Free Skinny Bitch in the Kitch by Rory Freedman Page A

5 to 8 minutes. Transfer to a fondue pot set over a flame.
    To make the broth fondue: In a 3- to 4-quart saucepan over medium high heat, combine the stock and the remaining 1½ teaspoons Bragg’s Liquid Aminos (or 1 teaspoon tamari or soy sauce), and bring to a simmer.
    Meanwhile, in a small bowl, whisk together the remaining 2 teaspoons arrowroot (or 2½ teaspoons of the cornstarch) and the remaining 2 teaspoons water. Whisk the arrowroot mixture into the stock mixture, stirring until slightly thickened. Transfer to a fondue pot set over a flame.
    Arrange the broccoli, cauliflower, bell pepper, potatoes, and tofu on plates or a platter and serve.
    FYI: The broth is more like a flavorful liquid to warm the veggies and tofu in, while the cheese is more of a dipping thing.
    Other things that’d be good to dip: cubed apples, pears, bread, etc.

Roasted Sausage, Peppers, Onions, and Garlic over Soft Polenta
    Serves 4
    12 cloves garlic
4 red, yellow, or green bell peppers,
or a combination, cut into ¾-inch
strips
2 onions, quartered and cut into
¾-inch strips
2 tablespoons refined coconut oil,
melted, or safflower oil
1 teaspoon fine sea salt
¼ teaspoon pepper
4 (12 to 16 ounces total) vegan
Italian sausages, cut diagonally
into ¾-inch slices
4 to 4½ cups low-sodium
vegetable stock
1 cup polenta
⅔ cup vegan Parmesan cheese
Aged balsamic vinegar or extra
virgin olive oil, for drizzling
(optional)
    Preheat oven to 425°F.
    In a large bowl, combine the garlic, bell peppers, onions, oil, ½ teaspoon of the salt, and the pepper, tossing to coat. Transfer the mixture to a rimmed baking sheet and cook for 20 minutes, until the garlic and vegetables are tender.
    Stir in the sausages and cook until the vegetables and sausages start to brown, 15 to 20 minutes.
    Meanwhile, in a 2- to 3-quart saucepan over medium-high heat, combine 4 cups of the stock and the remaining ½ teaspoon of salt and bring to a boil. Add the polenta in a thin stream, stirring constantly. Return to a boil, reduce to a simmer, cover, and cook until the polenta is tender, 8 to 10 minutes. If the polenta seems too thick, add more stock, ¼ cup at a time. Remove the saucepan from the heat and stir in ⅓ cup of the Parmesan.

    To serve, transfer the polenta to 4 serving bowls and top with the sausage and vegetable mixture, dividing evenly. Pass the remaining ⅓ cup of Parmesan and balsamic vinegar or olive oil, if using, at the table.

Big-Ass Veggie Burrito
    Makes 4
    1 cup brown rice
2 cups water
½ teaspoon plus a pinch fine sea salt
1 (15-ounce) can black beans
1 tablespoon refined coconut oil
1 yellow squash, cut into
½-inch cubes
1 green bell pepper, cut into
½-inch dice
1 mild green chile, such as pasilla or
Anaheim, cut into ½-inch dice
½ red onion, cut into ½-inch dice
1 zucchini, quartered lengthwise
and cut into ½-inch slices
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tomatoes, cut into ½-inch cubes
2 tablespoons lime juice
4 (12- to 14-inch) whole wheat
tortillas, heated
1 pound vegan cheddar or Jack
cheese, shredded
½ cup coarsely chopped fresh
cilantro
2 scallions, thinly sliced
     
    In a 1- to 2-quart saucepan over high heat, combine the rice, water, and a pinch 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, place the beans and their liquid in a 1-quart saucepan over medium heat. Bring to a simmer, reduce the heat to low, and cook until the beans are heated through, about 3 minutes. Cover and set aside.
    Heat the coconut oil in a 10- to 12-inch skillet over medium high. Add the squash and cook, stirring occasionally,
for 1 minute. Add the bell pepper and chile and cook, stirring occasionally for 1 minute. Add the onion and cook, stirring occasionally, for 2 minutes. Add the zucchini, garlic, chili