Read Online Skinny Bitch in the Kitch by Rory Freedman - Free Book Online Page A
Authors: Rory Freedman
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(If the pan gets dry before the chard is cooked, add
more stock, 2 tablespoons at a time.) Add the chard to the casserole dish, spreading it evenly. Top with the mashed potatoes, spreading them evenly.
Place the casserole dish on a rimmed baking sheet and bake until thoroughly heated through and the potatoes are slightly browned, about 30 minutes. Serve warm.
If you’re feeling fancy, instead of a 2-quart casserole dish, you can serve this in eight 1-cup ramekins. Divide the ingredients among them and check them after only 20 minutes in the oven.
Cheezy Casserole
Serves 6 to 8
Refined coconut oil,
for the casserole dish
1½ cups short grain brown rice
3 quarts plus 3 cups water
About 4¾ teaspoons fine sea salt
8 ounces (or four to six) red
potatoes, cut into ¾-inch cubes
2 carrots, cut on a diagonal
into ¼-inch slices
½ red onion, cut into ¾-inch dice
4 ounces sugar snap peas, cut
crosswise in half
1 broccoli crown, cut into bite-sized
florets (about 2½cups)
14 to 16 ounces firm, extra firm, or
baked tofu, cut into ½-inch cubes
2¾ cups Cheezy Sauce
(see page 150)
¼ cup coarsely chopped
Italian parsley
⅓ cup sliced almonds
Tamari or soy sauce,
for serving (optional)
Preheat oven to 375°F. Grease a 2-quart casserole dish. Line a large bowl with one or two paper towels.
In a 2-quart saucepan over high heat, combine the rice, 3 cups of the water, and ¼ teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
Meanwhile, in a 4- to 6-quart stockpot over high heat, combine the remaining 3 quarts of water with about 1½ tablespoons salt. Bring the water to a boil. Add the potatoes and cook until they are soft but still holding their shape, about 5 minutes. Use a slotted spoon or hand-held strainer to remove the potatoes to the prepared bowl. Then remove the paper towels. Add the carrots and onion to the stockpot and cook until tender, about 2 minutes. Use the same slotted spoon to remove the carrots and
onions, adding them to the bowl. Add the snap peas and broccoli to the stockpot and cook until tender, about 1 minute. Remove the snap peas and broccoli, adding them to the bowl.
Add the cooked rice, tofu, Cheezy Sauce, and parsley to the vegetables, tossing until combined. Transfer the mixture to the prepared casserole dish. Place the casserole on a rimmed baking sheet and bake for 30 minutes. Sprinkle almonds on top and bake for 15 minutes, or until the almonds are toasted and the tip of a knife inserted into the center of the casserole comes out piping hot. If using, pass the tamari or soy sauce at the table.
“Meatloaf” with Mashed Potatoes and Gravy
Serves 6
1 tablespoon refined coconut oil,
plus more for the pan
1 carrot, cut into ¼-inch dice
1 celery stalk, cut into ¼-inch dice
1 onion, cut into ¼-inch dice
3 ounces cremini, shiitake, or
portobello mushrooms, cut into
¼-inch dice (about 2 cups)
2 cloves garlic, minced
2 teaspoons fine sea salt
1 teaspoon pepper
2 slices vegan whole wheat bread
1 cup toasted walnuts
2 (14-ounce) packages Gimme
Lean vegan ground beef
½ cup rolled oats
½ cup ketchup
2 tablespoons chopped
fresh Italian parsley
6 cups Mashed Potatoes
(recipe follows)
2½ cups Brown Gravy (see page 149)
Preheat oven to 375°F. Oil a 10x4x3 inch loaf pan.
In an 8- to 10-inch skillet over medium heat, melt the oil. Add the carrot and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 3 minutes. Add the mushrooms, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are crisp-tender and any liquid the mushrooms have released is cooked off, about 2 minutes. Remove from heat and allow to cool slightly.
Meanwhile, in a food processor, combine the bread and walnuts, pulsing to form a coarse meal. Transfer the mixture to a large bowl and
more stock, 2 tablespoons at a time.) Add the chard to the casserole dish, spreading it evenly. Top with the mashed potatoes, spreading them evenly.
Place the casserole dish on a rimmed baking sheet and bake until thoroughly heated through and the potatoes are slightly browned, about 30 minutes. Serve warm.
If you’re feeling fancy, instead of a 2-quart casserole dish, you can serve this in eight 1-cup ramekins. Divide the ingredients among them and check them after only 20 minutes in the oven.
Cheezy Casserole
Serves 6 to 8
Refined coconut oil,
for the casserole dish
1½ cups short grain brown rice
3 quarts plus 3 cups water
About 4¾ teaspoons fine sea salt
8 ounces (or four to six) red
potatoes, cut into ¾-inch cubes
2 carrots, cut on a diagonal
into ¼-inch slices
½ red onion, cut into ¾-inch dice
4 ounces sugar snap peas, cut
crosswise in half
1 broccoli crown, cut into bite-sized
florets (about 2½cups)
14 to 16 ounces firm, extra firm, or
baked tofu, cut into ½-inch cubes
2¾ cups Cheezy Sauce
(see page 150)
¼ cup coarsely chopped
Italian parsley
⅓ cup sliced almonds
Tamari or soy sauce,
for serving (optional)
Preheat oven to 375°F. Grease a 2-quart casserole dish. Line a large bowl with one or two paper towels.
In a 2-quart saucepan over high heat, combine the rice, 3 cups of the water, and ¼ teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
Meanwhile, in a 4- to 6-quart stockpot over high heat, combine the remaining 3 quarts of water with about 1½ tablespoons salt. Bring the water to a boil. Add the potatoes and cook until they are soft but still holding their shape, about 5 minutes. Use a slotted spoon or hand-held strainer to remove the potatoes to the prepared bowl. Then remove the paper towels. Add the carrots and onion to the stockpot and cook until tender, about 2 minutes. Use the same slotted spoon to remove the carrots and
onions, adding them to the bowl. Add the snap peas and broccoli to the stockpot and cook until tender, about 1 minute. Remove the snap peas and broccoli, adding them to the bowl.
Add the cooked rice, tofu, Cheezy Sauce, and parsley to the vegetables, tossing until combined. Transfer the mixture to the prepared casserole dish. Place the casserole on a rimmed baking sheet and bake for 30 minutes. Sprinkle almonds on top and bake for 15 minutes, or until the almonds are toasted and the tip of a knife inserted into the center of the casserole comes out piping hot. If using, pass the tamari or soy sauce at the table.
“Meatloaf” with Mashed Potatoes and Gravy
Serves 6
1 tablespoon refined coconut oil,
plus more for the pan
1 carrot, cut into ¼-inch dice
1 celery stalk, cut into ¼-inch dice
1 onion, cut into ¼-inch dice
3 ounces cremini, shiitake, or
portobello mushrooms, cut into
¼-inch dice (about 2 cups)
2 cloves garlic, minced
2 teaspoons fine sea salt
1 teaspoon pepper
2 slices vegan whole wheat bread
1 cup toasted walnuts
2 (14-ounce) packages Gimme
Lean vegan ground beef
½ cup rolled oats
½ cup ketchup
2 tablespoons chopped
fresh Italian parsley
6 cups Mashed Potatoes
(recipe follows)
2½ cups Brown Gravy (see page 149)
Preheat oven to 375°F. Oil a 10x4x3 inch loaf pan.
In an 8- to 10-inch skillet over medium heat, melt the oil. Add the carrot and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 3 minutes. Add the mushrooms, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are crisp-tender and any liquid the mushrooms have released is cooked off, about 2 minutes. Remove from heat and allow to cool slightly.
Meanwhile, in a food processor, combine the bread and walnuts, pulsing to form a coarse meal. Transfer the mixture to a large bowl and
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