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Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen

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Notes about this book

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Notes about Recipes in this book

  • Quinoa oatmeal

    • Astrid5555 on January 03, 2015

      Loved the idea of combining quinoa and oats, but needed something extra. Added some frozen blueberries and topped with desiccated coconut.

    • kimboston206 on January 21, 2016

      This is something I make frequently. Definitely something you can add fruit or nuts to. Love the extra crunch from the quinoa.

  • Breakfast greens

    • notknapping on December 03, 2015

      I really like this for breakfast.

  • Whole wheat banana pancakes

    • mamacrumbcake on May 19, 2016

      My kids (vegan teenagers) liked these, though they did say that the pancakes were a bit rubbery. I made it with whole wheat pastry flour instead of all-purpose flour. I thought the pancakes were just OK and will continue searching for a vegan pancake recipe that I like better. I did think that 2 cups of almond milk would have been too much—1 3/4 cups made a batter with the right consistency. The banana flavor was hardly noticeable.

    • Zosia on June 24, 2016

      Definitely light on the banana flavour but family loved them and no one's a vegan! There's a lot of baking soda in the recipe and not much acid to neutralize it so I added 2 tbsp white vinegar to the non-dairy milk (non-dairy buttermilk equivalent). The batter was thick but the pancakes were very light and fluffy. I used whole wheat pastry flour and my yield was 18 using 60ml batter each.

    • Hannaha100 on October 10, 2016

      These were a lovely weekend brunch, although I agree with Zosia, the banana flavour was fairly mild. We used gluten-free flour instead of pastry flour and 1/2tsp xantham gum with soy milk. These are small and thick Scotch-style pancakes rather than large thin English pancakes. Would make again!

  • Spiced chickpea wraps with tahini dressing

    • Breadcrumbs on March 21, 2016

      p. 32 - This recipe exceeded my expectations and made for a delicious, satisfying meatless Monday meal. The secret is in the tahini dressing that adds the perfect amount of tang to the dish. I’d happily eat this on a regular basis and I rarely feel that way about a dish. I made one slight change by using 1 tsp sweet paprika and 1 tsp smoked vs 2 tsp of the smoked. I would increase the cayenne powder next time. Delighted to have discovered this recipe. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9827899

    • Zosia on June 21, 2016

      This was quick-cooking, light yet substantial and really quite delicious. The chickpeas were very flavourful and the dressing bright and tangy with nutty notes from the tahini. I omitted the wrap and served it as a salad with the chickpeas mounded on a mix of baby spinach, sliced carrots, cucumbers and radishes.

    • eliza on January 07, 2017

      My first recipe from this book, and a keeper. Very easy and quick to make, and very tasty. I used the full amount of the spices and found the heat just about right. I did add a bit of salt to the chickpeas at the end. I liked the tahini dressing, but next time I would add the liquids gradually to get the right consistency, rather than just stirring everything together, since mine was a little too runny. Will definitely make this again.

  • Roasted broccoli and millet pilaf

    • Astrid5555 on April 10, 2015

      A simple, ok side dish, nothing special.

  • Lemon-mint quinoa

    • Zosia on June 23, 2016

      The simple dressing and mint added lots of fresh flavour and the almonds a wonderful crunch to this easy dish. It made a delicious lunch with the wilted greens, another recipe from the book.

  • Grilled eggplant with soba noodles

    • WandaA on February 24, 2016

      Great lunch dish. Burst of Asian/Japanese flavours. Delicious!

    • Hannaha100 on November 06, 2016

      Skipped the garlic and sesame due to household allergies but this was still a delicious lunch (had it with avocado and black pepper instead). Excited about leftovers! Internet has suggested perilla oil as a substitute for toasted sesame oil and poppy seeds/pumpkin seeds for sesame so will try this next time. Husband thought aubergine was tasty but didn't like the texture - don't think I'm going to win that battle. He did like soba noodles, can try those again.

    • Smokeydoke on February 24, 2017

      Had this for a light dinner, Mr. Smokey and I finished it off, no problem. Next time I'll serve this for lunch, as we were both still hungry. The dish felt a lot like a salad to me, probably because I added spinach to it. Soba noodles were delicious. Marinade was great but I felt like it could add an extra punch, maybe some red pepper flakes and more garlic next time?

  • Sweet corn and green chile baked flautas

    • texturedknitter on July 27, 2015

      Tried adding cheese for me, and pulled pork for my husband, but both became greasy from melting fats - the vegan original is better, even if you're not vegan! They are a bit dry to eat on their own, but great if you have a salsa or creamy jalapeno dressing to serve with them. This recipe has become one of my favorites for easy lunches at home - assemble, freeze, and bake as many as I want right from frozen.

    • milgwimper on November 17, 2015

      Made these and they tasted pretty good. We topped these with lettuce, cheese, onions and salsa and crema. I think eating them by themselves they were dry, and I have always like flautas with fresh veggies, and salsa. I thought I had placed my review for these a while ago. I would make these again, but I think they weren't as good as fried but much healthier I am sure.

    • Breadcrumbs on March 29, 2016

      p. 62 – Another quick, easy and satisfying dish from this book. While the bean mixture is seasoned, it doesn’t call for any chilies. I decided to add ½ tsp of cayenne however the filling was still a bit mild for our tastes so I’d use 1tsp next time or a blend of regular and hot chili powder. I also added some grated cheddar inside each wrap. I served these with a crisp iceberg lettuce, tomato and green onion salad with buttermilk dressing and the combination was terrific. The flautas would also be good on their own with a salsa or warm, spicy tomato sauce for dipping. Loved the corn in these. Most recently we served these for breakfast with warmed salsa and an over-easy egg atop. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9831280

  • Cold citrus noodles with cucumbers and carrots

    • Hannaha100 on January 02, 2017

      Subbed perilla oil for sesame oil. I liked the taste but overpowered the citrus, would reduce next time. Better the next day.

  • Smoky maple marinade

    • Astrid5555 on March 23, 2015

      Did not have time to let the tofu marinate for 2 hours, but rather baked it in the oven with the marinade. Great smoky flavor, potential to become new favorite tofu marinade!

    • Hannaha100 on June 25, 2016

      Marinaded in fridge whilst I was at work. Swapped maple syrup for brown sugar. Lovely smoky flavour, one of the most successful tofu recipes I've ever used. Served in wraps with salad, peppers and chilli sauce for easy dinner. Even my tofu-sceptic husband was impressed!

  • Wilted greens

    • Zosia on June 23, 2016

      The lemon juice and soy went really well with the kale but unless you like your tough greens to remain tough, cook time is too short. I steamed them with the water and soy for a few minutes with the lid on before stir frying them and adding the lemon juice.

  • Baked Spanish rice

    • johnhowell on April 06, 2016

      not tried baking rice before but this is awesome - thought liquid was too spicy at first but it tempered during baking. Excellent texture and flavour

    • Zosia on June 26, 2016

      The ratio of liquid to rice looked very high so I used the proportions from Alton Brown's recipe in Food 52's Genius Recipes which meant reducing the liquid (sauce plus stock) to 3-1/4 cups. I used canned tomatoes (about 5 small) and added the frozen vegetables during the last 10 minutes of baking so their liquid could be absorbed. The rice was perfectly cooked and very flavourful.

    • Hannaha100 on October 02, 2016

      Pretty easy - in the oven and forget about it for an hour. Used the liquid proportions as given, came out fine. Would make again!

  • Corn and basil chowder

    • Zosia on June 23, 2016

      Delicious soup that reminds me a little of succotash with its inclusion of red pepper (which also tints the soup so it's a pretty pale orange) but the recipe seriously underestimates the time it takes to brown onions or simmer potatoes/vegetables until they're soft enough to puree easily. I added the naked cobs to the simmering soup for extra flavour.

  • Pumpkin chili

    • CRCarroll6 on January 03, 2015

      Had this at Kathy and Lee's house... Rika made it. Yum & easy in the Instant Pot.

    • Brieforme on April 27, 2015

      This was easy to make and tasty. Microwave pumpkin and blend for puree. Serve with couscous, sour cream and pickled chillies.

  • Chickpeas and dumplings

    • notknapping on December 03, 2015

      Delicious, make this!

  • Wedding soup with white bean balls and kale

    • notknapping on December 03, 2015

      This is quite good!

    • Zosia on July 10, 2016

      The vegetable soup base was good but the bean balls were almost too highly seasoned and I was quite disappointed that after all of the time and effort that went into making and baking them, they reverted to mash in the soup. Next time, I'll add only half the amounts of all of the flavourings to start, taste and go from there, and I'll add an egg so they hold together.

  • White bean and rosemary hummus

    • Breadcrumbs on March 23, 2016

      p. 109 – Nothing new or innovative about this, just a solid recipe for a quick and tasty hummus – especially if you use canned beans which I did in this case. I went with fennel instead of rosemary this time around. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9828725

    • pennyvr on July 06, 2016

      Very easy

  • Grilled peach salsa

    • Hannaha100 on October 02, 2016

      This was delicious and so unusual. Had to use jalapenos instead of serrano chiles. Although this recipe is quite straightforward, with the grilling of the peaches and the chilling of the salsa it took me quite a while overall. One to make ahead and impress guests with (or to make just a small amount). Baby was a fan of grilled peaches!

  • Roasted Sriracha cauliflower bites with peanut dipping sauce

    • raybun on November 26, 2016

      This was one of the first recipes I mentally bookmarked when I got the book. I finally got around to making them tonight, and will be repeating at every future opportunity! Excellent recipe, demolished by my guests.

    • Hannaha100 on January 02, 2017

      This was a rare miss from this excellent book and I'm prepared to believe it could be user error. Cauliflower didn't crisp up as I was expecting - remained soggy, too much batter? Tray too crowded? That said, husband and baby ate without complaint. Both sauces excellent. Used wowbutter for peanut butter. If making again, make sauces in advance - too many components on the go at once.

  • Watermelon hibiscus coolers

    • Zosia on June 21, 2016

      The watermelon-hibiscus pairing works very well in this refreshing slushie with the hibiscus bringing a cranberry-like tartness and slight bitterness to the fruit.

  • Ginger-lime sparklers

    • ldtrieb on April 19, 2015

      We loved this, so easy and fresh tasting, we drank it plain but I can't wait to try it with gin. I used agave syrup but not as much as this recipe, just "to taste". My tonic was was also sweetened with agave.

  • Lentil tacos with carrot-jicama slaw

    • Zosia on September 04, 2016

      These were a hit. The lentil-mushroom filling was hearty and meaty and would make an excellent side dish. The slaw added freshness and lightened the dish considerably. The rice vinegar added enough acidity that I omitted the lime and I also didn't make the fresh herb salsa.

  • Vegetable pad Thai with dry-fried tofu

    • Zosia on July 01, 2016

      I did not care for this at all. The sauce was too sharp/acidic and the vegetables were lost in the overwhelming amount of noodles. The dry-fried tofu, however, is a definite keeper. It was quick cooking and had great texture...it just needed a good sauce.

    • Hannaha100 on October 10, 2016

      I've yet to have a dud recipe from this book. Our family loved it, including baby, even though my husband forgot the toppings, and I didn't have the heart to tell him. We used wide flat noodles rather than the thin ones in the picture. Because baby can't eat peanuts we used a drizzle of nut-free satay sauce instead, which I'm sure is probably culinary heresy. I guess toasted sunflower seeds might have worked? Quite doable for a weeknight, could make sauce and fry tofu in advance.

  • Sweet potato, squash, and black bean enchiladas

    • Hannaha100 on April 16, 2017

      As with all enchiladas, this isn't a quick recipe but end result very nice. Sauce came out a bit thin. Husband said he didn't miss the cheese!

  • Mango curry

    • Hannaha100 on October 13, 2016

      For me this was good but not great. It needed something to counteract the sweetness of the mango. Maybe I didn't put enough ginger in. On the plus side, it was faster to cook than some curries and I really enjoyed the tofu.

  • Silky roasted bell pepper pasta with zucchini and basil ribbons

    • Hannaha100 on September 28, 2016

      Creamy texture - a bit like a vegan carbonara. Too much vinegar left a strange aftertaste but worth trying again. Baby ate this quite happily. This would be a good one for hiding veggies for fussy eaters.

  • How to roast your own bell peppers

    • Hannaha100 on September 28, 2016

      Timings for oven worked beautifully.

  • Roasted chickpea and broccoli burritos

    • Breadcrumbs on May 10, 2016

      p. 165 – Another meatless Monday hit from this terrific book. I used 1 tin of chickpeas but kept other ingredient quantities the same and this was perfect for two diners. I used ½ tsp hot smoked paprika and ½ tsp of sweet smoked paprika vs 1 tsp of the latter and I also added ½ tsp of cayenne. This resulted in a good level of heat, present but not at all intense. I served this in soft taco boats topped with some grated cheddar which I melted. Photos here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9848127

  • Roasted beer and lime cauliflower tacos with cilantro coleslaw

    • peaceoutdesign on March 11, 2015

      Great veggie taco

    • joyous on April 07, 2016

      Not sure why the step of blanching the cauliflower is necessary. Didn't seem to add much flavor and I felt like I just poured the tasty liquid down the drain. Will skip this step next time as the roasted cauliflower was tasty.

    • Hannaha100 on October 11, 2016

      "Really good" was my meat-eating husband's verdict. The cauliflower was really tasty but a little too hot for me - avocado was essential! Made the slaw but used shop-bought salsa. Pretty allergy-friendly if careful about beer etc.

    • tasteslike on November 06, 2016

      Breakfast of champions! So good. So easy. Like "joyous," don't see point of beer blanch; didn't do it & didn't miss it. Cauliflower full of flavor, but not hugely spicy. Served cholula sauce & store-bought salsa on side for heat-lovers. Slaw perfect complement; I added thinly sliced red onions to it. Had & used flour tortillas; next time get corn for more flavor. Mixed together leftover cauliflower & slaw; enjoying now as lunch salad. Adding to regular rotation.

    • hyperbowler on February 16, 2017

      This was fine, but a lot less flavorful than comparable roasted cauliflower recipes. The blanching step was a waste of ingredients and makes me question the authors' understanding of how to cook.

  • Quick lime and cilantro slaw

    • peaceoutdesign on March 11, 2015

      good cabbage mix for fish tacos..or any

    • mamacrumbcake on May 18, 2016

      This was really good and easy. I see this becoming a permanent part of our family's Taco Tuesday every week.

    • nadiam1000 on May 23, 2016

      I used a bag of pre-shredded tri-color slaw mix and did not add the carrot. Dressing fast and easy - really bright flavor - served with shrimp tacos. So fast and easy - this will definitely be made again.

    • Hannaha100 on October 11, 2016

      I loved the tangy dressing. Might mix up the veg next time. Allergy friendly.

    • tasteslike on November 06, 2016

      Easy & perfect with Cauliflower Tacos in same book, but Its bright flavor would be good with any kind of taco or spicy food. Glad I added thinly sliced red onion.

  • White bean and red lentil burgers

    • mamacrumbcake on July 05, 2016

      These are delicious and very flavorful vegan "burgers!" We served them on hamburger buns with sliced tomatoes and pickles and they were very satisfying. I think that even non-vegetarians would like this. I think these veggie burgers would be really nice cut into chunks and used as a burrito filling along with some salsa, guacamole, and other vegetables.

  • BBQ bean burritos with grilled peach salsa

    • Hannaha100 on September 29, 2016

      Hands down one of the best things I've ever cooked. Delicious.Husband loved it (One for vegan doubters!). Would be great for informal dinner party. Gluten-free with GF wraps and tamari. Not too spicy. I used a chipotle and smoked paprika paste (2 generous tsp). Downside - although the components are all easy, overall it's a bit labour intensive. Definitely not one for work nights.

  • Spring veggie bowl with red curry lime sauce

    • Hannaha100 on October 17, 2016

      Totally unseasonal but this was delicious, even without the tofu (which I had left off the shopping list). Used wowbutter for peanut butter and honestly couldn't tell the difference. The lime and salt on the veggies was a complete revelation and will definitely use that again. Sauce too hot for baby but veggies and plain noodles went down well.

  • Crispy millet and peanut butter buckeyes

    • Hannaha100 on June 17, 2017

      These were great! Used wowbutter due to nut allergies and it worked really well. Needs 3.5 hours in freezer but otherwise quick to make. Getting a perfect buckeye will take practice, I just rolled them in the chocolate in the end. Perfect for people whose sweet tooth runs a bit savoury.

  • Strawberry shortcake

    • Zosia on July 01, 2016

      These were just okay. With coconut milk the only substantial source of fat, I used one with a high fat content. The cakes were tender but tasted strongly of whole wheat flour. We much preferred the taste and texture of the blueberry scones and will use that recipe as a shortcake base next time. I had hoped to try the vegan whipped cream but the high fat coconut milk remained emulsified even with several days refrigeration.

  • Blueberry walnut lavender scones

    • Zosia on June 24, 2016

      These were very easy drop scones with a tender, cake-like crumb. The lavender was subtle and was a nice complement to the fruit and nuts. I would have preferred them a little sweeter and with more berries. At this time of year, my coconut oil is liquid so I added it with the almond milk.

  • Shredded carrot and apple muffins

    • msimfam on June 10, 2016

      REALLY good. use good quality chips. Make in small loaves. Freezes well. PLUS when frozen, just cut off the piece you want, let defrost and you are good to go.

  • Coconut cornmeal cake

    • macfadden on February 17, 2015

      This cake is so good--very moist and with a much more interesting flavor than plain yellow cake. Doesn't need frosting. Really, truly delicious. I tell people about it all the time.

  • Banana cream pie

    • ingabritt on June 10, 2017

      The crust was amazing, but the filling was meh and it was grayish (yuck).

  • Dry-fried tofu

    • Hannaha100 on October 13, 2016

      I really love tofu cooked this way - we've had it twice this week. Very healthy because no oil used.

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  • ISBN 10 1623363586
  • ISBN 13 9781623363581
  • Linked ISBNs
  • Published Oct 07 2014
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Rodale Press
  • Imprint Rodale Press

Publishers Text

Thug Kitchen started their wildly popular web site 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 named Saveur’s Best New Food blog of 2013—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 drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.



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