Eat Like You Give a F*ck
Why does eating real, healthy food have to be such a big f*cking deal? Why the f*ck would you buy that packaged sh*t when it’s so easy to cook it yourself? Just get in the g*ddamn kitchen, read the f*ucking recipe and get to f*ucking work. So goes the Thug Kitchen Official Cookbook.
Does this intro bother you? If so, maybe this cookbook isn’t for you. This cookbook is crazy full of profanity. It’s hard to disagree with the sentiment though. And if it doesn’t work for you, maybe it would be a good gift for someone you know who is learning to cook and could use a break from takeout. I thought it was hilarious and I loved the message. This is one f*cking awesome cookbook.
Thug Kitchen is run by anonymous bloggers from Los Angeles. Their motto is eat like you give a f*ck. This is their first cookbook. The recipes are vegan and all about whole and plant-based foods. But they are not boring – big bold flavours combined with easy and clear directions that could inspire even carnivores to add a little more vegetation to their diets.
Recipes run the gamut from breakfast to dinner. Some that are on my list to try – whole wheat banana pancakes, chickpeas and dumplings, smoked almond and chickpea sammies, smoky black-eyed peas with roasted sweet potatoes and collards, coconut-lime rice with red beans and mango and lentil tacos with carrot-jicama slaw. Drinks and desserts are not forgotten – crispy millet and peanut butter buckeyes looked delicious.
Thug Kitchen makes it clear that recipes are just a guide. So I wasn’t concerned about tweaking the seasoning to suit my palate. And the directions were spot on.
I was wary of the baking – how can you bake without eggs and butter? We tried the cornmeal waffles with strawberry sauce and they were not the same texture as the waffles we usually make. But you know what – they were pretty d*mn good, and they were easier and healthier than traditional waffles.
Here are the other recipes that we tested. We made the spring veggie bowl with tofu and an easy and delicious red curry lime sauce; since it’s not spring we substituted sautéed kale and quick pickled carrots and cucumbers for asparagus and bok choy. My kids actually ate this, including the tofu. (This is worthy of note). We also tried spiced chickpea wraps with tahini dressing – a bold mix of southern BBQ and Mediterranean flavours. Our favourite was roasted sriracha cauliflower bites with peanut dipping sauce – crispy, spicy, sweet and savoury; a great appetizer or side dish.