Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [59]
MAKES 6 SERVINGS
2 (8-ounce/225 g) packages seitan, chopped
⅔ cup (165 ml) barbecue sauce (for homemade
recipe see page 147)
1 (14-ounce/400 g) package silken tofu
1 lemon, zested and juiced
¼ cup (60 ml) unsweetened almond milk
½ cup (5 g) chopped dill
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
2 tablespoons Dijon mustard
1 teaspoon celery seed
½ teaspoon salt, or more to taste
Pepper, to taste
5 cups (235 g) chopped romaine lettuce
2 celery stalks, diced
1 carrot, peeled and julienned
2 avocados, cubed
Dulse flakes, for garnish
In a medium-size sauté pan, sauté the seitan with the barbecue sauce until well combined and heated through. In a blender or food processor, add the tofu, lemon juice, lemon zest, almond milk, dill, vinegar, agave nectar, mustard, celery seed, salt, and pepper, and blend until creamy. In a large bowl, add the romaine, celery, carrot, and avocados. Toss the seitan with the salad ingredients. Drizzle the dressing on top and sprinkle with the Dulse flakes, to garnish.
Srv: 251 g | Cal: 170 | Fat: 6 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 19 g | Fib: 4 g | Pro: 12 g
BITCHIONARY: DULSE FLAKES.
SOUNDS LIKE FISH FOOD, DOESN’T IT? FISH CAN ONLY WISH. DULSE IS A RED SEAWEED OR ALGAE THAT CAN BE BROKEN INTO SMALL FLAKES FOR COOKING. DRIED DULSE HAS A SALTY TASTE, CHEWY TEXTURE, AND CAN BE SPRINKLED ON SALADS, SOUPS, AND EVEN PIZZA FOR ADDED FLAVOR.
SAUCES & DRESSINGS
Tarragon Sauce
Tarragon sauce is great for all-purpose cooking. You can add this to pasta and steamed veggies for some unexpected flavor.
MAKES 2 ¼ CUPS (530 ML )
1½ cups (360 ml) white wine
¼ cup (40 g) finely chopped onion
2 sprigs fresh tarragon, plus 2 teaspoons chopped fresh
Salt and pepper, to taste
¼ cup (60 ml) vegetable broth
1 tablespoon unbleached all-purpose flour
1 cup (240 ml) soy creamer
In a large saucepan over medium-high heat, bring the wine, onion, 2 sprigs of the tarragon and a pinch of salt and pepper to a boil. Reduce the heat and simmer until the mixture is reduced by about two-thirds, 20 to 25 minutes.
In a small bowl, whisk together the broth and flour until smooth. Remove and discard the tarragon sprigs from the saucepan. Add the broth-flour mixture, soy creamer, and a pinch of salt and pepper to the wine mixture. Simmer gently until slightly thickened, about 15 minutes. Stir in the remaining 2 teaspoons chopped tarragon and remove from the heat. Serve warm.
Srv: 45 g | Cal: 35 | Fat: 1 g | Sat Fat: 0 g | Col: 0 mg | Carb: 3 g | Fib: 0 g | Pro: 0 g
BITCHWORTHY: VEGETABLE BROTH
VEGETABLE-BASED BROTH IS MY WINGMAN. I USE IT A LOT WHEN COOKING TO ENHANCE FLAVOR. HERE’S A TRICK: WHEN YOU’RE COOKING BARLEY, LENTILS, OR RICE, AND BARLEY, ADD VEGGIE STOCK TO THE WATER YOU’RE COOKING THEM IN AT A 1:1 RATIO (ONE PART STOCK, ONE PART WATER). THIS DOES WONDERS FOR THE FLAVOR.
Lime Cream
Top off the Black Bean and Tomato Soup (see page 99 for the recipe) with a citrus kick. This also works well on a baked potato with a scoop of Earth Balance.
MAKES ¾ CUP (180 ML)
½ cup (120 ml) vegan sour cream
2 tablespoons almond milk
2 tablespoons lime juice
¼ teaspoon salt
Pepper, to taste
1 teaspoon chopped fresh cilantro
In a blender or food processor, combine the sour cream, milk, and lime juice. Blend until thoroughly mixed and creamy. Add the salt, pepper, and cilantro. Blend until well combined. Use immediately or refrigerate in an airtight container.
Srv: 30 g | Cal: 35 | Fat: 3.5 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 3 g | Fib: 1 g | Pro: 0 g
Creamy Dill Sauce
This is the perfect dip to take to work. Bring a container of some raw mixed vegetables, such as carrots, celery, broccoli, and cherry tomatoes, to satisfy the midday munchies. The Creamy Dill Sauce is also a great topping for red potatoes.
MAKES