9781615193424Happy Friday, Folks! Boy, do I have a treat for you? 

Today we will be taking a peak inside Kristy Turners’s new beautiful book, But My Family Would Never Eat Vegan. But that’s not all! Thanks to her publishers over at The Experiment I get to share one of her mouth-watering recipes right here AND give away a copy to one of you. 

So let’s get started!


Beer-Marinated Portobello Tacos with Avocado Corn Salsa

Keepin’ It Kind is one of my favorite food blogs. For years Kristy has been making vegan food fun and exciting. Kristy has an adventures spirit when it comes to her recipes and her husband, Chris, has a remarkable eye for photography. Beyond that, Kristy and Chris are two beautiful, deeply honest, and down-to-earth people that I am honored to call my friends. I couldn’t be more excited to share their new project with you guys. 

Just like her first book, Kristy creates something truly unique and impressive with But My Family Would Never Eat Vegan. If you love eating and are looking for fantastic ways to impress your friends and family with vegan cooking while catering to everyone’s needs, you should have this book. With 125 recipes, you will certainly find recipes that will win over even the most vegan-skeptical family members. 


Vanilla French Toast with Strawberry Sauce

Let’s take a closer look as to why I love this book.

1. All the recipes in this book are accompanied with beautiful, full-page photography. Kristy is a gifted food stylist and together, her and Chris make every page in this book drool-worthy, as you can see from all the photos in the review which are taken, with permission, directly from But My Family Would Never Eat Vegan

2. True to the book’s tagline, 125 recipes to win everyone over, that is exactly what you’ll find. Like her first book, the chapters are broken up into excuses such as “My family demands bacon and eggs for breakfast“, “My brother thinks there’s no such thing as a meatless sandwich“, and “My sister thinks vegan baking is something only hippies do.” Kristy addresses every excuse in the book and counters it with incredible recipes like BBQ Pulled Jackfruit Sandwich (see cover photo) and Vanilla French Toast with Strawberry Sauce (see above photo).  

3. The book starts with a comprehensive “Stocking the Vegan Pantry” guide followed by a DIY pantry staples chapter with recipes like Basic Cashew Cheese Sauce and Pepita Parmesan. In these sections you’ll find tips on how to select, store, and prepare each of these basic ingredients. For people new to plant-based eating, this is key to success and I appreciate the amount of care put into these chapters. 

4. And just like her blog and her first book, Kristy continues to add her warm, funny, and charming touch to everything she does. Her book begins with an introduction on her experience with family and veganism, and each of her chapters and recipes include personal anecdotes. As always, she writes with honesty and authenticity that can be hard to find and for that reason this cookbook is uniquely special and already one of my favorites. 


Maple Miso Tempeh Cutlets

So you wanna see what I’m talking about? Let’s take a look at this incredible Green Bean Casserole with Crispy Onion Topping pictured below. 


Green Bean Casserole With Easy Crispy Onion Topping

Green Bean Casserole with Crispy Onion Topping
Serves 6
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Green Bean Casserole
  1. Olive oil spray
  2. 1 pound (455 g) fresh green beans, trimmed
  3. Cream of Mushroom Soup (see below)
  4. 1 tablespoon vegan butter (soy-free if necessary)
  5. 1 sweet onion, quartered and thinly sliced
  6. ¾ cup (60 g) vegan panko bread crumbs (gluten-free if necessary)
  7. ½ teaspoon garlic powder
  8. ½ teaspoon salt
  9. 3 tablespoons nutritional yeast, optional
Cream of Mushroom Soup
  1. ½ large (1½- to 2-pound/680 to 900 g) head cauliflower, broken into florets
  2. 2 teaspoons vegan butter (soy-free if necessary)
  3. 8 ounces (225 g) cremini mushrooms (or button mushrooms), sliced
  4. 2 teaspoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  5. ½ cup (75 g) raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)
  6. 1 cup (240 ml) unsweetened nondairy milk (soy-free if necessary)
  7. 2 tablespoons nutritional yeast
  8. 1 tablespoon arrowroot powder (or cornstarch)
  9. 1 teaspoon dried thyme
  10. ½ teaspoon garlic powder
  11. ½ teaspoon salt
To Make the Green Bean Casserole
  1. Preheat the oven to 400°F (200°C). Lightly spray a 9 x 13-inch (23 x 33 cm) baking dish with olive oil.
  2. Place the green beans in a steamer basket over a pot of boiling water and cover. Steam for 5 minutes, then transfer to a large bowl. Pour the soup into the bowl and stir to combine. Set aside. While the green beans are steaming, melt half of the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Transfer the onions to a medium bowl. (Don’t bother to clean the pan.) Melt the remaining butter in the frying pan and add the bread crumbs. Cook, stirring frequently, until the crumbs are crispy. Stir in the garlic powder and salt and remove from the heat. Add to the onions along with the nutritional yeast (if using). Stir to combine.
  3. Pour the green bean mixture into the prepared baking dish. Spread the onion mixture over the top. Bake for 25 minutes, or until the topping is crispy and the casserole is bubbly. Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
To Make the Cream of Mushroom Soup
  1. Place the cauliflower in a steamer basket over a pot of boiling water and cover. Steam the cauliflower until tender, 7 to 10 minutes.
  2. Meanwhile, melt the butter in a large frying pan over medium heat. Add themushrooms and liquid aminos and cook until tender, about 8 minutes. Remove from the heat.
  3. Combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt in a blender and blend until smooth. Add the mushrooms (and if desired, their cooking liquid) and pulse until they’re in small bits incorporated throughout. You can use the soup right away in a recipe.
  4. If you are not using it right away, let it cool completely before transferring to an airtight container. The soup will keep for 5 to 7 days in the fridge or 2 months in the freezer. If you freeze it, let it thaw completely before using.
  1. To prepare this in advance, bake the casserole without the topping for 25 minutes. Refrigerate until ready to serve. Prepare the onion topping, spread it on the top, and bake the casserole at 400°F (200°C) for 15 to 20 minutes, until heated through.
My Darling Vegan http://mydarlingvegan.com/
Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

But wait, there’s more!

Kristy’s publisher, The Experiment, is giving you a chance to  win a FREE copy of But My Family Would Never Eat Vegan. Enter below for a chance to win. 

Giveaway open to U.S. residents.

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