So I recently purchased the Thug Kitchen Cookbook and it’s quickly shaping up to be one of my better purchases in the past 12 months. I had honestly never heard of Thug Kitchen before stumbling upon their cookbook on Amazon.com. For those of you in the same boat let me shed a little light and explain why I’m absolutely loving my newest purchase.
Thug Kitchen is a website featuring totally originally and 100% vegan recipes. Their cookbook (which you can buy here) is hands down one of the most entertaining things I’ve ever read. It’s laden with profanity and borderline offensive which, in my own opinion at least, is how most cookbooks should be written. Example: There is a recipe for Mixed Mushroom and Spinach Lasagna where the serving size reads “enough for 6 to 8 people at once or your single ass for a week and a half.” Like, really? How can you not laugh out loud at that?
Despite being 100% vegan, the recipes are super simple and taste absolutely amazing. My favorite part about this book (other than the offensive humor) is that the authors manage to simplify delicious vegan cooking, which for me has always been a bit intimidating. I gave their Spiced Chickpea Wraps with Tahini Dressing a shot the other day. This recipe took maaaaaybe 30 minutes tops and made enough for 4 days worth of lunch.
Thug Kitchen Spiced Chickpea Wraps with Tahini Dressing
Makes 4 big wraps
1/4 cup tahini
3 tbsp warm water
1 1/2 tbsp lemon juice
1 tbsp rice vinegar
1 tbsp olive oil
1 tsp soy sauce (I used Bragg’s Liquid Aminos)
2 cloves garlic, minced
1 tbsp olive oil
3 cups cooked chickpeas
2 tbsp lemon juice
1 tsp maple syrup
1 tsp soy sauce (Bragg’s, again)
2 tsp smoked paprika
2 tsp ground cumin
1 tsp garlic powder
1/4 to 1/2 tsp cayenne pepper
4 large wraps or flour tortillas
1. To make dressing, mix all ingredients together in a small glass until smooth and creamy (it took a few minutes of mixing up the tahini to get a good texture for me). Stick in fridge.
2. Heat up olive oil in a large skillet or wok on over medium-high heat. Add the chickpeas and fry until they are golden and start to pop slightly (about 3 to 5 minutes). In another small bowl, mix together lemon juice, maple syrup, and soy sauce. When the chickpeas are ready, pour lemon juice mixture over then and stir. After about 30 seconds add the spices and mix around for another 30 seconds. Remove from heat.
3. Serve chickpeas over a wrap with spinach, thinly sliced carrots and cucumbers, and tahini dressing. Best. Wrap. EVER.