Skinny Bitch in the Kitch Read Online Free PDF Page A

bay leaf. Increase the heat to high and bring to a boil. Add the chicken and pasta. When the soup returns to a boil, reduce to a simmer. Cook until the pasta is tender (time will depend on type of pasta). Remove the bay leaf and serve.

Lentil Vegetable Soup
    Makes about 8 cups
    1 tablespoon refined coconut oil
½ red bell pepper, cut into ½-inch dice
½ yellow bell pepper,
cut into ½-inch dice
½ onion, cut into ½-inch dice
1 zucchini, quartered lengthwise
and cut into ½-inch slices
1 yellow squash, quartered length-
wise and cut into ½-inch slices
4 cloves garlic, minced
1 teaspoon fine sea salt
½ teaspoon pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme
⅛ teaspoon cayenne powder
6 cups low-sodium vegetable stock
1½ cups lentils
1 tablespoon tamari or soy sauce
½ teaspoon sesame oil
1 14.5-ounce can diced tomatoes
(with juices)
    Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the red bell pepper, yellow bell pepper, and onion and cook, stirring occasionally, for 2 minutes. Add the zucchini, yellow squash, garlic, salt, pepper, marjoram, thyme, and cayenne and cook, stirring occasionally, for 1 minute.
    Stir in the stock, lentils, and tamari or soy sauce. Increase the heat to high, bring to a boil, and reduce to a simmer. Cook until the lentils are tender, about 30 minutes. Add the sesame oil and tomatoes, stirring until the tomatoes are heated through.
    WARNING: Lentils make you toot for hours. Plan accordingly.

Split Pea Soup
    Makes about 8 cups
    1 tablespoon refined
coconut or safflower oil
8 strips vegan bacon,
cut into ¼-inch dice
1 onion, cut into ¼-inch dice
4 cloves garlic, minced
1½ teaspoons dried oregano
1½teaspoons fine sea salt
¾ teaspoon pepper
10 cups vegan chicken stock (hot
water mixed with vegan chicken
bouillon according to package
directions)
3 cups split peas
1 carrot, cut into ¼-inch dice
1 celery stalk, cut into ¼-inch dice
    Heat the oil in a 4- to 6-quart stockpot over medium, Add the bacon and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 1 minute. Add the garlic, oregano, salt, and pepper and cook, stirring occasionally, for 1 minute.
    Stir in the stock and split peas. Increase the heat to high, bring to a boil, and reduce to a simmer. Cook for 45 minutes, stirring occasionally. Add the carrots and celery and cook, stirring occasionally, another 20 minutes, or until the carrots and celery are tender and the soup is the desired thickness.

Red Wine “Beef” Stew
    Serves 6
    ½cup whole wheat pastry flour
1 tablespoon minced fresh rosemary
1 teaspoon fine sea salt
½ teaspoon pepper
12 ounces vegan beef strips
or chunks (thawed, if frozen)
1 tablespoon refined coconut oil
4 cloves garlic, minced
4½ cups low-sodium
vegetable stock
1½ cups dry red wine
3 carrots, cut into 1-inch chunks
1 pound red potatoes, cut into
1-inch chunks
1 onion, cut into 1-inch chunks
½ pounds cremini (brown) mush-
rooms, halved (or quartered if large)
1 cup fresh or frozen peas
    In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the beef and toss to coat.
    Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the beef mixture and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
    Stir in the stock, wine, and carrots. Increase the heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.
    And you thought you needed a dead animal to make your stew hearty… Shame on you!

Super Easy Creamy “Chicken” and Gravy Stew
    Serves 6
    4 cups quadruple-strength vegan
chicken stock (hot water mixed with
four times the vegan chicken bouil-
lon indicated on package directions)
1 (12-ounce) container vegan
sour