#sweaterweather pumpkin sage soup · easy cheesy fondue better than ever veggie dogs jammin’...

#SweaterWeather Pumpkin Sage SoupFlawless French Onion Soup

NOT-BORING SALADSCobb Your Enthusiasm SaladDeconstructed PizzaNaked BurritoThe Buffalo CaesarIt Takes Two to MangoFrench Bistro Salad The Token Kale Salad

ON THE SIDEHerb Roasted Wild MushroomsBrussel Sprouts That Don’t SuckCrispy, Salty, Oh-So-Savory Okra ChipsGarlicky Green Beans to Keep The

Vampires Away . . . Potatoes Served in The French MannerTaste The Rainbow . . . SlawGrandma’s Leyla FattoushEdgy Roasted VegFish-Free Kimchi

The Main SqueezePerfectly Pleasing Pesto PizzaWhy So Syrian Chicken & RiceIn Search of General Tso’s ChickenGnocchi Puttanesca!Spaghetti and Neat Balls, BroDrunken Fish & ChipsHalf-Baked Mac & CheeseItalian Bakery Veal ParmigianaInfamous Edgy Veg Fried ChickenBaja Fish TacosEasy Cheesy FondueBetter Than Ever Veggie DogsJammin’ Jamaican PattiesTofu Bao with Kimchi FriesRoasted Portobello Steaks with

Béarnaise SauceStreet Food-Style Thai Basil BeefBest Ever Butter Chicken Asparagus & Spinach Ravioli

with Cream Sauce

BAE, MAKE ME A SAMMICH!El Cubano MixtoLe Dip FrançaisShredded Hogtown JackfruitNo Fuss BLTThe Pho-rittoSupreme CrunchwrapSaint Francesco’s Eggplant Sandwich

BURGER’S UP!The Mac DaddyCheesy-stuffed Portobello BurgerChick-Fillet Deluxe

Thirsty GirlJUICE IT! BLEND IT! SHOOT IT!The Ginger ShotThe Healthy Cocktail MixMint Chocolate Chip SmoothieCoffee Crisp SmoothieMean Green Ginger Machine

IT’S 5 O’CLOCK SOMEWHERE . . . Grade Eh CaesarGinger Kombucha MimosaPicante de la CasaBlack Lemonade

Sweet Endings . . . Or Beginnings, We Don’t JudgeSponge Cake & Berries Fit

For Royal-TeaAmish Peanut Butter PieSkillet Chocolate Chip Cookies

with Vanilla Ice CreamCoconut Crème BruléeDeath by Chocolate MousseTwix Ice Cream SundaeNew York Cheesecake with

Raspberry CoulisI Can Haz Strawberry Ice Cream?Thank You Very Matcha Ice Cream

What Is The Edgy Veg The Essentials

Our Favorite Kitchen EquipmentStocking an Edgy Veg PantryHow Do I Use This Book? #Basic(s)STAPLESPizzeria-Style DoughFoolproof GnocchiAll You Need Is BrothBetter Than Eggs: Tofu Scramble

MEATLESS BUTCHERYBecome a Master of Seitan: ChickenSeitan-Mastery 2.0: BeefNeat Balls, Bro Bacon Tho . . . (Bacon 3 Ways)

ALL ABOUT THAT BASE . . . SAUCEEssential Non-Dairy CreamHell-no! Egg-Free MayoBurrito-Worthy Sour CreamThe Art of Cheese Sauce

LET’S GET SAUCYRitzy HollandaisePresto, PestoWeekend at BéarnaiseLiquid Gold GravyMarinara ItalianoHoly, Aioli

Brunch: The Hangover StoryThe Pancake GuidePeanut Butter & Jam French ToastLoaded Breakfast BurritoVeggs BennyThe Epic Breakfast SandwichSouthern Biscuits and GravyChive & Sriracha Beer WafflesShakshuka, Habibi!Unorthodox Lox and Cream Cheese Bagels

MunchiesDoses of SamosasSzechuan-style Pan Fried DumplingsJalapeno Poppin’Chili Lime CashewsTheater Popcorn & Flavor ShakersMontreal Famous PoutinePizza PopsBuffalo Cauliflower WingsCoconut CevicheBacon-Wrapped ScallopsWhat the Heck is Muhammara?A Terrine to RememberMason-Dixon Crab MeltAustin-Tacious Roasted Salsa

Mix & MatchSOUPER-NATURALLet’s Taco ’bout SoupWhat the Pho Momofuku-style Japanese RamenSuperbowl ChiliTomato Bisque & Grilled CheeseNew England Glam Chowder

Table of Contents

4 THE EDGY VEG COOKBOOK THE EDGY VEG COOKBOOK 5

ordering, canceling, reordering and canceling pizza deliveries. I was frustrated. Why should I have to give up my insatiable need for comfort food just because I wanted to eat better for myself, animals and the planet? This question changed the course of my future (and later James’!) forever.

Within the first three months of becoming vegan, I missed a lot of the foods that brought me comfort. It became apparent to me right away that I needed suitable substitutes. In order to manage this whole vegan thing, I decided to teach myself to cook and create the vegan food I wanted. I quickly learned that there was no need to re-invent the wheel. I could use traditional flavor profiles and techniques with plant-based substitutions to achieve something just as delicious. Hey, who was I to argue with the Anthony Bourdains of the world? One evening watching Julie & Julia, accompanied by a bottle of wine, I had an epiphany: “I can do that!!!” Enter: The Edgy Veg.

We are 50 percent vegan mad scientist and 50 percent food snob — how’s that for an A-team? When James came on the scene he was a connoisseur of French food and a lush for stinky cheese. To him, vegan food was a “crazy” concept, and I was determined to prove him wrong — and I continued to prove him wrong for two years. Fist pump! Now we explore the possibilities of the alternative food world together. James challenges me with meat and cheese-centric meals, and I rip my hair our trying to veganize them.

Hi, we’re THE EDGY VEG, and we make the vegan food you ACTUALLY WANT TO EAT. We know what you’re thinking, “NOT ANOTHER VEGAN COOKBOOK!” and we empathize, we really do. If we have to spend another day scrolling through our Instagram feed and see yet another pile of zucchini noodles or a meticulously decorated acai bowl staring back at us, we’re going to throw ourselves out the window. We’re adults, and we have needs. And these needs include, but are not limited to, a juicy burger, extra fries, and a glass of tequila to wash it all down. You can’t eat a kale salad every day, after all.

Congrats, you’ve managed to find the one vegan in the world of quinoa and kale that refuses to go with the grain. That’s a pun, get it? Quinoa . . . it’s a grain. You better get used to these types of eye-rolling dad jokes because this book is full of them!

This journey to becoming an Edgy Veg began nine years ago. I (Candice) saw a poster in the subway with the headline “Why love one, and eat the other,” sandwiched by a photo of a puppy on one side and a piglet on the other. I won’t get into the hairy (get it . . . animals?) details but, I gobbled down one last Jamaican patty, said my goodbyes, and never looked back.

Okay, that’s not entirely true. It was more for dramatic effect.

I tried to never look back, but I had a hard time surviving off of leafy salads and handfuls of nuts, which is what all the other vegans seemed to be eating. How does anyone eat like that — for life? The result: frequent hangry evenings

Introduction


The Edgy Veg is a food movement. We create recipes that will satisfy all dietary philosophies and every single one of our recipes must receive our signature carnivore-approved blessing. We won’t serve a meal that a meat eater wouldn’t enjoy devouring. We are on a journey to revolutionize the food we define as “vegan.” Instead of only salads, soba noodles, smoothies, tempeh and tofu, we re-purpose familiar favorites. We get off on re-creating a feeling of nostalgia by veganizing our childhood cravings, fast food favs, and food-nerd obsessions, which is exactly what you’ll find in this book. We have filled these pages only with meaningful recipes that have inspired us over the years, and have been tirelessly tested on friends and family.

Now it’s your turn, help us re-pave what the world defines as VEGAN FOOD. Toss out the dairy, milk, eggs, and hemp seeds, and say hello to TASTY TACOS, PERFECT PIZZA and an indulgent VEGGS BENEDICT breakfast that you — and YOUR TASTEBUDS — can feel good about. Put down that spiralizer and get ready to have your cake, burgers, and fries, and EAT IT TOO!

Candice & James


We love this dish with asparagus, but if it isn’t your thing, you can totally leave it out.

The hollandaise sauce will keep for 5 days in the fridge and for 1 month in the freezer. It can easily be reheated on days that you’re feeling extra lazy.

When asparagus is not in season try this recipe with a handful of steamed spinach or kale instead or even our fabulous smoked salmon (page xx).

HACK IT!

1. In a large bowl, place asparagus and olive oil and toss to coat. Arrange in a single layer on baking sheet, and roast for 10 to 15 minutes until tender but still crisp.

2. While your asparagus is roasting, heat coconut oil in a large skillet over medium high heat. When oil begins to shimmer, add tofu and a pinch of salt and pepper. (Don’t be shy with the salt: tofu has literally no flavor, so salt with conviction!) Cook for 10 minutes on each side, or until the tofu starts to brown on the edges, just like an egg would. Set aside.

3. Hollandaise Sauce: In blender, combine hot water and egg yolk powder. Blend until smooth. (Make sure you open the lid so that steam can escape; no one needs to get burned while preparing their hangover meal.) Add lemon juice and blend until smooth. Add sea salt, cayenne, and pepper and pulse until well combined. While the blender is running, slowly add butter through the feed tube and blend until smooth. Check the taste and consistency of the hollandaise and adjust salt and lemon juice as necessary. Set aside.

4. Heat the same pan you used to prepare the tofu over medi-um-high heat. Lightly fry cold cuts for about 3 minutes, until heated and slightly crispy. Congratulations, you’ve just made vegan bacon!

5. Place 2 English muffins pieces on each plate and top first with cold cut bacon slices, then tofu egg, followed by as-paragus spears. Drizzle with hollandaise sauce and add a sprinkle of cayenne and chopped chives. Serve immediately and say “so long” to that hangover!

Veggs BenedictSERVES 4

PREHEAT THE OVEN TO

400°F (200°C)

BLENDER OR FOOD

PROCESSOR

BAKING SHEET LINED WITH

PARCHMENT PAPER

ACCOUTREMENTS

12 asparagus spears,

trimmed (12)

1/2 tsp olive oil (2 mL)

1 tbsp coconut oil (15 mL)

1 brick (10 oz/300 g) medium or

soft tofu, cut into 1/2-inch

(1 cm) thick slices

Salt and freshly ground pepper

HOLLANDAISE SAUCE

11/2 cups hot water (375 mL)

21/2 tbsp vegan egg yolk powder,

such as The Vegg (37 mL)

2 tbsp freshly squeezed lemon

juice (approx.) (30 mL)

1 tsp sea salt5 mL

1/4 tsp cayenne pepper (1 mL)

1/4 tsp freshly ground pepper (1 mL)

1/3 cup vegan butter, melted (75 mL)

8 slices of your favorite vegan

cold cuts (I like tofurky), sliced

into bacon-like strips (8)

4 English muffins, halved (4)

Cayenne pepper

Chopped chives

Brunch is a very important part of our weekend warrior ritual, but it can be difficult to accom-modate the needs of an omni/vegan party of two. Since a brunch-less life is not an option, one afternoon we decided to create the “at home” version of Eggs Benny. It has become a household ritual so beloved, it’s practically religion. May your hangovers be forever cured.


FOOD PROCESSOR

PESTO

2 cups loosely packed

fresh basil (500 mL)

1/2 cup sunflower seeds

(125 mL)

2 garlic cloves

1/4 to 1/2 cup olive oil, as needed

(60 to 125 mL)

3 tbsp Nutritional yeast

(45 mL)

+ sea salt

SALAD

4 cups shredded dinosaur

kale (1 L)

2 tbsp extra virgin olive oil

(30mL)

1/2 cup grape tomatoes

(125 mL)

1/2 cup diced red bell pepper

(125 mL)

1/4 cup finely diced red onion

(60 mL)

1/4 cup cashews (60 mL)

2 tbsp nutritional yeast

(30 mL)

1 tbsp hemp seeds (15 mL)

1/2 tsp sea salt (2 mL)

1/2 tsp freshly ground

pepper (2 mL)

Token Kale SaladSERVES 2 AS A MAIN COURSE OR 4 AS A SIDE

As the saying goes, you don’t make friends with salad—until you do. This kale and pesto salad is so beyond run-of-the-mill. Pasta sauce on salad? Why didn’t anyone think of this earlier? It’s a match made in BFF heaven. It’s delicious on it’s own, but let’s face it, salad is a sad meal, so pair it with a burger, or a hearty bowl of Mac and Cheese (page xx). Now that’s what I call balance.

1. Pesto: In a food processor, combine basil, sunflower seeds, and garlic and process until it turns into a coarse paste. As you pulse, slowly add the olive oil through the feed in a steady stream. Process until it becomes a smooth paste. You want the pesto to be moist and spreadable. Season with sea salt, to taste.

2. Salad: In a large bowl, drizzle kale with olive oil and massage leaves with your hands. Add pesto and continue to massage, until kale is completely coated.

3. Add tomatoes, red pepper and red onion to salad. Sprinkle with nutritional yeast, salt and pepper to taste, and hemp seeds. Toss well to combine and top with cashews to serve.

Add a handful of other fresh herbs to the pesto for a fun flavor-twist! Mint or oregano are my personal faves.

It might seem a bit strange to massage your food, but you’d be amazed at what a quick five-minute rubdown can do. Take handfuls of kale and rub them together. Play some spa music, for the full effect. As you massage, you will start to notice the leaves getting darker in color and becom-ing silky in texture. The longer you massage your kale, the more it will break down, and become less bitter. Massage kale with pesto or dressing of choice, and refrigerate up to 48 hours in advance.

HACK IT!


1. Meatless Chicken Cutlet: In a large bowl, combine 1 cup (250 mL) wheat gluten, 1/2 tsp (2 ml) sea salt, nutritional yeast, onion powder, poultry seasoning and whisk.

2. In a separate large bowl, combine 3/4 cup (175 mL) vegetable broth and tahini and whisk until smooth. Using a spatula, carefully fold wheat gluten mixture into vegetable broth mix-ture. Stir well. (You might need to use your hands for this.)

3. Sprinkle a cutting board with vital wheat gluten. Knead the dough until it’s elastic but not dry. Add some additional wheat gluten if the dough feels too sticky and knead some more.

4. Divide the dough into 4 to 6 small burgers. Keep in mind they will grow to be about twice their size, so make them smaller then you would normally.

5. Place burgers in a Dutch oven or heavy-bottom saucepan and completely cover with 4 cups (1 L) vegetable broth. Add lid to cover, and cook burgers in preheated oven for 1 hour, flipping 45 minutes in.

6. Remove from oven, and let cool on a wire rack. Now you have meatless chicken cutlets!

7. In a shallow bowl, combine 21/2 cups (625 mL) pickle juice and 1/2 tsp (2 mL) cayenne pepper. Add cutlets, and make sure they are submerged in the marinade. Marinate for 1 hour.

8. In a small bowl, create the binder. Whisk together 1/4 cup (60 mL) pickle juice and almond milk. Set aside.

Chick-Fillet DeluxeSERVES 4

James swears that the legendary Chick-Fil-A is the best chicken sandwich ever created. He challenged me to recreate this “magical work of art” when he first agreed to try this whole vegan thing out. Naturally I agreed because relationships are totally about compromise to get what you want in the end. After many exhausting attempts, with a taste tester who kept telling me it wasn’t quite right, James finally proclaimed that I had nailed it — you couldn’t tell the difference at all. You’re welcome!

PREHEAT OVEN TO 350°F

( 180°C)

DUTCH OVEN

DEEP FRYER (OPTIONAL)

CANDY/DEEP-FRY

THERMOMETER

MEATLESS CHICKEN CUTLET

1 cup + 1 tbsp vital wheat gluten

(approx.), divided (265 mL)

21/2 tsp sea salt, divided (12 mL)

2 tbsp nutritional yeast (30 mL)

1 tsp onion powder (5 mL)

1/2 tsp poultry seasoning (2 mL)

43/4 cup vegetable broth, divided

(1.175 L)

2 tbsp tahini (30 mL)

23/4 cups pickle juice, divided

(685 mL)

1 tbsp + 1/2 tsp cayenne pepper,

divided (17 mL)

3/4 cup plain, unsweetened

almond milk 175 mL

2 cups organic white unbleached

flour (500 mL)

1/3 cup powdered sugar (75 mL)

1 tbsp + 1/2 tsp paprika, divided

(17 mL)

2 tsp cracked black peppercorns

(10 mL)

1 tsp chili powder (5 mL)

1 tsp baking powder (5 mL)

1 tsp garlic powder (5 mL)

+ Peanut oil for frying

+ Your favorite hot sauce (optional)

(SEE PAGE 14 FOR BURGER INGREDIENTS)


As a wee little thing, I would sit on the floor and watch black-and-white videos of Julia Child cooking. I swear, that woman is 100% to blame for my over-the-top kitchen behavior and love of rich food. She also taught me a very important lesson that I may have taken a little too seriously: the only time to eat diet food is while you’re waiting for the steak to cook.

1. Make the marinade: in a small bowl, whisk together balsamic vinegar, red wine, olive oil, soy sauce, vegan worcestershire sauce and garlic until well combined.

2. Pour mixture over mushroom caps in a large freezer bag or shallow bowl and marinate for 2 hours, or overnight, flipping mushrooms halfway.

3. Meanwhile, prepare steak rub by combining paprika, oregano, coriander, mustard powder, cumin, sea salt and pepper in a jar. Shake to combine. Set aside.

4. Pat steak rub all over marinated mushrooms. Cook right away or, and pop in the fridge for up to 2 hours.

5. Preheat oven to 450°F (230°C).

6. Place mushroom caps, gill-side up, on prepared baking sheet. Roast until tender, about 25 minutes. Reserve marinade.

7. While mushrooms are roasting, prepare the béarnaise sauce. In a small saucepan, melt vegan butter slowly over medi-um-low heat. Set aside.

8. In a separate saucepan, combine white wine vinegar, white wine, shallots, and first sprig of tarragon. Simmer over medi-um heat until the liquid has reduced to about 2 tbsp (30 mL), about 15 mins. Strain the liquid through a fine-mesh sieve into a blender, discarding solids. Add nutritional yeast, silken tofu, and turmeric. Blend on High until smooth, about 1 minute. With the blender running, slowly drizzle in the melted butter through the feed tube until well incorporated. Salt to taste.

Portobello Steaks with Béarnaise SauceSERVES 4

STEAKS

1/2 cup balsamic vinegar (120 mL)

1/2 cup red wine (120 mL)

1/4 cup olive oil (60 mL)

1/4 cup tamari or soy sauce (60 mL)

2 tbsp vegan worcestershire (30 mL)

2 garlic cloves, minced (2)

12 large Portobello mushrooms,

trimmed (12)

1/2 tsp paprika (2 mL)

1/2 tsp dried oregano (2 mL)

1/2 tsp ground coriander (2 mL)

1/2 tsp mustard powder (2mL)

1/4 tsp ground cumin (1 mL)

1/4 tsp sea salt (1 mL)

1/4 tsp ground black pepper (1 mL)

BÉARNAISE SAUCE

1 cup vegan butter (250 mL)

4 tbsp white wine vinegar (30 mL)

1 shallot, minced (1)

3 tbsp dry white wine (45 mL)

1/3 cup nutritional yeast (150 mL)

2/3 cup silken tofu, drained (75 mL)

1/4 tsp ground turmeric (1 mL)

2 sprigs fresh tarragon,

chopped and divided (2)

1 sprig parsley (1)

1/4 tsp black salt (1 mL)

BAKING SHEET, L INED WITH

PARCHMENT PAPER

CAST IRON SKILLET

(OR NONSTICK SKILLET)

BLENDER

FINE-MESH S IEVE

9. In a medium bowl, create breading. Combine flour, powdered sugar, 1 tbsp (15 mL) paprika, peppercorns, 1 tbsp (15 mL) cay-enne pepper, chili powder, 1 tsp (5 mL) sea salt, baking powder and garlic powder. Set aside.

10. Warm peanut oil in a deep fryer, skillet or pot over medium heat until you reach 325°F (160°C). If you are frying in a skillet, ensure you are using about 2 inches (5 cm) oil. If you are deep frying in a pot you will need about 4 to 6 inches (10 to 15 cm) oil.

11. Coat each cutlet in the breading mixture then toss it into the binder, coating evenly on all sides. Coat generously in the breading mixture again.

12. Using tongs, place cutlets into hot oil. Fry for about 5 to 8 minutes, or until the outside is crisp and golden brown. Flip occasionally to ensure even cooking.

13. Remove from oil and drain on a paper towel-lined plate.

14. Place buns in a dry skillet over low heat until slightly toasted.

15. Remove buns from pan and place vegan cheese on the bottom half of each bun, top with fried chicken and 4 pickle slices. Serve immediately with your favorite hot sauce (optional).

If you want, you can use 5 eggs worth of prepared egg replacer for the almond milk.

If you have any burgers leftover, simply freeze them in a freezer bag for up to 1 month.

Do not skip the powdered sugar. It may seem odd, but it is the key to the crispy and authentic breading of fast food. We are often too lazy to make cutlets from scratch. If you’re hard up for time, you can use a store-bought vegan chicken cutlet substitute or smoked tofu.

HACK IT!

BURGERS

4 Burger buns

16 pickle medallions

4 slices vegan cheese

(I use vegan provolone)

TRUST ME, POULTRY SEASONING IS VEGAN.


9. Transfer the mixture to a heavy saucepan and heat over low heat, whisking vigorously and constantly until thickened. (It should resemble a traditional béarnaise sauce.) Stir in the rest of the chopped tarragon.

10. Heat a cast iron pan over medium-high heat.

11. Brush mushroom caps with olive oil. Add mushrooms, gill side up to pan, and spoon 1 tsp (5 mL) of marinade on each mushroom. Cook for 2 to 3 minutes on each side. Repeat this process several times flipping every 2 to 3 minutes, until mushrooms are con-densed and there is minimal to no liquid in the pan.

12. Remove from heat, and slice into 1/2-inch (1 cm) slices.

13. Serve by arranging 3 sliced portobellos in a line in center of plate, drizzled with Béarnaise. Choose between and a side of frites (page xx), and Edgy Veg-approved brussel sprouts (page xx) — or both!

I LOVE TO DRIZZLE MY VEGGIE BURGER WITH BÉARNAISE. IT ADDS A LEVEL OF RICHNESS, LUXURY AND CLASS TO THE LOWLY OL’ SANDWICH

Black salt is what makes this an edgy recipe. If you can’t find it use regular salt instead.

One of the most common mistakes people make while preparing a béarnaise is to add the butter too quickly. Add the butter at a comically slow rate. It will feel like you’re going too slow, which means you’re doing it correctly.

HACK IT!


Street Food-Style Thai Basil BeefSERVES 4

Pad Gra Prao is one of Thailand’s most beloved street foods. I would know because James lived in Bangkok for a year, where he acquired a habitual need for the stuff. This dish is so good because of the holy basil, which gives it a peppery kick (and a kick is what James needs to get me a plane ticket to Thailand). It’s a household favorite that always delivers — just like my insistence to go to Thailand ASAP.

1. Using a food processor, pulse the garlic, red pepper, chillies and shallots into a coarse paste.

2. In a large skillet, heat coconut oil over medium-high heat. Add paste and cook until fragrant, about 3 minutes.

3. In a small bowl, whisk together vegetable broth, tamari, coconut sugar, mirin and vegan Worcestershire. You’ve made the cooking sauce! Set aside.

4. Add beef-style crumbles to skillet and break up with a wooden spoon. Add cooking sauce and cook, stirring occa-sionally, until beef-style crumbles are steaming and heated through, about 20 minutes. Make sure to check the amount of liquid in skillet, if it gets too dry, add a little bit of water. You do not want this dish to be dry. Adjust flavor to your desired taste by adding more tamari or mirin.

5. Sauce: While you are waiting for the crumbles to cook, pre-pare the sauce. In a small bowl, whisk together garlic, chilies, mirin, tamari, lime juice, and basil. Set aside.

6. Once the crumbles are heated through, add basil leaves and stir. Cover skillet to wilt the basil quickly, about 2 minutes, max.

7. Serve over rice with a side of cucumber slices, a tiny bowl of sauce,

and an ice cold Thai beer — or any kind of beer for that matter.

FOOD PROCESSOR

BASIL BEEF

7 garlic cloves, peeled (7)

1 red bell pepper, chopped (1)

2 red Thai chilies, seeded (2)

3 large shallots, peeled and

roughly chopped (3)

3 tbsp coconut oil (45 mL)

3 tbsp concentrated vegetable

broth (45 mL)

4 tbsp tamari or soy sauce (60 mL)

1 tsp coconut sugar (5 mL)

2 tbsp mirin (30 mL)

3 tbsp vegan worcestershire

sauce (45 mL)

4 cups beef-style crumbles (1 L)

SERVING SAUCE

3 garlic cloves, peeled and

minced (3)

3 red Thai chilies, seeded and

sliced (3)

2 tbsp mirin (30 mL)

1/3 cup tamari or soy sauce (75 mL)

6 tbsp freshly squeezed lime

juice (90 mL)

5 holy basil leaves, roughly

chopped (5)

1 cup fresh Thai basil leaves,

packed (250 mL)

4 cups cooked Jasmine rice (1 L)

1/4 cup cucumber, sliced (60 mL)

HACK IT!Jasmine rice can be found in most grocery stores, but if you are unable to find it use whatever rice you want: the lighter and fluffier, the better.


Have you caught the Kombucha fever yet? This bubbly tea drink has been called an “immortal health elixir,” and it’s seriously trendy. Since I truly believe in keeping a holistic and balanced approach to consuming anything, I decided to use this fermented, probiotic, carbonated potion as a cocktail mixer. Because if you add something healthy to your cocktail it automatically makes it a health food, right?

Ginger Kombucha Mimosa

1. Fill a large pitcher with orange juice and kombucha. Top with prosecco. Stir to combine.

2. Put 3 raspberries at the bottom of each champagne flute. Pour in kombucha mixture. Serve.

We like this mimosa with ginger kombucha, but use any flavor of kombucha your heart desires. Try using different fruit juices as well for new and exciting cocktail combinations.

You can make any cocktail a health tonic by swapping

out your traditional sugary mixer for flavored kombucha.

SERVES 8

3 cups freshly squeezed orange juice (750 mL)

1 cup store-bought ginger-flavored Kombucha (250 mL)

2 cups sparkling wine or prosecco (500 mL)

2 cups raspberries (500 mL)HACK IT!


Thank You Very Matcha Ice CreamMAKES 3 CUPS (750 ML)

I read once that Buddhist monks drink matcha for its potential to heighten concentration and enhance metabolism. So here’s my theory: if matcha is healthy, and matcha’s in my ice cream . . . then that means — and I’m no mathematician — that ice cream is good for you?! Now, that’s my idea of the perfect Netflix & Chill.

BLENDER

ICE CREAM MAKER

1 cup raw cashews, soaked and rinsed (250 mL)

1/2 cup unsweetened almond milk (25 mL)

2 cups chilled unsweetened full-fat coconut milk, divided (500 mL)

3/4 cup organic granulated or raw sugar (175 mL)

1 tsp vanilla extract (5 mL)2 tbsp food grade matcha

powder (10mL)+ Salt

1. In a blender, combine cashews and almond milk. Blend on High until thick and creamy. Add coconut milk, sugar, vanilla, matcha and a pinch of salt and blend on High until very smooth and creamy.

2. Pour mixture into ice cream maker. Churn until mixture has thickened to a consistency similar to soft-serve. In most ice cream makers, this takes about 25 minutes — check the instructions of your machine.

3. Serve immediately or prepare to freeze. Press a piece of wax paper against the surface of the ice cream, which will prevent ice crystals from forming. Transfer to a covered container and place in the freezer.

4. Freeze ice cream until solid, at least 4 hours.

Wondering how to soak cashews? Place in a bowl and cover with 4 cups (1 L) of water. Cover and set aside for 4 to 6 hours or refrigerate overnight. Drain, discarding soaking water.

You must use high-quality full fat coconut milk in this recipe, not low fat. It’s the key to luscious, creamy ice cream.

Use food-grade matcha for cooking and baking. It’s half the price and you can’t tell the difference.

The ice cream will keep in the freezer for about 2 weeks before becoming icy.

HACK IT!

24 THE EDGY VEG COOKBOOK

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 220,000+ 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!

MARKETING & PUBLICITY

• Coast to coast Canadian and U.S. media outreach including magazines, newspapers, broadcast, online and social media

• Special events including breakfast with lifestyle/health & wellness/food editors, interactive influencer and blogger workshops

• Pre- and post-release digital marketing campaigns will have an estimated reach of 30 million impressions and will include display ads on theedgyveg.com, email marketing to subscribers of The

Edgy Veg newsletter, Facebook and Instagram advertising/contests/giveaways, YouTube advertising and cookbook promotional videos

• Multiple city media tour in October and November 2017

CONTACT

Martine QuibellPublicity [email protected] x 3133

ORDER INFORMATION

Firefly books: [email protected]

ISBN: 978-0-7788-0581-6Hardcover$32.95 CA / $27.95 US7.75 x 10.5

256 pagesFull color throughout with 100 + color photosOctober 2017

ADVANCED UNCORRECTED PROOF

Candice Hutchings is the host of The Edgy Veg YouTube channel 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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#sweaterweather pumpkin sage soup · easy cheesy fondue better than ever veggie dogs jammin’...

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