Good friends of ours gifted the Thug Kitchen cookbook to us for the holidays last year and, unlike many of the cookbooks I own, we actually used it. Lately we have been in a slump with cooking food are excited to eat, so it only made sense to turn to the resources we already have: cookbooks!
The Thug Kitchen cookbook includes bright and mouthwatering photographs, as well as its oddly inviting and crass tone. The tagline is “food so good we swear by it” and I’m here to say that we swear by it, too. Here are some of the delicious meals we have made so far:
The Vegetable Pad Thai with Dry-Fried Tofu helped us ring in the new year and MAN ALIVE, was it tasty. This was the SO’s favorite dish we have made, so far, and it’s easy to understand why. The light rice noodles were the perfect vehicle for delicately fried tofu, fresh vegetables, and a mildly spicy and totally flavorful sauce. The fresh cilantro, chopped peanuts, and lime wedge made it feel restaurant-made. What surprised us was that this meal that used minimal oil could pack such a satisfying punch.
Now, this one was MY favorite: Sweet Potato, Squash, and Black Bean Enchiladas. These were so delicious, I could have eaten the entire pan myself. They may not look like much, but the filling was the perfect balance of toothsome beans and sweet, luscious potato. The sauce was tangy and garlicky and just damn out of this world. We are planning on making this again this week and I absolutely cannot wait.
Never ones to turn down a taco, we also made the Roasted Beer and Lime Cauliflower Tacos with Cilantro Slaw. This was super-easy to whip up and had an impressive depth of flavor. We used an alcoholic ginger ale we had laying around and it gave the cauliflower a zing. We added pinto beans for protein and a dollop of peach-mango salsa for some sweetness. These were very tasty, but I don’t know if I’d be in a huge hurry to make them again.
Lastly, we prepared the Silky Roasted Bell Pepper Pasta with Zucchini Ribbons. This dish was a super-cool experience because it was the first time we have roasted red peppers all by ourselves! We don’t have a gas stove, so we used the oven and it still worked perfectly. The flavor was wonderful and I especially loved using both brown rice noodles and zucchini noodles. This recipe was also completely oil free, as the sauce is made creamy with silken tofu.
We are looking forward to making more from the cookbook, especially as warmer weather rolls around and we can dabble in more of the summery dishes. What is your favorite Thug Kitchen recipe?