and process into
1
4 cup vegan Parmesan cheese a paste. With the motor running, slowly
1
2 teaspoon fine sea salt pour in the olive oil, processing until the
1
8 teaspoon pepper oil is fully combined. Use immediately or
3
4 cup extra virgin olive oil, transfer to a small container, cover with a
plus more for storing thin layer of olive oil, and store in the
refrigerator for 3 to 4 weeks.

Sage Pesto
Makes about 1 cup In a food processor, combine the almonds
1
4 cup whole almonds and garlic and pulse to roughly chop.
2 cloves garlic Add the sage and parsley and pulse to
1
1 2 cups fresh sage leaves chop. Add the cream cheese, salt, and
3
4 cup fresh Italian parsley leaves pepper and process into a paste. With
1
3 ounces (about 3 cup) soy the motor running, slowly pour in the
cream cheese olive oil, processing until the oil is fully
1
2 teaspoon fine sea salt combined. Use immediately or transfer
1
8 teaspoon pepper to a small container, cover with a thin
2
3 cup extra virgin olive oil, plus layer of olive oil, and store in the refrig-
more for storing erator for 3 to 4 weeks.

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Basic Red Sauce


Makes about 7 cups Heat the coconut oil in a 4- to 6-quart
2 tablespoons refined coconut oil stockpot over medium-low heat. Add the
1
1 onion, cut into 4 -inch dice onion and cook, stirring occasionally,
8 to 10 cloves garlic, minced until tender, 6 to 8 minutes (adjust heat,
2 (28-ounce) cans crushed tomatoes if necessary, to avoid browning). Add the
1 (6-ounce) can tomato paste garlic and cook, stirring occasionally, 1
1
4 cup fruity red wine (optional) minute. Stir in the tomatoes and tomato
2 tablespoons finely paste, increase the heat to high, and
chopped fresh basil bring to a boil. Remove from the heat and
1 tablespoon finely stir in the wine, if using, along with the
chopped fresh oregano basil, oregano, salt, and hot sauce (if
1
2 teaspoon salt using). Taste, and if the sauce is too
1
8 teaspoon hot sauce, like acidic, stir in the agave. Use immediately
Tabasco (optional) or cover and refrigerate for up to 1 week
1 tablespoon agave nectar or freeze for up to 2 months.
(optional)

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Super Simple Pizza Sauce


Makes about 1 34 cup In a food processor, combine all the ing-
1 (14.5-ounce) can diced tomatoes redients and pulse to puree. Use imme-
1
4 cup tomato paste diately or cover and refrigerate for up to
2 cloves garlic 1 week or freeze for up to 2 months.
2 teaspoons red wine vinegar
1 teaspoon chopped fresh oregano
or 12 teaspoon dried oregano
1
2 teaspoon fine sea salt
1
8 teaspoon pepper
1
8 teaspoon cayenne powder

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TofuRicotta
Makes about 2 cups In a food processor, combine the tofu,
14 to 16 ounces extra firm tofu, garlic, olive oil, oregano, and salt and
crumbled pulse to puree. Use immediately or cover
3 cloves garlic and refrigerate for up to 1 week.
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh This is so similar to the real
oregano or 1 teaspoon dried deal it makes us angry. Why
oregano is it so good? Why?
3
4 teaspoon fine sea salt

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Marinated Tofu Feta


Makes about 3 cups In a medium bowl, whisk together the
2 tablespoons extra virgin olive oil olive oil, lemon juice, oregano, salt, and
1
1 2 tablespoons lemon juice red pepper. Add the tofu and toss gen-
1 teaspoon dried oregano tly. Let marinate for at least 1 hour, stir-
1 teaspoon fine sea salt ring occasionally. Use immediately.
1
2 teaspoon crushed red pepper
14 to 16 ounces firm or extra firm
tofu, cut into 12 - or 3 4 -inch cubes

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Happy
ENDINGS
If eating dessert is wrong, we dont want to be right.
Give us dessert, or give us death. Life without dessert is
like life without the sun. We never met a dessert we didnt
like. Clearly, were totally fucking psychotic for dessert.

Chocolate Chip Cookies

Peanut Butter Potato Chip Cookies

Buttery Shortbread Cookies

Bitchtastic Brownies

Hot Fudge Brownie Sundaes

Cheezecake

Vanilla Cake with Frosting

Carrot Cake with Cream Cheese Frosting

Chocolate Suicide Cake

Dream Bars

Rice Pudding

Fresh Fruit Crisp

161
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Chocolate Chip Cookies


Makes about 48 Preheat oven to 375F. Line baking
1
2 2 cups whole wheat pastry flour sheets with parchment.
1
2 tablespoon baking soda In a medium bowl, sift together the
1 teaspoon fine sea salt flour, baking soda, and salt; set aside.
1
1 2 cups evaporated cane sugar In the bowl of a stand mixer or in a
1
1 4 cups refined coconut oil large bowl with a hand mixer, combine
1
4 cup ice water the sugar and coconut oil, mixing on
1 tablespoon molasses medium-high speed until creamy, about
1
2 tablespoon pure vanilla extract 3 minutes. Add the water, molasses, and
1 (10- to 12-ounce) package vegan vanilla, mixing until well combined.
chocolate chips With the mixer on low speed, add the
1 cup chopped walnuts (optional) flour mixture in 3 to 4 additions, mixing
each addition until almost fully incorpo-
Seriously. Can you stand rated. Add in the chocolate chips and
these? the walnuts, if using, mixing until just
combined.
Arrange 2-tablespoon-sized balls of
cookie dough 2 inches apart on pre-
pared baking sheets. Bake for 13 to 15
minutes, until the edges are slightly
browned and the centers are set. Thor-
oughly cool on a cooling rack.

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Peanut Butter Potato Chip Cookies


Makes about 40 bowl with a hand mixer, combine the
1
2 2 cups whole wheat pastry flour sugar, coconut oil, and peanut butter, mix-
2 teaspoons baking soda ing on medium-high speed until creamy,
3
4 teaspoon fine sea salt about 3 minutes. Add the water, molasses,
1
1 2 cups evaporated cane sugar and vanilla, mixing until well combined.
1 cup refined coconut oil With the mixer on low speed, add the flour
1 cup all-natural peanut butter, mixture in 3 to 4 additions, mixing each
chunky or smooth (whichever addition until almost fully incorporated.
you prefer) Add the potato chips, mixing until just
1
4 cup ice water combined.
1 tablespoon molasses Arrange 2-tablespoon-sized balls of
1 teaspoon pure vanilla extract cookie dough 2 inches apart on prepared
2 cups coarsely crushed potato chips baking sheets. Press to about 34 -inch
thick, then use the back of a fork to mark
each cookie with a crosshatch pattern, if
Preheat oven to 375F. Line baking desired. Bake for 13 to 15 minutes, until
sheets with parchment. the edges are slightly browned and the
In a medium bowl, sift together the centers are set. Thoroughly cool on a
flour, baking soda, and salt; set aside. cooling rack. Then eat enough to make
In the bowl of a stand mixer or in a large yourself sick.

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Buttery Shortbread Cookies


Makes about 36 cookies Preheat oven to 325F. Line baking
3
1 4 cups whole wheat pastry flour sheets with parchment.
1 tablespoon coarse nutritional yeast In a medium bowl, combine the flour,
1 teaspoon fine sea salt nutritional yeast, and salt; set aside.
1
2 cup refined coconut oil, cut into In the bowl of a stand mixer or in a large
pieces if in large chunks bowl with a hand mixer, cream the
1
2 cup powdered evaporated coconut oil, mixing on medium-high
cane sugar speed for about 3 minutes. Add the sugar
1 teaspoon pure vanilla extract and beat until light and fluffy, about 2
1 tablespoon orange juice minutes. Add the vanilla and orange juice,
mixing until well combined. With the
mixer on low speed, add the flour mixture
in 3 to 4 additions, mixing until just com-
bined. Transfer the dough to a work sur-
face, shape it into a 34 -inch disk, cover
with plastic wrap, and refrigerate until
firm enough to roll out, 5 to 10 minutes.
Transfer the dough to a lightly floured
work surface and roll out to 14-inch thick.
Cut into shapes and arrange on prepared
baking sheets. Reroll the dough and cut
into shapes one or two more times. Bake
for 20 minutes, or until the edges are just
starting to brown.

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Bitchtastic Brownies
Makes 9 or 12 Preheat oven to 350F. Oil an 8 x 8 inch
5 ounces unsweetened vegan baking pan; set aside.
chocolate, chopped In the top of a double boiler or in a
1
1 4 cups Sucanat medium metal bowl set over a pot of gen-
(or other dry sweetener) tly simmering water, melt the chocolate,
3
4 cup silken tofu stirring just until smooth. Transfer the
6 tablespoons safflower oil, plus chocolate to a food processor and add
more for the pan the Sucanat, tofu, oil, and vanilla;
1 tablespoon pure vanilla extract process until smooth. Add the flour,
1
3 cup whole wheat pastry flour cocoa powder, and salt, pulsing until just
2 tablespoons unsweetened combined. Transfer the batter to the pre-
cocoa powder pared pan, spreading it evenly. Bake for
1
4 teaspoon refined sea salt 30 minutes, until a toothpick inserted
into the center comes out clean. Thor-
oughly cool on a cooling rack before cut-
ting into 9 or 12 squares.

Oh please, who are we kid-


ding? Eat em while theyre
hot and burn your friggin
mouths off.

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Hot Fudge Brownie Sundaes


Oh no we didnt!

Makes 4 In the top of a double boiler or in a


4 ounces semi-sweet vegan medium metal bowl set over a pot of
chocolate, chopped gently simmering water, melt the choco-
3 tablespoons vegan cream late and cream, stirring just until
4 Bitchtastic Brownies smooth; set aside.
(preceding page) Arrange the brownies on plates. Top
1 pint vegan vanilla ice cream each with a scoop of ice cream then driz-
2 tablespoons chopped toasted zle with the chocolate sauce (you may not
pecans need it all) and sprinkle with pecans,
4 cherries with stems dividing evenly. Finish with a cherry on
top, and serve.

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Cheezecake
Oh yes we did!

Serves 10 to 12 Preheat oven to 325F.


1
1 2 cups vegan cookie crumbs In a medium bowl, combine the cookie
(see note on next page) crumbs, oil, and 3 tablespoons of the sugar,
3 tablespoons refined coconut oil, stirring until the mixture is uniformly
melted, or safflower oil moist. Transfer to a 10-inch springform
1 cup plus 7 tablespoons raw pan and press the mixture evenly into the
(turbinado) evaporated cane bottom and 1 to 2 inches up the sides of the
sugar (or other dry sweetener) pan. Place the pan on a rimmed baking
2 pounds tofu cream cheese sheet and bake until the crust is lightly
1 pound silken tofu browned and dry, 15 to 20 minutes.
3 tablespoons arrowroot or Thoroughly cool on a cooling rack.
3 tablespoons plus 2 teaspoons While the crust is cooling, increase
cornstarch the oven temperature to 350F.
1 tablespoon pure vanilla extract In the bowl of a food processor, com-
Zest and juice of 1 lemon bine about 14 of the cream cheese and the
Fruit Glaze Topping tofu; process until smooth. Transfer the
(optional, recipe follows) mixture to the bowl of a stand mixer or a
large bowl with a hand mixer. Add the
remaining cream cheese and the remain-
ing 114 cups sugar and mix on medium
speed until smooth.

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In a small bowl, combine the arrow- To make cookie crumbs,


root or cornstarch, vanilla, and lemon start with whatever kind of
juice. Add this mixture, along with the vegan cookies you like gra-
lemon zest, to the cream cheese mixture, ham crackers, ginger snaps,
beating just until smooth. Pour the entire chocolate wafers, whatever.
mixture into the cooled crust. Place the Put a couple of handfuls in
pan on the rimmed baking sheet and the food processor and pulse
bake for 50 minutes. until theyre finely ground.
When time is up, turn off the heat but Repeat until you have 112
leave the cheesecake in the oven until the cups (the number of cookies it
edges are set and lightly browned but the takes depends on the size
center is still wobbly, about 60 minutes. and density of the cookie).
Remove from the oven, run a knife around
the edge of the crust, and let cool com-
pletely.
Cover and chill for at least 4 hours and
up to a day before removing the sides of
the pan. Just before serving, pour the
glaze on top, if using, spreading it evenly.

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FOR ALL YOU PSYCHO PERFECTIONISTS OUT


THERE: There are a couple of tricks to reduce the chances of
cracks on the top of a cheesecake. The most important is to not over-
cook ittrust that that wobbly center will indeed firm up after cool-
ing and chilling. Another is to beat the filling only enough to make it
smooth; overbeating increases the air in the filling which makes the
cake rise, which can make the cake crack when it falls. A third trick is
to run a knife around the edge of the cake right when it comes out of
the oven. Still, even the best cooks will get a crack in their cheesecake
now and then. So the best trick is to hide cracks with the fruit glaze.

FRUIT GLAZE TOPPING In a small saucepan over medium heat,


1 cup all-fruit jam or preserves, whisk together the jam and the arrowroot
whatever flavor you like mixture. Bring to a simmer, whisking
1 tablespoon arrowroot or until thickened and no longer milky-
1
3 2 teaspoons cornstarch looking, about 3 minutes. Cool thor-
1
dissolved in 3 cup water oughly before spreading on cooked,
cooled, chilled cheesecake.

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Vanilla Cake with Frosting


Serves 10 to 12 Preheat oven to 350F. Oil and flour
1 cup refined coconut oil, two 9-inch cake pans and line the bot-
plus more for pans toms with parchment. Oil the parchment
4 cups whole wheat pastry flour, and dust the pans lightly with flour.
plus more for cake pans In a medium bowl, sift together the
1 tablespoon baking powder flour, baking powder, baking soda, and
1
2 teaspoon baking soda salt; set aside.
3
4 teaspoon fine sea salt In a food processor, combine the milk,
1
1 3 cups rice or soy milk tofu, safflower oil, and vanilla; set aside.
1 cup silken tofu In the bowl of a stand mixer or in a
1
3 cup safflower oil large bowl with a hand mixer, combine
1
1 2 tablespoons vanilla extract the coconut oil and sugar, mixing on
2 cups evaporated cane sugar medium-high speed until fluffy, 3 to 5
(or other dry sweetener) minutes. With the mixer on low speed,
4 cups Vanilla or Chocolate Frosting add the flour mixture in 3 additions,
(recipe follows) alternating with the tofu mixture, mixing
until just combined.
Transfer the batter to the prepared
Try not to eat the entire pans and smooth the surfaces. Bake for
batch of frosting before you 30 to 35 minutes, or until the cakes
put it on the cake, pig. spring back when lightly touched in the
center and begin to pull away from the
sides of the pan. Cool on racks for 10

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minutes. Unmold the cakes and return to Frosting. Stack the cakes, then use the
racks to thoroughly cool. remaining frosting to coat the sides of
Spread each cake with about 4 of the
1
the cake and your boobs.
Vanilla Frosting or Fudgy Chocolate

VANILLA FROSTING In the bowl of a stand mixer or in a large


Makes about 4 cups bowl with a hand mixer, cream the
1
2 cup refined coconut oil coconut oil, mixing on medium-high
8 to 10 tablespoons soy milk speed for about 3 minutes. Add 8 table-
or nondairy creamer spoons of the milk or creamer, the vanilla,
2 teaspoons vanilla extract and salt, mixing until well combined. With
1
4 teaspoon salt the mixer on low speed, add the sugar,
8 cups (about 2 pounds) powdered about 12 cup at a time. If the frosting seems
evaporated cane sugar too stiff, add 1 to 2 tablespoons more
milk. Increase the speed to high and beat
until smooth and fluffy, 1 to 2 minutes.

FUDGY CHOCOLATE In a 2- to 3-quart saucepan over med-


FROSTING ium heat, melt the oil. Stir in sugar and
Makes about 4 cups cocoa powder. Gradually stir in creamer.
14 tablespoons refined coconut oil Heat, stirring almost constantly, until
2 cups evaporated cane sugar mixture is smooth and hot, but not boil-
1
1 2 cups unsweetened cocoa powder ing. Remove from heat and stir in vanilla
1 cup soy creamer and salt. Set aside to cool to room tem-
1
2 teaspoon pure vanilla extract perature, until thick enough to spread.
1
4 teaspoon fine sea salt

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Carrot Cake with Cream Cheese Frosting


Serves 10 to 12 Preheat oven to 350F. Oil two 9-inch
1 cup safflower oil, cake pans and line the bottoms with
plus more for the pans parchment. Oil the parchment and dust
3 cups whole wheat pastry flour, the pans lightly with flour.
plus more for the pans In a large bowl, sift together the flour,
2 cups evaporated cane sugar sugar, baking powder, baking soda, cin-
(or other dry sweetener) namon, and salt; set aside.
2 teaspoons baking powder In another large bowl, combine the
2 teaspoons baking soda oil, carrots, applesauce, and vanilla, stir-
2 teaspoons cinnamon ring until smooth. Stir in the flour mix-
1 teaspoon refined sea salt ture in 3 or 4 additions, mixing until
2 cups finely shredded carrots barely combined. Add walnuts, stirring
(about 2 carrots) until just combined.
2 cups unsweetened applesauce Transfer the batter to the prepared
2 teaspoons vanilla pans and smooth the surfaces. Bake for
1
1 2 cups chopped walnuts 35 to 40 minutes, or until the cakes
4 cups Vegan Cream Cheese spring back when lightly touched in the
Frosting (recipe follows) center and begin to pull away from the
sides of the pan. Cool on racks for 10
minutes. Unmold the cakes and return to
racks to cool thoroughly.
Spread each cake with about 14 of the
Vegan Cream Cheese Frosting. Stack
the cakes, then use the remaining frost-
ing to coat the sides of the cake.
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VEGAN CREAM In the bowl of a stand mixer or in a large


CHEESE FROSTING bowl with a hand mixer, combine the
Makes about 4 cups cream cheese, vanilla, and salt, mixing on
12 ounces vegan cream cheese medium speed until smooth. With the
1 tablespoon pure vanilla extract mixer on low speed, add the sugar, about
1
4 teaspoon salt 2 cup at a time. Increase the speed to
1

8 cups (about 2 pounds) powdered high and beat until light and fluffy, 1
evaporated cane sugar (or other to 2 minutes.
dry sweetener)

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Chocolate Cake
Serves 12 to 16 Preheat oven to 350F. Oil a 13 x 9-inch
3
4 cup safflower oil, plus more baking pan; set aside.
for the pan In a large bowl, sift together the flour,
2 cups whole wheat pastry flour sugar, cream of tartar, baking soda, and
1
1 2 cups evaporated cane sugar salt. Stir in the chocolate chips; set aside.
1 tablespoon cream of tartar In a medium bowl, combine the oil,
2 teaspoons baking soda soy milk, applesauce, and vanilla, stirring
1
2 teaspoon fine sea salt until smooth; set aside.
3
4 cup vegan chocolate chips In the top of a double boiler or in a
1
1 4 cups soy milk medium metal bowl set over a pot of
3
4 cup unsweetened applesauce gently simmering water, melt the choco-
1
2 tablespoon pure vanilla extract late, stirring just until smooth.
4 ounces unsweetened vegan Add the oil mixture into the flour mix-
chocolate, chopped ture, stirring until smooth. Add the
1 tablespoon apple cider vinegar melted chocolate, stirring until smooth.
2 cups Fudgy Chocolate Frosting Stir in the vinegar.
(see page 171) (optional) Transfer the batter to the prepared pan
and smooth the surface. Bake for 40 to 45
Write out your will while its minutes, until the cake springs back when
cooking. Its just that good. lightly touched in the center and begins to
pull away from the sides of the pan. Thor-
oughly cool on a cooling rack before
frosting with Fudgy Chocolate Frosting.

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Dream Bars
Makes 16 to 20 Preheat oven to 350F.
1
1 2 cups vegan cookie crumbs In a medium bowl, combine the
(see note on page 168) cookie crumbs, coconut oil, and 13 cup of
1
4 cup refined coconut oil, melted the sugar, stirring until the mixture
2
3 cups raw (turbinado) evaporated is uniformly moist. Transfer to a 13 x
cane sugar, divided 9-inch baking pan and press the mixture
2
3 cup peanut butter evenly into the bottom.
2 tablespoons water Heat the peanut butter in a 1-quart
1
4 cup vegan butter saucepan over medium heat, stirring
3
4 cup vegan chocolate chips occasionally, until soft enough to pour.
1 cup chopped walnuts Drizzle the peanut butter over the cookie
1
2 cup unsweetened shredded crumb mixture (dont worry about spread-
coconut ing itjust drizzle it evenly around).
1 (13.5-ounce can) coconut milk In a 1-quart saucepan over medium
2 tablespoons agave nectar heat, combine the remaining 13 cup of
1 tablespoon arrowroot or 312 sugar and the water, stirring occasionally
teaspoons cornstarch dissolved until the sugar is melted. Reduce the heat
1
into 2 tablespoon water to low and continue to cook, swirling
(not stirring) occasionally, until the mix-
ture is a dark honey color. Remove the
saucepan from the heat and swirl in the
butter. Prestoyouve got butterscotch
sauce! Pour the butterscotch sauce

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evenly over the peanut butter. Top with 30 minutes, until the coconut milk is
chocolate chips, walnuts, and coconut, set and the edges are browned. Thor-
sprinkling each evenly. oughly cool on a cooling rack before cut-
In a small bowl, whisk together the ting into squares. For best results, set
coconut milk, agave, and arrowroot mix- aside at room temperature overnight
ture. Pour the coconut milk mixture or in the refrigerator for 1 or 2 hours
evenly over the toppings and bake for before serving.

Dont plan on sharing these with anyone. Hoard them for yourself.

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Rice Pudding
Serves 4 to 6 In a 2-quart saucepan over high heat,
2 cups soy creamer (or 1 combine 1 cup of the creamer or coconut
13.5-ounce can coconut milk mixture, the water, rice, and salt.
1
milk plus 3 cup water) Bring to a boil, reduce the heat to a sim-
1 cup water mer, cover, and cook until the water is
1 cup medium-grain brown rice absorbed and the rice is almost tender,
Pinch fine sea salt about 40 minutes.
2
3 cup raisins, golden raisins, Stir in the remaining 1 cup of creamer
or a combination (optional) or coconut milk mixture, the raisins (if
2 tablespoons agave nectar using), agave, vanilla, and cinnamon.
1
2 teaspoon pure vanilla extract Bring to a simmer and cook, stirring
1
4 teaspoon ground cinnamon occasionally, until the raisins are plump
and the rice is tender, about 5 minutes.
Spoon the pudding into bowls and let
cool. Serve at room temperature or cover
and refrigerate for about an hour before
serving chilled.
If the pudding seems too thick, which
can be the case if its served cold, you can
stir in a little soy milk or creamer.

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Fresh Fruit Crisp


Serves 6 Preheat oven to 375F. Oil an 8 x
1
2 cup refined coconut oil, 8-inch baking pan.
plus more for the pan In a medium bowl, combine 1 cup of
1 cup plus 2 tablespoons Sucanat, the Sucanat, 12 cup of the flour, the oats,
(or other dry sweetener) and 12 teaspoon of the salt. Using a pas-
1
2 cup plus 1 tablespoon whole try cutter or your fingertips, cut in the
wheat pastry flour oil, mixing until the biggest pieces are
1
2 cup rolled oats the size of peas; set aside.
3
4 teaspoon salt In a large bowl, combine the remain-
1 teaspoon ground cinnamon ing 2 tablespoons of Sucanat, 1 table-
8 cups cored or pitted fresh fruit, spoon of flour, 14 teaspoon of salt, and
one type or a combination, the cinnamon. Mix in the fruit, lemon
thinly sliced juice, and vanilla.
2 tablespoons lemon juice Transfer the fruit to the prepared bak-
1 teaspoon pure vanilla extract ing dish, spreading it evenly. Sprinkle on
1 pint vegan vanilla ice cream the topping. Bake for 30 minutes. If the
(optional) fruit isnt yet tender (baking time will
depend on the type of fruit), cover lightly
with foil and bake for an additional 20 or
30 minutes.
Serve warm or at room temperature,
topped with vegan vanilla ice cream, if
using.

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For the fresh fruit, use whatever is in seasonwhatevers the most


ripe and full-flavored. Make it with apples in the fall, berries in the
spring, and peaches in the summer. Apples will take the longer cooking
time, pears a little less, and most other fruit will be done in 40 min-
utesvarying a little depending on ripeness and how thinly the fruit
is sliced. Peeling isnt necessary.

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GLOSSARY
We know that for many of you, this is a whole new way of eating. So we
salute your willingness to take it onchange is definitely hard. But it
doesnt have to be scary. The more you know, the less intimidated youll
be. Knowledge is power.
Having said that, behold the glossary. (If theres an ingredient youre
curious about that we dont define . . . look it up in a dictionary or
online. Dont be a Needy Bitch.)

Agave Nectar or Syrup: A sweet- Bacon (vegan): Bacon alternative


ener, similar to honey, that comes made from soy protein, wheat gluten,
from the Agave plant (where tequila and other ingredients. Tastes like frig-
happens to come from, too). Its less gin bacon, but doesnt encompass
refined than regular sugar, so it slaughtering a pig.
doesnt contain processing chemi-
cals. Buy the raw version. Braggs Liquid Amino Acids:
Tastes kinda like soy sauce, but con-
Arrowroot: A starch flour made tains no MSG. Made from soybeans
from the root of a plant. Like corn- and purified water. A must have with
starch, its used as a thickener. steamed-veggies and brown rice.
Use Braggs instead of soy sauce.

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Cheese (vegan): A dairy-free Mayonnaise (vegan): A dairy-,


cheese substitute that contains no egg-, and cholesterol-free mayon-
milk, rennet (an enzyme from the naise substitute. Our favorite brand:
stomach lining of calves), no casein Follow Your Heart Vegenaise.
(a milk protein), no whey (the liquid
portion of milk that has curdled), and Nutritional Yeast Flakes: A non-
no other gross-out factor. Our leavening yeast that has a cheesy
favorite brand is Follow Your Heart. flavor. A food supplement that con-
tains B vitamins and tastes great on
Ener-G Egg Replacer: A vegan salads, pizzas, and popcorn!
replacement for eggs in baking.
Made from potato starch and tapi- Oil (Coconut, Flaxseed, Hemp-
oca flour to mimic eggs in recipes. seed): There is so much conflicting
Comes in powder form; just mix information regarding oils and there
with water. are so many different schools of
thought. Heres the one we sub-
Evaporated Cane Sugar: Made scribe to: Oils are best when kept
from sugar cane, only the water has intact and not heated. So when
been removed. Its less processed youre using oil as a dressing or to
than regular sugar, so it retains add flavor to something after its
some nutrients. cooked, unrefined oil is best. If you
can stand the taste, flaxseed oil is
Kelp Powder: Granules made really good for you. Hempseed oil,
from seaweed that lend a mild salty cold-pressed extra virgin olive oil,
and/ or fishy flavor to dishes. and sesame seed oil are all good

Glossary 183
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options, too. Heating oils, especially white pasta with whole wheat,
at high temperatures, can alter them brown rice, or quinoa pasta. These
into harmful toxic substances. How- are healthier alternatives that con-
ever, a girls gotta eat, and some- tain nutrients and fiber.
times a girls gotta heat her oil. With
that said, some oils withstand heat Rice Milk: Dairy-, lactose-, and
better than others. Refined coconut cholesterol-free milk alternative made
oil is the best oil for high heat cook- from brown rice, water, and a small
ing. Canola oil and safflower oil are amount of brown rice sweetener.
other decent options. (Never con-
tinue to use oil that has burnt or Seitan: High-protein meat substi-
is smoking. And never save and tute made from wheat gluten. The
re-use oil that youve already texture may freak you out at first,
cooked with. Re-used fryer oil is just but keep trying it. Soon, youll be
one of the reasons fast food is so hooked.
damn bad for you.)
Soy Butter: A dairy-free butter
Parmesan (vegan): A Parmesan substitute usually made from a
cheese substitute that is made with- blend of oils. Be sure to get the non-
out any dairy components. (Some hydrogenated kind.
companies make it with a soy-
based version, and others make it Soy Milk: Dairy-, lactose-, and
with nutritional yeast and nuts.) cholesterol-free milk alternative
made from soybeans. High in pro-
Pasta: Substitute regular, refined, tein, vitamins, and minerals.

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Sucanat: Sugar in its most natural Tofu: Made from processed soy-
form: SUgar CAne NATural. Its bean curds. Good source of cal-
extracted from unrefined sugar cium and protein. Cholesterol-free,
cane where only the water has been baby. Tofu is a total chameleon in
removed. It retains the molasses, as recipes and can take on whatever
well as the vitamins and minerals. flavor you want. It does take getting
used to.
Tahini: Thick paste made from
ground sesame seeds. Turbinado: Made from 100 per-
cent sugar cane. Its whats left after
Tempeh: A vegan, meat-like alter- raw sugar has been washed, allow-
native made from fermented soy- ing the natural molasses to remain.
beans. High in protein. The texture
isnt really meatyits more nutty Vegan (noun): A person who
and grainy, kinda. Just shut up and abstains from eating cows, chick-
try it. ens, pigs, fish, eggs, and dairy. I am
a vegan.
Textured Soy Protein (also known
as texturized vegetable protein): A Vegan (adjective): 1. The state of
meat substitute made from defatted being with regard to not eating
soy flour thats compressed and cows, chickens, pigs, fish, eggs,
processed into bite-size chunks. and dairy. I am vegan. 2. A prod-
Generally, it needs to be rehydrated uct free of animal ingredients. Is
with water when using. that cookie vegan?

Glossary 185