"The Edgy Veg" + a Recipe for Matcha Ice Cream

"The Edgy Veg" - Candice Hutchings

"The Edgy Veg" - Candice Hutchings

Whether you’re a full-blown vegan, or you’re just looking to reduce the amount of meat in your diet, it can be tough to find new and interesting recipes. Everything just seems repetitive or boring AF. 

“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.”
— Candice Hutchings + James Aita

Enter: The Edgy Veg, the new book from the seriously crush-worthy Candice Hutchings. The co-host and creator of the YouTube channel, The Edgy Veg, Hutchings has transformed carnivore favourites into delicious veggie-based dishes that are sure to win over the tastebuds of even the pickiest of eaters. Recipes like Southern Biscuits and Gravy, Gnocchi Puttanesca, and Kimchi Fries are some kind of drool-inducing, but it’s the simple, sweet treat, below, that has officially captured my heart. Just make sure you don't make the amateur move of forgetting about the sprinkles.

"The Edgy Veg" - Candice Hutchings

"The Edgy Veg" - Candice Hutchings

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-and-chill.
— Candice Hutchings
"Thank You Very Matcha Ice Cream" The Edgy Veg - Image Credit: Brilynn Ferguson

"Thank You Very Matcha Ice Cream" The Edgy Veg - Image Credit: Brilynn Ferguson

Makes 3 cups (750 mL)

High-powered blender
Ice-cream maker

1 cup raw cashews, soaked overnight and rinsed 250 mL
1/2 cup unsweetened almond milk 125 mL
3 cans (each 14 oz/398 mL) full-fat coconut milk, refrigerated overnight 3
3/4 cup organic sugar 175 mL
1 tsp vanilla extract 5 mL
2 tbsp food-grade matcha powder 30 mL
Sea salt

1.  In a blender, combine cashews and almond milk. Blend on High until thick and creamy. Measure out 2 cups (500 mL) coconut milk solids and add to blender. (Reserve or discard the remaining liquid. You do not want any of this liquid in your ice cream.) Add sugar, vanilla, matcha and a pinch of sea salt and blend until very smooth and creamy.

2. Pour mixture into an 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 for your machine.

3. Serve immediately or prepare to freeze. Transfer to a freezer container and press a piece of wax paper against the surface of the ice cream, which will prevent ice crystals from forming. Freeze for at least 4 hours, until solid.

How to Soak Cashews
You’ll notice that I ask you to soak cashews all over the place in this book — it’s the basic building block for almost all creams. If you’ve never done this before, here’s how: In a medium bowl or mason jar, combine cashews and water to cover; let soak overnight. Drain cashews using a fine-mesh sieve and rinse well. If you don’t have time to soak your nuts overnight, pour boiling water over cashews to cover them and soak for 1 hour.

If you’re allergic to cashews, substitute raw almonds. If you’re allergic to all nuts, use raw sunflower seeds.

Recipe courtesy of The Edgy Veg: 138 Carnivore Approved Recipes by Candice Hutchings and James Aita © 2017 www.robertrose.ca Available where books are sold.