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    Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized: A Cookbook
    Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized: A Cookbook
    Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized: A Cookbook
    Ebook527 pages2 hours

    Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized: A Cookbook

    By Sam Turnbull

    4.5/5

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    About this ebook

    Being vegan doesn’t have to mean living off kale and quinoa, or spending your money on fancy and expensive ingredients. And it definitely doesn’t have to mean feeling limited for choices of what to eat! What if “vegan food” could mean cheesy nachos and pizza, hearty burritos, gooey spinach and artichoke dip, decadent chocolate cake or even crème brûlée? Well, it can. In Fuss-Free Vegan, Sam Turnbull shows you that “vegan” does not equal unappetizing dishes, complicated steps, ingredients you have never heard of, or even food that tastes healthy. Instead, she gives you drool-worthy yet utterly fuss-free recipes that will bring everyone together at the table, vegans and non-vegans alike, in a chorus of rave reviews.
    This is the cookbook Sam wishes she had when she went vegan: one that recreates and veganizes the dishes she loved most in her pre-vegan days, like fluffy pancakes and crispy bacon, cheesy jalapeño poppers and pizza pockets, creamy Caesar salad and macaroni and cheese, rich chocolate brownies and holiday-worthy pumpkin pie, to name just a few. (And there’s no hummus recipe in sight.)
    Say goodbye to searching endlessly around for that one special ingredient that you can't even pronounce, or cooking dishes that don’t deliver on their promise of yumminess; instead, say hello to ingredients you can pick up at your local grocery store, step-by-step techniques, and Sam’s enthusiastic voice cheering you on throughout this fun, approachable cookbook. With 101 tried-and-tested, one-of-a-kind vegan recipes for every meal, from breakfasts to lunches to dinners, and even snacks, desserts, appetizers and vegan staples, as well as handy menu plans and tips to amp up the recipes and your vegan life, Sam Turnbull and Fuss-Free Vegan are your ultimate guides in the new vegan kitchen.
    LanguageEnglish
    PublisherAppetite by Random House
    Release dateOct 17, 2017
    ISBN9780147530363
    Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized: A Cookbook

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      Book preview

      Fuss-Free Vegan - Sam Turnbull

      You might be surprised to hear that the moment I decided I was going to go vegan, I was completely and utterly bummed about it.

      Let me explain. I NEVER — not in a million and six years — thought I would become vegan.

      I grew up in a household where there was a flock of chickens (both for eggs and for eating), the freezers were stocked full of meat, steaks were cooked rare, and there were even real animal heads decorating the walls (not that I ever liked the heads). Doesn’t that just sound like the most vegan household you have ever heard of? I’m sure you can imagine that switching to veganism was a BIG change for me.

      As a kid I always loved animals. I had dogs, cats, gerbils, turtles, and even a rabbit named Gravy (no, I didn’t realize how incredibly odd that was at the time). But even though I loved animals, I was still an avid meat eater. This lifestyle made sense to me: animals were killed because we needed to eat meat and that seemed a-ok to me.

      I thought vegetarians, and especially vegans, were extreme and silly. They were for sure all dying of protein deficiency. (Insert eye roll here.) So, that’s how I was coasting along through life. Loving my pets, being creeped out by fur and taxidermy, all while wearing leather and eating meat, eggs, and dairy.

      So how did a proud meat eater like me switch overnight to never touching a piece of meat again? Well, one fine day in 2012, I made what turned out to be the best decision ever: to sit down and watch a documentary about being vegan. That doc triggered some uncomfortable questions in my brain, so I followed that up with every health, environment, and animal cruelty book and film I could get my hands on.

      The result? You guessed it, here I am today, dun dun duuuuun! A vegan. (Hi!)

      By the end of my documentary and book binge-fest, two things were absolutely clear to me:

      1. I was officially going vegan.

      2. I didn’t want to be vegan.

      After all of my research, it made 100% logical sense to me to be vegan. It was better for my health, the environment, and, of course, the animals. The problem was, I actually hated the idea of adopting a vegan lifestyle. I almost wished I could un-learn all of the facts I had learned. I loved eating meat and cheese, and I really didn’t want to be known as that weird vegan girl. Well, I couldn’t un-learn, so I had to come up with a new plan of attack: be the best damn vegan I knew how to be!

      Having grown up in a family of chefs, foodies, butchers, and hunters (yep, it’s true), I wasn’t surprised that they were not super excited to hear of my new food direction. There were jokes and teasing. Everyone thought it was some new diet trend, that I would likely start eating meat again soon, and just like everyone I met, they thought my food would be boring and probably weird. I wanted to prove everyone wrong.

      I had always loved to cook, so I started researching vegan cooking. I stocked my cup boards with what the recipes required: hard-to-find, expensive, and odd ingredients such as arrowroot starch, brown rice syrup, xylitol, guar gum, spelt, hemp, and other weird things that I still have lingering in some back corner. All the recipes had names that included the words energy, glow, detox, or power, and were mainly for bars, balls, juices, smoothies, and salads. They required hours of prep, dehydrating, straining, and had a ton of steps. Cookies were raw, chocolate was frozen, desserts were healthy, dinner was spiralized, grain bowls were a must, and everything had kale, quinoa, chia seeds, sprouts, avocado, and coconut oil in it. This to me was indeed boring and weird food.

      Now, don’t get me wrong, there is nothing wrong with those kind of recipes. They just weren’t for me. Sometimes I love sipping a smoothie or a juice, but for the most part I just want good ol’ pancakes or a big bowl of pasta. Why did I have to become all sprouts and kale just because I was vegan?

      I began playing around in the kitchen, I stopped the costly trips to the health food stores, and instead of using the weird recipes I had found online, I started being inspired by my old favorite recipes. I learned that juices weren’t required, I didn’t have to love energy balls, and I could make meals that actually appealed to me, my friends, and my family (whether they were vegan or not). I soon discovered that any meal could be made vegan, and with a few clever tweaks, a large spice cabinet, and a dash of creativity, I began loving my recipes. In fact, I loved them more than the original animal product-based recipes.

      Not only were my new creations satisfying, hearty, full of flavor, and straight-up delicious, but they were just as easy to make as any other meal. With limitation came inspiration, and before I knew it, going vegan had become one of the best decisions I’d ever made!

      As a sweet bonus, I saw my health improve. I didn’t even know that I had been feeling bad until I learned what it felt like to feel great! Gone were the days of feeling bloated after eating, of having a sensitive stomach, of getting drowsy mid-afternoon, of unbuttoning my jeans after meals, and of feeling guilty and grossed out when I thought about what my dinner really was. I was now healthier, leaner, more energetic, and just overall happier. The best, and most surprising part of going vegan was that I absolutely loved it!

      I began documenting my recipes so I could make them again and again. At first I was just taking quick snaps on my phone and jotting down the ingredients, but I decided a better plan was to (not so subtly) woo my friends, family, and anyone who would listen to the greener side by sharing my recipes online. And so my blog, It Doesn’t Taste Like Chicken, was born. Hot dang, it worked! Friends, family, vegans, vegetarians, and omnivores from across the world were making my recipes — and raving about them!

      I think I’m like a dog. Pat me on the head and tell me I’m good and I will love you forever. As the feedback started rolling in, I really grew passionate about sharing my recipes. Not only that, but I was helping to show people that a plant-based diet can be totally delicious, easy, doable, good for you, and not at all weird!

      I’m so proud to say that this is the cookbook I wish I had when I went vegan. All of my approachable, comfort food favorites, and everyday meals, made vegan. No fussing about, just good ol’ food that everyone will love, vegan or not. Bonus points: These recipes are all a little healthier than the original animal product versions! Photos galore, easy step-by-step instructions, and totally and utterly delicious food. These are my fuss-free vegan favorites.

      I hope you love these recipes as much as I have loved creating (and devouring) them.

      Bon Appetegan,

      What You WON’T Find in this Cookbook

         Fake, mock, or un recipes. A common trend in vegan cooking is to use fake meats, or name recipes unchicken or mock-tuna. That’s all fine, but I don’t eat fake food. I eat real food. Throughout the book I have recipes for things like carrot lox, tofu bolognese, and various cheese recipes. I’m claiming the words not as parts of animals, but as dish and flavor descriptions. I don’t think there is any problem with recreating familiar tastes and textures, but I call it what it is, and not what it isn’t. The term veggie burger, for example, was coined in the early ’80s, but before then, all burgers had to be made from meat. I’m doing the same thing with the recipes in this book: progressing the food vocabulary. Even the word meat isn’t exclusive to animal; it simply means food that is solid versus what is liquid—that’s why we call it coconut meat, or nut meat. I’m not eating chicken and I don’t want to pretend I am, but eating coconut bacon? Yus, puh-lease!

         Fancy-schmancy, bizarre, hard-to-pronounce, difficult-to-find ingredients. I will introduce you to a few of my favorite ingredients, such as nutritional yeast (obsessed!), chia seeds, and miso paste. These ingredients, along with all of the others I use, can usually be found in your local grocery store.

         Weird, bland, or scary-looking food! Yes, my recipes are vegan, but I swear you’ll barely notice.

      What You WILL Find in this Cookbook

         Hearty, and satisfying comfort food recipes. These are simple, scrumptious meals for everyone, vegan or not. You’ll find pastas, burgers, burritos, soups, cookies, cupcakes, and all things delicious and familiar.

         Quick and easy recipes that will fit right into your day-to-day life. Many of these recipes can be whipped up without stress—even after a long day.

         Trustworthy recipes. My friends and family were happy to chow down, and they’ve helped me test my recipes over and over again, so I know these dishes will turn out perfectly every time.

      Whether you were raised vegan or you’re completely new to this lifestyle, having a few basics in your kitchen is the key to making vegan cooking a breeze. A great way to start this new way of eating without the stress is to simply surround yourself with vegan food. If you have an entirely vegan kitchen, you don’t even have to think about it when you eat, because every option you have is already vegan. Simple.

      If you are just making the switch to veganism, first of all, congrats and a big warm welcome from me! You may currently have a kitchen stocked with animal products. It’s up to you whether you gradually make the switch to veganism or jump right in all at once, like I did. Whatever approach you choose, this list will help you set up a go-to vegan kitchen. You probably already have a lot of these ingredients in your kitchen, so it shouldn’t be leaps and bounds from what you’re used to.

      Beans, Beans, the Magical Fruit

      Canned or dried, beans are super nutritious, filling, and can bulk up a meal in no time, so I always have them on hand. Canned beans are the quickest when life is a little busy (which is almost always), so I usually buy chickpeas, black beans, kidney beans, and refried beans this way. I generally buy red, green, and brown lentils dry because they’re so quick to cook.

      To make beans less…er…musical, make sure you rinse them really well before you use them.

      Grains & Breads

      Carbs are good for you, especially when they’re whole grain. My go-to’s are brown or white rice, plain bread crumbs, panko bread crumbs, sandwich bread, hamburger and hot dog buns, soft tortillas, and puff pastry (for my lentil loaf). Most bread is vegan, but check the ingredients to be sure.

      Pasta & Noodles

      Most store-bought dried pasta and noodles are vegan (woot woot!), but double-check the ingredients to be sure. I always try to have a variety of shapes and sizes in my pantry. In this book I use rice noodles (wide and spaghetti shape), macaroni, fettuccini, linguini, spaghetti, and lasagna noodles. If you are gluten-free or want to eat more whole grains (always a good idea), brown rice pasta is a good option.

      Nut Butters

      I mean, can you ever go wrong with peanut butter? Nope. (Well, unless you’re allergic, of course . . .) I call for it in several recipes in this book, but if you prefer you can sub almond butter, cashew butter, or any other nut butter you like in those recipes. I always use natural peanut butter, so look for ones that contain just nuts and maybe salt, but no added sugar or oils.

      When you bring natural nut butter home,

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