Alright, we admit, this one might not be for everyone, so we've decided on a simple quiz to determine if you will like this as much as we do.
1. Do you love discovering fresh and exciting plant-based recipes? Yes? Read on!
2. Do you like music by any of the following artists? Tupac Shakur, Jay-Z, Snoop, or The Notorious B.I.G. Yes? On to #3!
3. Do you sometimes have a potty mouth? (We won't tell…) Yes? Getting warmer…
4. Do you think adding offensive words to recipes is hysterical?
Well if you want to find out, meet Thug Kitchen. But don't say we didn't warn you.
Their recipes are simple and unrefined and so is their language. Basically, they've got 99 problems but a plant-based recipe ain't one.
Matt Holloway and Michelle Davis, a couple from California who look like they could live behind a picket fence aren't the faces you'd expect to see after reading their recipes like this Badass Bean Dip or their Tomato Nectarine Pasta.
They created Thug Kitchen as a platform to share simple recipes with simple instructions (no waxing poetic here…) and added in a little obscenity for fun and flare. They give it to us straight up, no frills. Think recipes written by a frat boy after doing a keg stand.
Their website and social media is flooded with traffic (their Facebook site has over 630,000 likes) and they just released their first cookbook in October of last year.
Check out their hysterical trailer they cooked up for the release of their book with all new recipes and details on where you can score your own.
And if ya don't know, now ya know!
GREEN PEA AND GARBANZO BEAN DIP
Makes about 1½ cups
2 cups green peas*
1 cup cooked garbanzo beans
¼ cup chopped fresh basil
¼ cup chopped green onions
2 cloves garlic, minced
3 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon red wine vinegar
¼ teaspoon salt
*These can be fresh, blanched green peas or defrosted frozen peas. We used frozen and it tasted legit.
Throw everything in a food processor or blender and run that shit until the dip is kinda smooth. Taste and add more lemon juice or whatever the f*ck you think it’s missing.
Serve at room temperature or let it chill in the fridge for a bit. Best served the day it’s made.
Serve it with some cut up veggies or bread, whatever dip delivery device you’ve got. It’s also a kickass sandwich spread.
Get your own f*ckin’ copy of their hilarious cookbook here.
