Thugs don't apologize - part one

I feel the need to apologize for taking so long to post this, but I also feel as if an apology would be very un-Thug Kitchen of me.

Recipe to come, I promise. In a year or two, though, at this rate.
When my parents visited in August, I'd just been in Nigeria and essentially on a three-week fast from all things vegetable. So I went a little overboard with their visit and forced vegetarian meals on them like it was my sole responsibility to supply all of Texas with nutrients.


Thug Kitchen's first cookbook was a gift from my big bro last year and I've really enjoyed using it. The writers are vegan, so their recipes could have felt really intimidating-- but their approach to the recipes is perfect for someone like me who has grown up thinking veggies don't constitute a main course. In the event some foreign ingredient like, I don't know, "fennel" is used, they usually post a little blurb about what it is or where to find it or how to prepare it. And while they might suggest an alternative to my pantry staples like using sunflower oil instead of olive or almond flour instead of all-purpose, there's usually a disclaimer stating for you to use whatever you've got. It seems to me like their thinking is you can get junk anywhere-- but it's not doing much good for you. So why not, instead, fill up on flavor-packed veggies?


(Note: in the event I've sold you on TK, and now you wanna check them out, let it be said I've warned you -- language used by TK is, in most cases, super NSFW.)

I made several recipes that weekend from TK, but the rice was one of the first- and a key component in the baked bean burritos shown above. Use this to ease your way in.

Baked Spanish Rice (recipe calls for brown rice, but my Dad doesn't believe in anything but parboiled rice, so sub whatever)

  • 1/2 onion, chopped
  • 2 large tomatoes, chopped (about 1 1/4 cups)
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 tablespoon tomato paste
  • 2 1/2 cups vegetable broth
  • 2 cups long-grain brown rice
  • 1 1/2 tablespoons olive or grapeseed oil
  • 1/2 teaspoon of sea salt
  • 1 cup corn kernels – frozen is fine, but thaw em
  • 1 cup green peas – frozen is fine, but thaw em
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro

A food processor might have pureed a little better, but this gets the job done

Heat oven up to 375F. Grab a 9x13 casserole dish (or cake pan.. just something roughly that size). Blend ingredients onion through tomato paste in your chopper/blender/food processor. Pour that into a medium-ish pot/saucepan, add the broth and warm to a simmer (just barely starting to pop/bubble). While you're waiting, spread rice out in the pain and drizzle the oil over it. If you're like me and don't understand how someone could drizzle oil successfully, just give it up. Dump it in and mix the rice around. Same effect in the end.

By now, your tomato stuff oughta be simmering pretty well. Pour the sauce mixture over the rice. Make shapes with your spoon. Spread it out like it's yummy brownie batter (it's not). Cover with foil, throw it in the oven and take a nap. Or do your laundry. Either way, leave it alone for an hour. Take it out, fluff it up with a fork, and gently stir in all the other ingredients. EATTTTT.


You can make this as easy or complicated as you want. Follow the recipe, use canned peas, make your plant oil from scratch, whatever. They don't particularly care. It is guaranteed 3,000% better for you than a sodium-filled, microwaveable rice packet. And trust me, the more parts of it you make yourself, the more you'll enjoy its taste.

The rice is step one in several ingredients needed for . While it cooks, I'd suggest you whip up the peach salsa (recipe to come!) so it can be chilling. Or you can chill, too, and forget about the burritos. Whatever.


Oh! That reminds me. This rice is good leftover for evvvverything. Seriously. I even used it and added some stuff to make a fried rice dish. Don't believe me? Fine. You do you.

- #hartzogswag posted using BlogPress for iPhone