Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [91]
In a medium bowl, mix together the flour, baking powder, and salt. Pour in the beer and whisk together until no clumps remain. Chill in the refrigerator 15 minutes.
Heat a small saucepan over medium heat, and add the orange juice and zest, the tamari, and maple syrup; whisk until well combined, for the orange glaze. In a small bowl, mix together the vinegar and arrowroot powder until smooth. Whisk the vinegar mixture into the orange juice mixture. It will begin to thicken after about 5 minutes. Do not boil. Remove the batter from the refrigerator. Heat 1 tablespoon of the oil in a skillet and stir-fry the peppers and pineapple about 3 minutes. Transfer to a bowl and set aside.
Add ¼ cup of the oil to the skillet and heat over medium-high heat. Dredge the tempeh in the arrowroot, shaking off any excess. Submerge the tempeh batter and cook in batches in the hot oil, flipping with metal tongs when one side turns golden brown. Remove the pieces and place on a paper-towel lined plate. Continue cooking the remaining tempeh pieces. (You will need to add an additional tablespoon of oil for each new batch of tempeh.) Toss the peppers, pineapple, and fried tempeh together in a bowl. Drizzle with the desired amount of orange glaze and serve immediately.
Srv: 290 g | Cal: 370 | Fat: 13 g | Sat Fat: 2 g | Col: 0 mg | Carb: 45 g | Fib: 3 g | Pro: 18 g
Spaghetti with Spinach in a White Wine Garlic Sauce
Enjoy a big bowl of spaghetti in a traditional white wine garlic sauce, with the addition of a powerful veggie. Popeye would have loved this dish.
MAKES 6 SERVINGS
1 (1-pound/455 g) box thin spaghetti, uncooked
3 tablespoons grapeseed oil, divided
5 medium white or cremini mushrooms,
thinly sliced
Salt and pepper, to taste
2 cups (480 ml) vegetable stock, divided
½ cup (80 g) finely chopped onion
3 garlic cloves, minced
8 ounces (225 g) fresh baby spinach
3 Roma tomatoes, chopped in large pieces
½ cup (120 ml) white wine
¼ cup (20 g) vegan Parmesan cheese
THE SKINNY: ROMA TOMATOES—FINDING THE RIGHT ONE
GOLDILOCKS ISN’T AROUND TO HELP YOU FIND THE ROMA TOMATO THAT IS “JUST RIGHT.” GOOD-QUALITY ROMA TOMATOES WILL BE FIRM, SMOOTH-SKINNED, AND SLIGHTLY PINK IN COLOR. IF THEY HAVE A GREEN BLUSH, PUT IN A PAPER BAG AND ALLOW THEM TO RIPEN AT ROOM TEMPERATURE ON THE KITCHEN COUNTER.
In a large pot, boil water over high heat and cook the spaghetti according to package directions until it is al dente. Drain and set aside.
Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil and the mushrooms and sauté 5 to 8 minutes, or until they are slightly caramelized and golden. Add salt and pepper and cook 1 additional minute. Stir in 2 tablespoons of the stock and sauté until the stock is absorbed. Remove the mushrooms from the heat and transfer to a medium bowl. Add another tablespoon of the oil to the sauté pan and the onion. Sauté over medium heat for about 10 minutes, or until the onions are golden brown. Stir in the garlic and sauté 2 minutes, stirring constantly. Spoon the onion and garlic mixture into a small bowl.
Return the pan to the stove over medium-high heat and add the remaining oil. Add the spinach and sauté until the spinach is wilted, about 2 minutes. Add 2 tablespoons of the stock and cook until absorbed. Season with salt and pepper, to taste. Return the mushrooms, onions and garlic, and the tomatoes to the pan with the spinach, and cook over medium-high heat. Add the white wine and cook until reduced by two-thirds, stirring occasionally. Stir in the remaining stock and cook for 5 minutes until the sauce begins to reduce again and thicken (it should still be brothy). Add the Parmesan