Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [90]
‘TIS THE SEASON: GARNET YAM
NAMED FOR THEIR DARK REDDISH-BROWN SKINS, GARNET YAMS ARE ACUALLY SWEET POTATOES. THE POTATOES REACH THEIR PEAK SEASON FROM SEPTEMBER THROUGH MARCH.
Kale and Sweet Potato Pizza
Bravo to chef Noriyuki Sugie. Once again, you’ve outdone yourself. Chef Nori worked with me to create this unbelievable gourmet pizza. This is one of those dishes you make when Mom comes over to show her you’re a big girl now. Wait until you see the look on her face. There are so many delectable flavors in this pie, it’s difficult to pinpoint which one your taste buds appreciate the most.
VEGAN PIZZA DOUGH
Save this Vegan Pizza Dough recipe to use with the Veggie Calzones (page 209) and the Potato Samosas (page 216).
1 cup (240 ml) warm water
½ teaspoon dry yeast
½ teaspoon evaporated cane sugar
½ teaspoon sea salt
2 tablespoons olive oil, divided
2 cups (255 g) unbleached white pastry flour
1 cup (130 g) unbleached whole wheat flour
Preheat the oven to 250 F (120 C) for 10 minutes and turn off.
In a large mixing bowl, combine the water, yeast, and sugar and let sit until the mixture begins to bubble, typically about 5 minutes. Add the sea salt and 1 tablespoon of the olive oil to the yeast mixture. Slowly add the pastry flour. When the dough starts to thicken, use your hands to mix in the wheat flour and knead until smooth. Place the dough in a large oven-safe bowl that has been lightly oiled and cover with plastic. Set the dough in the oven until doubled in size, about an hour. When the dough has expanded, place on a floured cutting board or a flat surface, and roll out the dough.
PIZZA
MAKES 8 SLICES
2 tablespoons grapeseed oil
1 cup (160 g) chopped white onion
1 cup (90) thinly sliced leeks
2½ cups (170 g) medium-chop green kale
½ cup (65 g) peeled, small-cubed sweet potato
¼ teaspoon cumin seeds or ground cumin
¼ teaspoon salt, plus a pinch, to taste
½ cup (115 g) firm tofu, drained and cubed
2 garlic cloves, chopped
½ teaspoon dried oregano
⅛ teaspoon red pepper flakes
Preheat the oven to 400 F (200 C).
Transfer the dough to an oiled baking sheet. Heat the grapeseed oil in a large sauté pan over medium-high heat. Saute the onion and leeks until golden brown. Add the kale, sweet potato, cumin, and salt. Saute until the sweet potato starts to soften. Add the tofu and garlic and cook 2 minutes. Place the vegetables on the dough. Bake 10 to 12 minutes, or until the dough is golden brown on bottom. Top with the remaining olive oil, the oregano, red pepper flakes, and salt, to taste. Cut in slices to serve.
Srv: 1 slice (160 g) | Cal: 250 | Fat: 4.5 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 46 g | Fib: 3 g | Pro: 8 g
THE SKINNY: TRUE OR FALSE? SEA SALT IS HEALTHIER THAN TABLE SALT
LET’S CLEAR THE AIR. SEA SALT IS 98 PERCENT SODIUM CHLORIDE AND TABLE SALT IS 99.9 PERCENT SODIUM CHLORIDE WITH ADDED IODINE. SINCE ONLY 2 PERCENT OF SEA SALT IS MADE OF KEY MINERALS, IT REALLY ONLY ENHANCES THE FLAVOR, NOT YOUR HEALTH. THE DIFFERENCE IS IN THE TASTE, TEXTURE, AND PROCESSING, NOT THE NUTRITIONAL VALUE.128 ANSWER: FALSE.
Orange-Battered Tempeh
Before I went vegan, my husband and I used to order orange chicken from our local hole-in-the-wall Chinese restaurant. I had too much determination to completely let it go. This is a much healthier version, but it IS deep-fried, so go easy.
MAKES 4 SERVINGS
1 cup (130 g) unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 (12-ounce/340 g) can dark beer, cold
(such as Newcastle)
2 oranges, zested and juiced
3 tablespoons tamari
4 tablespoons (60 ml) maple syrup
2 tablespoons rice vinegar
1 tablespoon arrowroot powder
½ cup (120 ml) safflower oil, plus 2 tablespoons
or more for frying
2 green bell peppers, seeded and cubed
1 cup (165 g) pineapple chunks
2 packages tempeh, cut into 2-inch (5 cm) rectangles
½ cup (55 g) arrowroot powder for dredging
(or substitute cornstarch)
THE SKINNY: DARK BEER
DON’T PULL OUT THE BEER BONG JUST YET, BABE. WHILE YOU’LL NEVER CATCH ME ENCOURAGING