Last week, my boyfriend and I made a white bean and red lentil burger—our second dish from Thug Kitchen’s vegan recipe book, which he gave to me for Christmas. It was surprisingly easy to make and ridiculously good—especially after dressing it up with guacamole, Field Roast's vegan Chao cheese slices in Tomato Cayenne with Spicy Pepper, and Leaf Cuisine vegan Smoky Gouda Probiotic Cashew Spread (I highly recommend both of these brands, BTW).

What I love about this book is its unconventionally crass way of making you care about eating healthy. It’s kind of like a drill sergeant at a healthy eating boot camp—no tears though, just drool.