Skinny Bitch in the Kitch Read Online Free PDF

cream
¼ cup arrowroot or 5 table-
spoons corn starch
dissolved in ¼ cup water
¼ cup coarse nutritional yeast
2 teaspoons Bragg’s Liquid Aminos (or
1¼ teaspoons tamari or soy sauce)
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon dried tarragon
1 teaspoon fine sea salt
½ teaspoon pepper
½ teaspoon turmeric
16 ounces vegan chicken strips or
chunks (if frozen, no need to thaw)
2 (14-ounce bags) frozen mixed
vegetables, whatever vegetables
you like—big chunks work best
    In a 4- to 6-quart stockpot over medium high, combine the stock, sour cream, arrowroot mixture, nutritional yeast, Bragg’s Liquid Aminos, garlic powder, onion powder, tarragon, salt, pepper, and turmeric, whisking until smooth. Bring the mixture to a simmer and stir in the chicken and vegetables. Return to a simmer and cook, stirring occasionally, until the chicken and vegetables are heated through (time will depend on the size of the chicken and vegetable pieces).

Skinny-Ass SALADS
    Let’s face it: Salads can be so fucking lame. But they’re really good for our bodies (especially for pooping), so we gotta have ‘em. We crafted these little green monsters to be healthy and yummy. This way, we don’t have to suffer through salads. We can actually enjoy them.
     
    Caesar Salad with Homemade Herbed Croutons
     
    Greek Salad
     
    Chef’s Salad
     
    Tabouleh
     
    Potato Salad with Fresh Dill
     
    Edamame Three-bean Salad
     
    Creamy Cole Slaw
     
    Mediterranean Pasta Salad

Caesar Salad with Homemade Herbed Croutons
    Serves 6 as an entree or 8 to 10 as an appetizer
    3 slices vegan whole wheat
bread, diced
2 tablespoons refined coconut oil,
melted, or safflower oil
1 teaspoon herbes de Provence
(see note)
½ teaspoon fine sea salt
3 heads romaine lettuce,
cut or torn into bite-sized pieces
About 1½ cups Vegan Caesar
Dressing (see page 154)
    Preheat oven to 375°F.
    In a large bowl, combine the bread and oil. Stir in the herbes de Provence and salt. Spread the mixture onto a rimmed baking sheet and bake for 10 minutes. Remove from the oven and toss. Bake for 5 minutes more, or until browned. Cool the croutons thoroughly before using (or storing in an airtight container for up to 1 week).
    In a large bowl, combine the romaine with the Vegan Caesar Dressing to taste. Toss in the croutons and serve.
    HERBES de PROVENCE is a dried herb blend. If you can’t find it at your supermarket, try a specialty food store or substitute dried sage, thyme, rosemary, marjoram, or a combination.

Greek Salad
    Serves 6 to 8 as a side dish or 4 as an entree
    2 tablespoons red wine vinegar
4 garlic cloves, minced
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
½ teaspoon pepper
¼ cup extra virgin olive oil
2 tomatoes, cut into ¾-inch dice
1 cucumber, peeled, halved length-
wise, and cut into ¼-inch slices
½cup pitted black olives,
preferably Kalamata
¼ red onion, thinly sliced
3 cups Marinated Tofu “Feta”
(see page 159)
Salad greens (optional)
    In a small bowl, whisk together the red wine vinegar, garlic, mustard, salt, and pepper. Slowly whisk in the olive oil; set the dressing aside.
    In a large bowl, combine the tomatoes, cucumber, olives, and onion. Gently toss in the Marinated Tofu “Feta” and dressing to taste. Serve as is for a side dish, or on top of salad greens for an entree.

Chef’s Salad
    Serves 4 as an entree
    1 head red leaf, green leaf, or
iceberg lettuce, torn into
bite-sized pieces
4 slices vegan cheddar cheese,
cut into strips
4 slices vegan Swiss or American
cheese, cut into strips
4 slices vegan ham, cut into strips
4 slices vegan turkey, cut into strips
4 Roma tomatoes, cut into wedges
½ to 1 cup salad dressing of your
choice (For Ranch see page 151,
Thousand Island page 152,
Caesar page 154)
1¼ cups “Egg” Salad (see page 44)
2 tablespoons chopped Italian
parsley, for garnish (optional)
    Arrange the lettuce on 4 plates, dividing it evenly. Artfully arrange the cheeses, ham, turkey, and tomatoes on top, dividing