Gift This: But I Could Never Go Vegan (Enter to win a copy!)

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Standard / by / December 9, 2014 / 64 Comments

Kristy Turner of Keepin’ it Kind has a new book out and I think you’re going to want to keep it gift it!

But I Could Never Go Vegan

But I Could Never Go Vegan is a really fun book!

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 withTempeh 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, andCaramel 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.

Don’t the recipes sound delicious?

So does this one.

But I Could Never Go Vegan.Balsamic Brussels Sprouts

Balsamic-Maple Brussels Sprouts & Sweet Potato

Serves 4-6    Gluten-Free

There’s no bigger hater of brussels sprouts than my husband. That said, he goes for seconds and thirds of this recipe. Roasting brussels sprouts is the key to converting nonbelievers, and coating them in a sweet, tart, and savory balsamic sauce is the key to bringing them back for more.

  • Olive oil spray
  • 5 tablespoons + 1/4 cup (60 ml) balsamic vinegar, divided
  • 3 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon liquid aminos
  • 1/4 cup (20 g) nutritional yeast
  • 18 to 20 brussels sprouts
  • 2 large sweet potatoes, peeled and chopped into 1-inch (2.5 cm) pieces
  • ⅓ cup (45 g) dried cranberries
  • ⅓ cup (130 g) chopped pistachios, optional 

1. Preheat the oven to 400°F (200°C). Lightly spray a 9 x 13-inch baking dish with olive oil and set aside. Mix 5 tablespoons of the vinegar with the maple syrup, oil, liquid aminos, and nutritional yeast in a large bowl. Set aside.

2. Trim the brussels sprouts of any dirty, yellow, or wilted outer leaves and rinse. Trim the stems off and cut the bulbs in half lengthwise. Add the brussels sprouts and sweet potatoes to the large bowl. Toss to coat every piece with the sauce.

3. Pour the contents of the bowl into the prepared baking dish. Cover with aluminum foil. Bake for 20 minutes. Remove the foil, toss to recoat in the sauce, and bake, uncovered, for 20 more minutes.

4. Meanwhile, to make the glaze, bring the remaining 1/4 cup vinegar to a boil over medium (not high) heat in a small pot. When it begins to boil, reduce the heat and simmer for 3 to 4 minutes. Remove from the heat and let cool.

5. When the vegetables are tender and caramelized, add the cranberries, pistachios (if using), and glaze; toss to combine. Serve immediately.

Recipe 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 Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. www.theexperimentpublishing.com

Want a copy to give (or keep!)? Enter to win one right now!

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64 thoughts on “Gift This: But I Could Never Go Vegan (Enter to win a copy!)”

  1. Cheese! However, I am finding all kinds of vegan cheeses now including books on how to make the stuff…

  4. I would love to try these recipes. I enjoy eating meat free meals, but have a hard time with the meal planning side.

  5. I didn’t have an excuse. I just decided one day to go vegan almost 2 years ago (mostly for weight loss reasons, but since it has morphed into the vegan trifecta!) and have never looked back.

  6. Cute video! The hardest thing for me to give up was yogurt (that was before non-dairy yogurt was available), so I guess that was my “excuse.”

  7. I think that i know a few people who would benefit from this “knowledge”….. (PS i want to make that Brussels Sprouts recipe…. like NOW)

  10. Gosh, I can’t even remember why I wasn’t vegan before…and its only been 1.5 years! But maybe it was eggs. I still, on occasion, miss a egg over easy tho the thought of it at this moment sort of disgusts me. Anyway, looks like either a great gift (riiiiiiight!) or a way I can cook food for others and convince them that it is possible to eat well vegan!!

  11. Hmm I don’t really remember my excuse but since I love eating out and it was probably something to do with the limited and lacking vegan options at restaurants. But that was nearly a decade ago and there are tons more delicious veg restaurants these days and I’m always on the lookout for new ones!

    Ps I love Kristy’s blog so I’m pretty sure her book will be wonderful!

  13. that it distances you from the rest of society. That you can’t enjoy pizza and ice cream with friends.

  15. My excuse has been getting enough protein since I already have a lot of trouble getting my iron high enough.

  17. I’ve been vegan for over 20 years. My excuse prior to that was that my parents wouldn’t let me!

  19. CHEESE! And, it kept me slipping back and forth during the first several months. Now, my beau has decided to quit eating meat and I’m trying to convince him to go full vegan, and you can guess what his hesitation is.. 😉

  20. I originally thought it would be too difficult to give up so many foods, but it really wasn’t hard for me at all!

  21. I’m already vegan and I love the food and the way I eat, the hardest part was and still is my family’s misconceptions and pressure to change.

  22. I have been eyeing this since I saw the preview on amazon. I saw the real deal in the bookstore and would love to own a copy.

  25. I love Keepin’ it Kind, and would love to see what great recipes she has in her book! I’m already sold on the delicious-looking recipe in this post 🙂

  29. I loved cheese. It was hard to give up, but I had to because I wanted to have a clear head and lungs. Once I figured out that would really work, it was easier. Feeling good is better than cheese.

  30. It honestly is the cheese. Vegetarian is super easy for me and I’ve become comfortable. I would love to try the cheese alternatives in the book.

  31. When I’m out running errands I will occasionally have something with dairy and/or eggs but starting Jan. 1 I’m going to make sure I’m completely vegan for the whole month. =)

  32. rafflecopter isn’t working for me, but I’d like to enter. before I went vegan my excuse was that it was too difficult to find vegan options. Seems silly now. 🙂

  34. My excuse was that I loved cheese too much to be vegan. And then I discovered the virtues of nutritional yeast 🙂

  36. my excuse before I went vegan was cheese .. specifically on pizzas!! But now I do not miss it at all.. and I still indulge in pizza YUMM

  37. My excuse was laziness. I wasn’t planning my food choices and thus relying too much on restaurants. Fixing this problem was surprisingly easy – I just had to commit to doing it…

  38. Cheese was definitely the only thing that I was scared of giving up…meat was never an issue, and neither was milk or any other dairy product, I preferred the vegan alternatives already. But now there are so many wonderful cheese options, you really have no excuse!

  39. I love cooking for non vegans but it can be such a hassel getting them to try something with odd ball ingredients. Love when I can show them they probably can recognize most of the ingredients just by looking 🙂

  42. i live in a household of busy omnivores, and we each have our own dietary restrictions. social events are also hard. but i have been eating less and less meat and dairy, and i plan on getting there. slowly but surly.

  45. My excuse was purely nutrition-related. I NEED to gain weight, and although I am completely dairy, egg, and red meat-free, I have chicken or fish about once a week. I need to be plant-based for my crappy digestive system, but I need some of dem meat nutrients as well. But what I need even MORE is this cookbook to get more meal ideas! I’m a busy commuting college student and don’t have time to formulate delicious recipes other than stuffing an acorn squash! Boo!

  46. Eggs, I still have one pasture raised egg every other morning for breakfast. But I am really looking forward to Hampton Creek’s egg scramblers coming out soon. =)

  48. Probably eggs…..I love to bake and always thought it would be too difficult to replace them in recipes.

  50. I transitioned pretty quickly from vegetarianism to veganism. Like many other comments, the hardest thing to give up was dairy, especially yogurt. Now I am glad to know I can make my own vegan cheese substitutes!

  52. I thought it was cheese but it turned out to be eggs. I still miss a simple omelet once in awhile but there are too many other good things to eat to worry about it.

  53. This looks like an awesome cookbook, wow! Such great recipes! Veganism doesn’t mean boring food, that is for sure! As for excuses for not being vegan..I think that my excuse for not going all the way vegan was the fear that something important is missing from my diet if I do..

  54. I thought I could never “give up” cheese, esp. in enchiladas and on pizza. Also eggs, esp. huevos rancheros and migas. Can you tell I’m from south Texas? I now make great vegan substitutes for all these foods!

  55. My excuse was, like many, the cheese. And also, living in a small town, the difficulty in finding specialty items. Now I know that you can do it without fancy stuff, and plenty of other things are available online! <3 It's only as hard as you make it.

  59. Even after I decided I would *eventually* go vegan, I kept making excuses for why I wasn’t ready quite yet. Not ready to give up cheese, don’t want to put in extra work, want to get through the semester/holidays/birthday, etc. first… Basically, I was a big procrastinator, but once I finally made the change official, it stuck!

  60. It just took me TIME to go from vegetarian to vegan, and a LOT of reading. Luckily, my partner is VERY flexible and that has helped a LOT. Also, really TASTY vegan cheese like from Miyoko’s Kitchen and her book have REALLY made it easy!

  61. pizza with cheese on it! in the world of pop-punk, pizza is such a big deal. vegan pizzas are costly/hard to come by and most of them just… aren’t EXACTLY like “real” pizza. but really, what’s more important? eating something that tastes EXACTLY like pizza or helping animals/the environment?

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