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 by Kristy Turner

  • How to press tofu (page 4)

    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 for Dinner But I Could Never Go Vegan! by Kristy Turner

    • Categories: How to...; Vegetarian; Gluten-free; Vegan
    • Ingredients: firm tofu
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Notes about Recipes in this book

  • Tofu chèvre

    • Lglen on August 13, 2018

      I highly recommend this. I couldn’t stop eating it warm and then later cold. I also put little chunks on pizza

  • Balsamic baked pears with cashew blue cheese

    • Acarroll on April 10, 2024

      Interesting ingredients for the blue cheese, and it tasted very blue-cheesy. I tried to push myself by making dessert since I don't like sweets, and I appreciated that this wasn't too sweet. Not something cravable that I'd make again though.

  • Mediterranean tofu scramble

    • david_fp9jjb on April 20, 2026

      We love this recipe. I have made it many times. It is very flavorful.

  • Lentil-mushroom meatloaf with ketchup glaze

    • christineakiyoshi on October 08, 2020

      This is very good! A few in our family don't like mushrooms so I used eggplant instead. Quite delicious! 5 stars

    • GloriousMarvelousFood on January 27, 2026

      Used dried shitakes; replaced almond flour with chickpea flour. Cooked in a le creuset ceramic bread pan for about 45 minutes, covered with foil. Removed foil cooked an extra 10 minutes. Overall a solid lentil load. Would double the ketchup sauce next time, was on the drier side.

  • BBQ cauliflower salad with zesty ranch dressing

    • crandall57 on January 26, 2026

      We really enjoyed this salad. I might use a little less barbecue sauce next time (and I only used a 1/2 cup); our head of cauliflower was a little small, though. I thought the celery seed in the dressing was too strong and would use less celery seed next time.

  • Mexican bowl with quinoa, farro & amaranth trio

    • crandall57 on July 27, 2024

      Delicious! It used a lot of pans, though. Because I can't eat farro, I used rice. I cooked the rice separately from the Quinoa/Amaranth mixture, then combined them. I didn't make the guacamole, although it probably would have added to the bowl nicely. I used store bought vegan Queso. I served it over Romaine lettuce.

  • Crispy baked onion rings

    • crandall57 on January 26, 2026

      Delicious. I used gluten free panko bread crumbs and sweet potato starch.

  • Iced oatmeal cookies

    • christineakiyoshi on October 07, 2020

      These come together well and have good flavor. These are a soft cookie, so a little different than what I am used to with respect to an oatmeal cookie.

  • Double chocolate truffles

    • christineakiyoshi on January 08, 2023

      Yummy! So easy and delicious. Nice little treat to have available. They freeze well!

  • Flourless chocolate decadence cake

    • Pandan on September 20, 2024

      This was ok, but I wouldn’t call it decadent. It does taste like a typical “healthy” cake made with legumes, although I wasn’t able to taste chickpeas and beets specifically. My husband also ate it unknowingly besides not liking beets. Only made this to use up some cooked beets. Would necessarily make again but was ok.

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  • ISBN 10 1615192115
  • ISBN 13 9781615192113
  • Published Dec 02 2014
  • Format eBook
  • Page Count 250
  • Language English
  • Countries United States
  • Publisher Experiment
  • Imprint Experiment

Publishers Text

“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!

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