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 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.
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 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.
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!
I make a lot of rusty coloured soups. Carrots/butternut squash/tomato or pepper they look gorgeous but samey. So imma switching it up for a green recipe/ Specifically one with broccoli, pea and basil. It’s bustling because it takes no time at all to create. Mainly because you don’t want to over-cook the broccoli! Enjoy.
Put in your trolley
(Would properly feed a dozen hungry mouths.)
Low cal cooking spray
2 large onions, roughly chopped
2 garlic cloves, diced
3 celery sticks, roughly chopped
A large pinch of dried oregano
80 g fresh basil (chopped the stalks and leave the leaves)
1,5 kg broccoli
1,5 l vegetable stock
500 g frozen peas
juice of 1/2 lemon
a sprinkling of Parmesan
One Slice of Campbells Bacon for garnish
Heat up the low cal cooking spray and cook the onion on a low heat for around 10 minutes. Stir every often so they don’t brown so much. After the 10, add the garlic, celery and oregano and basil stalks (only) and stir well.
After 6-10 minutes (ish) add the broccoli, vegetable broth and salt and pepper to taste. Keep stirring.
Let it cook for 15 minutes and taste. You don’t want over cooked broccoli! At this point fry the bacon slice (chopped up till crispy) Remove from the heat and add the frozen peas, lemon and basil leaves. Blend until you have the consistency you desire. (Add more stock if you want it thinner.) And serve! Oh and sprinkle the bacon!
Numbers (If you’re bothered.)
This comes in at almost spot on 300cals. If you add on a delicious crust of bread and some tzatziki you’re up to 400 cals. Perfect for a lunch at your desk or as a lighter dinner.
I recommend reading COLORLESS TSUKURU TAZAKI By Haruki Murakami. I’ve read 1Q84 and thought it was really wonderful but not, well perfect. T recently read this and adored it so I’m looking forward to it too. T suggested that this would work quite well with this recipe. Lavely.
Put In Your Trolley
250g basmati rice
400g special mixed frozen vegetables (cauliflower/carrot.)
A generous sprinkling of of raisins
1 vegetable stock cube
2 tbsp korma curry paste (or any you have lingering in the cupboard.)
a generous handful of roasted salted cashew nuts
1 egg (Free Range OBVS.)
Low Cal Cooking Spray
Boil a kettle full of water. Find a large microwaveable bowl and pile in the rice, frozen vegetables and the raisins.
Pour in 600ml/1 Pint of water into said bowl and crumble in one stock cube. Spoon in the curry paste and stir till all combined. Cover the bow with cling film but leave a small gap on one side. (This is to allow the steam out.) Cook on full power for 12 minutes. If your microwave is less than 850 watts leave on for another two minutes.
Remove from the microwave and stand, still covered for 5 minutes to allow the cooking to complete.
Whilst the rice continues to cook, fry an egg sunny side up with the low cal cooking spray. Whilst this is frying also fry the onion. Fluff up the rice, stir through the onion, scatter with cashews and top with the egg.
Numbers if you’re bothered
This comes to 305 calories, and then egg is 70(ish) so you’re looking at around 375 per portion which is perfect for a breakfast that will sustain you through till lunchtime.
I recommend reading The Fault in Our Stars. For some reason I think this recipe and that (fantastic) book is perfect combo.