But I Could Never Go Vegan!: 125 Recipes That Prove You Can by Kristy Turner

By Kristy Turner

Can’t think residing with no cheese? confident that dairy-free baked items simply don’t minimize it? Hate the flavor of tofu and never keen on dull salads? EXCUSES, BE GONE!

Blogger-author extraordinaire Kristy Turner deliciously refutes each excuse you’ve ever heard with one hundred twenty five bursting-with-flavor vegan recipes for each meal of the day—including dessert!

“All these precise constituents are far more expensive.” now not if you happen to could make your individual home made Seitan, fish fry Sauce, Zesty Ranch Dressing, and Tofu bitter Cream.
“I may possibly by no means surrender cheese!” You won’t omit it in any respect 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 approximately brunch?” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!
“My buddies won’t are looking to come over for dinner.” they'll after they get a style of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.
“But I scream for ice cream!” Then you’ll shriek over darkish Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.

If you’re a waffling vegan beginner, on-the-fence vegetarian, or veg-curious omnivore, this publication will banish your doubts. You’ll locate you will get sufficient protein, slot in at a potluck, discover ways to love cauliflower, and revel in pizza, nachos, truffles, and more—without any animal items in any respect. (Even vegan professionals will detect a few new tricks!)

Colorful pictures all through can have you salivating over Kristy’s creative, easy-to-follow recipes. So what are you looking forward to? Get within the kitchen and go away your excuses on the door!

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Additional info 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

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38 sh e sa i d Maggie serves 4 Black Bean and Sweet Potato Cakes with Jalapeño-Chive Sour Cream Jalapeño-Chive Sour Cream 1 cup sour cream ½ cup fresh minced chives 1 tablespoon lemon juice 2 to 3 jalapeños, minced (remove seeds for milder taste) Sea salt and pepper to taste Mix all ingredients in a small bowl until well blended. Set aside to infuse the flavors. Cakes 2 pounds sweet potatoes, cooked and mashed 2 cups black beans, cooked or canned 1 to 2 tablespoons chili oil 1½ cups cheddar cheese ¼ cup minced scallions or chives 1 tablespoon cornmeal 2 tablespoons ground flax seed 2 teaspoons dried oregano 1 tablespoon toasted cumin seed 1 teaspoon dried tarragon 2 teaspoons sea salt 2 teaspoons black pepper Preheat the oven to 400 degrees (if baking).

Drizzle the stuffed peppers with the remaining tablespoon of margarine or drippings and set aside. For the black bean mojo, sauté the onion, garlic, and the reserved pepper seeds and flesh until golden brown. Add the black beans, tomato sauce, oregano, cumin, coriander, and salt. Cover and simmer for 10 minutes. Remove from the heat. Using an immersion blender or food processor, purée until smooth and creamy. Place the stuffed peppers in a baking dish and broil for 4 minutes in the lower center of the oven.

To toast sesame seeds, place seeds in a dry skillet over medium heat until they begin to turn golden. ) this is not your tra ditional Middle Eastern hummus. The pungent cumin and spicy cayenne give it a nice, unexpected twist. This is served at my café as a low-fat dish because water is substituted for the more commonly used olive oil. If you like a bright citrus flavor, use lemon juice for all the liquid in place of the oil. However, if you have a really good-quality olive oil, use it for its flavor.

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