Free Skinny Bitch in the Kitch by Rory Freedman Page B

powder, coriander, cumin, and the remaining ½ teaspoon of salt and cook, stirring occasionally, for 4 minutes, or until all the vegetables are crisp tender. Stir in the tomatoes. Reduce the heat to low, cover, and cook for 4 minutes, until the vegetables are very soft. Stir in the lime juice.
    To serve, lay a tortilla on a work surface and top with ¼ of the rice, arranging it in a column down the middle of the tortilla, 2 inches from either edge. Top with ¼ of the beans, ¼ of the vegetable mixture, ¼ of the cheese, ¼ of the cilantro, and ¼ of the scallions. Fold one side of the tortilla up and over the fillings, fold in the edges, and continue rolling the tortilla to the other side, making a tight bundle. Transfer the burrito to a plate, seam down. Repeat with remaining tortillas.
    Beans, onions, garlic. You may want to stay in for the night after this one.

Smoked Tofu Stir-fry
    Serves 3 to 4
    1 cup brown basmati rice
1¾ cups water
Pinch fine sea salt
⅔ cup vegetable stock
¼ cup mirin (see note on page 89)
2 tablespoons tamari or soy sauce,
plus more for the table
1 tablespoon arrowroot
or 3½teaspoons cornstarch
1 tablespoon refined coconut oil
½ white or yellow onion, halved and
cut into ¼-inch slices
2 heads baby bok choy (about 12
ounces), halved lengthwise then
cut crosswise into ½-inch slices
2 cloves garlic, thinly sliced
1 tablespoon minced ginger
1 portobello mushroom, halved and
cut into ¼-inch slices
8 shiitake mushrooms, stemmed
and thinly sliced
8 white or cremini (brown)
mushrooms, thinly sliced
1 (6- to 8-ounce package) smoked
tofu, cut into bite-sized ¼-inch slices
3 scallions, cut into 2-inch lengths,
white parts halved lengthwise
     
    In a 1- to 2-quart saucepan over high heat, combine the rice, water, and 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 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
    Meanwhile, in a small bowl, whisk together the stock, mirin, tamari or soy sauce, and arrowroot or cornstarch; set aside.
    Heat the coconut oil in a 12- to 14-inch wok or skillet over high. Add the onion and stir-fry for 1 minute. Add the bok choy, garlic, and ginger and stir-fry for 1 minute. Add the portobello and stir fry for 1 minute. Add the remaining mushrooms and stir-fry for 3 minutes, or until all the mushrooms are tender. Stir
in the stock mixture and the tofu and stir-fry until the tofu is heated through and the sauce has thickened, 1 to 2 minutes. Stir in the scallions.
    To serve, arrange the rice on plates or a platter and top with the mushroom mixture. Pass additional tamari or soy sauce at the table.

Summer Garden Pasta
    Serves 4
    3 quarts water
About 5 teaspoons fine sea salt
8 ounces whole wheat or brown rice
linguini or fettuccini
¼ cup refined coconut oil
6 shallots, thinly sliced
1 zucchini, halved lengthwise
and thinly sliced
1 yellow squash, halved lengthwise
and thinly sliced
4 cloves garlic, thinly sliced
¼ teaspoon pepper
2 pounds tomatoes—red, yellow,
or a combination—seeded
and cut into coarse ¼-inch dice
(about three cups)
½ cup thinly sliced fresh basil leaves
2 tablespoons chopped fresh
oregano
¼ cup extra virgin olive oil
1 to 2 tablespoons vegan Parmesan
(optional)
    In a 4- to 6-quart stockpot over high heat, combine the water with about 1½ tablespoons of the salt. Bring the water to a boil, add the pasta, and cook according to the package directions.
    Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium high heat. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the zucchini, squash, garlic, pepper, and the remaining ½ teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 2 minutes. Reduce the heat to medium and add the tomatoes, basil, and oregano, stirring until the tomatoes are heated through, about 2 minutes.
    When the pasta is done, drain it. Transfer the pasta