Skinny Bitch in the Kitch by Rory Freedman Read Free Book Online

buttered side down if applicable, on a work surface. Top the bottom half of the rolls or four slices of the bread with the barbecue sauce, chicken, and Creamy Cole Slaw, dividing evenly.
    In a large nonstick skillet over medium heat, cook two sandwiches, covered, about 4 minutes, until golden brown. Flip the sandwiches and cook, uncovered, until the second side is golden brown, about 2 minutes. Repeat with the remaining two sandwiches. (Alternately, cook the sandwiches on a panini grill until the bread is golden brown, 2 to 3 minutes.)

International BITCH
    You can totally pretend to be cooler and worldlier than you actually are. Just make one of these global goodies.
     
    Falafel
     
    Japanese Soba Noodles with Steamed Vegetables and Tofu
     
    Potato and Pumpkin Curry with Brown Basmati Rice
     
    Pad Thai
     
    Veggie Enchiladas

Falafel
    Makes 6 sandwiches
    1 (15- to 16-ounce) can garbanzo
beans, drained and rinsed
½ onion, coarsely chopped
2 tablespoons vegan whole wheat
panko (Japanese bread crumbs)
or whole wheat bread crumbs
2 tablespoons chickpea
(garbanzo) flour or whole wheat
pastry flour
2 tablespoons coarsely chopped
Italian parsley
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon pepper
4 cloves garlic
½ to ¾ teaspoon fine sea salt,
plus more for sprinkling
About 2 tablespoons refined
coconut oil, melted, or safflower oil
1 lemon
6 tablespoons tahini
¼ cup water
3 tablespoons extra virgin olive oil
¼ teaspoon paprika
6 (6-inch) pita breads
¼ head iceberg, romaine,
green leaf, or red leaf lettuce,
coarsely shredded
1 tomato, cut into thin wedges
½ cucumber, cut into ¼-inch slices
12 to 18 slices dill pickle
     
    Preheat oven to 350°F.
    In a food processor, combine the garbanzo beans, onion, panko, flour, parsley, cumin, coriander, pepper, 2 cloves of the garlic, and ½ teaspoon of the salt. Pulse, scraping the sides of the bowl as necessary, to form a coarse paste. Shape the paste into 12 to 14 golf ball-sized rounds. Flatten the balls to about ¾-inch thick and transfer to a rimmed baking sheet. Brush both sides of each ball with the coconut or safflower oil and bake for 45 minutes, turning halfway through,
until nicely browned. Set aside to cool.
    Meanwhile, juice the lemon. In a small bowl, whisk together the tahini, water, olive oil, paprika, lemon juice, and ¼ teaspoon salt (if using unsalted tahini). Press or finely mince the remaining 2 cloves of garlic and whisk into the tahini sauce. Set aside until ready to serve, or refrigerate for up to a week.
    To assemble the sandwiches, cut about 1-inch off the top of each pita, forming a pocket. Add falafel, lettuce, tomato, cucumber, and pickle, dividing evenly. Drizzle each sandwich with about a tablespoon of tahini and pass the rest at the table.

Japanese Soba Noodles with Steamed Vegetables and Tofu
    Serves 3 or 4
    2 tablespoons mirin (see note)
1 tablespoon minced fresh ginger
1 tablespoon tamari or soy sauce
2 teaspoons sesame oil
¼ cup seasoned rice vinegar
½ pound globe eggplant, cut
into ½-inch cubes, or Chinese
or Japanese eggplant, cut into
¼-inch slices
About 4¾ teaspoons fine sea salt
8 ounces firm or extra firm tofu,
cut into ¼-inch cubes
1 carrot, cut into matchsticks
8 ounces buckwheat soba noodles
3 scallions, thinly sliced
1 tablespoon gomasio (see note)
or toasted sesame seeds
    In a large bowl, whisk together the mirin, ginger, tamari or soy sauce, and 1 teaspoon of the sesame oil; set aside.
    In a pot fitted with a steamer insert, bring 1 inch of water and 2 tablespoons of the rice vinegar to a boil. Arrange the eggplant in the insert, sprinkle with ¼ teaspoon salt, cover, and steam for 7 minutes. Add the carrot and steam for 5 to 8 minutes. Add the tofu and steam for 3 minutes, until the vegetables are tender and the tofu is heated through.
    Meanwhile, in a 4- to 6-quart stockpot, combine 3 quarts of water with about 1½ tablespoons salt. Bring to a boil over high heat, add the noodles, and cook according to