Read Online Skinny Bitch in the Kitch by Rory Freedman - Free Book Online Page B
Authors: Rory Freedman
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add the beef, oats, ketchup, parsley, and the vegetable mixture. Use your hands to mix well. Transfer the loaf mixture to the prepared pan, spread it into an even layer, and bake for 45 minutes, until the tip of
a knife inserted into the center comes out piping hot.
Let the loaf sit 5 minutes before turning it out onto a serving plate. Cut into slices and serve with Mashed Potatoes and Brown Gravy. If you’re not drooling, check your pulse.
MASHED POTATOES
Makes 6 cups, serves 6 to 8
2 quarts water
About 3½ teaspoons fine sea salt
3 large russet potatoes (about 2¼
pounds), cut into 1½-inch cubes
1 cup soy or rice milk
3tablespoons vegan butter
½teaspoon pepper
In a 4- to 6-quart stockpot, combine the water and about 1 tablespoon of the salt. Add the potatoes and place the pot over high heat. Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender, 15 to 20 minutes.
Drain the potatoes and return them to the pot. Add the milk, the remaining ½ teaspoon salt, the butter, and pepper. Then mash, bitches, mash!
Sloppy Joes
Serves 4 to 6
2 tablespoons refined coconut oil
1 green bell pepper, cut into
¼-inch dice
1 stalk celery, halved lengthwise
and cut into ¼-inch slices
2 large onions, cut into ¼-inch dice
4 ounces thinly sliced white or
cremini (brown) mushrooms
(about 2 cups)
1 teaspoon chili powder
½ teaspoon fine sea salt
¼ teaspoon pepper
2 cups water
1 (15-ounce) can tomato sauce
¼ cup Bragg’s Liquid Aminos (or 8
teaspoons tamari or soy sauce)
¼ cup ketchup
1½ cups textured soy protein
4 to 6 vegan whole wheat
hamburger buns
2 to 3 tablespoons vegan Parmesan
cheese, for serving (optional)
Heat the coconut oil in a 10- to 12-inch skillet over medium high. Add the bell pepper and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 4 minutes. Add the mushroom, chili powder, salt, and pepper and cook, stirring occasionally, for 2 minutes. Stir in the water, tomato sauce, Bragg’s Liquid Aminos or tamari or soy sauce, and ketchup. Stir in the textured soy protein, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 20 minutes.
Meanwhile, split and toast the buns.
To serve, place two bun halves on each plate, open faced. Top the buns with the Sloppy Joe mixture, dividing evenly. Sprinkle with Parmesan cheese, if using, and serve.
Serve with potato salad (see page 66) and dill pickle chips.
Potato Skins with all the Fixin’s
Serves 4 to 6 as an appetizer
3 medium russet potatoes,
scrubbed and patted dry
Refined coconut oil, for the potatoes
and the baking sheet
6 slices vegan bacon, cooked
according to package directions
4 ounces shredded vegan cheddar
cheese (about 1¼ cups)
4 ounces shredded vegan Jack
cheese (about 1¼ cups)
1 tablespoon chopped fresh parsley
½ teaspoon fine sea salt
¼ teaspoon pepper
3 scallions, thinly sliced
¾ cup vegan sour cream
Preheat oven to 425°F.
Rub the potatoes with oil and place them on a large rimmed baking sheet. Bake until the potatoes are tender, about 1 hour. Set the potatoes aside until they’re cool enough to handle, but keep the oven on.
Meanwhile, chop the bacon. In a medium bowl, combine the bacon, cheddar cheese, Jack cheese, and parsley; set aside.
Cut each potato lengthwise into quarters. Scoop out the insides, leaving a ¼-inch layer of potato on the skins (save the insides for another use). Oil the baking sheet. Place the skins, skin side down and one inch apart, on the sheet. Sprinkle with the salt, pepper, and the cheese mixture, dividing them evenly. Bake until the skins are crisp and the cheese is melted, about 15 minutes.
Transfer the skins to plates or a platter. Sprinkle with the scallions and dollop with sour cream, dividing evenly.
Skinny Bitch STAPLE MEALS
These hearty, wholesome, satisfying meals are the staples to get you through day-to-day life.
Steamed Veggies and Tofu with Brown
a knife inserted into the center comes out piping hot.
Let the loaf sit 5 minutes before turning it out onto a serving plate. Cut into slices and serve with Mashed Potatoes and Brown Gravy. If you’re not drooling, check your pulse.
MASHED POTATOES
Makes 6 cups, serves 6 to 8
2 quarts water
About 3½ teaspoons fine sea salt
3 large russet potatoes (about 2¼
pounds), cut into 1½-inch cubes
1 cup soy or rice milk
3tablespoons vegan butter
½teaspoon pepper
In a 4- to 6-quart stockpot, combine the water and about 1 tablespoon of the salt. Add the potatoes and place the pot over high heat. Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender, 15 to 20 minutes.
Drain the potatoes and return them to the pot. Add the milk, the remaining ½ teaspoon salt, the butter, and pepper. Then mash, bitches, mash!
Sloppy Joes
Serves 4 to 6
2 tablespoons refined coconut oil
1 green bell pepper, cut into
¼-inch dice
1 stalk celery, halved lengthwise
and cut into ¼-inch slices
2 large onions, cut into ¼-inch dice
4 ounces thinly sliced white or
cremini (brown) mushrooms
(about 2 cups)
1 teaspoon chili powder
½ teaspoon fine sea salt
¼ teaspoon pepper
2 cups water
1 (15-ounce) can tomato sauce
¼ cup Bragg’s Liquid Aminos (or 8
teaspoons tamari or soy sauce)
¼ cup ketchup
1½ cups textured soy protein
4 to 6 vegan whole wheat
hamburger buns
2 to 3 tablespoons vegan Parmesan
cheese, for serving (optional)
Heat the coconut oil in a 10- to 12-inch skillet over medium high. Add the bell pepper and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 4 minutes. Add the mushroom, chili powder, salt, and pepper and cook, stirring occasionally, for 2 minutes. Stir in the water, tomato sauce, Bragg’s Liquid Aminos or tamari or soy sauce, and ketchup. Stir in the textured soy protein, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 20 minutes.
Meanwhile, split and toast the buns.
To serve, place two bun halves on each plate, open faced. Top the buns with the Sloppy Joe mixture, dividing evenly. Sprinkle with Parmesan cheese, if using, and serve.
Serve with potato salad (see page 66) and dill pickle chips.
Potato Skins with all the Fixin’s
Serves 4 to 6 as an appetizer
3 medium russet potatoes,
scrubbed and patted dry
Refined coconut oil, for the potatoes
and the baking sheet
6 slices vegan bacon, cooked
according to package directions
4 ounces shredded vegan cheddar
cheese (about 1¼ cups)
4 ounces shredded vegan Jack
cheese (about 1¼ cups)
1 tablespoon chopped fresh parsley
½ teaspoon fine sea salt
¼ teaspoon pepper
3 scallions, thinly sliced
¾ cup vegan sour cream
Preheat oven to 425°F.
Rub the potatoes with oil and place them on a large rimmed baking sheet. Bake until the potatoes are tender, about 1 hour. Set the potatoes aside until they’re cool enough to handle, but keep the oven on.
Meanwhile, chop the bacon. In a medium bowl, combine the bacon, cheddar cheese, Jack cheese, and parsley; set aside.
Cut each potato lengthwise into quarters. Scoop out the insides, leaving a ¼-inch layer of potato on the skins (save the insides for another use). Oil the baking sheet. Place the skins, skin side down and one inch apart, on the sheet. Sprinkle with the salt, pepper, and the cheese mixture, dividing them evenly. Bake until the skins are crisp and the cheese is melted, about 15 minutes.
Transfer the skins to plates or a platter. Sprinkle with the scallions and dollop with sour cream, dividing evenly.
Skinny Bitch STAPLE MEALS
These hearty, wholesome, satisfying meals are the staples to get you through day-to-day life.
Steamed Veggies and Tofu with Brown
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