But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner
"Prepare for your taste buds to detonate."— Isa Chandra Moskowitz
Can't envision living without cheddar? Persuaded that without dairy heated merchandise simply don't cut it? Despise the flavor of tofu and not a fanatic of exhausting plates of mixed greens? Reasons, BE GONE!
Blogger-creator expert Kristy Turner flavorfully discredits each reason you've at any point heard with 125 overflowing with-flavor veggie lover plans for each supper of the day—including treat!
"Every one of those extraordinary fixings are far increasingly costly." Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.
"I would never surrender cheddar!" You won't miss it at all with Tempeh Bacon Mac 'n' Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.
"Shouldn't something be said about early lunch?" Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegetarian morning meals of champions!
"My companions won't have any desire to come over for supper." They will when they experience Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.
"In any case, I shout for frozen yogurt!" Then you'll scream over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and without any preparation Oatmeal Raisin Ice Cream Sandwiches.
In case you're a wavering veggie lover novice, going back and forth vegan, or veg-inquisitive omnivore, this book will expel your questions. You'll see you can get enough protein, fit in at a potluck, figure out how to cherish cauliflower, and appreciate pizza, nachos, brownies, and the sky is the limit from there—with no creature items by any stretch of the imagination. (Indeed, even veggie lover experts will find some new deceives!)
Brilliant photos all through will make them salivate over Kristy's creative, simple to-follow plans. So what are you hanging tight for? Get in the kitchen and abandon your reasons!
About the Author
A self-described former “die-hard cheese nerd,” Kristy Turner is now the writer, recipe developer, and food stylist behind the vegan food blog Keepin’ It Kind. Once a professional fromagier and mutterer of the words, “I could never be vegan,” Kristy now loves her compassionate lifestyle and works with her photographer husband, Chris, to make veganism accessible, fun, and delicious for everyone. She lives in Marina del Rey, California.
OMG-This book is brilliantly laid out. I am plant based and one of the things I hear from my omnivore friends is "I could never go Vegan!". The author, Kristy Turner, has resisted the trappings of recipes calling for manufactured ingredients like vegan cheese (such as Daiya) and fake meats, available in the "health" food stores and has taken a new, tasty, and healthful approach with her recipes…super refreshing in the world of plant based/vegan cookbooks. An example is the chapter on "Fake Foods Freak Me Out". My husband and I are in agreement with this. Why call it something it isn't and then try to make it taste like what it will never really taste like. As she states in her chapter heading "These recipes aren't trying to imitate a dish normally made with animal products. They are delicious meals that allow the plants to truly shine in their own right." The book has quality, engaging photos, the recipes are very thoughtfully created… and everything tastes really good. Her recipes can be served to anyone, omnivore or vegan. Thank you Krtisty Turner.-Linda
This is an essential cookbook for anyone considering veganism but daunted by the idea of giving up non-vegan foods, and also makes a great addition to the cookbook shelf of anyone who already cooks vegan. All of Kristy's recipes are delicious and use "regular" ingredients - you won't need to hunt down a name-brand egg replacer or "nondairy cheese shreds". Occasionally Earth Balance or other vegan butter is suggested. I have successfully substituted coconut oil for vegan butter in all of those recipes so far, for anyone who wants to eschew the premade stuff.-Shannon C.
This cookbook is fine and has some neat recipes, but nothing I'll likely throw together after a day at work. I have other vegan cookbooks I much prefer to this one, notably 1,000 Vegan Recipes by Robin Robertson. It may not be as stylish, but the content far surpasses that of this cookbook.-K. Leigh