Skinny Bitch in the Kitch (6 page)

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 them evenly. Drizzle the salad dressing over the salads. Top with “Egg” Salad, dividing it evenly, and sprinkle with parsley, if using. Serve immediately.

¾ cup bulgur wheat (see note)
1 cup boiling water
¼ cup extra virgin olive oil
1½ tablespoons lemon juice
½ teaspoon fine sea salt
¼ teaspoon pepper
1 tomato, cut into ½-inch dice
½ cucumber, peeled and cut
into ½-inch dice
¼ red onion, cut into ½-inch dice
⅓ cup roughly chopped fresh parsley
⅓ cup roughly chopped fresh mint

In a large bowl, combine the bulgur wheat and boiling water. Cover and set aside for 30 minutes. Meanwhile, in a small bowl, combine the olive oil, lemon juice, salt, and pepper; set aside.

Add the tomato, cucumber, and onion to the bulgur wheat. Stir in the parsley and mint. Add the dressing and toss gently.

6 cups water
1½ pounds red or Yukon gold
potatoes, cut into 1-inch cubes
About 2½ teaspoons fine sea salt
⅓ cup vegan mayonnaise
¼ cup sweet pickle relish
1 teaspoon white wine vinegar
¼ teaspoon pepper
1 celery stalk, cut into ½-inch dice
or thinly sliced
2 scallions, thinly sliced
2 tablespoons chopped fresh dill

In a 3- or 4-quart stockpot, combine the water with about 2 teaspoons 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 tender, about 5 minutes. Strain the potatoes and transfer them to a large bowl to cool.

Meanwhile, in a small bowl, whisk together the mayonnaise, pickle relish, vinegar, pepper, and remaining ½ teaspoon of salt.

When the potatoes are cool, gently toss in the celery, scallions, and dill. Add the mayonnaise mixture and gently toss.

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon pepper
3 tablespoons extra virgin olive oil
1 ear corn or ½ cup frozen corn
(rinsed under cold water to thaw)
1 cup shelled soy beans (edamame)
(see note)
1 (15- to 16-ounce) can red kidney
beans, drained and rinsed
1 (15- to 16-ounce) can garbanzo
beans, drained and rinsed
2 scallions, cut into ½-inch slices
½ red bell pepper,
cut into ½-inch dice
2 tablespoons chopped fresh
Italian parsley
2 tablespoons chopped fresh
cilantro, basil, or a combination

In a small bowl, whisk together the red wine vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil; set aside.

Cut the kernels off the ear of corn and place them in a large bowl. Stir in the soy beans, kidney beans, garbanzo beans, scallions, bell pepper, parsley, and cilantro and/or basil. Gently toss in the dressing.

¼ cup vegan mayonnaise
¼ cup vegan sour cream
½ tablespoon white wine vinegar
½ tablespoon agave nectar
½ teaspoon fine sea salt
½ head green cabbage, quartered,
cored, and thinly shredded
⅛ small red cabbage, halved, cored
and thinly shredded
1 carrot, shredded

In a small bowl, whisk together the mayonnaise, sour cream, vinegar, agave nectar, and salt; set aside.

In a large bowl, combine the green cabbage, red cabbage, and carrot. Add the dressing and toss until well combined. Cover and refrigerate for 24 to 48 hours to let the flavors develop.

3 quarts water
About 1½ tablespoons fine sea salt
1 pound whole wheat fusilli, rotelli,
or other shaped pasta
½ cup oil-packed julienned
sun-dried tomatoes, drained
(save 2 tablespoons of oil)
1 lemon
1 (14.75-ounce) jar marinated
artichoke hearts, drained (save
2 tablespoons of marinade)
½ cup pitted black olives (Kalamata,
Niçoise—anything other than
canned Mission olives)
½ cup chopped fresh basil

In a 4- to 6-quart stockpot over high heat, combine the water and salt. Bring the water to a boil, add the pasta, and cook according to the package directions. When the pasta is done, drain it (don’t rinse it), transfer it to a large bowl, and toss with the 2 tablespoons of reserved sun dried tomato oil. Set aside to cool.

Meanwhile, juice the lemon into a small bowl. Whisk in the 2 tablespoons of artichoke marinade. Set aside.

When the pasta is cool, gently toss in the marinade mixture. Cut the artichoke pieces in half (or quarters if large) and add them to the pasta, along with the sun-dried tomatoes, olives, and basil. Gently toss to combine. Serve immediately or refrigerate until serving.

 

Club Sandwich

 

Reuben-esque

 

“Tuna” Salad

 

“Chicken” Salad

 

Philly “Cheesesteak”

 

Veggie Burger

 

“Chicken” Panini

8 slices vegan whole wheat
bread, toasted
About 3 tablespoons
vegan mayonnaise
1 avocado, sliced
8 ounces vegan turkey
or chicken slices
2 tomatoes, sliced
12 strips vegan bacon
4 large lettuce leaves

Spread each slice of toast with about 2 teaspoons of the mayonnaise. Top the mayonnaise side with 4 slices with avocado, turkey or chicken, tomatoes, bacon, and lettuce, dividing the ingredients evenly. Top with remaining toast, mayonnaise side down.

¼ cup low-sodium vegetable stock
1 teaspoon garlic powder
½ teaspoon Bragg’s Liquid Aminos
(or ¼ teaspoon tamari or soy sauce)
6 to 12 strips vegan bacon
2 slices vegan whole wheat rye
bread, toasted
2 slices vegan Swiss cheese
¼ cup drained sauerkraut
2 tablespoons Thousand Island
Dressing (see page 152)

 

Preheat broiler.

In a 12-inch nonstick skillet over medium heat, combine the stock, garlic powder, and Bragg’s Liquid Aminos. When the mixture begins simmering, add the bacon strips, spreading them out evenly. Cook until the liquid has evaporated, about 2 minutes. Turn and cook the other side until the garlic powder begins to brown, about 1 minute.

Remove from heat; set aside.

Arrange the bacon on top of one slice of toast. Top with the cheese and place on a baking sheet. Arrange the sauerkraut on the other slice of toast and place on the baking sheet. Place the baking sheet under the broiler until the cheese melts and the sauerkraut is warm. (Time will depend on the cheese. Keep a watchful eye on it! It could only take a minute or so.) Remove from the broiler, top sauerkraut with Thousand Island Dressing, and sandwich the two toasts together. Cut in half and serve.

2 cups finely shredded parsnip
1 celery stalk, finely diced
¼ small red or white onion,
finely diced
1 lemon
¼ cup vegan mayonnaise
½ tablespoon sweet pickle relish
1 teaspoon coarse nutritional yeast
½ teaspoon kelp powder
¼ teaspoon fine sea salt
6 to 8 slices vegan
whole wheat bread

In a large bowl, combine the parsnip, celery, and onion. Zest, then halve the lemon. Add the lemon zest and juice from one half (save the other for another use) to the parsnip mixture, along with the mayonnaise, relish, yeast, kelp powder, and salt, stirring to combine.

Spread the tuna salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

½ cup vegan mayonnaise
2 teaspoons lemon juice
1 tablespoon coarse nutritional yeast
½ tablespoon agave nectar
¼ teaspoon fine sea salt
¼ teaspoon curry powder
⅛ teaspoon pepper
2 cups chopped or shredded vegan
chicken strips or chunks (thawed,
if frozen)
¼ cup halved (quartered if large)
seedless red grapes (optional)
1 celery stalk, finely diced
¼ small red or white onion,
finely diced
2 tablespoons chopped fresh
Italian parsley
6 to 8 slices vegan
whole wheat bread

In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder, and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.

Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

2 tablespoons refined coconut oil
½ red bell pepper,
cut into ¼-inch slices
½ yellow or green bell pepper, cut
into ¼-inch slices
½ red onion, cut into ¼-inch slices
4 ounces brown or white
mushrooms, sliced
2 cloves garlic, minced
½ teaspoon fine sea salt
¼ teaspoon pepper
12 slices vegan bacon
About ¼ cup water
4 slices vegan American cheese
2 vegan soft whole wheat rolls

 

Heat the coconut oil in a 10- to 12-inch skillet over medium heat. Add the peppers and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until onion is lightly browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes more. Add the garlic, reduce the heat to low, and cook, stirring occasionally, until all the vegetables are very tender, 5 to 7 minutes. Remove from the heat and stir in the salt and pepper. Transfer to a bowl, cover with a dish or plastic wrap, and set aside to steam.

Return the skillet to medium heat and add about 2 tablespoons of water. Use a spatula to loosen any caramelized bits in the skillet, then add the bacon (it can overlap slightly, but you may have to do two batches). Cook about 2 minutes, turning once. If the skillet gets dry, add more water, 1 tablespoon at a time (you want the bacon tender and juicy, not crisp).

Cut the rolls almost in half lengthwise, then gently fold each open. Pile 6 strips of bacon, 2 slices of cheese, and half of the veggies onto each of the rolls.

4 vegan burger patties
4 slices vegan cheese (optional)
4 large lettuce leaves
1 large tomato,
cut into 4 thick slices
4 thin slices red onion
12 slices “bread and butter” pickles
4 vegan whole wheat hamburger
buns, split and toasted
Mustard, ketchup, and vegan
mayonnaise, for serving

Grill or pan-sauté the burger patties according to package directions. If using cheese, top each patty with one slice of cheese during the last minute of cooking.

Meanwhile, arrange lettuce, tomato, red onion, and pickles on serving plates, dividing evenly. When the patties are done, sandwich one between each bun, arrange on plates, and serve.

4 vegan burger patties
4 slices vegan mozzarella cheese
16 slices vegan pepperoni
4 vegan whole wheat hamburger
buns, split and toasted
¾ cup Pizza Sauce (see page 157),
warmed
12 large basil leaves,
cut into thin strips