Joining the Thug Kitchen cookbook series is the third installment, Thug Kitchen 101: Fast as F*ck. Just ’cause you’re a tough cookie and can take the heat in the kitchen doesn’t mean you shouldn’t embrace a diet focused on fruits and vegetables; even thugs need nutrition. So authors Michelle Davis and Matt Holloway fill their newest cookbook with prose that directs a tough attitude toward plant-based eating and that’s convenient, affordable and quick.
There are more than 100 recipes that each take around 40 minutes from start to finish with highlights like sundried tomato carbonara, sweet potato al pastor tacos and almond cake with peach caramel. The book even gets into the fine details of commonly used ingredients in plant-based dishes like tempeh and nutritional yeast, teaching that a vegetarian diet is approachable to all home chefs.
Naturally, this Wine Cake caught our eye since we’re always looking for new ways to imbibe a bottle. As the saying goes, we want to have our cake and eat it too. You’ll find that white wine is used in both the cake and the frosting for a wine and sugar-packed hit. Everything in moderation, right?