Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [77]
Celery Root and Fennel Gratin
Celery can be a bit bland without a scoop of peanut butter. But, the celery root and fennel gratin requires nothing of the sort. I love to make this comfort food to break up the midweek doldrums, and it’s especially good in early fall when both veggies are in season.
MAKES 4 SERVINGS
3 small heads celery root, peeled, thinly sliced,
and cut in half
1 cup (240 ml) almond milk, divided
Salt and pepper, to taste
½ cup (115 g) Earth Balance, divided
2 fennel bulbs, thinly sliced
½ yellow onion, thinly sliced
1 cup (120 g) panko breadcrumbs
Preheat the oven to 375° F (190° C).
Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with a layer of the celery root. Pour 2 tablespoons of the milk over the top. Season lightly with salt and pepper, and dot with 2 tablespoons of the Earth Balance. Place a layer of the fennel bulb on top of the celery root. Pour 2 tablespoons of the milk over the top. Season lightly with salt and pepper, and dot with 2 tablespoons of the Earth Balance. Place a layer of the onions on top of the fennel bulb. Pour 2 tablespoons of the milk over the top. Season lightly with salt and pepper, and dot with 2 tablespoons of the Earth Balance. Continue layering until all of the vegetables have been used. Pour the remaining milk over the gratin. Sprinkle with the breadcrumbs and remaining Earth Balance. Cover loosely with foil and bake 30 to 40 minutes, or until the vegetables are tender when pierced with a fork the gratin is bubbling. Remove the cover for the last 10 minutes of baking to allow the breadcrumbs to become golden brown. Serve hot.
Srv: 310 g | Cal: 400 | Fat: 25 g | Sat Fat: 10 g | Col: 0 mg | Carb: 39 g | Fib: 6 g | Pro: 7 g
Coconut- and Almond-Crusted Tofu
I’ve heard it before: Tofu could never take the place of meat. I dare you to crust these babies in coconut and almond, and then come talk to me. For those flirting with meatless recipes a few times a week, add this one to the weekly lineup. Top with Spicy Mango Chutney (see recipe on page 157).
MAKES 4 SERVINGS
1 cup (240 ml) grapeseed oil
1 cup (130 g) unbleached all-purpose flour
1 cup (240 ml) light coconut milk
1 cup (95 g) shredded unsweetened coconut
¼ cup (30 g) almond meal
¼ cup (60 g) panko breadcrumbs
1 (14-ounce/400 g) package extra-firm tofu,
drained and cut into finger-size sticks
Salt and pepper, to taste
1 recipe Spicy Mango Chutney
(see recipe on page 157)
Place the oil in a deep, heavy-bottomed large saucepan and place over medium heat. Place the flour in a shallow dish, and the milk in another shallow dish. In a third shallow dish, combine the coconut, almond meal, and breadcrumbs. Line a baking sheet with several layers of paper towels ready for draining. Dredge the tofu in flour, shaking off any excess. Dip the tofu in the coconut milk and then in the coconut mixture, shaking off any excess. When the surface of the oil begins to shimmer slightly (this means it’s hot enough for frying) carefully drop in the tofu in several small batches, so as not to overcrowd. Fry until golden brown, about 4 minutes. Transfer to baking sheet to drain. Season with salt and pepper, to taste. Serve immediately with the Spicy Mango Chutney.
Srv: 174 g | Cal: 260 | Fat: 21 g | Sat Fat: 4 g | Col: 0 mg | Carb: 7 g | Fib: 2 g | Pro: 10 g
Seitan Sweet Potato and Onion Hash
This sweet potato hash is a wholesome, hearty meal for the entire family. Adults, kids, teenagers, and grandmas love it just the same. I usually save it for an evening when my husband and son can join me in the kitchen. Time spent with them just makes it taste that much better.
MAKES 4 SERVINGS
3 tablespoons grapeseed oil, divided
2 cups (330 g) seitan, chopped
½ sweet onion, diced
1 red bell pepper, seeded and diced
1