Read Skinny Bitch in the Kitch for Free Online Page A

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.
    If you’re one of those lunatics who doesn’t eat bread, you can also serve this salad on a bed of lettuce.

Philly “Cheesesteak”
    Makes 2 sandwiches
    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.

Veggie Burger Four Ways
    Funny how we associate being “All-American” with eating the flesh of a tortured, slaughtered animal . . . Well, not in Skinny Bitch world!
ALL-AMERICAN BASIC BURGER
    Makes 4 burgers
    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.

PIZZA BURGER
    Makes 4 burgers
    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
    Pan-sauté the burger patties according to package directions. Top each patty with one slice of cheese during the last minute of cooking. Add the pepperoni to the pan during the last minute as well, just to warm it.
    Place one cooked patty on the bottom of each bun. Top with Pizza Sauce, pepperoni, and basil leaves, dividing evenly. Serve immediately.
CALIFORNIA BURGER
    Makes 4 burgers
    4 vegan burger patties
4 vegan whole wheat hamburger
buns, split and toasted
1 avocado, sliced
1 cup loosely packed alfalfa sprouts
½ cup Thousand