Skinny Bitch Ultimate Everyday Cookbook

592 Pages·2010·13.492 MB·English

by  Kim Barnouin

Table of Contents

Title Page
Dedication
Introduction

PART ONE - SUSTAINABILITY: A
GREENER DIET
1. GREENHOUSE GAS EMISSIONS
2. WATER SUPPLY AND POLLUTION
3. DEFORESTATION
4. LACK OF BIODIVERSITY
5. FISH DEPLETION
WHAT CAN WE DO?
YOUR CARBON FOOTPRINT
HOW FAR HAS YOUR FOOD TRAVELED?
HOW MUCH FOOD ARE YOU BUYING AND WILL
YOU EAT IT ALL?
WHAT KINDS OF FOOD ARE YOU BUYING: PLANT-
BASED OR ANIMAL-BASED?
HOW PROCESSED IS YOUR FOOD?
SMART BITCHES READ LABELS
CHOOSING ORGANIC: THE GLOBAL FRESCA DIET
HOW DO I BUY LOCAL?
THE DIRTY DOZEN
Mother Earth’s Clock: BUYING SEASONAL

PART TWO - THE SECRET TO BEING A
SKINNY BITCH
THE SKINNY: PROCESSED FOODS
THE SKINNY: SUGARS
THE SKINNY: MEAT
THE SKINNY: SOY
THE SKINNY: DAIRY MILK
THE SKINNY: CHEESE

PART THREE - A PARTY IN YOUR
KITCHEN
WHERE’S THE PARTY AT, BITCHES?
GIVE YOUR KITCHEN SOME LIFE
CREATING A KITCHEN THAT IS YOU
MAKE IT A HOBBY
COOKING CLUBS
COOKING CLASSES
THE ART OF SEDUCTION
DINNER PARTIES
MAKE IT A FAMILY AFFAIR
BITCHIFYING YOUR PANTRY
THE EIGHT PANTRY STAPLES: WHAT TO BUY,
WHAT TO AVOID, AND WHAT MAKES ME SWOON
NATURE’S SEASONINGS: HERBS AND SPICES
THE GOOD-FAT DIET
THE SKINNY: NUTS & SEEDS
KITCHENWARE BASICS THAT ROCK MY WORLD

PART FOUR - THE RECIPES
BREAKFAST
Fresh Corn-off-the-Cob and Pepper Frittata
Orange Scones
Banana and Cinnamon Muffins
Breakfast Bake
Dill and Chive Biscuits
Maple and Apple Cinnamon Pancakes
Crêpes with Raspberry Sauce
Tofu Mexicali Scramble
Coconut Banana French Toast
Southwestern Griddle Cakes
Pumpkin Pecan Banana Bread
Apple-Cinnamon Granola
Blueberry Streusel Cake
SOUPS
Sweet Pea Soup
Pasta, Navy Bean, and Spinach Soup
Thai Coconut Soup
Black Bean and Tomato Soup
Butternut Squash Soup with Poppy Seeds
Corn Chowder
Kale and White Bean Soup
Curried Sweet Potato and Parsnip Soup
Tony and Sage Robbins’s Raw Green Soup
Curried Pumpkin Soup
Cream of Cauliflower Soup
SALADS
Watermelon and Heirloom Tomato Salad
Edamame Salad
Beet & Cheese Napoleon Salad with Candied Pecans
and Shallot-Balsamic Vinaigrette
Jicama, Papaya, and Grapefruit Salad
Creamy Potato Salad
Tangy Spinach and Strawberry Salad
Tabouli
Orange-Kissed Beet and Arugula Salad
Curried Rice Salad
Peanut Pasta Salad with Fried Tempeh Bits
Oven-Dried Tomatoes
Greek Salad with Tzatziki Sauce
Pomegranate and Brussels Sprout Salad
Vegan Antipasto
Miso Crunch Salad
Curried Tofu Egg-Less Salad
Wonton Wrappers
Deep-Fried Wonton Strips
Artichoke Heart Avocado Salad with Garlic
“Parmesan” Dressing
BBQ Seitan Chopped Salad
SAUCES & DRESSINGS
Tarragon Sauce
Lime Cream
Creamy Dill Sauce
Lemon Mayo
Rich and Creamy Squash Sauce
Savory Gravy
Barbecue Sauce
Sesame Dipping Sauce
Avocado and Jicama Salsa
Champagne Vinaigrette
Blue Cheese Dressing
White Miso Dressing
Citrus Mint Vinaigrette
Raspberry-Walnut Vinaigrette
Julie’s Balsamic Dressing
Ranch Dressing
Caesar Dressing
Herbed Croutons
Spicy Mango Chutney
SIDES
Masoor Daal (Split Red Lentils)
“Buttery” Green Beans with Toasted Almonds
Warm Spring Rolls with Spicy Sesame Sauce
Roasted Carrots & Parsnips with Cumin Vinaigrette
Sautéed Broccolini with Garlic-Infused Soy Sauce
Quinoa-Stuffed Poblano Peppers with Tomatillo
Sauce
Cholay and Aaloo (Chickpeas and Potatoes)
Baigan Aaloo (Eggplant and Potatoes)
Red Potato Salad with Black Niçoise Olives
Barley and Red Bean Bowl
Roasted Curried Cauliflower
Wild Rice Pilaf with Pine Nuts, Currants, and
Caramelized Onions
Caramelized Eggplant with Red Miso
Quinoa Lettuce Cups
Skinny Stuffing
Mexicali Roasted Vegetables
Caramelized Pear and “Cheese” Crostini with
Balsamic Reduction
Boston Baked Beans
Root Veggie Mash
Kale with Peanut Dressing
Summer Squash Fritters
Coconut-Saffron Rice
Curried Chickpea Cakes
DINNERS
Marinated Tempeh and Veggie Skewers
Match Vegan Chicken Marsala
Noodles with Match Vegan Pork and Hot Bean Sauce
Match Vegan Ginger Chicken Stuffed with Dried
Cherries and Fennel
Butternut Squash Ravioli with Sage Sauce
Celery Root and Fennel Gratin
Coconut- and Almond-Crusted Tofu
Seitan Sweet Potato and Onion Hash
Tofu Tortas
Lentil Tacos with Fresh Salsa
Tempeh Tomato and Tarragon Stew
Veggie Calzones
Vegan Cassoulet
Veggie Pot Pies
Squash Linguini with Vegan Cream Sauce
Tofu Saag with Brown Rice
Lentil Seitan Sloppy Joes
Potato Samosas
Vegetable Tempura with Daikon Radish Soy Dip
Eggless Brown Fried Rice with Garlic Infusion
Kale Ravioli with Chili Vinaigrette
Spicy Vegetable Curry
Asian Macaroni and Cheese
Tomato and Tofu Stew
Vegetable Fondue
Spicy Black Bean Enchiladas
Tempeh No-Meatloaf
Polenta-Crusted Eggplant Parmesan
Sweet Potato Leek Casserole
Black Bean and Yam Tacos
Kale and Sweet Potato Pizza
Orange-Battered Tempeh
Spaghetti with Spinach in a White Wine Garlic Sauce
Wild Mushroom and Asparagus Risotto
DESSERTS
Mini Rustic Pear Tarts
Blood Orange and Black Pepper Sorbet
Avocado, Coconut, and Lime Sorbet
Strawberry Shortcake
White Chocolate Chip Cookies
Alicia’s Crispy Peanut Butter Treats with Chocolate
Chips
Kabocha Squash Custard
Vanilla Bean Cake
Strawberry Cupcakes
Chocolate Cupcakes
Soft Ginger Cookies
Jenny & Heather’s Mini Lemon Cheesecake Bites with
a Strawberry Sauce
Peach Crisp
Amaretto Macerated Cherry and Coconut Cream
Napoleons
Coconut Panna Cotta
Mixed Berry Cobbler
Lavender Shortbread Cookies
Jack’s Grandma’s Apple Pie
Coconut Macaroons
Pistachio and Cardamom Cookies
Buttercream Frosting
Variation: Lemon Buttercream Frosting
Peanut Butter Frosting