Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [38]
2 tablespoons red wine vinegar
Salt and pepper, to taste
Preheat the oven to 350° F (180° C).
Heat the oil in a medium skillet on medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Add the red pepper and corn kernels and sauté an additional 5 minutes. Set aside.
In a food processor or blender, add the tofu, baking powder, nutritional yeast, soy sauce, vinegar, and salt and pepper, to taste. Blend until the mixture is smooth and no tofu chunks are visible. Be sure to scrape the edges of the bowl a few times to incorporate all of the ingredients.
In a large bowl, combine the tofu mixture with the vegetables until well incorporated. Transfer to a 9-inch (23 x 3.5-cm) round pie pan and press evenly into the pan. Bake, uncovered, 50 to 60 minutes, or until the top is golden brown.
Srv: 1 Slice (171 g) | Cal: 150 | Fat: 6 g | Sat Fat: 1 g | Col: 0 mg | Carb: 15 g | Fib: 4 g | Pro: 11 g
BITCHWORTHY: ONCE YOU GET THE HANG OF THIS RECIPE, YOU CAN SWITCH OUT CORN AND PEPPERS WITH A HANDFUL OF OTHER VEGGIES AND SPICES. TRY A FEW VARIATIONS: SWEET TOMATOES, VEGAN MOZZARELLA, AND BASIL; BABY SPINACH, MUSHROOM, ONION, VEGAN CHEDDAR, AND THYME; AND ASPARAGUS AND TARRAGON.
Orange Scones
I must admit this recipe is one of my greatest achievements in this book. Growing up, my mom and I used to have tea parties and she always made the best scones. But once I went vegan, I was broken-hearted that I would never taste them again. But, I spoke too soon. Here they are—light and flavorful with the perfect texture—and I am not scared to look my mother in the eye and say they are just as good as hers.
MAKES 8 SCONES
2 cups (255 g) unbleached all-purpose flour
½ cup (100 g) evaporated cane sugar, plus 1 tablespoon
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
½ cup (120 ml) orange juice, plus 1 tablespoon
1 teaspoon orange extract
1 tablespoon orange zest, grated
½ cup (115 g) Earth Balance, at room temperature
Preheat the oven to 350° F (180° C).
In a large bowl, mix together the flour, ½ cup (100 g) of the sugar, the baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk together ½ cup (120 ml) of the orange juice, the orange extract, and orange zest. Add to the flour mixture and mix until well combined. Add the Earth Balance and mix well.
Lightly flour a flat surface and knead the dough for about a minute. Form the dough into a ball and then shape into a small pizza crust shape, lightly flattening down the dough into the desired thickness. (I like mine about 1-inch/2.5 cm thick.) Cut the dough with a large knife into four wedges, just like you would a pizza. Place each pie wedge onto a baking sheet. Using a pastry brush or your fingers, cover the dough with the remaining 1 tablespoon of orange juice. Sprinkle with the remaining 1 tablespoon of sugar. Bake 15 minutes. Remove from the oven and place on a wire rack to cool. Serve with your favorite jam.
Srv: 1 Scone | Cal: 260 | Fat: 11 g | Sat Fat: 3 g | Col: 0 mg | Carb: 36 g | Fib: 1 g | Pro: 3 g
BITCHWORTHY: ADD ½ CUP (120 G) CRANBERRIES FOR SOME ADDED FLAVOR AND COLOR.
Banana and Cinnamon Muffins
I love the efficiency of muffins as a nutritional, grab-and-go breakfast. They are fitting for almost any occasion, and practical for passing around the office or a last-minute bake sale at school. Bananas are a dynamite ingredient since they are a morning superfood that helps to stimulate the brain for optimal learning and memory. The crunchy topping on the muffins is just my special touch. You’re welcome.
MAKES 12 MUFFINS
1½ cups (360 ml) almond milk
2 teaspoons apple cider vinegar
2 ⅔ cups (335 g) unbleached all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2½ teaspoons ground cinnamon, divided
⅓ cup (80 g) Earth Balance, at room temperature
¾ cup (150 g) evaporated cane sugar
¼ cup (60 ml) vanilla soy yogurt
1 teaspoon pure vanilla extract
2 large bananas, mashed
⅓ cup (35 g) chopped walnuts