Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [86]
1½ cups (360 ml) water
2 teaspoons red curry paste
2 tablespoons white miso paste
1 teaspoon curry powder
½ cup (35 g) mushroom halves
½ cup (55 g) 1-inch (2.5 cm) zucchini slices, halved
½ cup (40 g) cubed eggplant
⅓ cup (35 g) sliced okra
Salt and pepper, to taste
1 teaspoon lime juice for garnish
½ teaspoon red pepper flakes for garnish
Freshly cooked jasmine rice, for serving
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the ginger and garlic and sauté for 30 seconds. Add the coconut milk, water, red curry paste, miso, and curry powder, and stir until well combined. Reduce the heat to low and simmer 20 minutes.
In a medium frying pan, heat the remaining oil over medium-high heat. Add the mushrooms, zucchini, eggplant, and okra and sauté about 3 minutes. Add salt and pepper, to taste. Add the vegetable mixture to the curry sauce and cook an additional 10 minutes. Garnish with the lime juice and red pepper flakes. Serve with jasmine rice.
Srv: 255 g | Cal: 130 | Fat: 11 g | Sat Fat: 1 g | Col: 0 mg | Carb: 7 g | Fib: 7 g | Pro: 12 g
THE SKINNY: HOW TO COOK JASMINE RICE
COOKING RICE CAN BE A BIT STICKY (NO PUN INTENDED). BUT, BREATHE A HUGE SIGH OF RELIEF. JASMINE IS MUCH FASTER TO COOK THAN BROWN RICE. REMEMBER: 1 CUP DRY RICE = 2 CUPS COOKED.
1: RINSE THE RICE UNDER COLD WATER TO IMPROVE THE FLAVOR AND COLOR AND PREVENT IT FROM GETTING TOO STICKY.
2: POUR 2 CUPS (480 ML) WATER IN A MEDIUM SAUCEPAN. BRING THE WATER TO A SOFT BOIL.
3: ADD 1 CUP JASMINE RICE TO THE SAUCEPAN, ALONG WITH 2 TEASPOONS SALT. STIR 10 SECONDS, AND THEN REDUCE THE HEAT TO MEDIUM HEAT. COVER TIGHTLY.
4: COOK 15 MINUTES AND TASTE TO MAKE SURE THE RICE IS READY.
WHEN DONE, SERVE WITH SPICY VEGETABLE CURRY.
Asian Macaroni and Cheese
There are many recipes for vegan Mac ‘n Cheese, but I have to boast that this one is un-freakin’believable. You’ll taste some signature Asian influences, but boy is it still rich and creamy.
MAKES 8 SERVINGS
2 cups (270 g) cauliflower, cut into small pieces and
stems removed
1 cup (240 ml) light coconut milk
1 cup (240 ml) water
2 garlic cloves, chopped
¼ teaspoon ground nutmeg
1 teaspoon white miso paste
¼ teaspoon soy sauce
½ teaspoon Dijon mustard
½ teaspoon salt
Pinch of pepper
1 teaspoon potato starch
2 tablespoons grapeseed oil
½ cup (115 g) firm tofu, drained and cut into cubes
2½ cups (350 g) cooked elbow macaroni
½ cup (120 ml) panko breadcrumbs
¼ teaspoon garlic powder
Preheat the oven to 375° F (190° C).
In a medium saucepan, cook 1 cup (135 g) of the cauliflower with the coconut milk and 1 cup water over medium-high heat until soft. Add the garlic, nutmeg, miso, soy sauce, mustard, salt, and pepper. Cook about 3 minutes and add the potato starch to thicken. Pour the mixture into a blender or food processor and blend until smooth and creamy. Be careful when blending the hot liquids. It is best to divide the mixture in half when blending so it won’t spill.
In a separate sauté pan, heat the oil and sauté the remaining 2 cups of cauliflower and the tofu over medium-high heat until lightly browned, about 3 minutes. Add salt and pepper, to taste. In a lasagna-style pan, add the macaroni, cauliflower, and tofu mixture. Mix in the cauliflower and coconut milk sauce. Sprinkle the breadcrumbs on top, and add the garlic powder over breadcrumbs. Bake 15 to 20 minutes, or until golden brown.
Srv: 287 g | Cal: 130 | Fat: 3 g | Sat Fat: 0 g | Col: 0 mg | Carb: 18 g | Fib: 2 g | Pro: 5 g
Tomato and Tofu Stew
This Tomato and Tofu Stew is easy enough for everyday cooking, and it doesn’t need a lot of simmering time like traditional stews. Whip it up for a snack or pair it with a grilled vegan cheese sandwich for a more filling meal.
MAKES 4 SERVINGS
2 tablespoons grapeseed oil
1 tablespoon ginger-garlic paste, divided
1 package (14-ounce/400 g) firm tofu, drained
and cubed
1 large onion, chopped
¼ teaspoon ground turmeric
1 teaspoon red chili powder
3 large tomatoes, seeds removed and cut
into