I’ve been in a rut lately when it comes to cooking. This is in part due to all the Saturdays I worked this past winter/spring. I stuck to my good old standby recipes that were easy and I delicious. However, I started feeling like I was in a rut and needed to break out of it, while maintaining my plant based lifestyle. I decided to drag out a cookbook I got this winter (or maybe last fall) that I hadn’t used yet, but had read through when I purchased it. I can’t remember how I discovered it, but it is a hoot! It’s called Thug Kitchen, cook like you give a f*&k!!! It’s written in a very entertaining and casual way that makes cooking not so scary! I will warn you, there is a lot of swearing in the book, it’s how it’s written. It is very fun to read! The best part about the book is it’s all plant based. They do use some oil in it, but that can easily be left out.
I decided to try to recipes tonight. I made the Ginger Mushroom Summer Rolls and Coconut Rice-Lime Rice with beans and mango. Both take a bit of prep work, but the timing works out great because once you get the rice dish started,you can make the spring (summer) roll filling in the time the rice dish finishes cooking. I’ve never worked with spring rolls before, but it does take a little work and patience. But I think they turned out pretty good. My husband gave me an A+ on execution and flavor as both dishes are very yummy. I did cut back on the coconut milk called for in the rice recipe since hubby does not like coconut to over power a dish. It was great the way I made it. I made my own version of a spicy vinegary sauce using Trader Joe’s chili sauce, maple syrup and some seasoned rice vinegar. I also made my peanut sauce which is basically creamy natural peanut butter, seasoned rice vinegar, maple syrup, mirin and the chili sauce. It’s my hubby’s favorite.
I highly recommend this book, especially if you like somewhat gourmet cooking without too much fuss.
Below are some photos of the book and the dish.