I am a big fan of getting inspiration from cookbooks and then modifying them to suit your needs and taste. Also, it’s even better when you can make two meals out of one! Recently, I picked up the cookbook THUG Kitchen at Indigo. I was looking for more inspiration when it comes to plant-based meals and was inspired by the lentil taco recipe on page 144 of the cookbook. I ended up making the lentil taco recipe adding my own spin to the slaw as I was unable to find jicama. I was pleased that I had enough filling and ingredients left over to make a yummy deconstructed lentil taco into a yummy veggie bowl!
The great thing about THUG Kitchen is that nearly every page has pictures and I love the intro to the cookbook and their no nonsense approach to eating real food.
“It’s easier to sauté kale than it is to eat pizza bites without burning the fuck out of your tongue.” — What the fuck is this (preface) to THUG Kitchen.
Yup, my kind of cookbook! All of the recipes are simple and I like that it breaks down the basics of plant-based cooking while serving up a side of realism and hilarity.
I did a modified version of the jicama slaw by adding some Wildbrine red beet and cabbage sauerkraut. I also served up some oven-baked yam fries on the side. This recipe was simple and tasty. It also left enough of the filling over for a hearty lentil bowl to which I added my modified slaw, the leftover yam fries and the red beet and cabbage sauerkraut for some extra probiotics. I love recipes like this where I can get two healthy and relatively similar but different meals out of one! I am excited to delve further into this THUG Kitchen book and would recommend that you do too for some good recipes and a good laugh!
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