• Choose a category
• All
• Classic-Fiction

1 teaspoon chili powder

Salt and pepper, to taste

In a large saucepan, add the tomato purée and the water. Combine the vinegars in a small bowl and add the mustard. Stir until the mustard dissolves and then pour into the saucepan. Add the remaining ingredients and whisk together over medium heat until well combined. Serve immediately or refrigerate in an airtight container.

Srv: 37 g | Cal: 20 | Fat: 0 g | Sat Fat: 0 g | Col: 0 mg | Carb: 5 g | Fib: 0 g | Pro: 0 g

Sesame Dipping Sauce

A perfect dipping sauce for Vegetable Tempura (see page 217 for the recipe).

MAKES ⅔ CUP (165 ML)

½ cup (120 ml) tahini

1 tablespoon soy sauce

1 tablespoon mirin

½ teaspoon minced garlic

½ teaspoon minced fresh ginger

Pinch of salt and pepper

¼ cup (60 ml) olive oil

In a blender or food processor, add the tahini, soy sauce, mirin, garlic, ginger, salt, and pepper. Blend until well combined. With the motor running, add the oil in a slow, steady stream until the mixture is creamy. Use immediately or refrigerate in an airtight container.

Srv: 35 g | Cal: 210 | Fat: 20 g | Sat Fat: 3 g | Col: 0 mg | Carb: 5 g | Fib: 1 g | Pro: 4 g

Avocado and Jicama Salsa

I’m a bit obsessed with whole-wheat tortillas. One of my favorite snacks is to roll up a tortilla with some shredded vegan cheddar and heat over the stovetop on all sides. Serve with this salsa and you’ll feel like you just invented electricity.

MAKES 2 CUPS (400 G)

2 medium-size firm avocados, diced into small cubes

1 cup (130 g) peeled and finely diced jicama

1 red bell pepper, seeded and chopped

½ small red onion, finely diced

Freshly squeezed lime juice, to taste

¼ cup (4 g) finely chopped cilantro

Salt, to taste

Red chili powder, to taste (optional)

In a large mixing bowl, combine the avocado, jicama, bell pepper, onion, and lime juice. Toss in the cilantro, and season with the salt and chili powder (if using).

Marinate 10 to 15 minutes in the refrigerator. Serve cold.

Srv: 60 g | Cal: 45 | Fat: 3 g | Sat Fat: 0 g | Col: 0 mg | Carb: 5 g | Fib: 3 g | Pro: 1 g

Champagne Vinaigrette

A friend once told me she had a few half-full bottles of bubbly leftover from her 30th birthday bash, and instead of chugging it down, she made a dressing with it. Now that’s what I call an inventive mixologist! Her story inspired me to mess around with ingredients in the kitchen to develop a vinaigrette with a twist—sans the bubbly. This Champagne Vinaigrette dresses up almost any salad, and is also a great dipping sauce for fresh fruit. Cheers!

MAKES ¾ CUP (180 ML)

¼ cup (60 ml) Champagne vinegar

2 tablespoons agave nectar

1 tablespoon freshly squeezed lemon juice

½ teaspoon Dijon mustard

½ cup (120 ml) olive oil

Salt and pepper, to taste

Place the vinegar, agave nectar, lemon juice, and mustard in a blender or food processor and pulse to combine. With the motor running, add the oil in a slow, steady stream. Continue blending until the mixture is creamy. Use immediately or refrigerate in an airtight container.

Srv: 29 g | Cal: 140 | Fat: 14 g | Sat Fat: 2 g | Col: 0 mg | Carb: 5 g | Fib: 0 g | Pro: 0 g

Blue Cheese Dressing

Blue Cheese has always worked against me. I could eat an entire wedge of the stinky cheese in one bite back in my non-vegan days. But, it’s not what we Skinny Bitches call “healthy.” This dressing is dairy-free and better on the bod.

MAKES 1 ¼ CUPS (300 ML)

⅓ cup (75 ml) vegan mayonnaise

⅓ cup (75 ml) vegan sour cream

¼ cup (60 ml) almond milk

¼ teaspoon apple cider vinegar

½ teaspoon vegan Worcestershire sauce

½ teaspoon dry mustard

¼ teaspoon garlic powder

¼ cup (35 g) plus 1 tablespoon vegan blue cheese

1 tablespoon chopped parsley

Pinch of salt and pepper

In a blender or food processor, add the mayonnaise, sour cream, almond milk, vinegar, Worcestershire sauce, dry mustard, garlic powder, and 1 tablespoon of the blue cheese and blend until creamy and well combined. Transfer to a bowl and stir in the blue cheese, parsley, salt, and pepper. Use