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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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From the Publisher
Kristy Turner is the writer, recipe developer, and food stylist behind the vegan food blog Keepin’ It Kind and the author of But I Could Never Go Vegan! and But My Family Would Never Eat Vegan! 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.
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!
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.
- 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
“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.
Top customer reviews
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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! It begins with an interesting and easy to follow introduction covering basic ingredients and tools you will need to get started; followed by a basic how to guide on topics such as roasting garlic, making nut butters and cooking various grains. Then I really loved the guide to making condiments and components that can be added to dishes such as tofu sour cream and tempeh bacon. This is followed by a section built for cheese lovers full of ideas to fill that craving without dairy (have yet to try but will update when I do). The book then covers vegan options for beef lovers, pizza lowers, heck even those who adore chocolate! This book is designed to tempt the pallet of those with some big craving who as the title states "could never go vegan"!
Simply love this book and will use regularly. I will update this review as I tempt my meat loving household with these dishes!
Follow up: I seriously doubted I could give up cheese, or that vegan cheese would be that good but just tried making their cashew blue cheese and all I can say is why, I am a convert!
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. Many of the recipes involve a lot of different steps and/or ingredients, especially because some recipe components are actually previous "base" recipes (e.g. the baked beans utilize the homemade BBQ sauce). This is definitely the wrong book for someone who wants to get in and out of the kitchen as soon as possible. But I believe that the results of these recipes are well worth the effort. Happy cooking!