Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [87]
1 Thai chile, cut in half lengthwise and
seeds removed
Salt, to taste
One small bunch of cilantro, chopped
Freshly cooked rice or warm naan bread
In a medium frying pan, heat 1 tablespoon of the oil over medium heat. When the pan is hot, add ½ teaspoon of the garlic-ginger paste and let brown, about 30 seconds. Add the tofu and pan-fry until light brown, about 3 minutes. Set aside.
In a medium saucepan, add the remaining oil and heat over medium heat. Once heated, add the onions, turmeric, and chili powder and cook until translucent, 3 to 5 minutes. Add the tomatoes, Thai chiles, and salt and cook 3 to 5 minutes. Add the pan-fried tofu and cilantro to the tomato mixture. Cover and simmer until the tomatoes are completely cooked, 7 to 10 minutes. The skins will come off and roll up to the shape of a toothpick. Serve with rice or Indian naan bread.
Srv: 280 g | Cal: 130 | Fat: 4.5 g | Sat Fat: 1 g | Col: 0 mg | Carb: 12 g | Fib: 3 g | Pro: 10 g
THE SKINNY: HOW TO MAKE A GINGER-GARLIC PASTE
I JUST STARTED TAPPING INTO INDIAN COOKING IN THE LAST FEW YEARS. THE FIRST TIME I SAW A RECIPE THAT CALLED FOR GINGER-GARLIC PASTE, I ASSUMED IT WAS A TYPO. NEEDLESS TO SAY, I PROBABLY DIDN’T GET THE DESIRED FLAVOR. WHEN I SAW IT THE SECOND TIME, I KICKED MYSELF FOR MY LACK OF KNOWLEDGE OF SPICE TERMINOLOGY. GINGER-GARLIC PASTE IS VERY POPULAR IN INDIAN COOKING. YOU CAN BUY A JARRED PASTE FROM THE GROCERY STORE, BUT MAKING YOUR OWN IS EFFORTLESS. FOLLOW THESE STEPS FOR A DO-IT-YOURSELF GINGER-GARLIC PASTE:
INGREDIENTS:
7 TABLESPOONS (100 G) GARLIC, PEELED AND CHOPPED
½ CUP (120 ML) WATER
1 TABLESPOON VINEGAR
PLACE ALL OF THE INGREDIENTS IN THE BOWL OF A FOOD PROCESSOR, AND BLEND SMOOTH TO FORM A THICK PASTE. THE VINEGAR ACTS AS A PRESERVATIVE, BUT THE SMALL AMOUNT DOESN’T AFFECT THE FLAVOR OF THE PASTE. STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR TO LAST ABOUT THREE TO FOUR MONTHS.
Vegetable Fondue
Nobody stopped me when I sold my fondue pot at a yard sale. I was sad but, as a new vegan cook, I couldn’t really make any good use for it. Then I realized you didn’t need cheese to make a kick-ass fondue. Damn it. This is a new spin on a classic dish. Healthy, yet creamy and good. The cheese might be missing, but not the taste.
MAKES 4 SERVINGS
1 cup (135 g) cauliflower florets
1½ cups (360 ml) light coconut milk
1 garlic clove, minced
¼ teaspoon ground nutmeg
1 teaspoon white miso paste
½ teaspoon Dijon mustard
¼ teaspoon soy sauce
1 teaspoon olive oil
2 tablespoons potato starch
Salt and pepper, to taste
½ cup (80 g) baby carrots, peeled
½ cup (45 g) broccoli florets
½ cup (65 g) asparagus halves
½ cup (75 g) fingerling potatoes
(or small new potatoes)
French baguette, sliced
In a medium saucepan, add the cauliflower and coconut milk and cook over medium heat until the cauliflower is soft. Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato starch, and salt and pepper, for the fondue sauce. Cook an additional 5 minutes. Let the fondue sauce cool, about 15 minutes. Then add to a blender or food processor and purée until smooth. Reheat the fondue sauce to serve. Steam the carrots, broccoli, asparagus, and potatoes until soft. Pour the fondue sauce in a bowl, and dip the vegetables and bread.
Srv: 193 g | Cal: 270 | Fat: 20 g | Sat Fat: 16 g | Col: 0 mg | Carb: 22 g | Fib: 2 g | Pro: 5 g
Spicy Black Bean Enchiladas
Put on some Mexican tunes and get ready to do some damage in the kitchen. These enchiladas are the perfect combination of saucy, spicy, and fresh. You can replace black beans with pinto beans to change up the recipe, but black beans bring this dish a more intense flavor.
MAKES 4 SERVINGS
2 tablespoons grapeseed oil
½ onion, chopped
1 red bell pepper, seeded and chopped
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 (15-ounce/430 g) cans black beans,
drained and rinsed
2 canned chipotle peppers
1 cup (150 g) diced tomato
Salt and pepper, to taste
12 corn tortillas
½