Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [42]
1 Crepe | Srv: 69 g | Cal: 140 | Fat: 4.5 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 22 g | Fib: 1 g | Pro: 2 g
Raspberry Sauce | Srv: 36 g (about 3 tbsp) | Cal: 50 | Fat: 0 g | Sat Fat: 0 g | Col: 0 mg | Carb: 13 g | Fib: 0 g | Pro: 0 g
Tofu Mexicali Scramble
A staple for any vegan or anyone who wants to change up their morning routine, a tofu scramble is a fast and easy meal to whip up. This one in particular just comes alive with the use of exotic spices and cilantro. I have seen it convert tofu-haters into abusers, first-hand. Try it for yourself.
MAKES 4 SERVINGS
1 (14-ounce/400 g) package extra-firm tofu, drained
¼ cup (60 ml) salsa
2 tablespoons grapeseed oil
½ small onion, chopped
1 garlic clove, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
½ teaspoon salt
¼ teaspoon ground cumin
Pinch of chili powder
1 cup (240 g) canned refried beans
4 whole wheat tortillas
Freshly ground pepper, to taste
2 tablespoons chopped fresh cilantro
Preheat the oven to 200° F (95° C).
In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate. In a large sauté pan, heat the oil over medium-high heat and then add the onion. Sauté until soft, about 4 minutes. Add the garlic and cook about 30 seconds. Add the bell peppers, salt, and cumin. Cook an additional 3 to 4 minutes. Add the tofu mixture and chili powder and cook 5 minutes.
In a small saucepan, heat the refried beans over medium heat until warm. Place the tortillas on a cookie sheet and bake until warm, about 4 minutes. Spread ¼ cup (60 g) of the refried beans on each tortilla and top with the tofu and vegetable mixture. Add the pepper and sprinkle with cilantro.
Srv: 251 g | Cal: 300 g | Fat: 12 g | Sat Fat: 1 g | Col: 0 mg | Carb: 33 g | Fib: 6 g | Pro: 15 g
Coconut Banana French Toast
While it is true that pancakes stole my heart before I could walk, I have secretly been cheating with French toast. My guilty pleasure turned into a love affair when I became a waitress. Any waiter who’s worked a weekend brunch shift knows it’s a living hell. I’d rather give my cat a bath. But knowing the sous chef would make me a delicious batch of French toast post-shift was the only thing that got me through it. Thank heavens.
MAKES 6 SERVINGS
1 banana
½ cup (120 ml) light coconut milk
1 cup (240 ml) almond milk
2 tablespoons evaporated cane sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pure vanilla extract
6 slices whole grain bread
2 tablespoons Earth Balance
In a blender or food processor, add the banana, coconut milk, almond milk, sugar, cinnamon, nutmeg, and vanilla extract. Purée until the ingredients are mixed well and the mixture is smooth. Pour the batter into a shallow bowl and dip both sides of the bread into the batter.
Heat the Earth Balance in a skillet or griddle over medium heat. Place the slices of bread onto the skillet and cook in batches until lightly golden brown on both sides. Serve with maple syrup.
Srv: 1 Slice of French Toast | Cal: 100 | Fat: 1.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 17 g | Fib: 2 g | Pro: 4 g
Southwestern Griddle Cakes
I don’t have a particular preference when it comes to sweet over savory. I love them both, often one right after the other. This recipe beautifully caters to both at the same time. An old-school name for pancakes, these griddle cakes get their savoriness from cornmeal, a slight heat from cayenne, and a touch of sweetness from sugar. Bring it on.
MAKES 8 GRIDDLE CAKES
1 cup (140 g) yellow cornmeal
½ cup (65 g) unbleached all-purpose flour
1 teaspoon baking soda
¼ cup (50 g) evaporated cane sugar
¼ teaspoon salt
1 ½ cups (360 ml) almond milk
¼ cup (55 g) silken tofu, drained
4 tablespoons (55 g) Earth Balance, at room
temperature, divided
1 tablespoon