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  • 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

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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

by Kristy Turner (Author) Format: Paperback
Editors' pick Best Cookbooks, Food & Wine

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“Get ready for your taste buds to explode.”―Isa Chandra Moskowitz

Can’t imagine living without cheese? Convinced that dairy-free baked goods just don’t cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE!

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day―including dessert!
  • “All those special ingredients are way more expensive.” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.
  • “I could never give up cheese!” 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.
  • “What about brunch?” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!
  • “My friends won’t want to come over for dinner.” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.
  • “But I scream for ice cream!” Then you’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.
If you’re a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more―without any animal products at all. (Even vegan pros will discover some new tricks!)

Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door! 269 color photographs
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  1. Part of series
    But I Could Never Go Vegan!
  2. Print length
    320 pages
  3. Language
    English
  4. Publisher
    The Experiment
  5. Publication date
    December 2, 2014
  6. Dimensions
    7.6 x 1 x 9.4 inches
  7. ISBN-10
    1615192107
  8. ISBN-13
    978-1615192106
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From the Publisher

but i could never go vegan
Never Give Up Meat

Have reservations about going vegan?

I Could Never Give Up Meat!

Whether you are afraid of reducing your protein intake, or you just can't bring yourself to eliminate chicken, beef and pork from your plate, this book is sure to convince you of maintaining a meat-free diet. With her steaming portobello pot pie, her succulent thai seitan satay with spicy peanut dipping sauce, and her delicious vegan BBQ bacon burger, Kristy makes sure you have every recipe you need to put your meat cravings to rest.

I Could Never Give Up Meat!

I Could Never Give Up Cheese!

I Could Never Give Up Chocolate!

I Could Never Give Up Seafood!

Cauliflower

Still think you could never go vegan?

Test it out with this delicious Cauliflower Piccata recipe!

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Slice the cauliflower heads in half vertically. Then slice parallel to the original cut to form.

3. Lay the cauliflower steaks and remaining florets on the prepared baking sheet. Spray with olive oil on both sides. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, flipping once halfway through to ensure even cooking. Remove from the oven and set aside.

4. Melt vegan butter in a frying pan. Then add the shallots. Whisk together the broth and arrowroot powder. Add that mixture and the wine to the pan. Mix in the lemon juice, capers, and agave syrup.

5. Add the cauliflower steaks and spoon the sauce over them. Cook for 2 to 3 minutes, until heated through. Serve garnished with lemon slices, if using.

Ingredients

  • 2 large heads of cauliflower
  • 1 tablespoon vegan butter
  • 3 large shallots, finely diced
  • 1/3 cup (80 ml) vegetable broth
  • 2 teaspoons arrowroot powder
  • 1/3 cup (80 ml) white wine; ½ cup (60 ml) lemon juice
  • ½ cup (50 g) capers
  • 1 teaspoon agave syrup
But My Family Would Never Eat Vegan!
But I Could Never Go Vegan!
Customer Reviews
4.6 out of 5 stars 332
4.5 out of 5 stars 1,093
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Editorial Reviews

Review

"One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine

"Charming."
― Washington Post

"Turner’s book is both beautiful and inspiring. Vegan foodies and foodies considering becoming vegan will be eager to break out their farro, sriracha, and liquid smoke, and have fun in the kitchen."
― Library Journal

"Home cooks are given invaluable how-to’s to get started with vegan cooking. . . . Gift-worthy."
― Publishers Weekly

"With an aim to appease different palates, this book is a resource of delish dishes from sandwiches to sorbets, allowing you to give in to your cravings but with a healthy replacement."
― Telegraph India

"A treasure trove of new flavour combinations . . . . Vegan or not, kitchen newbie or five star chef, there is something for everyone in this fun cookbook. The most tongue-in-cheek and delicious piece of food activism to date, this book is a must read."
― T.O.F.U. Magazine

"A goal of the author, who is the writer and food stylist behind the vegan food blog, ‘Keepin It Kind,’ is to make vegan cooking accessible for everyone. She’s clearly succeeded with this delightful and approachable book."
― Cookbook Digest

"This cuisine is delicious."
― Vegetarian Journal

"Doesn’t skimp on flavor, just the red meat."
― Metro Boston

"Tackles food myths with delicious recipes. . . . Beautiful photos illustrate almost every recipe, showing how appetizing these dishes are, and there are plenty of how-to photos."
― Oregonian

"The recipes cover all the basics . . . but also offer more adventurous fare . . . . This book covers all the vegan bases."
― Portland Press Herald

"Best Aspect: A wide variety of recipes for condiments, cheesy dishes without dairy cheese, fancy dinner party dishes and desserts."
― Detroit Free Press

"Buy this book. Banish those excuses. Have fun along the way."
― Marin Independent Journal

"Even to a committed carnivore, Turner’s whimsically seasoned tone is at once inviting and authoritative. Hey, you could do this!"
― Virginian Pilot

"Kristy Turner’s But I Could Never Go Vegan! is nothing short of brilliant! This isn’t just a beautiful vegan cookbook; it’s a resource guide that will help you excuse-proof your diet. If you have a dilemma, Kristy has the answer!"
― Angela Liddon, New York Times―bestselling author of The Oh She Glows Cookbook and creator of OhSheGlows.com

"With warmth, humor, and great recipes, Kristy Turner combats excuses people commonly use to defend their dietary status quo. Those who think they can’t be satisfied without eating beef, for example, will do well to get acquainted with her plant-based fajitas, sloppy Joes, tacos, and more. But I Could Never Go Vegan! is guaranteed to change hearts and minds one meal at a time."
― Gene Baur, president and cofounder of Farm Sanctuary, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food

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.

Product details

About the author

Follow authors for new release and deal updates, plus improved recommendations. See updates from all followed authors in Your Books.
Kristy Turner

Kristy Turner

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Full content visible, double tap to read brief content.

Kristy Turner is the writer, recipe developer, and food stylist behind the blog, Keepin' It Kind. Former 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. You can find Kristy at www.keepinitkind.com.

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