Skip to content

January 26, 2016

2

Thug Kitchen Party Grub

by Anne Paddock

Gotta bake bread to break it.

There are four aspects essential to a good cookbook (meaning a cookbook that spends more time on the countertop than on a book shelf).

  • First, the cookbook must contain colorful pictures of the finished product. Pictures inspire cooks to take the leap and make the dish and although my finished dish may not look as polished as the one in the cookbook, there is usually a close resemblance (note: all of the pictures below of the finished dishes were made by me).
  • Second, the recipes have to call for mostly fresh and easily recognizable ingredients. No strange ingredients that require a special trip to search the aisles of specialty markets are allowed.
  • Third, the recipes can’t be too complicated because who wants to spend hours making dishes that everyone devours in 15 minutes?
  • And, finally the food has to taste really good as in “delicious, can I have seconds; this recipe is a repeat.” 

Several years ago, my daughter printed out a recipe from the internet for a red potato salad with a mustard vinaigrette dressing from the Thug Kitchen website (www.thugkitchen.com). While reading the recipe, I cracked up laughing because the authors used phrases like “this is some seriously good shit” and “eat like you give a fuck.” So, I made the potato salad which turned out to be completely delicious.

Seeking more information on the website led me to buy the Thug Kitchen cookbook after reading through the recipes (laughing) and looking at the pictures (still laughing). Yes, throw the word “fuck” into a recipe and I am easily entertained but if the ingredients don’t appeal to me or the final product tastes less than totally warm your tummy tasty, then the cookbook won’t spend much time on my countertop. Thug Kitchen earned a permanent place in my go-to cookbooks collection so when their second cookbook – Thug Kitchen Party Grub – was released this past year, I had to have it.

Thug_Ktichen_Party_GrubThug Kitchen Party Grub is a plant-based cookbook for people who care about making really delicious food with fresh, wholesome ingredients in nearly short order time. As the authors write, these recipes make “good shit worth sharing.”

The Family-Style Roasted Veggie Pasta is one of my favorite recipes (feeds 4-6 people). Pasta tossed with olive oil, thyme, garlic, lemon juice, balsamic vinegar and vegetables (carrots, tomatoes, onions, zucchini, eggplant, and spinach) make for one simple but delicious meal. But feel free to use whatever vegetables are in your refrigerator or pantry (because this cookbook really is about making food enjoyable).

Craving deep, dark fudge brownies? Make the Fudgy-as-Fuck Brownies. Moist, gooey, and deliciously satisfying, these brownies are the real deal and no one will guess they are dairy-free. For those who prefer nuts in their brownies, consider adding lightly toasted walnuts.Brownies_Vegan

The Boozy Watermelon and Papaya Salad – a beautiful orangey and red salad accented with diced red onions and fresh green cilantro, this side dish gets its kick from tequila but consider using sake (I used Genshu Sake Joy which has a smooth melon plum flavor and is available at most liquor stores) as a fruity alternative.Watermelon_Papaya_Salad

Another great side salad is the Four-Bean Salad – a rainbow-colored salad filled with green beans, celery, red onion, chick peas, kidney and cannelloni beans seasoned with a mustard lemon dressing, fresh chopped parsley, garlic powder, and celery salt. Super easy and super delicious.Four_Bean_Salad

Everyone loves nachos and the Loaded Nachos are a rockin’ party snack. Warmed tortilla chips topped with cooked black beans, chopped romaine lettuce, guacamole, salsa, and a butternut squash dip will be a party favorite. If black beans or butternut squash aren’t a favorite, use refried beans and skip the squash dip. The beauty of this cookbook is that the recipes are easily adaptable to personal preferences.

For a lighter appetizer, make the Artichoke Dip: water packed artichoke hearts pulverized with onion, garlic, soy sauce, non-dairy milk, and almonds added to a roux made with olive oil, flour, and vegetable broth to which spinach is added along with nutritional yeast and lemon juice. Serve warm or at room temperature with pita pieces, chips, carrot and celery sticks, or crackers. The final result is a show stopper in flavor, texture, and looks.Artichoke_Dip

Full of great-tasting recipes, Thug Kitchen Party Grub has 5 chapters:

  • Wake and Bake Some Shit (breakfast and brunch)
  • Pre-Party Like a Fucking Champ (appetizers)
  • Dress to Impress (salads, sauces, and side dishes)
  • Bon Appétit Motherfucker (main dishes)
  • Spin the Bottle (desserts and drinks)

A picture filled 240-page cookbook, Thug Kitchen Party Grub provides easy recipes made with everyday ingredients that make wholesome and delicious food! Available at most bookstores and on-line at www.amazon.com for $15.59.

2 Comments Post a comment
  1. Christine
    Jan 26 2016

    👍 great photos also!

  2. Jan 26 2016

    Thanks Christine!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Note: HTML is allowed. Your email address will never be published.

Subscribe to comments

%d bloggers like this: