Cookbook clubs and vegan burritos

I love to cook; the kitchen is one of my happy places. Probably because my paternal grandmother used to invite that entire side of the family over to her house every weekend for Sunday dinner. She had a pool, which was a bonus. I was the oldest in my generation, so I helped her a lot in the kitchen (when I wasn’t baby-sitting my brother and cousins).

She still has us over for Sunday dinners, but it’s closer to once a month or so plus holidays. And the crowds are smaller. A lot of my cousins have moved away or are busy with their own growing families.

One of my friends found an article about cookbook clubs and thought it sounded like a really cool idea. We decided to meet bimonthly, since everyone is busy and we didn’t want to get burned out on the idea. For each gathering, we choose one cookbook that each of us will make one (or more) dishe(s) from for the pot-luck.

January’s cookbook was Thug Kitchen: The Official Cookbook. It’s a cookbook full of vegan recipes, which gave me pause at first. But then I went to their website and watched their promo video for the cookbook (it’s very NSFW due to language). It. Was. Hilarious. I looked through the recipes on their website and they sounded delicious, so I bought the cookbook.

I chose the Roasted Chickpea and Broccoli Burritos for my January pot-luck recipe. I also made Fire Roasted Salsa (I’ve included the recipe for this one below, as it’s not on the website). I will definitely make both dishes again in the future. They were super delicious and a huge hit with the rest of my friends at the gathering. I made the burritos as written and they were great.  I barely had any leftovers to bring home!

Fire-Roasted Salsa (adapted from Thug Kitchen: The Official Cookbook)

  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1/2 white onion, chopped (about 1 cup)
  • 1/3 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 2 serrano peppers, chopped
  • 1 jalapeno pepper, chopped
  • 3 cloves roasted garlic
  • 1/4 teaspoon ground cumin
  • juice of 1/2 lime
  • salt to taste

Pulse all ingredients in a blender until it’s as chunky or smooth as you like your salsa. Can be served chilled or at room temperature. It should keep for 4-5 days in your refrigerator.

The original recipe called for all serrano peppers, but I added a jalapeno because the salsa as written was medium-hot but had no bite. The original recipe also called for way more roasted garlic, but as I’ve made this recipe for parties everyone said there was a bit too much garlic.

Our next party coming up is my annual Super Bowl Commercial party, where we don’t pay attention to football and instead make fun of the commercials about cars that don’t make any sense. It’s also the one day each year that I make pierogies from scratch. And they’re worth it.

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