I hope you aren’t sick of cookies yet, because if there was one way to share vegan yumminess, it would be through desserts. If you have been trying to eat vegan during January (aka Veganuary), I have the perfect cookbook for you: But My Family Would Never Eat Vegan!. Kristy Turner’s second cookbook, following the success of her first cookbook But I Could Never Go Vegan! (you can see my full review here).
Kristy’s style and personality shine in her cookbook with chapters such as “If forced to choose between chicken wings and me, my spouse would choose the wings”, “The in-laws will just add this to their list of my faults”, “My sister thinks vegan baking is something only hippies do”, and “Uncle John thinks his comfort food is better than mine…and won’t shut up about it”. Her recipes are approachable and I can see everyone in the family enjoying them. Vegan Cheese-Stuffed Meatballs or Kung Pao Cauliflower, anyone?
Personally, I can vouch for her Chinese Chickpea Salad, which was incredible. The balance of flavours was impeccable and I highly recommend this salad, especially in the summer. I also made Maple Miso Tempeh Cutlets and her recommended Cheesy Roasted Sweet Potatoes over the holidays. Both were delicious and together, they paired for a fancy yet easy dinner.
I also made these peanut butter oatmeal cookies. Anything with oats is a go around here right now, so these have been a nice treat. They aren’t that sweet, even with the optional sweetener, so plan ahead. I also found that larger cookies tasted better, so opt for larger mounds of dough (2-3 tbsp each cookie). This would more closely match her yield of cookies, too.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada or the United States. To be entered in the random draw for the book, please leave a comment below telling me about what kind of vegan foods you like to share with your family. The winner will be selected at random on January 15, 2017. Good luck!
Recipes from But My Family Would Never Eat Vegan! spotted elsewhere:
Peanut Butter Oatmeal Cookies
Prep Time: 10 Minutes // Active Time: 20 Minutes // Inactive Time: 10 Minutes
Author’s note: Who doesn’t love a hearty, chewy, peanut-buttery oatmeal cookie, crammed with all sorts of tasty add-ins? Nobody. That’s why these cookies are bound to be a hit with everyone in the family. Peanut butter (or the nut or seed butter of your choice) works together with applesauce and coconut oil to replace eggs and butter, making a remarkably flavorful binder that builds perfectly soft and chewy cookies. You can make them as is, or add chocolate chips, raisins, nuts, or all of the above. I mean, really, who’s not going to like this cookie?
1 cup (130 g) unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
1 cup (100 g) rolled oats (certified gluten-free if necessary)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
1/4 teaspoon ground nutmeg
1 cup (260 g) unsalted, unsweetened natural peanut butter
1/2 cup (120 ml) maple syrup
1/3 cup (80 g) unsweetened applesauce (or mashed banana)
1/4 cup (60 ml) coconut oil, melted
1/4 cup (40 g) coconut sugar, optional (Janet’s note: I wouldn’t skip this)
1 teaspoon vanilla extract
Optional add-ins: 1/2 cup (60 to 90 g) raisins, chopped peanuts, and/or vegan chocolate chips
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until fully incorporated.
- In a medium bowl, combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla. Stir until combined.
- Add the wet ingredients to the dry ingredients and stir until combined. If you’re using add-ins, fold them in.
- Scoop a heaping tablespoon of dough out of the bowl, roll it in your hands to make a perfect ball, and place it on the baking sheet. Repeat with the remaining dough, spacing the balls 1. inches (4 cm) apart. Use your fingers to gently flatten each ball just a bit.
- Bake for 10 to 12 minutes, until firm and slightly golden along the bottom. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Cool completely before serving. The cookies will keep stored in an airtight container (in the fridge if the weather is warm) for 3 to 4 days.
Makes 30 cookies
Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Photographs © Chris Miller. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Contest Rules: No purchase necessary. Contest period begins Saturday, January 7, 2017 and ends Sunday, January 15, 2017. For American and Canadian residents only. Approximate retail value US$25. Enter by writing a comment answering the prompt for a chance to win. Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.