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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 Paperback – December 2, 2014
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Everything tastes better with bacon. Now you can enjoy that salty, smoky, crispy yum made with healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacons are low in fat and cholesterol-free. Learn more | See related books
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“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
“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
“I can’t imagine a vegan primer that is more humorous, welcoming, or wise than Kristy Turner’s spectacular But I Could Never Go Vegan! If you’re considering switching over to a plant-based diet—or simply eating a few more vegetarian meals—Kristy’s spectacular recipes and practical guidance will give you all of the inspiration you need. Most of all, her gentle and witty voice will guide you through all of the inevitable anxieties, stumbling blocks, and mishaps that accompany a lifestyle change. This book is beautiful, creative, whimsical, and profoundly inspiring.”
—Gena Hamshaw, author of Choosing Raw; www.choosingraw.com
“Kristy’s book had us smiling from the moment we read the table of contents. Its lighthearted approach and delicious recipes will appeal to everyone. This is a must-read for anybody who believes life without cheese isn’t possible.”
—Rich Landau and Kate Jacoby, chefs and owners of Vedge restaurant and coauthors of Vedge
“I love the creative, whole-foods recipes in But I Could Never Go Vegan! Kristy Turner has heard all the excuses and has a response for each. It’s true, no life is complete without the occasional calzone—but stuff ’em with Kristy’s Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. Get ready for your taste buds to explode.”
—Isa Chandra Moskowitz, bestselling author of Veganomicon and Isa Does It
“There’s no such thing as ‘can’t’ when it comes to compassion, and in But I Could Never Go Vegan!, Kristy Turner proves it with an array of inventive plant-based recipes and dazzling photographs.”
—Colleen Patrick-Goudreau, bestselling author of six books, including The Joy of Vegan Baking and The 30-Day Vegan Challenge
“Kristy and Chris have taken everything I love about their blog and somehow upgraded it, putting together one helluva cookbook with tons of helpful information and crazy good recipes that are sure to please hard-core vegans, curious newbies, and dabbling omnivores alike. Now, if we could only figure out some way to get those Chickpea Sloppy Joes hooked up to me 24/7 through an IV . . .”
—Randy Clemens, author of The Sriracha Cookbook, The Veggie-Lover’s Sriracha Cookbook, and The Craft of Stone Brewing Co.
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.
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Top Customer Reviews
I've made almost a dozen recipes: the homemade BBQ sauce; green pea guacamole with homemade tortilla chips; baked bean and cornbread casserole; flourless chocolate decadence cake; BBQ jackfruit fajitas; chickpea omelettes; BBQ baked tofu; sweet and sour cauliflower; loaded Mexican baked potatoes; rosemary lemon poundcake; and molasses-hazelnut chocolate mousse tart.
I have pretty much no negative feedback about any of those recipes. I made all of them as instructed and enjoyed every last one, particularly the baked bean casserole and the rosemary lemon poundcake. This isn't the kind of food that makes you think, "this tastes vegan". It just tastes awesome!
I also love the way the book is organized, with chapters each addressing a different common food-related concern about going vegan, like 'I couldn't live without cheese'. Kristy's writing is friendly, approachable and honest. She's probably also living proof that you can give up cheese, since she discusses how she used to be a fromagier. There are beautiful full-color pictures to accompany almost every recipe, which is another definite plus!
I wanted to note some critiques of the book, but I could really only think of one.Read more ›
I loved it from the moment I opened it and read it in book form which I would never typically do with a cookbook (I was also pretty hungry as my relatively new range decided to die on Christmas day leaving my food plans a little askew; so pretty food porn was the next best thing!). Things to love: no crazy tools required -blender; check, cutting board , check; I have those ...so was happy that I did not see pages requiring dehydrators and other gadgets I will probably never buy! Food I have heard of -stuff I can buy in a regular store -yet another plus! Pretty pics full of old faves - Mac N'Cheese, Pie, Mexican dishes, Asian dishes, spiced food, and yes, even cheese! This is hearty food that one can feed the family with and yet end up with clean plates and full bellies!
Today I made the broccoli chickpea soup as nutritional yeast is always on hand in my pantry, and it was delicious , warm and easy to make; the Creole Corn chowder is next on my list as well as some of the rather delicious looking desserts to serve friends and family over the holidays...only to announce after they were vegan !
This book is chock full of options!Read more ›
There are many flaws to this book, the biggest ones being LONG (and sometimes too-exotic) ingredient lists and LONG preparation times. The last one is especially frustrating because most recipes will say they take 15-30 minutes to prepare, but in parentheses will say things like, "excluding preparation of such-and-such 'cheese'," adding an additional 30 minutes at least...and there are sometimes a couple of those clauses in one recipe. And that brings me to another annoyance with this book: the author repeatedly saying no one will miss real cheese compared to the fake one she has devised. Let's all agree that cheese is cheese and no one should try to make things that aren't cheese taste like cheese! Because it DOES NOT WORK. Most of the "cheeses" in this book--the macadamia mozzarella, the tofu feta, the cashew gorgonzola--taste nothing like the real version, and sometimes just make things worse.Read more ›
Most Recent Customer Reviews
This book is nicely put together, I love the design and look of the cover/back. The recipes are fantastic and easy to understand. Read morePublished 1 day ago by Amazon Customer
Great recipes. I don't cook for a crowd, but her recipes are easy to adapt.Published 2 days ago by Andrea Friedell
My husband and I have been vegan for about two years and I have collected tons of vegan cookbooks to truly explore the world of vegan food. Read morePublished 13 days ago by Jessica
#1vegan cookbook in my kitchen. I have created so many spin-off recipes from it and it calls for wonderful affordable, easy to find ingredients and the food is fabulous. Read morePublished 13 days ago by Sarah
The recipes we have tried in this book have turned out very tasty, but they are not particularly healthy. Most seem to be very high in fats and sugars. Read morePublished 23 days ago by jw
My first vegan cookbook and I couldn't have asked for any better.
Flipping through the cookbook when it first arrived at my home, I had tears of joy welling in my eyes. Read more