The vegan cookbook world is on fire! I was recently at a real bookstore (wait, there are sill actual bookstores?! Yes!) while supercharging our car and there were two whole shelves packed with plant-based cookbooks. From all of Isa Moskowitz’s books to the new Crossroads cookbook to this gem But I Could Never Go Vegan.
Kristy Turner, of the blog, Keepin’ It Kind, has written an instant classic! The name says it all but once you open the book you will see how clever, creative, and gorgeous this book is. Every detail is well thought out – the chapter titles are hilarious and answer every single question people have about going vegan, the photos are beautiful and artsy, and the recipes are laid out nicely with easy-on-the-eye fonts, funny intros, and easy directions.
From the beginning, Kristy is real which is why this book is incredibly appealing. From her days as a fromagier who made fun of vegans to her transformation to a plant loving home cook, Kristy talks about her transition to using new ingredients, joining a CSA, and starting her blog. It all sounds so familiar – I did the same. She, as did I, and pretty much everyone who becomes vegan, had to learn how to cook all over again. And then answer the crazy questions that people ask like:
But vegans use all sorts of crazy ingredients!
Won’t I need a bunch of weird appliances?
Where would I get my protein?
Vegan cooking is too hard.
I’d miss pizza.
My friends won’t want to come over for dinner.
I don’t want to b left out at potlucks and family get-togethers.
You can’t bake without butter or eggs!
Wait, chocolate is vegan?
I too have had all of these comments and questions come at me – and these are just some of the chapter titles in this book – there’s more! Kristy then backs it all up with 125 recipes that not only do justice to these questions but make me want to get in the kitchen more than I already am because our cooking styles are so similar. After reading this book cover to cover like a novel and then going through it again, here is my short list of recipes to try:
Bean & Rice Freezer Burritos
Roasted Garlic White Pizza with Macadamia Ricotta
Carrot Cashew Pâté
Maple-Baked Beans & Cornbread Casserole
Salted Caramel Peanut Butter Bars
Flourless Chocolate Decadence Cake
And Kristy extols the virtues of cauliflower – one of my favorite vegetables – and cleverly smothers it in both Piccata sauce and Sweet and Sour sauce. Now, that is downright brilliant and both are happening in my kitchen today.
Seriously, once everyone realizes that a plant-based, whole foods, vegan diet is the best way to live for our health, the health of the animals, and that of the planet, there will be a rush to order books like this. Go get yours now!