If you don’t like the F word maybe don’t read on.

See, the Thug Kitchen book is like nothing I’ve read before. Vegan recipe with bite might be the best description.

Thug Kitchen recipe book

Blurb

Thug Kitchen started their wildly popular website to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (‘This might be my favorite thing ever’) and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell -and most people can’t afford the hype.

Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.

This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

My Review

This book really took me by surprise. The extreme profanity is woven throughout out the book. It’s a big concept  and it’s a lot of fun. It’s definitely found a niche in the market. Yes it might turn some people off, but I liked the contrast because this is a vegan cookbook. I think veganism has a bad rep for being a little, nice? But this takes it to another level. Love it.

The recipes are split into six sections, each with an equally rude name. But basically, we have breakfasts, lunches (salads and sandwiches,) stews, munchies (salsa, snacks) mains, and motherfucking desserts. Yes, it’s actually called that. The recipes are fantastic. Favourites include baked spanish rice, pozole rojo, and creamy ravioli with house marinara.

They are in American cup sizes which can be confusing but a quick google will help.

I love the bowl recipes. The idea is you pick a grain or starch, then add vegetables, a protein, and a sauce or dressing. The book then lists combos from the book, from different sections to help you out (with helpful page numbers and whether it’s a veggie, protein etc.) It’s a wonderful way of making the book more versatile. Yes you could make quick pickled vegetables and serve it with your own recipe, or helpfully you could mix it with sweet citrus baked tofu and make a bowl. The book becomes a lot more personal.

The book doesn’t just do recipes it also breaks down different ways of cooking an ingredient. Tofu is something T and I have struggled to cook at times. The book has two pages that give different marinades, and different ways of baking the tofu. It’s really helpful. There’s also a page on how to make a vegetable broth which is used in numerous recipes. Which again was V helpful .

Additionally any confusing ingredients have a *, (****) depending on how many confusing ingredients there are. It might link to another recipe or explain other ingredients you could use. It’s brilliant. So instead of teaspoon oil you could use coconut/grape seed/olive oil. Wonderful.

Final Thoughts

It’s a bloody brilliant book. If you’re vegan definitely buy it. If you want to try cut out a little meat definitely buy it. It’s a wonderful book for mixing up what you make in the kitchen!

Thug Kitchen recipe book

Thug Kitchen recipe book

 

 

 

I’ve moved on from having 49568492044 risotto recipes and moved onto soup recipes. I love soup. It’s been one of the big things that’s helped me lose over 23lbs over the last year. Yes 23. Apparently that is equavilent to the amount of pizza an average American eats in a year.

Just to clarify

The amount of pizza an American eats in a year!

I’ve been relying on soup because it’s warm, homey and you can make 45639594 different variations. Today is a spicy cauliflower and carrot soup. Enjoy

Slow-cooked Cauliflower and Carrot Soup

Put in Your Trolley

650grms of cauliflower

500grms of carrots

500grms of potato (peeled and chopped.)

1L of stock (chicken or vegetable are best.)

800grms of tomatoes

200grms of onion

2tbsp of smoked paprika, hot chili pepper and curry powder

2 birds eye chili’s to your taste.

^ And that’s it!

Step One

Chop up everything. The potatoes, the cauliflower, the onion. Try and keep them as closely matched in size as possible. (Although it does get blended at the end.)

Step Two

Fry the onions and chili until they have browned a little. They add all the spices and fry for another minute. Add all the vegetables and coat with the spices. Then add to the slow cooker. Click on high.

Step Three

Add the rest of the ingredients and mix well. Leave for as long as you can. You could do this in a big pan but I like how the house smells of the soup. (Lol.)

Step Four

Blend once fully cooked. Spoon into bowls and serve with tzatziki and white sour dough bread. Waitrose do the best one.

Numbers if you’re bothered

This made 3.4kg of soup and about 8 portions that work out at 200 calories a portion. Serve with a good hunk of bread and you’re sitting pretty at 400ish. Perfect.

Recommended Reading

I suggest reading WAVE AT HANGING ROCK by Gregg Dunnett. Can see my review here!

Slow-cooked Cauliflower and Carrot Soup

Slow-cooked Cauliflower and Carrot Soup