Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [39]
¼ cup (50 g) firmly packed brown sugar
THE SKINNY: BANANAS, THE ANTI-WRINKLE FRUIT
BANANAS ARE THE FOUNTAIN OF YOUTH. MASH UP ONE RIPE BANANA AND APPLY TO YOUR FACE. LEAVE ON FOR TWENTY MINUTES TO FIGHT WRINKLES. REPEAT SEVERAL TIMES A WEEK.
Preheat the oven 325° F (165° C).
In a small bowl, mix the milk and vinegar and let sit until curdled. In a large bowl, mix together the flour, baking powder, baking soda, salt, and 2 teaspoons of the cinnamon.
In a separate large bowl, beat the Earth Balance and sugar with an electric mixer until fluffy, 1 to 2 minutes. Add the yogurt, milk mixture, and vanilla. Beat until mixed well. Pour the wet mixture into the flour mixture and stir with a wooden spoon until just incorporated. Stir in the bananas.
In a small bowl, add the walnuts, brown sugar, and the remaining ½ teaspoon of cinnamon. Set aside. Spoon the batter into paper muffin liners in a muffin pan until they are about two-thirds full.
Bake 10 minutes. Remove from the oven and add the walnut mixture to each muffin. Return to the oven and bake 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Srv: 1 Muffin | Cal: 300 | Fat: 14 g | Sat Fat: 5 g | Col: 0 mg | Carb: 40 g | Fib: 2 g | Pro: 4 g
Breakfast Bake
This recipe is nostalgic of something my dad used to make on Sunday mornings when I was young, except for one teensy difference. My dad wouldn’t be caught dead eating tempeh. And something tells me he wouldn’t even know what to do with rosemary and thyme. Your loss, pops. My version of the Breakfast Bake is a hearty, comfort breakfast that’s easy to prepare and reminds me of my carefree days living at home with the folks.
MAKES 6 SERVINGS
2 tablespoons grapeseed oil
½ onion, minced
2 garlic cloves, minced
2 medium russet potatoes, peeled and diced into
small cubes
12 ounces (340 g) soy sausage or tempeh, chopped
½ cup (35 g) chopped mushrooms
½ teaspoon dried thyme
1 sprig of rosemary, chopped
½ teaspoon salt
⅛ teaspoon pepper
½ cup (60 g) shredded vegan Cheddar
Preheat the oven to 400° F (200° C).
Heat the oil in a large sauté pan. Add the onion and cook over medium-high heat until soft, about 3 minutes. Add the garlic and cook about 1 minute. Add the potatoes, soy sausage or tempeh, and the mushrooms. Sauté 5 minutes. Add the thyme, rosemary, salt, and pepper. Sauté for 2 minutes.
Pour the mixture into a 13 x 9-inch (33 x 23 cm) baking dish. Bake 30 minutes, or until the potatoes are soft. During the last few minutes of baking, sprinkle the vegan cheese over the potato mixture and bake until the cheese melts.
Srv: 166 g | Cal: 270 | Fat: 14 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 21 g | Fib: 4 g | Pro: 15 g
Dill and Chive Biscuits
There’s nothing like the smell of biscuits in the morning. I remember my mom with her box of Bisquick, whipping up a batch for our Saturday breakfast. These dill and chive biscuits are a terrific variation on that classic, and can even be a great side for dinner.
MAKES 8 BISCUITS
2 cups (255 g) unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon evaporated cane sugar
1 teaspoon salt
½ teaspoon dry mustard
8 tablespoons (115 g) Earth Balance, sliced and cold
¾ cup (180 ml) almond milk
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
Preheat the oven to 400° F (200° C).
In a large bowl, mix together the flour, baking powder, sugar, salt, and mustard. Add the Earth Balance and mix with a pastry cutter (or a fork). The batter will look crumbly. Pour in the milk, chives, and dill. Stir until just combined. Lightly flour a flat surface and knead the dough with your hands. Reflour the surface, if necessary, so the dough doesn’t stick. Be careful not to over mix. Lightly flatten the dough with your hands so it forms a circle about ½-inch (12 mm) or 1-inch (2.5 cm) thick. Use a round cookie cutter or a round drinking glass turned upside down to cut out the dough.
Place the dough on a baking sheet. You will need to remold the