• Eat Your Books

  Published in the US as "Thug Kitchen Party Grub: For Social Motherf*ckers" (2015).

Notes about Recipes in this book

• Savory grits with midsummer succotash

  • crandall57 on October 10, 2023

    Loved the grits the succotash was served over. Will make the grits this way again. We found the succotash to be a little bland. Probably won't make the succotash again.

  • crandall57 on February 16, 2025

    Made these again and put an egg on top for breakfast. Delicious.

• Breakfast tempeh and potato taco bar

  • NicoleBrown on February 25, 2025

    These were good in the way that tacos are delicious. But when i tasted the tempeh + roasted veg by itself my husband and I both agreed it could use more…everything. Seasoning, salt. Tempeh seemed a bit dry? Regardless it was still a good meal! Added guacamole, pickled cabbage, pickled jalapeños and served on homemade tortillas!

• Scrambled curry tofu fried rice

  • Dannausc on February 09, 2025

    I omitted the peas because I didn't have any on hand. Quite good; it grew on me. Not as good as shrimp fried rice for breakfast (my favorite breakfast!) but still worth a repeat. It was a bit of work for breakfast, but it did result in 6 hardy breakfast servings.

• Artichoke dip

  • Breadcrumbs on April 09, 2016

    p. 43 – We loved this tangy, delicious dip. We’ve had the cheesy, mayonnaise-laden restaurant versions of this dish and were keen to find out how TK’s rendition fared. I couldn’t have been happier with the results. I was sceptical about the raw onion and uncertain about using a roux in a dip but somehow everything comes together brilliantly. I’m not a fan of nuts but I absolutely loved the almonds in this, they also bring a heartiness to the recipe. We served this warm with grilled pita however it would be great at room temp with raw veggies too. This was the first time I’ve used nutritional yeast and I was impressed with its flavour and the texture it brought to the dish. We didn’t miss the cheese at all and that definitely surprised us. A terrific recipe. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9836464

• Butternut squash queso-ish dip

  • msimfam on February 07, 2016

    Very Good and easy. Nutritional yeast is in the bulk section of health food stores and Bob's Red Mill brand in grocery stores. My first time using it.

  • louie734 on February 01, 2025

    Not as decadent as nut/seed based quesos, but worked well on nachos, in a burrito, on a bowl, as a dip. Omni bf liked as well.

  • NicoleBrown on March 31, 2026

    For me this was just ok. I’m glad I tried it, but my favorite vegan “cheese” dip recipe so far remains to be from the, “Wicked Healthy” cookbook by the Sarno brothers.

• Roasted beet hummus

  • crandall57 on July 27, 2023

    This hummus is delicious! Will make this again. Makes a lot. Good for a crowd.

  • NicoleBrown on July 20, 2024

    Real delicious! My husband doesn’t love beets and even he liked this! Halved the recipe because that’s all the beets I had. Didn’t have any oranges so I added extra lemon juice.

• Twice-baked potatoes

  • louie734 on January 11, 2025

    Umm so this was DELICIOUS, classic (no "what's in this?" queries from the omni bf, who is suspicious of dairy subs), soo satisfying. It's basically white bean hummus, mixed with the potato innards, and then sautéed onion/greens/garlic. We are experimenting with a new kitchen tool - yes we are the last ones on the planet to use an air fryer - and this cooked nicely in, thinking the leftovers will reheat great as well. Served next to red cabbage and date slaw minus feta (smitten kitchen) + marinated carrot salad.

• Italian-style pasta salad

  • sayeater on May 02, 2022

    Your basic potluck pasta salad. The dressing is fine, not wow, but with enough acidity. I added some red pepper flakes for kick. Would up the dressing quantity by about 1/4 if making again and probably toy around with more spices.

• Roasted winter squash with mint

  • stevenpeters on November 20, 2016

    Served over arugula, topped with pumpkin seeds and drizzled with some balsamic. Good for a thanksgiving dinner.

• Potato and white bean pierogies with cheater sauerkraut

  • Jyrras on October 15, 2025

    Ingredient list is incomplete. It also requires onion, garlic, lemon juice and olive oil

• Italian couscous casserole

  • amgenove on December 21, 2020

    Needs about a half cup more of sauce, IMO. Otherwise, awesome!

• Tempeh and spinach calzones with almond ricotta

  • NicoleBrown on December 09, 2025

    Pretty tasty! Used white whole wheat flour in place of whole wheat pasty for the dough. Used aquafaba in place of olive oil. Kept everything else basically as written! Marinara sauce for dipping is a must!

• Black-bean-and-pumpkin Mexican lasagna

  • NicoleBrown on September 11, 2024

    Delicious! We made ours in a 9x9 rather than 9x13 because 12 flour tortillas sounded like a lot. Otherwise followed the recipe. Flavors were really great!

• Baked ziti with spinach

  • lauriealtman on February 16, 2020

    Made with hearts of palm when I was out of artichoke hearts. Good with artichoke, but even better with hearts of palm!

• Roasted cauliflower and mushroom banh mi

  • louie734 on February 04, 2025

    This was a bangin' sandwich. I used an air fryer for the roasted veg, which worked well (decreased time/temp by about 2/3). As suggested, used button mushrooms for shiitake, and instead of Sriracha Aioli used a cashew mayo I had on hand and dressed the sandwiches with Sriracha. I recommend a heavy hand with the crunchy/herby elements - a fistful of cilantro, like lettuce, and cucumbers/jalapenos (I just threw them in with the slaw marinade). Totally craveable, inauthentic, no complaints.

• Queso-ish quesadillas

  • louie734 on February 01, 2025

    This worked surprisingly well, and was a delicious dinner. Subbed onions for the mushrooms, had no corn, slaw for the cabbage; so sautéed onions + bell peppers, beans, queso, and slaw inside the tortilla. Expected it to be gloopy and not stay inside the tortilla but it held together well and was really satisfying.

  • NicoleBrown on March 31, 2026

    Good but not great. I was lacking corn so I probably should have added in an additional ingredient. Found myself wishing I would have made the quesadilla recipe from, “Soph’s Plant Based Kitchen” instead. But it’s fun to try new recipes!

• Fudgy-as-fuck brownies

  • Ajammies on October 28, 2020

    These brownies had a somewhat cake quality to them when first baked, they developed the more fudgy quality the next day. Over mixing does cause the center to fall.

• Apple-coconut bundt cake

  • Melissa_427 on October 18, 2023

    I think I'd be happier going the extra step of grating the apple, rather than chopping. Otherwise, a lovely vegan cake that works great for fall dessert or breakfast!