Free Skinny Bitch in the Kitch by Rory Freedman

Rice
     
    Double-dip Fondue
     
    Roasted Sausage, Peppers, Onions, and Garlic over Soft Polenta
     
    Big-ass Veggie Burrito
     
    Smoked Tofu Stir-Fry
     
    Summer Garden Pasta
     
    Waldorf Wheat Berry Salad
     
    French Lentil Salad
     
    Tamari-roasted Root Vegetables with Cashew Millet
     
    Balsamic Portobello Mushrooms over Grilled Vegetable Couscous
     
    Spaghetti Squash with Spicy Braised
    Greens, Raisins, and Pine Nuts
     
    Hummus, Tempeh, and Cucumber Wrap
     
    Green Goddess Pasta
     
    Chicken Square Meal with White Beans,
    Quinoa Pilaf, and Asparagus

Steamed Veggies and Tofu with Brown Rice
    Serves 4 to 6
    1½ cups medium grain brown rice
3½ cups water, plus more for steaming
¼ teaspoon fine sea salt
½ cup tahini (sesame seed paste)
¼ cup sesame oil
6 tablespoons Bragg’s Liquid
Aminos, plus more for the table (or
4 tablespoons tamari or soy sauce)
2 carrots, cut into ¼-inch slices
¼ head cauliflower, cut into bite-
sized florets (about 2 cups)
¼ head red cabbage (about 6
ounces), cut into ¼-inch strips
¼ bunch kale (about 4 ounces or four
to six leaves) cut into ½-inch strips
1 broccoli crown, cut into bite-sized
florets (about 2½ cups)
7 to 8 ounces firm or extra firm tofu,
cut into ¼-inch slices, then cut on
a diagonal into triangles
¼ cup raw pine nuts
    In a 2-quart saucepan over high heat, combine the rice, 3 cups of the water, and 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 small bowl, whisk together the tahini, sesame oil, ¼ cup of the Bragg’s Liquid Aminos (or 8 teaspoons of tamari or soy sauce), and the remaining ½ cup of water; set aside.
    In a pot fitted with a steamer insert, bring 1 inch of water and the remaining 2 tablespoons of Bragg’s Liquid Aminos (or 4 teaspoons of the tamari or soy sauce) to a boil. Arrange the carrot and cauliflower in the insert and steam for 3 minutes. Add the cabbage, kale, broccoli, and tofu and steam for 3 minutes, until the vegetables are tender
and the tofu is heated through.
    To serve, place the rice on plates or a platter and top with the vegetable mixture, tahini sauce, and pine nuts. Pass any remaining sauce and additional Bragg’s Liquid Aminos at the table.
    Uhhh!!! This dish tastes so simple, pure, and good it makes us mad!

Double-dip Fondue
    Serves 6
    2 cups bite-sized broccoli
florets, blanched
2 cups bite-sized cauliflower
florets, blanched
2 red bell peppers,
cut into 1-inch dice
12 bite-sized potatoes, cooked
1½ cups dry white wine
1 tablespoon coarse nutritional yeast
1 clove garlic, pressed or finely
minced
2 teaspoons Bragg’s Liquid
Aminos, (or 1¼ teaspoons tamari
or soy sauce)
6 teaspoons arrowroot or
7 teaspoons cornstarch
6 teaspoons water, divided
1 pound vegan Jack cheese, shredded
2½cups low-sodium vegetable stock
2 (14- to 16-ounce packages)
firm or extra firm tofu, pressed
and cut into ¾-inch cubes
    To blanch vegetables: Bring a pot of well-salted water (about ½ tablespoon fine sea salt per quart of water) to a boil. Add the vegetables and cook until crisp-tender, 1 to 3 minutes depending on the vegetable and the size (blanch different vegetables separately since cooking times may vary). Remove with a slotted spoon (if blanching other vegetables) or drain.
    To make the cheese fondue: In a 3-to 4-quart saucepan over medium heat, combine the wine, nutritional yeast, garlic, and ½ teaspoon of the Bragg’s Liquid Aminos (or ¼ teaspoon tamari or soy sauce), and bring to a simmer.
    Meanwhile, in a small bowl, whisk together 4 teaspoons of the arrowroot, (or 4½teaspoons of the cornstarch)and 4 teaspoons of the water.
    About a cup at a time, add the cheese to the saucepan, whisking until all the cheese is incorporated and the mixture
is smooth. Whisk in the arrowroot mixture. Bring to a simmer and cook, whisking occasionally, until thickened,