Read Online Skinny Bitch in the Kitch by Rory Freedman - Free Book Online
Authors: Rory Freedman
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sage
½ teaspoon ground cumin
Pinch cayenne pepper
1 (14½-ounce) can chopped
tomatoes
½ cup medium-grain brown rice
1 red, green, or yellow bell pepper,
cut into ¼-inch dice
1 carrot, shredded
Chopped red onion,
for serving (optional)
Shredded vegan cheddar cheese,
for serving (optional)
Vegan sour cream, for serving (optional)
In a 4- to 6-quart stockpot, combine the beans and enough cold water to cover by 2 inches. Cover and refrigerate for at least 8 hours or overnight. (Alternately, bring to a boil over high heat, cover, remove from heat, and let sit for 1 hour.)
Drain the beans, return them to the stockpot, and cover with water by 1 inch. Place the pot over high heat, bring to a boil, and reduce to a simmer.
Meanwhile, in an 8- to 10-inch skillet over medium, heat the oil. Add the onions and cook, stirring occasionally, for 4 minutes. Add the garlic, chili powder, salt, pepper, oregano, sage, cumin, and cayenne and cook for 1 minute. Add the onion mixture to the beans, along with the tomatoes and rice. Cook for 30 minutes.
Add the bell pepper and cook for 15 minutes. Add the carrot and cook about 5 minutes, until the beans and rice are tender.
Serve with red onions, shredded cheese, and sour cream, if desired.
Potatoes au Gratin
We thank you Lord, for potatoes. Please forgive our fellow bitches who forsake them . They know not what they do.
Serves 8 to 10
4 medium russet potatoes
(about 3 pounds), sliced very thin
1 teaspoon fine sea salt
½ teaspoon pepper
4 ounces vegan cheddar cheese,
shredded
2½ to 3 cups soy creamer
2 tablespoons arrowroot or
7 teaspoons cornstarch
1½ cups cornflake cereal
Preheat oven to 375°F.
In a 2-quart casserole dish, evenly layer half of the potatoes in a scallop pattern. (You may have to make a couple of layers.) Sprinkle the potatoes with half of the salt, half of the pepper, and half of the cheese. Add the remaining potatoes, evenly layering them in a scallop pattern.
Combine 2½ cups of the creamer with the arrowroot or cornstarch, whisking to dissolve the arrowroot. Pour the mixture over the potatoes. Use a spatula to press the potatoes down into the cream; they should be just barely submerged. If not, add more cream. Sprinkle with the remaining salt, the remaining pepper, and the remaining cheese. Cover and bake for 45 minutes.
Meanwhile, crush the cornflakes, by hand or by pulsing in a food processor, to very coarse crumbs.
Remove the casserole from the oven and use a spatula to moisten the top layer of potatoes by pressing them into the cream. Sprinkle on the cornflakes and bake, uncovered, another 30 to 45 minutes, until the liquid has become a thick sauce, the potatoes are tender, and the cornflakes are browned. Serve warm.
Shep herd’s Pie
Serves 6 to 8
1 tablespoon refined coconut oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon herbes de Provence
(see page 62)
1 teaspoon fine sea salt
1½ cups lentils
About 3 cups low-sodium
vegetable stock
2 tomatoes, cut into ½-inch dice
1 bunch (about ½ pound) chard,
leafy parts only, cut into ½-inch
strips
6 cups Mashed Potatoes
(see page 119)
Preheat oven to 350°F.
Heat the oil in a 4- to 6-quart stockpot over medium. Add the shallots and cook, stirring occasionally, for 1 minute. Add the garlic, herbes de Provence, and ½ teaspoon of the salt and cook, stirring occasionally, for 1 minute, or until the shallots are browned. Add the lentils and 2½ cups of the vegetable stock, increase the heat to high, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender and the stock is absorbed, 35 to 40 minutes. Stir in the tomatoes and transfer the lentil mixture to a 2-quart casserole dish, spreading it evenly.
Add the remaining ½ cup of stock to the pot and return it to high heat. When the stock comes to a boil, add the chard and the remaining ½ teaspoon of salt. Cook, stirring occasionally, until the chard is tender and the liquid has been absorbed, about 4 minutes.
½ teaspoon ground cumin
Pinch cayenne pepper
1 (14½-ounce) can chopped
tomatoes
½ cup medium-grain brown rice
1 red, green, or yellow bell pepper,
cut into ¼-inch dice
1 carrot, shredded
Chopped red onion,
for serving (optional)
Shredded vegan cheddar cheese,
for serving (optional)
Vegan sour cream, for serving (optional)
In a 4- to 6-quart stockpot, combine the beans and enough cold water to cover by 2 inches. Cover and refrigerate for at least 8 hours or overnight. (Alternately, bring to a boil over high heat, cover, remove from heat, and let sit for 1 hour.)
Drain the beans, return them to the stockpot, and cover with water by 1 inch. Place the pot over high heat, bring to a boil, and reduce to a simmer.
Meanwhile, in an 8- to 10-inch skillet over medium, heat the oil. Add the onions and cook, stirring occasionally, for 4 minutes. Add the garlic, chili powder, salt, pepper, oregano, sage, cumin, and cayenne and cook for 1 minute. Add the onion mixture to the beans, along with the tomatoes and rice. Cook for 30 minutes.
Add the bell pepper and cook for 15 minutes. Add the carrot and cook about 5 minutes, until the beans and rice are tender.
Serve with red onions, shredded cheese, and sour cream, if desired.
Potatoes au Gratin
We thank you Lord, for potatoes. Please forgive our fellow bitches who forsake them . They know not what they do.
Serves 8 to 10
4 medium russet potatoes
(about 3 pounds), sliced very thin
1 teaspoon fine sea salt
½ teaspoon pepper
4 ounces vegan cheddar cheese,
shredded
2½ to 3 cups soy creamer
2 tablespoons arrowroot or
7 teaspoons cornstarch
1½ cups cornflake cereal
Preheat oven to 375°F.
In a 2-quart casserole dish, evenly layer half of the potatoes in a scallop pattern. (You may have to make a couple of layers.) Sprinkle the potatoes with half of the salt, half of the pepper, and half of the cheese. Add the remaining potatoes, evenly layering them in a scallop pattern.
Combine 2½ cups of the creamer with the arrowroot or cornstarch, whisking to dissolve the arrowroot. Pour the mixture over the potatoes. Use a spatula to press the potatoes down into the cream; they should be just barely submerged. If not, add more cream. Sprinkle with the remaining salt, the remaining pepper, and the remaining cheese. Cover and bake for 45 minutes.
Meanwhile, crush the cornflakes, by hand or by pulsing in a food processor, to very coarse crumbs.
Remove the casserole from the oven and use a spatula to moisten the top layer of potatoes by pressing them into the cream. Sprinkle on the cornflakes and bake, uncovered, another 30 to 45 minutes, until the liquid has become a thick sauce, the potatoes are tender, and the cornflakes are browned. Serve warm.
Shep herd’s Pie
Serves 6 to 8
1 tablespoon refined coconut oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon herbes de Provence
(see page 62)
1 teaspoon fine sea salt
1½ cups lentils
About 3 cups low-sodium
vegetable stock
2 tomatoes, cut into ½-inch dice
1 bunch (about ½ pound) chard,
leafy parts only, cut into ½-inch
strips
6 cups Mashed Potatoes
(see page 119)
Preheat oven to 350°F.
Heat the oil in a 4- to 6-quart stockpot over medium. Add the shallots and cook, stirring occasionally, for 1 minute. Add the garlic, herbes de Provence, and ½ teaspoon of the salt and cook, stirring occasionally, for 1 minute, or until the shallots are browned. Add the lentils and 2½ cups of the vegetable stock, increase the heat to high, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender and the stock is absorbed, 35 to 40 minutes. Stir in the tomatoes and transfer the lentil mixture to a 2-quart casserole dish, spreading it evenly.
Add the remaining ½ cup of stock to the pot and return it to high heat. When the stock comes to a boil, add the chard and the remaining ½ teaspoon of salt. Cook, stirring occasionally, until the chard is tender and the liquid has been absorbed, about 4 minutes.
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