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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

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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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

avaliações:
4/5 (15 avaliações)
Comprimento:
587 página
4 horas
Lançado em:
Dec 2, 2014
ISBN:
9781615192113
Formato:
Livro

Descrição

“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!
Lançado em:
Dec 2, 2014
ISBN:
9781615192113
Formato:
Livro

Sobre o autor

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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But I Could Never Go Vegan! - Kristy Turner

kitchen!

Where am I supposed to start?

If you are considering transitioning to a plant-based diet, take baby steps. You don’t have to make the change overnight. Try having just one or two vegan meals a week and work from there. Add new vegan foods to your diet, and slowly remove animal-based foods. If you make the transition at your own pace, it will be easier to stick with in the long run.

Don’t be too hard on yourself if you make mistakes. Being vegan isn’t about being perfect. It’s about living a healthier, more compassionate life, and as long as you keep that in mind, you’ll be fine.

As you begin using this book, I urge you to look over the next two sections on helpful ingredients and useful kitchen tools to help you prepare for the recipes. There are many helpful tips on how to prepare beans and grains, press tofu, and make your own vegetable broth. As you dog-ear the pages of recipes you want to try, be sure to read the headnotes, tips, and variations offered for each recipe. Keep in mind that some recipes call for components of other recipes, so you may have to prepare one ingredient beforehand. But it’s worth it! For example, you’ll use Pecan Parmesan not only in Tempeh Bacon Mac ‘n’ Cheese but also in Parmesan-Crusted Avocado & Kale Florentines with Smoked Paprika Hollandaise and Pan-Fried Gnocchi & Acorn Squash with Hazelnut-Sage Pesto—plus anywhere else you might miss a sprinkle of Parmesan.

The key to getting more comfortable with vegan cooking is just to dive right in. Rather than shying away from an ingredient you haven’t heard of, embrace it. If there’s a technique you haven’t tried, give it a whirl. If you make a mistake, it’s okay. Mistakes are the best way for you to learn and adapt to a new way of cooking.

Symbols You’ll See

Gluten-free or has a gluten-free option

Soy-free

Nut-free

Can be made to go

Plan ahead—one or more ingredients must be prepared in advance

But vegans use all sorts of crazy ingredients!

True, there are a few ingredients vegans use more than omnivores use and vice versa, but for the most part we aren’t so different. I was nervous about trying new ingredients when I first went vegan, but now they’re some of the most used in my kitchen. Plus, trying new ingredients has made the variety of meals I prepare much wider than it ever was when I was an omnivore or a vegetarian.

Staples

Tofu/Silken Tofu—Tofu is one of most versatile ingredients you can have in your fridge. I use it all the time for making everything from hearty tofu steaks to ultra-creamy sauces. I even use silken tofu as an egg replacement in some baking. If you think you don’t like the texture of tofu, then you need to try pressing it before you cook with it. Pressing helps release all the extra water so that it has a firmer texture. Pressing also increases tofu’s flavor-absorbing potential by a ton.

How to Press Tofu

Lay a clean kitchen towel on top of a plate. Remove a block of firm or extra-firm tofu from its package and gently squeeze out the excess water. Place the block of tofu on top of the towel and place another clean kitchen towel on top of the tofu. Place the heaviest book you have on top of the towel-covered tofu and place 2 to 3 cans of food on top of the book. Let the tofu sit at least 30 minutes or up to 24 hours in the refrigerator.

Tempeh—Tempeh is made from fermented soy beans and is a wonderful form of vegan protein. Don’t try eating it without cooking it, though. Its bitter taste will turn you off for sure (I’m speaking from experience). To remove the bitterness, it’s best to marinate it, or steam it and then cook it in a flavorful sauce.

Non-Dairy Milk—A whole book could be written on the endless variety of non-dairy milk. If you tried soy milk and it didn’t float your boat, don’t worry—there are other options! My favorite is almond milk, but check out coconut, oat, hemp, cashew, rice, or flax milks.

Nuts & Seeds—I keep my nuts and seeds in the refrigerator because it keeps them fresher longer. I try to purchase only raw nuts and seeds as much as possible because they are easier to digest and are more versatile in terms of how you prepare and season them. We both snack on and cook with nuts and seeds, so we always have almonds, cashews, peanuts, pistachios, pecans, macadamia nuts, sunflower seeds, pepitas (pumpkin seeds), and sesame seeds on

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  • (5/5)
    Love Kristy's book and these amazing plant-based recipes!! thank you for sharing your love for incredible food
  • (4/5)

    1 pessoa achou isso útil

    If you’re a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts.But I Could Never Go Vegan! countered the many reasons people give for not going vegan. I picked it up because I'm always looking for 1) new veggie-focused meals to try and 2) ideas to help me reduce the amount of dairy in my meals. The author being a former cheese-lover herself, I thought I could trust her recipes to actually satisfy my dairy cravings. Frankly, sometimes I'll read recipes online, try 'em out, spit 'em out, then think, "Does this person even know or remember what [insert dairy-beef-poultry here] actually tastes like?!!" Kristy Turner so very obviously remembers. Her recipe for tempeh "bacon" was the first time in all my seven years of never eating pork, but still missing crispy bacon, that came close to replicating both the flavor and texture of real bacon.I loved how this cookbook was organized by the reason one might give for not going vegan: it's more expensive (which it is despite this author and other health gurus saying it's not; sadly, healthy food costs more than junk food nowadays, no matter where you shop); I couldn't give up cheese; no soup again!; it's all rabbit food; my friend's won't want to come over for dinner; and so many more. So all I had to do was think of a reason, look up its section, then thumb through the easy-to-follow instructions.I like to see what my food is going to look like. So it will probably come as no surprise what I think Kristy did better than most of the healthy cookbooks I've read in the past couple years: She included a COLOR photo for EVERY recipe!4 stars(because I wanted more recipes per reason/chapter)

    1 pessoa achou isso útil