Thug Kitchen 101: Fast as F*ck: Comfort Food, One-Pot Meals, and Other Easy, Plant-Based Dishes to Pack Your Plate by Thug Kitchen and Matt Holloway and Michelle Davis

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Notes about Recipes in this book

  • Swiss chard and tomato linguine with balsamic-glazed chickpeas

    • louie734 on May 09, 2021

      Really liked this pasta dish. Used whole wheat pasta. Double the chard or cut back on the pasta; it needs an almost equal veggie to pasta balance. Red or white wine is fine here. Use crumbled dried oregano to garnish. I don’t miss the cheese one bit here.

  • Sun-dried tomato carbonara

    • Jojobuch on August 01, 2019

      The smoky sundried tomato provided great flavor but the dish was quite dry (despite adding more of the starchy pasta water than the recipe calls for); make sure to reserve plenty of the cooking water so you can thin it out more if necessary

    • Hannaha100 on June 28, 2017

      The whole family liked this! "The holy grail" as my husband said. Can prepare toppings while pasta boils. Not brilliant nutritionally, might want to serve with salad or extra veg.

  • One-pot chickpea biryani

    • shoffmann on January 15, 2020

      This took me quite a bit longer than the 35 minutes suggested by the recipe. Part of that was my fault (I subbed brown basmati for white basmati rice). However, the recipe also claimed it should only take 7 minutes to brown onions all over- which feels unrealistic to me. The end result wasn't amazing, but good enough for a weeknight meal - we would repeat.

    • Hannaha100 on July 01, 2017

      The last time I made a biryani from scratch, about 10 years ago, it was an unmitigated disaster and resulted in a pan being thrown away. This was much better! Rice only took 15 minutes. Left out nuts due to allergies. Used normal raisins. Would cut onion up smaller next time. Toddler ate it and asked for more!!!

    • SenseiHeidi on May 21, 2021

      Good flavor, easy to make. Needed a little salt. I cut the onion into 8 wedges. I felt that the cauliflower could have used more cooking time. Next time I will cut it smaller.

    • toddmain on February 24, 2018

      Be very careful not to overcook the rice and turn it into paste

  • Pasta piselli

    • Hannaha100 on November 14, 2018

      This one was just a bit bland, not worth repeating except in dire straits.

  • Borracho squash and bean burritos

    • Hannaha100 on June 24, 2017

      Borracho squash and bean burritos a total miss. Threw the leftovers away.

  • Red curry noodles

    • Hannaha100 on June 27, 2017

      Recipe time doesn't include time to press & cook tofu or cook noodles. Make sure you read the recipe properly and put the water for the noodles on first. This recipe was just OK. As written, I felt there was too much broth (too watery) and not enough flavour (up the curry paste, add additional herbs). With the changes I'm pretty sure it would be a good fast weeknight meal.

  • Polenta puttanesca

    • Hannaha100 on June 24, 2017

      Yes! Dinner on the table in minutes with quick-cook polenta. Fusspot toddler actually said "yum"! If only my husband liked polenta too...

  • Brown sugar blueberry polenta scones

    • Hannaha100 on June 29, 2017

      These were easy enough to mix but the mixture was very wet and difficult to handle. Fine if you don't mind an irregular "rustic" look - I've no idea how they came out so neat in the book. Made with unsweetened soy milk rather than almond milk. A nice texture, with that little bit of grit from polenta. However, these are not as sweet as the scones I'm used to. A little underwhelming on their own but good with butter or syrup. Didn't keep well, best eaten on day.

  • Panko pasta topping

    • Hannaha100 on June 28, 2017

      A very quick and easy way to add a bit of interest to pasta without cheese. Used onion granules instead of garlic.

    • averythingcooks on March 03, 2021

      This was a great way to add toasty flavourful crunch to a bowl of pasta that is not oven baked. I will absolutely make this again!

  • Tahini fudge

    • Mrlew1 on November 18, 2017

      Delicious, but I tried twice and couldn't get it to set either time...

  • Not terrible lentil soup

    • averythingcooks on May 08, 2021

      I was curious about this recipe because I make lots of "not terrible" (in fact really delicious!) lentil soups and because it includes some different spices & also quinoa with the lentils. I followed it exactly but before adding the spinach, I ran it through the blender as I like my lentil soup to be very smooth. I then wilted in a mix of spinach & Thai basil with the lemon juice. At this stage it was really good but I then finished with a can of coconut milk. This IS a good pot of soup.

  • Southwestern pasta salad

    • averythingcooks on July 19, 2021

      I was intrigued by the use of corn in the pureed dressing (and then whole kernels in the actual salad) and I am not disappointed. I will admit that with no avocado in the house, I did use some mayo & homemade yogurt as the creamy thickeners for the dressing. I added some sweet red pepper & peas with all the other add-ins and we really do like this salad.

  • White bean and cabbage soup

    • averythingcooks on March 09, 2019

      I was looking for a way to help use up a bag of coleslaw mix and this fit the bill. Full disclosure (at the risk of wrath from the thug kitchen crew!) - I did add some leek & fennel sausage meat and used a meat based broth from the freezer. The combination of my own additions with the leeks, garlic, rosemary, fire roasted tomatoes, white beans and of course cabbage was really delicious. Some diced red & yellow peppers, a fresh red chili and a Parmesan rind also went in. This will be a definite weekend repeat which can be improvised based on what is hanging around the crisper.

  • Skillet beer chili mac

    • toddmain on February 24, 2018

      We found that the flavors just didn't go well with pasta

  • Coconut-lime rice

    • ywgttw on March 16, 2019

      Absolutely LOVE this rice, I make it really often. It works beautifully with white basmati too. I often cook the white basmati version in the Instant Pot with 3 cups broth to 2 rice for 8 minutes at HP, with a few minutes natural release and then release the pressure. Lovely!

  • Quinoa taco mix

    • Chefjjo on June 06, 2020

      LOVE this! Make it several times a month. To give it more punch, I use a mushroom soy sauce, but regular works too.

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  • ISBN 10 1623366348
  • ISBN 13 9781623366346
  • Linked ISBNs
  • Published Oct 11 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Rodale Books

Publishers Text

The creators of the New York Times bestselling cookbook series Thug Kitchen are back to deliver you the sorta gentle, but always hilarious shove you need to take the leap into healthy eating.

Thug Kitchen 101 includes more than 100 easy and accessible recipes to give you a solid start toward a better diet. TK holds your hand and explains ingredients from chickpeas to nooch so you'll feel confident knowing exactly what the f*ck you're cooking. This kickass kitchen primer also serves up health benefits and nutrition to remind everyone, from clueless newbies to health nuts, how a plant-based lifestyle benefits our bodies, minds, environment, and pocketbooks. THAT'S RIGHT. EAT GREEN, SAVE GREEN.

So scared of commitment you can't even dedicate some time to cook? Thug Kitchen's here to fix that sh*t: All recipes in TK 101 are guaranteed to be faster than delivery, so you can whip up some tasty meals with simple ingredients regardless of when you stumble home from work. You're too damn important to be eating garbage, so TK has made it easy to take care of #1: you. No needless nonsense or preachy bullsh*t. Just delicious, healthy, homemade food for all the full-time hustlers out there.

"Thug Kitchen backs up its bluster with good, solid recipes." ? New York Times
"Funny, self-aware, and full of delicious-looking recipes that I want to make right this second." ?

"F*cking delicious." ?

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