Skinny Bitch Try Me Vegan Weekend: A HarperOne Select (HarperOne Selects)
Format: PDF / Kindle (mobi) / ePub
Veganism has quickly gone from the domain of zealous health nuts to the favorite lifestyle of fashion mavens. But with so much conflicting information out there, it’s not always easy to know how to get started. Now #1 New York Times bestselling Skinny Bitch coauthor Kim Barnouin presents a plan for those who would like to give the vegan diet a try for a couple of days—including all the information you need on what to buy, what to make, and what to eat for an easy-to-produce weekend of healthy and delicious food.
In this eSelect Skinny Bitch Try Me Vegan Weekend, Kim Barnouin takes the mystery out of trying the vegan diet. It’s a comprehensive, user-friendly guide that includes food plans and recipes of tasty dishes like Blueberry Pancakes and Cajun Seitan Gumbo. And you won’t go hungry—she also includes a list of tasty vegan snacks. A long-time cook and baker, Barnouin shares all her knowledge with her trademark sassy voice and sparkling humor.
Skinny Bitch Try Me Vegan Weekend A HarperOne Select Kim Barnouin Contents Cover Title Page Skinny Bitch Try Me Vegan Weekend About the Author Also by Kim Barnouin Also from HarperOne Also Available from HarperOne Selects Permissions About the Publisher Skinny Bitch Try Me Vegan Weekend Maybe you’re not ready to make the plunge yet. You saw some animal cruelty documentary that got you thinking, but you want to take things slow if you’re going to give up filet mignon and bacon. You
minutes. Let cool on a wire rack. Deb’s Chili My dear friend Carly nabbed this chili recipe from her mom, and everyone loves it. I can never pass up a chili. It’s so easy to make, and it’s loaded with protein and fiber. You can also make it ahead of time in a slow cooker, while you’re at work or running daily errands. Whenever I make this recipe, I wrap it in a burrito and have it for breakfast. Don’t let anyone tell you it’s just for dinner. Yield: 6 servings 2 tablespoons grapeseed oil 1
eater … for at least one weekend: Friday • Dinner: Crock Pot Shepherd’s Pie, with veggie broth, mushrooms, potatoes, carrots, celery, herbs, and ground seitan, tempeh, or lentils. Serve with a side garden salad. Saturday • Breakfast: Blueberry Pancakes with 100 percent pure maple syrup and soy sausage links. Serve with a cup of green tea and cantaloupe slices. • Lunch: Burrito: Whole-grain tortilla filled with black beans, diced tomatoes, diced avocado, cooked scrambled tofu with taco
them about 3 inches apart. Bake for about 10 minutes. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before placing them on a rack to cool completely. For the Filling: In a large bowl, beat the shortening and Earth Balance together until well combined. Add the confectioners’ sugar and beat on medium speed for about 3 minutes. Add the peppermint extract and almond milk and beat for another 5 to 7 minutes, until fluffy. Slice each of the cakes in half horizontally
the ground pork meatballs. Cook for about 5 minutes, stirring frequently. Remove the “pork” from the pan with a slotted spoon and set aside on a dish. Add the potatoes, green beans, carrots, onion, broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pot. Bring to a boil; reduce heat and simmer covered, about 15 minutes, or until vegetables are tender. Add the “pork” back in and simmer another 5 minutes. In a small bowl, whisk together the sour cream, cornstarch, and paprika.