Kim Barnouin’s Skinny Bitch Book of Vegan Swaps & Recipes

Why Veganism?

Veganism typically is  a dietary choice that some people will choose due to health reasons or moral beliefs. It has now become an ideal choice for economic reasons. Thanks to the weak economy, more people are opting for plant based diets because they are spending less by omitting costly cuts of meat, poultry and dairy products. For others that don’t have access to their own organically grown produce or a local organic farmer’s market, it can still be a bit of a challenge.

What Do You Eat?

If you have ever fallen off the vegan bandwagon trying to make the switch to a plant based diet because you didn’t know what foods to eat or couldn’t find vegan foods, help is on the way. Author, Kim Barnoun who is loved and adored for her series of NY Time Best-selling “Skinny Bitch” books, has now published her latest book, Skinny Bitch Book of Vegan Swaps! Kim shares her favorite snacks and explain the swaps that every savvy vegan should make. Even veteran healthy eaters may be stumped by questions she answers with ease: Which is more nutritious, kale or chard? How about quinoa or brown rice?  Readers will discover a treasure trove of information, including how to decode a label, the best places to shop for vegan fare, and a rundown of restaurants, cafes and bakeries featuring vegan selections.

Listen to the interview:

Click here to listen to The Organic View Radio Show, as host, June Stoyer is joined by special guest, Kim Barnoun to discuss her new book, Skinny Bitch Book of Vegan Swaps.

Kim Barnouin is a former model who holds a Masters of Science degree in Holistic Nutrition. She is the author or coauthor of seven books and has successfully counseled models, actors, athletes, and other professionals using the Skinny Bitch method. She lives in Los Angeles. Stay tuned!

Recipes:

Peanut Seitan Noodles Recipe

Recipe Courtesy: Kim Barnouin, Skinny Bitch Book of Vegan Swaps
HarperOne ©2012

This is one of my favorite dishes hands down. You can eat it hot for dinner and cold the next day for lunch. It is that versatile and flavorful. On top of that, it’s quick, healthy, and easy to make. The kids will even love it—just change up the pasta shapes for more fun and variety.

Yield: 6 Servings

Ingredients:

• 8 ounces whole-wheat spaghetti
• 1 cup snow peas
• 2 tablespoons sesame oil
• 1 cup seitan, cubed
• 1/2 cup carrots, shredded
• 1/4 cup cucumbers, chopped (English or Persian)
• 1/4 cup unsalted peanuts, chopped
• 1 tablespoon sesame seeds
• 1 scallion, thinly sliced

For the Dressing:

• 1/2 cup creamy peanut butter
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce or Braggs Liquid Aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar

Directions: Cook the pasta according to package directions; add the snow peas to the boiling water about 1 minute before pasta is about cooked, then drain. Heat the oil in a medium-size skillet and add the seitan; sauté over medium heat for about 5 minutes.

In a large bowl, mix together all the ingredients for the dressing and whisk until well combined and smooth. Add the noodles, snow peas, carrots, cucumbers, and peanuts to the dressing and toss until ingredients are well coated. When done, add the seitan to the noodle mixture. Top each serving with sesame seeds and scallions.

Deb’s Chili Recipe

Recipe Courtesy: Kim Barnouin, Skinny Bitch Book of Vegan Swaps 
HarperOne ©2012

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 crock-pot, while you’re at work or running daily errands. I wrap it in a burrito and have it for breakfast whenever I make this recipe. Don’t let anyone tell you it’s just for dinner.

Yield: 6 Servings

Ingredients:

• 2 tablespoons grape seed oil
• 1 medium onion, finely diced
• 1 (4-ounce) can green chilies, diced
• 1 envelope taco seasoning
• 1 (28-ounce) can tomatoes, diced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup salsa
• 2/3 cup vegan cheddar cheese, shredded
• 1/4 cup vegan sour cream

Directions:

In a large saucepan, heat the oil over medium heat and sauté the onions until soft, about 5 minutes. Stir in the chilies, taco seasoning, tomatoes, kidney beans, and black beans. Let the mixture simmer for about 15 to 20 minutes. Serve with salsa, cheese, and sour cream.