I was lucky enough to receive a copy of Thug Kitchen for Christmas.
I took that book to bed that night and read through the recipes. While I am not vegan, or even vegetarian, I often love vegan recipes, particularly the ones that aren’t trying to be something that they’re not. From what I could read in this book so far, these recipes focus on the ingredients and seem to layer flavors in a smart delicious fashion.
So, here I am two days later already cooking from the book. This is a good thing. I think that I have eaten out more in December 2014 than I ever have before in my entire life. That has got to stop.
There are many, many things that I want to try from the book. Among them are: Quinoa Oatmeal, Maple Berry Grits, Baked Okra and Potato Hash, Lentil Tacos with Carrot-Jicama Slaw, and Lemony Red Lentil Soup.
The Roasted Beer and Lime Cauliflower Tacos though made up my maiden voyage with the book and they were delicious…even though I didn’t actually have any vegetable broth, which the recipe calls for. I subbed water, and the recipe was still dang flavorful. I loved the texture and the spice of the cauliflower and the contrast of the cool slaw. I had two of these tacos and was all set for dinner.
I can’t wait to see what else Thug Kitchen has to offer.
