Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [71]
Srv: 161 g | Cal: 240 | Fat: 9 g | Sat Fat: 9 g | Col: 0 mg | Carb: 35 g | Fib: 6 g | Pro: 8 g
Skinny Stuffing
I am one of those people who makes Thanksgiving dinner a handful of times in late fall, early winter. And a home-cooked holiday dinner would not be complete without a filling vegan stuffing. It adds such a nice touch to Tofurkey and gravy.
MAKES 8 SERVINGS
2 tablespoons grapeseed oil
1 small onion, chopped
2 celery stalks, chopped
Pinch of salt
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups (160 g) Herbed Croutons
(see recipe on page 156)
2 tablespoons chopped fresh parsley
⅓ cup (40 g) walnuts, chopped
1 to 2 cups (240-480 ml) vegetable stock
Preheat the oven to 350° F (180° C).
In a medium saucepan, heat the oil. Sauté the onion and celery with a pinch of salt over medium heat 2 minutes. Add the thyme and marjoram, and sauté another 2 minutes. Set aside to cool slightly. In a large bowl, mix the croutons, vegetable mixture, parsley, and nuts. Add the stock, 1 cup (240 ml) at a time, while mixing with your hands. You want the mixture to be damp but not soaking wet. Press evenly into a 13 x 9-inch (33 x 23 cm) casserole dish. Bake, uncovered, 30 minutes.
Srv: 97 g | Cal: 170 | Fat: 10 g | Sat Fat: 2 g | Col: 0 mg | Carb: 16 g | Fib: 2 g | Pro: 3 g
THE SKINNY: PLAY WITH YOUR STUFFING
IF YOU WANT TO CHANGE THINGS UP, ADD RAISINS OR CHOPPED APPLES TO STUFFING FOR A DIFFERENT VARIATION. THEY BLEND INTO THE RECIPE WITHOUT A HITCH AND CAN BE ADDED WITHOUT REMOVING ANY OTHER INGREDIENTS.
Mexicali Roasted Vegetables
Roasting is typically a great cooking method for colder months. However, this quick dish uses summer vegetables for warmer times of year, as well. A vegetable medley goes well with any course and holds well for leftovers, too!
MAKES 6 SERVINGS
1 yellow squash, cut into ½-inch (12 mm) strips
1 zucchini squash, cut into ½-inch (12 mm) strips
2 cups (270 g) cauliflower florets
1 cup (70 g) sliced mushrooms
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch of chili powder
Pinch of ground cinnamon
Salt and pepper, to taste
Preheat the oven to 350° F (180° C).
In a medium-size bowl, toss together the squash, cauliflower, mushrooms, olive oil, cumin, oregano, chili powder, cinnamon, salt, and pepper. Mix well to coat all the vegetables with the oil and spices.
In a large baking pan, spread out the vegetables evenly. Bake 30 minutes, tossing once halfway through cooking.
Srv: 161 g | Cal: 70 | Fat: 5 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 7 g | Fib: 3 g | Pro: 2g
Caramelized Pear and “Cheese” Crostini with Balsamic Reduction
Oh, Caramelized Pear and Cheese Crostinis, you complete me. This fancy tapas dish takes a little patience and some time. After all, caramel can be temperamental and tricky. But the end result is almost too good to be true. This is one I recommend saving for a special occasion or romantic rendezvous, when you want to show off your skills in the kitchen.
MAKES 16 MINI APPETIZERS
1 cup (480 ml) balsamic vinegar
½ cup (100 g) evaporated cane sugar plus 2
tablespoons
¼ cup (60 ml) olive oil
2 teaspoons garlic powder, divided
½ French baguette sliced into ¼-inch (6 mm)
slices (about 16 to 20 slices)
4 ripe pears, peeled and cored
3 tablespoons brown rice syrup
½ cup (120 m) hot water
1 (8-ounce/225 g) container of vegan cream cheese
1 tablespoon chives, minced
Preheat the oven to 350° F (180° C).
In a medium saucepan, add the vinegar and 2 tablespoons of the sugar. Cook over medium-low heat until reduced by 75 percent, stirring frequently. You will have a thick syrup.
In a small bowl, whisk together the olive oil and 1 teaspoon of the garlic powder. Lay the bread slices out on a baking sheet. Brush both sides with the olive oil mixture. Bake about 5 minutes, or until the bread is crisp but not too dark. Transfer to a large