WHEN I was young, I was a typical kid, in that I never liked eating my vegetables. Even as an adult, I would often avoid them if I could, substituting them for fruits or salads.
They are a bit of a hard sell. Poor veggies have a bad name; cauliflower is oddly tasteless, broccoli is bitter, spinach tastes a bit like grass, and don’t even get me started on kale.
But when I moved out and actually started looking after myself, I started to realise the true value of vegetables. I found myself steaming them, mashing them, covering them with sauce – I tried everything to make them more palatable.
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Yet, I was still struggling to eat them as often as I should.
I’d almost given up, resigning myself to a life of dietary supplements and salad nutrition, until a friend of mine introduced me to Thug Kitchen (link potentially NSFW – unless your boss is cool with excessive swearing).
They got me. They knew what I was going through, and they created delicious recipes that are plant based and vegan. Best of all, they had personality. It was like a dream come true!
With recipe captions like “Grub like a champ, not like a chump” and “Hell no that’s not guacamole, gives peas a f**king chance” I was hooked. I ordered the cookbook.
This, finally, was a cooking tomb that I could relate to.
It’s a little foul-mouthed, a lot crass, pretty in your face and overall fantastic. I couldn’t stop laughing.
I just make sure to keep it out of reach of little, innocent fingers.
I’ve read the entire thing cover-to-cover and have so far whipped out loads of recipes I never would have attempted before.
Once I figured out that cilantro is coriander, yellow onions are brown onions and green onions are shallots, the recipes were easy, tasty and – importantly – cheap.
If you’re not a fan of crassness, or swearing, then this cookbook is probably not for you.
But for me, it was just what the doctor ordered.
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