Candice Hutchings is the host of The Edgy Veg YouTube channel (250,000 + subscribers and counting) and blog which she co-founded with her husband James Aita. The couple live in Toronto, Ontario, with their two dogs, Sir Winston Churchill and Harley Quinn (@vedgydogs).
The Edgy Veg : 138 Carnivore-Approved Vegan Recipes
Hardcover
$27.95
- ISBN-13: 9780778805816
- Publisher: Firefly Books, Limited
- Publication date: 10/16/2017
- Product dimensions: 6.50(w) x 1.50(h) x 9.50(d)
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Vegan Food You Actually Want to Eat
Who says you have to give up your insatiable need for comfort food just because you want to eat better for yourself, animals and the planet? Enter: The Edgy Veg, the YouTube sensation (with over 250,000+ subscribers and counting) created by the hilarious Candice Hutchings and her husband James Aita who are on a journey to revolutionize vegan food as we know it.
Tired of a traditional plant-based diet that just felt frankly #sad, Candice started veganizing childhood cravings, fast food faves and food-nerd obsessions. Think more UnOrthodox Lox and Cream Cheese Bagels, Cobb Your Enthusiasm Salad, Buffalo Cauliflower Wings 7 Ways, Easy Cheesy Fondue, Chick Fillet Deluxe and Thank You Very Matcha Ice Cream than zucchini noodles, hummus, smoothie bowls and #cleaneating (fear not, there is a token kale salad.) No food is off limits and everything in the book has received their signature carnivore stamp of approval.
With 138 recipes that take vegan cooking to the next level, tips and tricks for eating like an Edgy Veg, and more dad jokes than you can count, say hello to a vegan cookbook you — and your tastebuds — can feel good about. It's time to put down that spiralizer and get ready to have your cake, burger and fries, and eat them too!
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Publishers Weekly
11/27/2017Hutchings, host of the YouTube channel The Edgy Veg, shares her carnivore-friendly approach to eating vegan in this charming and instructive cookbook. Rather than focusing on complicated recipes, Hutchings takes simple approaches to creating vegan versions of classic meat-based dishes, including French onion soup, biscuits and gravy, spaghetti and meatballs, fried chicken, and fish and chips. There are also vegan takes on the Taco Bell Crunch Wrap Supreme, the Chick-Fil-A sandwich, and the Big Mac. Hutchings’s recipes are as pared-down as possible, and most ingredients are easily sourced. Introducing a recipe for pumpkin sage soup, Hutchings says, “I’m lazy AF in the winter.... For you fellow bears out there, this recipe is a great place to start” as something to stock up on in anticipation of a freeze. Hutchings’s ingenuity is inspiring, whether she’s presenting a street food–style Thai basil beef dish, a chocolate mousse, or shredded Hogtown jackfruit, in which the fruit acts as a stand-in for barbecue pork. Other innovative dishes include breakfast burritos made with sweet potatoes, pinto beans, scrambled tofu and avocado; a carrot-based “lox” for morning bagels; and a cauliflower treatment of Buffalo wings. This light-hearted and encouraging cookbook is a welcome surprise. (Oct.)