When people learn that I’m vegan, they usually say something like, “I could never go vegan – I would miss pizza,” or “I could never go vegan – I need my protein.” It’s strange that they immediately give reasons why they could never do what I do, especially since pizza and protein are part of my diet. Even with all of the information on veganism at the ready and all of the amazing recipes in cyberspace and in cookbooks, people still seem to think that being vegan means living a life of depravation. This couldn’t be further from the truth, and in Kristy Turner’s new book But I Could Never Go Vegan!, she address all of the misconceptions about veganism, and she provides (delicious) responses to just about every “I could never go vegan because” excuse ever given.
Kristy Turner is the brains behind the amazing blog Keepin’ It Kind. As a blogger myself, I don’t know how she does it. On Keepin’ It Kind, she consistently posts mouthwatering recipes along with gorgeous photos of the finished product. Me? I can barely find time to post photos of my lunch! (Just kidding! Well, sort of.) Kristy used to be a fromagier (cheese nerd), so if someone who deals with cheese for a living can go vegan, anyone can.
But I Could Never Go Vegan! is perfect for vegan newbies and anyone transitioning to veganism. In the beginning of the book, Kristy dispels the myth that vegans cook with crazy ingredients. She gives the low-down on pantry basics and commonly used ingredients, and she also shares helpful info, such as how to make cashew cream and homemade veggie broth. There’s also info on how to cook grains and beans. She gives advice on what types of appliances and gadgets to keep in the kitchen as well.
What I really love about this book is that the recipes are categorized by “but I could never go vegan” excuse. There’s a “Where Would I Get My Protein” chapter recipes for protein-heavy dishes such as Spinach Edamame Hummus, Falafel Tacos, and “Honey” Mustard Kale Slaw. The “Just Thinking About Salad Makes Me Yawn” chapter is full of creative dishes for hearty salads, such as BBQ Cauliflower Salad with Zesty Ranch Dressing and Roasted Root Veggie & Kale Salad with Cashew Bleu Cheese. There’s a “I’d Miss Pizza” chapter that’s chock full of drool-worthy pizza recipes, and “It’s All Rabbit Food” chapter that’s full of warming comfort food. There are also chapters for brunch, dinner parties, baking, chocolate, ice cream, and so much more. The book is also packed with gorgeous photos by Kristy’s husband Chris Miller.
While But I Could Never Go Vegan! is geared towards those new to this way of eating, it’s also a great book for veteran vegans who want to add some new creative dishes to their repertoire or are looking for vegan versions of the food they ate when they were omnivores. It’s an excellent addition to anyone’s cookbook collection!
Be sure to check out my interview with Kristy on Chic Vegan too!
White Bean & Portobello Stew
- 2 teaspoons extra virgin olive oil
- 2 leeks white part only, halved lengthwise and thinly sliced
- 2 garlic cloves minced
- 1 carrot chopped
- 1 celery rib chopped
- 4 portobello mushrooms sliced into ½-inch (1 cm) wide strips
- 1 tablespoon liquid aminos
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 teaspoon fennel seeds
- 3 cups 525 g cooked great Northern beans (see page 8) or two 15-ounce (425 g) cans, rinsed and drained
- 4 cups 1,000 ml vegetable broth (chicken-flavored vegetable broth is best here; see tip)
- 1 cup 250 ml water
- 1 teaspoon white miso
- 1 teaspoon liquid smoke
- Salt and black pepper to taste
- 3 cups 40 g roughly chopped kale
- Crusty French bread or biscuits optional
Heat the oil in a large pot over medium heat. Add the leeks and garlic and sauté for 2 to 3 minutes, until fragrant. Add the carrot and celery and sauté for another 2 to 3 minutes. Add the mushrooms, liquid aminos, rosemary, thyme, sage, and fennel seeds. Sauté for 3 to 4 minutes.
Add the beans, broth, water, and miso. Bring to a boil, then reduce the heat and cover, leaving the lid open a crack. Simmer for 25 to 30 minutes.
When some of the liquid has reduced and the vegetables are tender, add the liquid smoke, salt, and black pepper. Fold in the kale and cook just until the kale begins to wilt, then remove from the heat.
Serve warm, with bread, if desired. Leftovers can be chilled in an airtight container up to 5 days.
Tip: You can purchase vegan broths that are chicken or beef flavored. They do not contain animal products, but they are seasoned to taste like their non-vegan counterparts.
Recipe from 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 Dinner, copyright © Kristy Turner, 2014. Photos by Chris Miller. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
I have a copy of But I Could Never Go Vegan! For one lucky reader! Follow the instructions below to enter. Contest ends at midnight EST on Sunday, December 28th, 2014. US and Canadian residents only, please. Good luck!