The Edgy Veg Cookbook written by vegan vlogger Candice Hutchings, is a vegan cookbook that claims meat-eaters will love. The recipes all look really delicious, and the few recipes we tried were pretty tasty. We made the Chili Lime Cashews and the Brussel Sprouts That Don’t Suck. To be completely honest, I love brussel sprouts so to me it’s hard to make brussel sprouts that do indeed suck, but the simplicity of this recipe made it accessible to even the non-cook. The sprouts turned out really well and everyone enjoyed them. The Chili Lime Cashews were a bit too spicy for everyone’s liking, even without the cayenne pepper.
I’m excited to try other recipes in this cookbook like the Szechuan-Style Pan-Fried Dumplings and the multitude of sauces that Candice has included. Sauces that you don’t necessarily find in most vegan cookbooks, like Burrito Worthy Sour Cream, Aioli (of multiple varieties), and even Egg-Free Mayo.
I really love how Candice’s personality shines through on every page of the book. I also love that there is a section at the bottom of every recipe called “Hack It!” which goes through what each dish pairs well with and tips about ingredients or cooking, it’s super helpful in understanding each recipe.
From a nutritionist’s point of view, this book leads me to consider the health implications of a North American Vegan Diet. This book is laden with ingredients like vegetable oils, tofu, and wheat. If you manage a vegan diet this way, it is unfortunately not sustainable for health reasons. Also, for vegan food to be “carnivore-approved”, it definitely does not need to be deep fried. This book I think misses the mark and doesn’t have enough of a balance between special occasion foods (like deep fried Cheesy Stuffed Portabello Burgers) and delicious beans, lentils, vegetables.
I personally was vegetarian for seven years, until I could no longer maintain it due to digestive issues. Throughout the time of being vegetarian, I fed everyone delicious meals, including my meat-eating boyfriend, without relying on a deep fryer.
Overall, I think this book has some really innovative, interesting and unique recipes that I’m looking forward to trying, but I think it should be used sparingly as it does endorse many foods that nutritionally I would not recommend to any of my clients.
Brussel Sprouts That Don’t Suck
- 1-½ lbs Brussels Sprouts, trimmed
- ¼ cup olive oil
- 4 garlic cloves, minced
- Sea salt and freshly ground pepper
- Fill a large stock pot halfway with water and bring to a boil. Add Brussels Sprouts and boil for 2 minutes, until bright green in colour. Drain and let drip-dry for 10 minutes. (Excess water will prevent this bad boys from crisping, and crisping is key here.)
- In a large bowl, whisk together olive oil, garlic, ½ teaspoon sea salt and ¼ teaspoon pepper.
- Slice Brussels Sprouts in half. Add to the oil mixture and toss to coat.
- Transfer to a prepared baking sheet in a single layer and bake at 400ºF for 15 minutes. Flip Brussels Sprouts and bake for another 15 minutes, until the edges are lightly charred and crisp. Be sure to keep an eye on your sprouts while baking, they can go from done to burnt in a matter of seconds. Season to taste with sea salt and pepper, if necessary.
Chili Lime Cashews
- 1 tsp dried lemongrass, finely chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp red pepper flakes
- ⅛ tsp cayenne pepper
- 1 tbsp grated lime zest
- 2 tbsp olive oil
- 2 ½ tbsp freshly squeezed lime juice
- 2 tbsp + 2 tsp maple syrup
- 2 cups roasted unsalted cashews
- In a coffee/spice grinder, pulse lemongrass, paprika, garlic powder, chili flakes and cayenne until a fine powder forms.
- In a large bowl, whis together lime zest, olive oil, lime juice, and maple syrup. Add spice powder mixture and whisk until incorporated. Let stand for at least 2 minutes or up to 10 minutes. Add cashews and toss to coat. Add sea salt and toss again.
- Spread cashews on a prepared baking sheet. Bake at 350ºF, stirring every 5 minutes, for 20 to 25 minutes. Be careful not to burn the nuts!
- Life parchment paper and transfer nuts to the counter for about 1 hour, until cooled completely. They should be fully dried, cooled, and a bit tacky to the touch. Serve to friends or down the whole recipe’s worth on your own.
This product was received as a gift for review consideration purposes.