“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!
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.