Lee’s Thugvember

Ok – so I think I had more success than B with my thugvember (Cooking from Thug Kitchen for the entire month). However I did NOT think ahead like B (typical), and forgot to take pictures.

I actually enjoyed most of what I made, and a lot of things I have gone back to since and made again.

ROASTED CARROT AND CUMIN DRESSING (5/5)

pg 37

First – I love trying different kinds of dressings, so I immediately tried one from the book. I loved it, however usually I throw these together quick while I’m making dinner – this one you would need to make ahead I think because you need to roast the carrots and do some blending and wait to cool

However, I thought came out really good – I would have never thought to put carrots, OJ, and vinegar together – but it worked out really well. I will def. make this one again.

 

WHOLE WHEAT BANANA PANCAKES (5/5)

ok, so not the most different recipe I’ve ever made, but they came out good and happy. A little dense, not as fluffy as a regular pancake but still really good. Also followed the tip and froze some for later, and they came out great warmed up after frozen.

 

SMOKED ALMOND AND CHICKPEA SAMMIES (4/5)

pg. 53

Ok so I like to make chickpea “tuna” sandwiches, like all the time. But this however was some next level *ish. I wouldn’t have thought to mash the avocado in – but it totally worked, as avocado always does! 🙂 For the first time I did do the whole smoke almond thing, however I have made these a few times since without them, I do like the crunch they add with a little flavor but didn’t miss them. Also I skipped the dill and hotsauce – still great 🙂

 

I put the following two together, and it was AMAZEBALLS, literally. I’ve made both a billion times since then – LOVE it.

5-SPICE FRIED RICE WITH SWEET POTATOES (5/5)

pg 68

This is was GREAT, just a great Asian type rice – adding the sweet potatoes kicked it up a notch and made it really filling. I didn’t have any five spice mix, so I just used the ones I did have (ginger, pepper, cinnamon) and it still came out GREAT. Also – I’m a sucker for anything with peas … so you know — ADD A TON 🙂 🙂

TOFU MARINADES (3/4)

pg 77

I’m not a huge tofu maker, but I wanted to give these a go to mix it up a bit, so I tried the smoke Maple Marinade and the Sweet Citrus Marinade, and both were really tasty, and all the ingredients I have typically so that was nice. However I found them a little weak, so I ended up adding more than what was listed to get more flavor. That is the only reason I knocked off a few points – since I felt the recipe was more of a guide – and then I had to take it from there. However, great flavors that really gave the tofu some taste, and both of these were great in the fried rice above.

 

 

QUICK PICKLED CUCUMBERS AND ONIONS (3/5)

Ok guys, you know I am a sucker for a good pickle – so I HAD to try this. I was good – no issues. But I found it a little boring (maybe my pickle tastes are too advanced now) – it was def a good pickle, and up to this point I had not pickled onions. However it was just salt, I think a little bit of other seasonings would have spiced it up a bit.

 

 

SWEET POTATOE SQUASH AND BLACK BEAN ENCHILADAS (4/5)

pg 155

So up until this point I have never had an enchilada – I don’t think. So really, I don’t know if this came out good or bad, but I thought it came out really good. It did make a lot thought, and it did take FOREVER to make, I thought it was quite a process. Good for a weekend meal, but I would not try to make after work.

 

 

COLD CITRUS NOODLES (3/5)

pg 75

In keeping with my citrus theme apparently, I gave these a whirl. I have never had cold noodles before, and it was ok. It was a cold noodle, the sauce was a little weak I ended up adding some extra of some of the ingredients. I mixed in some of the left over tofu to beef it up for a main dish – cold tofu isn’t really good haha. However, this was light and fresh, and who doesn’t like noodles really? I may give another try.

 

 

CHOCOLATE FUDGE POPS (5/5)

pg 182

I mean really – quick simple fudge pop – can you go wrong?? It was interesting using the tofu, but it worked out well and you wouldn’t have known. Great chocolate fix if you are having one!

 

ok – so this one was on the website not in the book, however I had to add it because it was super tasty

ROASTED TOMATO SOUP

http://www.thugkitchen.com/roasted_tomato_soup

It was just a good happy tomato soup, I LOVE TOMATO SOUP – was great with the SAMMIE above, and a toasted cheese ❤

 

 

 

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Avocado Cucumber Salad

Oh man I cannot WAIT to put this on some toast!

obsessively good avocado cucumber salad

Serves 2 as a main or 4 as a side

3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish

Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley.

Roasted Banana Pepper Vinaigrette

Spicy Roasted Banana Pepper Vinaigrette

Ingredients:
6 banana peppers
1 tbsp unrefined, virgin coconut oil (warmed to liquid)
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp fresh orange juice
1 tsp fresh orange zest
2 tsp lime juice
2 tsp raw, wild-harvested honey (can sub equal amount of any natural sweetener you like, or skip it altogether)
Fine-ground sea salt and pepper to taste

*Don’t have any banana peppers? Try this recipe with 1 roasted red pepper or 1 roasted poblano pepper instead (add 1/4 seeded, raw jalapeño for some kick) .

1. Preheat oven to 350°F.

2. Slice peppers in half lengthwise and remove stems, ribs and seeds.

3. Place peppers face up in a glass baking dish and drizzle with melted coconut oil. Season with salt and pepper and roast for 30 minutes.

4. Transfer to blender and add olive oil, red wine vinegar, fresh orange juice, orange zest, honey, lime juice, and blend until super smooth. Season with salt and pepper to taste.

5. You can use the vinaigrette warm or chill in the fridge for at least 2 hours for use as a dressing for greens. Give it a good shake or re-blend if it separates (which preservative/thickener-free homemade dressings will do). Remember, a little goes a long way and it’s fantastic paired with cooling veggies and sweet greens, sprouts, grains and legumes.

 

Butternut Squash Sauce

Broccoli Bowl with Creamy Butternut Squash Sauce

Ingredients:
The florets from 1 head of broccoli
1/4 cup walnuts

Sauce
1 cup butternut squash, diced
1/4 cup cashews, soaked at least for 1 hour
2 tsp nutritional yeast (if you can’t find this nutty, cheese-flavored, B vitamin-rich ingredient, leave it out)
1 tsp fresh lemon juice
1/4 cup water
1/2–1 tsp fine-ground sea salt
2 tsp unrefined, virgin coconut oil (optional)

 

1. Soak cashews for 1–2 hours in a bowl filled with pure water.

2. Preheat oven to 350°F. Scatter walnuts on parchment-lined baking sheet. Sprinkle with a pinch or two of salt.

3. While walnuts toast, steam butternut squash cubes 7–10 minutes, or until soft and a fork can easily pierce a cube. Save steamer set up with water for broccoli.

4. Blend together sauce ingredients until super smooth. Set aside.

5. Steam broccoli for 3–5 minutes until vibrant green. Rinse out your steamer pot and transfer florets to the pot and heat to medium-high. Add sauce and stir together until warm—3–5 minutes

 

Spicy Sweet Potato Jambalaya

I have been CRAVING a good jambalaya – but I don’t eat meat sooo its been a bummer – then this popped up! Really excited to try!

http://www.mnn.com/food/recipes/stories/spicy-sweet-potato-jambalaya

Adapted from: https://www.amazon.com/The-Inspired-Vegan-Ingredients-Mouthwatering/dp/0738213756

 

Prep time: 15 minutes 

Cook time: 2 hours 

Total time: 2 hours 15 minutes 

Yield: 6-8 servings

Spicy Sweet Potato JambalayaIngredients

  • 1 cup diced yellow onion
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 pinch coarse sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 cup long-grain brown rice, soaked in water overnight, then drained
  • 2 teaspoons tomato paste
  • 3 cups vegetable stock
  • 1 cup chopped canned tomatoes with their juice
  • 1 cup carrots, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup yellow potatoes, peeled and diced
  • 2 teaspoons dried parsley
  • 1 pinch freshly ground black pepper
Cooking Directions
  1. Preheat oven to 450 degrees Fahrenheit. In a large skillet over low heat, combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil. Saute the mixture, stirring often, until the onions are softened.
  2. Add the rice, then increase the heat to high. Cook the rice mixture for about 2 minutes, stirring often. When the water is evaporated, add the tomato paste, and stir to incorporate.
  3. Add the vegetable stock and the tomatoes, bring the mixture to a boil, then remove the skillet from the heat and set it aside, allowing the rice to absorb the water.
  4. In a medium bowl, combine the vegetables, the rest of the olive oil and 1/2 teaspoon of salt. Stir to coat the vegetables in oil, and then place them on a roasting pan or cookie sheet lined with parchment paper. Roast the vegetables for about 40 minutes, checking turning them half way through to roast all sides evenly.
  5. Once done, stir the roasted vegetables into the rice mixture. Bring the skillet to a boil again, cover and lower the heat to low. Let the mixture simmer until most of the liquid is absorbed, about 50 minutes. Then, remove the skillet from the heat but keep the lid on, letting the rice steam for another 10 minutes.
  6. When done, stir in the parsley and adjust salt and pepper to taste.

 

Pepper Jelly?!

http://www.mnn.com/food/recipes/stories/avocado-toast-sweet-and-spicy-pepper-jelly

Ingredients
  • 1 sourdough baguette
  • 2 ripe Hass avocados, pitted and sliced
  • 1 package spicy microgreens (such as a radish mix)
  • 4 red bell peppers, coarsely chopped
  • 2 small red chiles, coarsely chopped
  • 2 1/2 cup organic raw cane sugar
  • 1 1/2 cup apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
Cooking Directions

To make the jelly:

  1. In a food processor or blender, pulse the peppers and chiles together until they are finely chopped. Pour the mixture into a large saucepan and add in the sugar, vinegar and red pepper flakes.
  2. Over medium heat, bring the mixture to a boil, then reduce the heat to low and let simmer. Allow to simmer for about 45 minutes to 1 hour, or until the liquid is reduced by two-thirds and the mixture has thickened. Remove from heat and let sit for a few minutes.
  3. Spoon the warm mixture into heatproof mason jars or jam jars, then cover and chill until the jelly has set, or about 3 hours.

To make the toasts:

  1. Cut the sourdough baguette on a diagonal to make half-inch slices. Lightly brush olive oil across the tops of the slices and place in the oven or a toaster until golden brown
  2. Place several slices of avocado onto each toast. Top with the microgreens and a dollop of the sweet and spicy pepper jelly.
  3. Serve and enjoy!

Smoky Split Pea Soup

Honestly – one of my FAV soups to make. The smoked paprika and chipotle chile make it so you don’t even miss the ham. I have seen a bunch of different variations, my favorite is happy herbivore (cannot find recipe now of course), but this one is almost the same.

http://www.vegetariantimes.com/recipe/smoky-split-pea-soup/

 

  • 1 cup green split peas
  • 2 Tbs. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. chopped chipotle chile, canned in adobo sauce
  • 1 large sweet potato, peeled and diced (3 cups)
  • 2 medium onions, diced (3 cups)
  • 3 ribs celery, diced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 14-oz. can diced tomatoes

 

1. Soak split peas in large bowl of cold water overnight.

2. Heat oil in 3-qt. saucepan over medium heat. Add paprika and chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.

3. Drain split peas, and add to pot with 6 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

Brussel Sprout Fried Rice

Learning to love brussel sprouts — its all about variety! – but I feel like you can use any main veggie in this –

 

http://www.theppk.com/2014/02/brussel-sprout-fried-rice/

Ingredients:

2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice [see note]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

 

Directions:

Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

Gummies! – IQS

These are super easy and tasty – I crush up my vitamin D sometimes and mix in as well (after cooled slightly). Not sure if this is legit, but it works for me. These ones are raspberry but I’ve tried with pretty much any frozen fruit I have in the fridge and it has worked out fine. The I Quit Sugar site has a bunch of different fun ones to try.

Right now I just have a little square baking pan I put them in, but I am going to up my game with the little gummy molds they have – pics TBD

 

 

Raspberry Gummies

 

Ingredients

  • 3 1/2 tablespoons gelatin
  • 1 1/2 cup frozen raspberries, fresh or frozen
  • 1/2 tablespoon rice malt syrup (optional)

Directions

1. Dissolve the gelatin in ⅓ cup of cold water and let it sit for 5 minutes to become gel-like.

2. Heat the raspberries and rice malt syrup in a saucepan until the fruit has softened. Remove from the heat, puree using a stick blender and stir in the gelatin.

3. Pour into a 10 x 15 cm glass or plastic container. Refrigerate for 1 hour then cut into squares.

4. Store in the fridge in an airtight container for up to 1 week.

Sweet Potato Bread

 

http://www.cleaneatingmag.com/recipes/gluten-free-recipes/sweet-potato-bread/

Makes: 12 slices
Hands-on Time: 20 minutes
Total Time: 1 hour, 20 minutes

INGREDIENTS:

  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 large egg
  • 3/4 cup whole-milk plain yogurt
  • 5 tbsp pure maple syrup
  • 2 tbsp safflower oil
  • 2 tsp apple cider vinegar
  • 1 cup peeled, cooked, mashed sweet potatoes, cooled
  • 1/3 cup chopped unsalted walnuts

 

INSTRUCTIONS:

  1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes.
  2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack.

TIP: Store 4 slices bread in an airtight  container; freeze remaining portions.