Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [81]
MAKES 6 SERVINGS
2 tablespoons grapeseed oil
½ yellow onion, diced
1 medium carrot, peeled and sliced
1 stalk celery, diced
Salt and pepper, to taste
1 cup (90 g) broccoli florets
1 cup (135 g) frozen sweet peas, thawed
½ stick (55 g) Earth Balance
¼ cup (30 g) unbleached all-purpose flour
2 cups (480 ml) almond milk
½ recipe vegan pie dough (see page 267)
Preheat the oven to 375° F (190° C).
Place the oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and cook about 5 minutes. Season with salt and pepper. Add the broccoli and peas and cook 5 to 6 minutes. Remove from heat and set aside.
In a medium saucepan, melt the Earth Balance over medium heat. Sprinkle in the flour and whisk together until smooth. Cook 3 minutes, whisking constantly. Whisk in the milk, stirring constantly to prevent lumps. Simmer about 3 minutes, or until slightly thickened. Add the vegetable mixture to the sauce, stirring to combine. When done, spoon the mixture into a 9-inch (23 x 3.5 cm) glass pie pan. Roll the dough out a little bit larger than the pie pan and place on the top of the pie. Trim off the excess dough, crimping edges. Using a knife or fork, poke a couple of holes into the top of the pie to allow the steam to escape. Bake 35 to 40 minutes, or until the crust is golden brown. Serve hot.
Srv: 284 g | Cal: 545 | Fat: 42 g | Sat Fat: 14.5 | Col: 0 mg | Carb: 35 g | Fib: 4.5 g | Pro: 6.5 g
Squash Linguini with Vegan Cream Sauce
Surprisingly, spaghetti squash can be used in place of pasta. The texture is a little crunchier than pasta but when paired with this light cream sauce, you won’t believe you’re eating a vegetable. It’s a great occasional replacement for pasta, high in nutrients and low in calories.
MAKES 4 SERVINGS
1 medium-size spaghetti squash
1 tablespoon grapeseed oil
1 clove garlic, minced
½ yellow onion, diced
2 ripe tomatoes, diced
Salt and pepper, to taste
2 cups (480 ml) almond milk, divided
1 tablespoon cornstarch
4 cups (120 g) loosely packed baby spinach
½ cup (40 g) vegan Parmesan cheese
Preheat the oven to 350° F (180° C).
Pierce the shell of the squash several times with a small, sharp knife and place in a baking dish. Cook 1 hour. When done, remove from the oven and cut in half lengthwise. Scoop out the seeds from the shell. Be particularly careful to avoid burns when opening the squash, as the heat is trapped inside. Separate the strands with a fork, from a stem-to-stem direction. Do not cut too small or you will have short strands. Set spaghetti strands aside.
Place the oil in a large skillet over medium-high heat. Add the garlic and onion and sauté 5 minutes. Add the tomatoes and sauté 3 minutes. Season with salt and pepper. Add 1¾ cups (420 ml) of the milk to the garlic mixture. In a small bowl, whisk the remaining milk and cornstarch together. Pour into the skillet, stirring to combine. Let simmer for 5 minutes. Stir in the spinach and cook just until the spinach begins to wilt. Gently stir in 2 cups of the spaghetti squash strands and cook 3 minutes. Add the vegan cheese, for garnish.
Srv: 291 g | Cal: 160 | Fat: 7 g | Sat Fat: 0 g | Col: 0 mg | Carb: 19 g | Fib: 2 g | Pro: 8 g
Tofu Saag with Brown Rice
This recipe follows the traditional style of saag paneer (a northern Indian curry made with a spiced spinach purèe) but swaps out cheese for tofu.
MAKES 6 SERVINGS
2 tablespoons grapeseed oil
1 yellow onion, chopped
¼ cup (60 ml) vegetable broth
1 pound (455 g) spinach, stems removed
⅓ cup (75 ml) light coconut milk
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 (8-ounce/225 g) package firm tofu,