- Hardcover: 288 pages
- Publisher: Robert Rose (Oct. 16 2017)
- Language: English
- ISBN-10: 0778805816
- ISBN-13: 978-0778805816
- Product Dimensions: 19.7 x 2.4 x 26.7 cm
- Shipping Weight: 1.1 Kg
- Customer Reviews: 166 customer ratings
- Amazon Bestsellers Rank: #42,072 in Books (See Top 100 in Books)
The Edgy Veg: 138 Carnivore-Approved Vegan Recipes Hardcover – Oct. 16 2017
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Hutchings, 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 . . . This light-hearted and encouraging cookbook is a welcome surprise. (Publishers Weekly)
Vegan cooking that even a carnivore would love? That's the premise behind Candice Hutchings' book, a spinoff of her popular blog and YouTube series. With 138 recipes, from buffalo cauliflower wings to matcha ice cream, cheese fondue to a meatless chicken sandwich inspired by Chick-Fil-A, this book demonstrates the possibilities of a vegan diet. (The Globe and Mail)
Vegan cooking that even a carnivore would love? That's the premise behind Candice Hutchings' book, a spinoff of (her) popular blog and YouTube series. With 138 recipes, from buffalo cauliflower wings to matcha ice cream, cheese fondue to a meatless chicken sandwich inspired by Chick-Fil-A, this book demonstrates the possibilities of a vegan diet. (Maryam Siddiqi Globe and Mail 2017-09-17)
Hutchings, 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...This light-hearted and encouraging cookbook is a welcome surprise. (Publishers Weekly 2017-11-22)
You're following a recipe online, and you need to scroll or the screen goes black. Your hands are covered in flour, the pot is boiling too quickly, and there's no time to wash your hands. Ah!!! Thankfully, YouTube recipe curator Candice Hutchings (aka, The Edgy Veg) released her first cookbook so you don't have to worry about messing up your computer keys. Known for veganizing animal-based comfort foods such as Crunchy Taco Wrap Supreme, Drunken Fish and Chips, and Sriracha Beer Waffles, Hutchings' recipes require some preparation time and a solid list of ingredients, but (as we've discovered) the wait is worth the work. (Tanya Flin VegNews 2017-12-17)
About the Author
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).
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Literally the best vegan recipes I've ever tried have come from The Edgy Veg! The Cauliflower Wings are my all-time fav and all my friends love them too.
My favourite recipe from the book so far is the beef seitan! Super simple (especially compared to the ones on the internet) and tastes amazing!
I like this book so much I bought extra copies for my family! I can't wait to try more of these recipes out!
Top international reviews
My wife has been veggie over 12 months and I have drastically reduced my meat intake and intend to keep doing so. I do the cooking so it is in my interest to find tasty plant based meals for both of us to enjoy and to take the dual meal preparation and cooking that has occurred previously.
I’ve got a few vegan and veggie cook books but this is hands down a country mile better than any so far.
It blows the others away, it gives you the basics you need, tells you how to make constituent ingredients and then gives you the recipes that you know you will crave for as a reformed carnivore using those ingredients. On IG I follow temple of saitan which is only based in London providing amazing looking food like meat free fried chicken and burgers.
I’ve got saitan but wondered what they do with it at the temple to make it “chicken” and “beef”, I didn’t want to experiment myself as saitan is actually prohibitively expensive in the UK - IT’S IN THIS BOOK!!!
I can’t praise it highly enough, the content, the presentation, the descriptions and also the “hacks” which are alternatives if you aren’t keen or tolerant of some ingredients.
It is awesome - Thank You Candice.
One last thing, it actually has both US and metric details in all the recipes so instead of having to look up how many ml or g are in a cup they are both there. Why don’t all recipe books do that!?
Would be great if the recipe measurements could also be in grams, not just cups, for us brits.
Since Amazon doesn't yet have the "Look Inside" feature available for this book, I'm posting two photos: one of the main page for a sub-section and one that shows what the full-page photos look like. Here's also an overview of its main chapters:
* #Basic(s) -- contains recipes for pizza dough, gnocchi, seitan "chicken," and other staples
* Brunch: The Hangover Story -- has recipes for things like pancakes, Veggs Benny, and Chive and Sriracha Beer Waffles
* Souper Natural -- contains recipes for pho, ramen, chili, pumpkin-sage soup, and onion soup, amongst others
* Not-Boring Salads -- includes the Cobb Your Enthusiasm Salad, the Naked Burrito, and a Buffalo Caesar recipe
* Munchies -- includes samosas, Kimchi Fries, Buffalo Cauliflower Wings 7 Ways, Mason-Dixon Crab Melt, and more
* The Main Squeeze -- this is the largest section (which I was happy about since I always love making new entrees), and includes recipes for things like Perfectly Pleasing Pesto Pizza, Half-Baked Mac and Cheese, Better Than Ever Veggie Dogs, No Fuss BLTs, and other main dishes
* On the Side -- has recipes for Fish-Free Kimchi, Brussels Sprouts that Don't Suck, Garlicky Green Beans to Keep the Vampires Away, and more
* Thirsty Girl -- has a few smoothie and cocktail recipes
* Sweet Endings . . . Or Beginnings -- We Don't Judge -- has three ice cream recipes (matcha, strawberry, and vanilla flavors), as well as a sponge cake recipe, a New York-style cheesecake recipe, a creme brulee recipe, and a few others
As you can see from some of the recipe titles, the Edgy Veg duo has fun with their titles and recipes, and their book is really fun to read. Pretty much all of the recipes also use ingredients that you can find at most mainstream grocery stores; if you live in a larger town, you won't have to make a trip to a specialty store.
The step-by-step instructions are clearly broken down, and the ingredient lists include metric and imperial measurements. Any special supplies (such as ramekins, a food processor, or a blender) that you'll need for each recipe is also highlighted in a yellow box at the top of the ingredients list. Most of the recipes also contain beautiful full-page color photos, which I love in cookbooks since color photos of the recipes always inspire me.
Other fun additions to this cookbook are the "Hack It!" tips that provide quick suggestions for how to change up the recipe a bit if you've made it a lot, as well as video icons that link you back to their YouTube channel for more fun ideas.
Today I was short on time, but was easily able to make the It Takes Two to Mango Salad, the Death by Chocolate Mousse (which was especially amazing!), and the Brussels Sprouts that Don't Suck (which was just a basic roasted Brussels sprouts recipe). Each one came together really quickly, and the flavors were really delicious. This new cookbook keep me busy (and well-fed!) for awhile!