“Shortly after going vegan, Chris and I subscribed to a CSA (Community Supported Agriculture) delivery service to make sure we ate a variety of fruits and vegetables. I started getting produce I wouldn’t normally buy, which forced me to get a little inventive with my cooking. Trust me – any food you can think of, by now I’ve made a vegan version. A whole new creative side of me emerged and I began developing my own recipes.” – Kristy Turner
For anyone who has ever thought, ‘I would love to go vegan, but it would be too hard,’ Kristy Turner has the solution. In her creative, approachable, and just-plain-fun book, Turner shows how exciting and realistic the plant-based diet can be. There is loads of information for those just testing out vegan living or those who just want to brush up on dietary info, and then there are beautiful pictures of tantalizing recipes that would make anyone hungry.
Turner’s chapters are themed based on reasons that people would resist going vegan (ranging from the assumption that tofu is plain to having cultural ties to certain foods and to just plain hating vegetables), and handles questions about veganism with tact and insight. With options like Homemade Seitan, Sunflower Sausage, Tofu Chevre, Spinach Edamame Hummus, Chickpea ‘Fries’, and ‘Honey’ Mustard Kale Slaw, any meal can be transformed into a vegan feast. BBQ Baked Tofu, Portobello Steak Frites, Roasted Ratatouille Tartines, Portobello Pot Pie, Chickpea Sloppy Joes also are delicious and tempting recipes that make going vegan so easy and delicious. Turner does not leave out vegan desserts, though. Salted Caramel Peanut Butter Bars, Rosemary Lemon Pound Cake with Lemon Glaze, Butterscotch Bread Pudding, and Iced Oatmeal Cookies are absolutely delicious and prove that vegan can be oh so fun! Plus, this book’s recipes are easily labeled as gluten-free, soy-free, and nut-free.
Zesty Ranch Dressing
1/2 cup raw cashews, soaked in water for 3 to 4 hours, water reserved
2 tablespoons apple cider vinegar
1 teaspoon agave syrup
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried dill
Place all ingredients in a food processor with 5 tablespoons of the reserved soaking water. Process until smooth. Chill until ready to use. It will thicken as it chills, so if you need to think it (to drizzle on salad, for example), you may need to stir in a couple of teaspoons of water. Refrigerate in an airtight container up to 7 days.