Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [88]
2 tablespoons chopped fresh cilantro, for garnish
Fresh salsa, for serving
BITCHWORTHY: BELL PEPPERS KNOW JUST HOW TO RING MY BELL. ONE CUP OF BELL PEPPERS GIVES YOU 291 PERCENT OF YOUR DAILY INTAKE OF VITAMIN C AND 105 PERCENT OF VITAMIN A.125
Preheat the oven to 350° F (180° C).
In a medium sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the onion and sauté about 5 minutes. Add the bell pepper and cook 6 to 8 minutes. Add the chili powder, cumin, and red pepper flakes and stir. Add the black beans and mix well. Pour a little less than half of the cooked bean mixture into a food processor or blender. Add the diced tomatoes and chipotle peppers and blend well, for the black bean sauce. Season with salt and pepper.
In a medium sauté pan, heat the remaining oil over medium-low heat. Place 1 tortilla at a time in the pan and flip to warm both sides.
In a 13 x 9-inch (33 x 23 cm) baking dish, spread just enough of the black bean sauce to cover the bottom of the pan. Fill each tortilla with about 3 tablespoons of the black bean sauce. Roll and fold the seam under and place seam-side down in the baking dish. When all of the tortillas have been filled and rolled tight, pour the rest of the black bean sauce on top. Sprinkle with vegan cheese and bake 40 to 45 minutes, or until it bubbles. Garnish with the cilantro. Serve with fresh salsa.
Srv: 1 Enchilada | Cal: 150 | Fat: 6 g | Sat Fat: 1 g | Col: 0 mg | Carb: 21 g | Fib: 5 g | Pro: 14 g
Tempeh No-Meatloaf
It’s tough to picture meatloaf without meat. But tempeh knows how to play the part. There is so much flavor in this hearty dish that it will appeal to any eater, not just veggies. Vegan cooking buddy and macrobiotic chef Christy Morgan helped put this meatless baby together. It pairs great with the Root Veggie Mash (see recipe on page 185).
MAKES 6 SERVINGS
2 tablespoons grapeseed oil
2 packages tempeh, crumbled
2 celery stalks, finely chopped
1 carrot, peeled and grated
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
¼ cup (60 g) panko breadcrumbs
¼ cup (20 g) rolled oats
3 tablespoons tahini
¼ cup (60 ml) soy sauce
⅓ cup (90 g) nutritional yeast
⅓ cup (75 ml) ketchup
Preheat the oven to 350° F (180° C). Lightly oil a large loaf pan.
In a large sauté pan, heat the oil over medium heat. Add the tempeh, celery, and carrot and sauté 5 minutes. Stir in the thyme, basil, oregano, and salt and pepper, to taste. Cook another 3 minutes and then remove from the heat. Pour the vegetable mixture into a large bowl and add the breadcrumbs, oats, tahini, soy sauce, yeast, and ketchup. Mash together until well combined. Press the mixture into the prepared loaf pan. Bake 45 minutes. Serve hot.
Srv: 224 g | Cal: 420 | Fat: 22g | Sat Fat: 4 g | Col: 0 mg | Carb: 30g | Fib: 4 g | Pro: 34 g
RECIPE VARIATION: MINI MEATLOAVES
PULL THAT STICK OUT OF YOUR ASS AND PLAY WITH YOUR FOOD! MAKE MINI MEATLOAVES IN A MUFFIN OR MINI PIE TIN. THIS WILL REDUCE THE BAKING TIME TO ABOUT 20-25 MINUTES. SERVE WITH MINI CARROTS WHILE YOU’RE SWEATING THE SMALL STUFF. SCREW DESSERT.
Polenta-Crusted Eggplant Parmesan
Yet another elegant dish for a special treat. The “Italian grits” make it a fun, comfort food, but eggplant Parmesan always breathes of class.
MAKES 6 SERVINGS
2½ cups (600 g) diced Italian-style tomatoes
⅔ packet vegan brown gravy mix
½ cup (70 g) dry, quick-cook polenta
¼ cup (20 g) vegan Parmesan cheese
2 tablespoons garlic powder
¼ teaspoon salt
White pepper, to taste
2 medium Japanese eggplants, sliced ¼-inch
(6 mm) thick lengthwise
¼ cup (60 ml) vegan mayonnaise
3 tablespoons grapeseed oil
¾ cup (85 g) shredded vegan mozzarella cheese
2 tablespoons chopped fresh parsley
KIM’S NOTE: VEGAN BROWN GRAVY MIX IS AVAILABLE AT MOST SPECIALTY HEALTH RETAILERS, SUCH AS WHOLE FOODS. BRANDS LIKE HAIN PURE FOODS (WWW.HAINPUREFOODS.COM) AND SIMPLY ORGANIC (WWW.SIMPLYORGANICFOODS.COM) ARE BOTH HEALTHY OPTIONS.
Preheat the