Cover image for 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
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
Turner, Kristy, author.
Personal Author:
Publication Information:
New York : The Experiment, [2014]
Physical Description:
xi, 308 pages : color illustrations ; 24 cm
General Note:
Includes index.
All those special ingredients are way more expensive -- I could never give up cheese! -- Where would I get my protein? -- Tofu doesn't taste like anything -- Vegan cooking is too hard -- Where's the beef? -- Just thinking about salad makes me yawn -- What about brunch? -- Fake "foods" freak me out -- It's all rabbit food -- Not soup again! -- I'd miss pizza -- Can't I be pesecatarian instead? -- My friends won't want to come over for dinner -- No way. I'm Italian (or Southern/German/ Mexican/French) -- But I hate [insert vegetable here] -- I don't want to be left out at potlucks and family get-togethers -- You can't bake without butter or eggs! -- Wait, is chocolate vegan? -- But I scream for ice cream!
Format :


Call Number
Material Type
Home Location
Item Holds
TX837 .T875 2014 Adult Non-Fiction Open Shelf
TX837 .T875 2014 Adult Non-Fiction Non-Fiction Area
TX837 .T875 2014 Adult Non-Fiction Open Shelf
TX837 .T875 2014 Adult Non-Fiction Cooking
TX837 .T875 2014 Adult Non-Fiction Open Shelf
TX837 .T875 2014 Adult Non-Fiction Open Shelf
TX837 .T875 2014 Adult Non-Fiction Open Shelf
TX837 .T875 2014 Adult Non-Fiction Open Shelf

On Order



"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!

Author Notes

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 mutter 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.

Reviews 2

Publisher's Weekly Review

Blogger/former fromagier Turner tackles vegan myths from the get-go with a table of contents featuring chapters such as "Tofu Doesn't Taste Like Anything"; "Vegan Cooking Is Too Hard"; "It's All Rabbit Food" and "You Can't Bake Without Butter or Eggs!" Comprised of 125 plant-based recipes, home cooks are given invaluable how-to's to get started with vegan cooking including how to make cashew cream, how to cook lentils and split peas, and how to press tofu. Recipes are broken down by numbered steps and include variations. Innovative veggie-for-meat-and-fish substitutions are made in dishes including Portobello Carpaccio, Jackfruit "Tuna" Salad Sandwich, Eggplant Meatball Subs with Spicy Marinara Sauce, and Beer-Battered Faux Fish and Chips. Indulgent desserts get their well-deserved space with a Flourless Chocolate Decadence Cake, Butterscotch Bread Pudding, and Molasses-Hazelnut Chocolate Mousse Tart with Coconut Whipped Cream. Full-color photography by Chris Miller adds to the title, making gift-worthy. (Dec.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Blogger Turner ( found lots of reasons to avoid a vegan diet. After all, how could a former fromagier ever consider giving up cheese? A growing awareness of farm animal welfare issues helped the author to eventually take the plunge, and she has no regrets. Turner organizes this work around all the reasons why folks say they "could never go vegan," refuting each with a handful of inventive recipes. For example, the "I could never give up cheese" excuse is combatted with such recipes as tofu chevre, citrus-roasted beets with macadamia ricotta, and balsamic baked pears stuffed with cashew blue cheese-all pretty tasty-sounding arguments. A mouthwatering photo accompanies almost every dish. The cooking techniques involved are not difficult, but many of the recipes have a lot of steps and require advance planning and a well-stocked pantry. Inexperienced cooks may find these recipes tempting yet daunting, and new vegans may want a book with more nutritional advice. Those caveats aside, Turner's book is both beautiful and inspiring. VERDICT 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.-Jude Baldwin, Coll. of the Siskiyous, Weed, CA (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Introductionp. 3
Where am I supposed to start?p. 3
But vegans use all sorts of crazy ingredients!p. 4
Won't I need a bunch of weird appliances?p. 20
All Those Special Ingredients are Way More Expensive: Basic Condiments and Components that don't break the bank
Tempeh Baconp. 25
Sunflower Sausagep. 26
Homemade Seitanp. 28
Barbecue Saucep. 31
Zesty Ranch Dressingp. 32
Tofu Sour Creamp. 33
Happy Bee Honeyp. 34
I Could Never Give Up Cheese!: "Cheesy" vegan dishes
Tofu Chèvrep. 36
Tempeh Bacon Mac 'n' Cheese with Pecan Parmesan
Citrus-Herb Roasted Beets with Macadamia Ricotta
Mushroom Grilled Cheese Sandwiches with Sunflower Cheddar
Tofu Feta, Spinach & Potato Gratin
Balsamic Baked
Pears with Cashew Blue Cheese
Caprese Farrotto with Macarella (Macadamia Mozzarella)
Where Would I Get My Protein?: Satisfying Ways to Pack in the Protein
Broccoli & Quinoa Tabbouleh with Tahini-Herb Dressing
Edamame Hummus
Chickpea "Fries"
Loaded Mexican Stuffed Baked
Falafel Tacos with Sriracha-Tahini Sauce
"Honey" Mustard
Kale Slaw
Tofu Doesn't Taste Like Anything: Tofu Prepared with all the flavor you can handle
Mediterranean Tofu Scramblep. 66
Tofu "Bravas"p. 69
Creamy Mushroom Fettuccine Alfredop. 70
BBQ Baked Tofup. 73
Sesame-Sriracha Tofu Sandwichesp. 74
Savory Corn Cheesecake with Cilantro-Pepita Dressingp. 77
Vegan Cooking Is Too Hard: Easy recipes to whip up in 35 minutes or less
Portobello Steak Fritesp. 80
Avocado & White Bean Salad Wrapsp. 83
Chickpea Omeletsp. 84
Savory Overnight Quinoa Oatmealp. 87
Roasted Ratatouide Tartinesp. 88
Bean & Rice Freezer Burritosp. 91
Where's the Beef?: "Meaty" food, minus the meat
Portobello Pot Piep. 94
Lentil-Mushroom Meatloaf with Ketchup Glazep. 97
Chickpea Sloppy Joesp. 98
Thai Seitan Satay with Spicy Peanut Dipping Saucep. 101
BLT & Avocado Soft Tacosp. 102
BBQ Jackfruit Fajitas with Guacamolep. 106
Just Thinking About Salad Makes Me Yawn: Entrée salads that demand your attention
BBQ Cauliflower Salad with Zesty Ranch Dressing
Roasted Root Veggie & Kale Salad with Cashew Blue Cheese
Three Pea & Orzo Pistachio Pesto Salad
Beluga Lentil & Couscous Salad with Orange-Champagne Vinaigrette
Roasted Broccoli & Apple Salad with Lemon-Tahini Dressing
Warm Lemony Olive Potato Saladp. 111
What About Bruch?: Vegan breakfast that will wake you right up
Chickpea Scramble Breakfast Tacos
Parmesan-Crusted Avocado & Kale Florentine with Smoked Paprika Hollandaise
Buckwheat Banana Bread Pancakes with Peanut Butter Syrupp. 126
The Best Breakfast Sandwich of All Time
Pecan-Date Cinnamon Rolls
Lemon Cornmeal Waffles with Blueberry Sauce
Caramel Apple-Stuffed French Toast
Fake "Foods" Freak Me Out: Soild vegan recipes that aren't imitating meat, dairy, or anything else
Corn Fritters with Creamy Chile-Lime Sauce
Potato & Pea Samosa Cakes with Tamarind Sauce
Mexican Bowl with Quinoa, Farro & Amaranth Trio
Lentil, Chard & Sweet Potato Curry
Lemony Green Veggie Pasta
Rainbow Millet-Hummus Collard Summer Rolls
It's All Rabbit Food: Vegan food that isn't exactly "healty"
Jackfruit Nacho Supreme
Crispy Baked Onion Rings
Stout Chili Fries
Impossible Cheeseburger Pie
Fire-Roasted Chile
Sweet Potato Enchiladas
BBQ Bacon Burgers
Not Soup Again!: Made-over classics and brand -new Soups that are anything but boring
Creole Corn Chowder
Broccoli Cheddar Soup
Cauliflower Bisque
White Bean & Portobello Stew
Potato Sauerkraut Soup with Sausage Crumbles
Spinach Artichoke Soup
I'D Miss Pizza: Pizza-Party-ready vegan pies
Pizza Dough, Three Ways (basic, spiced, cornmeal)
Roasted Garlic White Pizza with Macadamia Ricotta
Roasted Veggie Deep-Dish Pizza
Kabocha, Caramelized Onion & Porcini Mushroom Pizza
Potato-Leek Pizza with Cornmeal Crust
Seitan Reuben Pizza with Caraway Seed Crust
Buffalo Cauliflower Calzones with Cashew
Blue Cheese
Mini Pizza-Stuffed Mushrooms
Can't I Be Pescatarian Instead?: Seafood-inspired dishes that will real you in
Jackfruit "Tuna" Safad Sandwich
Wild Mushroom Sushi
Orange-Miso Mushroom Scallops with Oranges, Fennel & Forbidden Rice
Artichoke Crab Cakes with Sriracha Tartar Sauce
Baja Delish
Tacos with Mango Salsa
Beer-Battered Faux Fish & Chips
My Friends Won't Want to Come Over for Dinner: Fancy dinner party recipes sure to impress
Carrot Cashew Pâtép. 210
Greek Bruschetta with Heart of Palm
Tapenade & Tofu Fetap. 213
Tofu & Avocado Tartarep. 214
Portobeito Carpacciop. 217
Gnocchi alla Vodkap. 218
Salisbury Seitan Phyllo Pouches with Rosemary Mashed Potatoesp. 223
No Way, I'm Italian! (or Southern/German/Mexican/French!): Dishes inspired by not-so-vegan cusinies
Roasted Corn, Green Chile & Tofu Chèvre Quesadillas with Avocado Cremap. 224
Cauliflower Piccatap. 227
Pretzel Dumplings with Mushroom-Sauerkraut Gravyp. 228
Asparagus Quichep. 230
Southern Biscuits with Sausage & Gravyp. 233
But I Hate [Insert Vegetable Here]: Recipes to convert veggie-haters into lovers
Eggplant Meatball Subs with Spicy Marinara Saucep. 236
Red Velvet Beet Smoothie with Cashew Cream "Icing"p. 239
Chips & Peasamole Sweetp. 240
Sour Cauliflowerp. 243
Roasted Garlic Hummus & Broccoli Bowlp. 244
Balsamic-Maple Brussels Sprouts & Sweet Potatop. 246
I Don't Want to be Left out at Potlucks and Family Get-Together: Vegan recipes that will the crowds
Pan-Fried Gnocchi & Acorn Squash with Hazelnut-Sage Pesto
Maple-Baked Beans & Cornbread Casserole
Seitan-Mushroom Roast with Wild Rice Stuffing
Fingerling Potatoes, Green Beans & Caramelized Shallots with Dijon-Thyme Vinaigrette
Creamy Curried Tempeh Salad with Dried Cherries & Almonds
Cheesy Veggie Stromboli
You Can't Bake Without Butter or Eggs!: Vegan dessert that aren't missing a thing
salted Caramel Peanut Butter Bars
Spiced Carrot Cake Cupcakes with Cream Cheese Frosting
Rosemary-Lemon Pound Cake with Lemon Glaze
Butterscotch Bread Pudding
Mini No-Bake Fruit Cheesecakes
Iced Oatmeal Cookies
Wait, Is Chocolate Vega?: Desserts that highlights chocolate-don't worry, It's vegan!
Chocolate Chip Browniesp. 273
Double Chocolato Trufflesp. 274
Molasses-Hazelnut Chocolate Mousse Tart with Coconut Whipped Creamp. 276
Flourless Chocolate Decadence Cakep. 278
Pumpkin Chocolate Chip Cookiesp. 281
Chocolate Peanut Butter Cupsp. 282
Mexican Hotp. 284
Chocolate Fudge
But I Scream for ICE Cream!: Vegan Ice cream recipes that will have you streaming for more
Dark Chocolate Sorbetp. 286
Peanut Butter Chocolate Chip Ice Creamp. 287
Dulce de Leche Ice Creamp. 288
Oatmeal Raisin Ice Creamp. 291
Oatmeal Raisin Ice Cream Sandwichesp. 292
Mango Lassi Ice Cream
Chocolate Peanut Butter Milkshake
So, Still Think You Can't Do It?
Gratitudep. 299
Indexp. 331