Free Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen Page B

green onions
    1 Make the peanut dressing: Mix the peanut butter and warm water together in a medium glass until it’s creamy. Add the rest of the dressing ingredients to the sauce and mix that son of a bitch well.
    2 In a large bowl, combine all the slaw veggies. Pour the dressing over them and toss it all around until everything is coated. Serve the day it’s made.



COCONUT-LIME RICE WITH RED BEANS AND MANGO
    This one-pot wonder makes other side dishes step up their game or be forgotten.
    MAKES ENOUGH FOR 4 TO 6 AS A SIDE
    2 cups short-grain brown rice
    2 teaspoons neutral-tasting oil*
    1 cup diced shallots or onion**
    1½ tablespoons minced fresh ginger
    1 cup canned coconut milk***
    2½ cups vegetable broth
    ¼ teaspoon salt
    1 ⁄ 8 teaspoon cayenne pepper****
    1 mango
    1½ cups cooked red beans*****
    Grated zest and juice of 1 lime
    Chopped cilantro or green onions, for serving
    1 Rinse the rice under cool water. Heat up the oil over medium heat in a large soup pot. Add the shallots and sauté until they start to brown in some spots, about 3 minutes. Add the ginger and sauté for 30 seconds until everything smells choice. Add the rice and keep stirring until the rice starts to smell slightly toasted, about 2 minutes. Add the coconut milk, broth, salt, and cayenne pepper and bring to a simmer. Give the pot a quick stir, cover it, and reduce the heat to low. Keep it all at a very gentle simmer and leave it the fuck alone until the rice is tender and has absorbed nearly all the liquid, about 40 minutes. If your rice isn’t done by the time you run out of liquid, don’t stress that shit; just add a little more broth or water.
    2 While the rice is cooking, chop up the mango into bite-size pieces. (Not sure how to chop that fucker up? Turn to this page for the how-to. You should get around 1½ cups of flesh from 1 mango.)
    3 When the rice is tender, fold in the beans, lime zest, lime juice, and mango. Let this all cook together for another minute or two so that everything is warmed up. Serve warm topped with cilantro or green onions.
    *
Grapeseed, peanut, or regular sesame oil work fucking great
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    **
That’s about 4 shallots or ½ small onion
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    ***
See Dropping Knowledge
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    ****
Leave this shit out if you can’t stand the heat
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    *****
Or two 15-ounce cans. Also, you can use black or kidney beans here if you can’t find red beans
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    HOW TO CUT A MANGO
    Mangoes can be confusing as fuck to cut into because they have a giant, oblong-shaped pit in the center that is hard as shit. Follow these steps and stop wondering how the fuck people do it.
    1 . Run your knife through the mango from top to bottom avoiding that tough pit. Think like you are peeling a huge chunk of flesh off the pit with your knife. Do that on both sides of the mango pit.
    2 . Then cut a checkerboard pattern into the flesh of the halves, making sure to not cut through the skin. Next, cut all around the edges between the mango flesh and the skin. Where the fuck is this going?
    3 . Using your thumbs, flip that shit inside out so that all your sweet mango cubes are waiting for you like a hedgehog made of fruit. Scoop them out with a spoon and get to whatever the fuck you are doing.
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LITE COCONUT MILK
    Lite coconut milk is just regular coconut milk with a bunch of water mixed in, but that shit is the same price. Grab the full-fat can because you can cut that shit with water at home. Get your motherfucking money’s worth.
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COLD CITRUS NOODLES WITH CUCUMBERS AND CARROTS
    These noodles always hit the fucking spot. They’re great served on a bed of greens like spinach and topped with the Ginger-Sesame Baked Tofu if you’re making it a meal.
    MAKES ENOUGH FOR 4 AS A SIDE
    CITRUS SESAME SAUCE
    ¼ cup rice vinegar
    2 tablespoons water
    2 tablespoons orange juice
    2 tablespoons toasted sesame oil
    1½ tablespoons minced fresh ginger
    1 tablespoon soy sauce or tamari
    1 tablespoon lemon juice
    NOODLES AND VEGGIES
    8 ounces soba noodles*
    2 small