The food we eat is a multi-dimensional aspect of our lives. Food provides us with the energy that enables us to grow and prosper. The act of preparing nutritious and compassionate meals is an art form in itself, and the nourishment we obtain promotes wellness within us. If you have ever prepared your own meals from scratch, with wholesome plant-based ingredients and an abundance of fresh produce, you likely understand that there is a marked difference between these foods and those that are processed and stacked on supermarket shelves.

My cookbooks are dedicated to breaking the reliance on commercially prepared and processed vegan foods as much as possible by providing detailed instructions for preparing delicious and nutritious meals that you and your whole family will enjoy. Vegan cooking is an adventure and I invite you to share the adventure with me. Peace begins on our plates…

Chef Skye Michael Conroy

Cooking with the Gentle Chef

Cooking with the Gentle Chef is a text-only paperback collection of Chef Skye’s newest work and includes familiar favorites which have been modified using different ingredients and techniques. This detailed cookbook formulary offers a wide variety of over 100 gourmet vegan recipes including gluten and/or soy-based “meats” which utilize pressure cooking for preparation; soy-based burgers, sausages and plant-based “eggs”, formulated with modernist cooking ingredients such as methylcellulose and carrageenan; dairy alternatives; tasty appetizers; gourmet entrees; fresh salads; comforting soups; baked goods; decadent desserts; and more! Please note that all of the meat analogues in this cookbook utilize soy and/or gluten. A food processor is required for many of the meat analogue recipes (large capacity recommended); and an electric pressure cooker is recommended (e.g., Instant Pot).

Cooking with the Gentle Chef Print

Click here to order a print copy.
You may download the photo companion pdf here.

Cooking with the Gentle Chef Digital

If you prefer a digital copy with color photos, you may purchase that version here.

Crafting Seitan: Creating Homemade Plant-Based Meats

“Chef Skye Michael Conroy offers delicious recipes for alternatives to commercially prepared and processed plant-based meat substitutes. Many of the flavors, appearances, and textures of meat dishes can be replicated from a home kitchen. Crafting Seitan offers step-by-step guidance for preparing more than 100 recipes using wheat-based seitan, soy products, and a variety of flavorings to create burgers, meatless meatballs, roasts, and every variety of shred, batter fry, skewer, steak, cutlet, chop, and barbecue under the sun. Also included are regional American favorites, as well as Asian, Mexican, and other international dishes. Chef Conroy shares his special tips and techniques for preparing a variety of shapes and textures. A special section of the book contains his personal spice blends and flavoring mixes, sauces and glazes, and even a few nondairy staples to enhance these delicious dishes”–

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La Vegan Gluten-Free Boucherie:
Soy-Based Meat Analogues
for the Ethical Gourmet

Many people who embrace a plant-based diet do so for ethical reasons and not because they dislike the flavor and texture of meat. But finding satisfying meat alternatives, especially those made without gluten, is not always easy for individuals who once enjoyed the flavors and textures associated with meat-based dishes, or for individuals who grew up with meat-based dishes as a traditional part of their family or ethnic heritage.

My new vegan and gluten-free mini-cookbook, presented in illustrated digital PDF format, includes over 40 delectable recipes to delight your palate!

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Cook & Let Live Cookbook

The Cook and Let Live cookbook is a culinary journey of rich and satisfying compassionate cuisine. The cookbook is an extensive recipe formulary, available in both hardcopy and digital format, and provides detailed step-by-step instructions for creating a wide variety of vegan gourmet foods.

The recipes include revised and new Gentle Chef meat and seafood analogues with entrées; an expansive chapter of new and updated non-dairy butters, creams and cheeses; breakfast and brunch dishes featuring Gentle Chef Vegan Eggz Essentials; refreshing salads and dressings; tasty appetizers, dips and spreads; elegant accompaniments; comforting soups and stews; velvety sauces and gravies; and delectably sinful vegan desserts! All recipes are 100% plant-based.

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Download the full color pdf of the dishes from Cook and Let Live!

The Gentle Sea Cookbook

Join me as we embark upon a culinary ocean voyage and explore new and different ways of creating delicious vegan alternatives for a variety of sea foods and seafood dishes. The Gentle Sea Cookbook, in full color digital format, offers unique recipes and techniques for preparing remarkable and delicious simulations of fish, scallops, shrimp, lobster, calamari, clams and more, made with wholesome plant-based ingredients and without the need for expensive factory equipment.

The cookbook includes a comprehensive section of recipes devoted to vegan seafood appetizers, soups, salads and entrées, as well as seasonings, sauces and condiments.

Please note that many of the recipes in this cookbook, but not all, also appear in my more recent Cook and Let Live Cookbook , which is a general vegan cookbook (available in hardcopy and digital).

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Recent Kitchen Projects

Shortcut Crispy Bacun – 100% Vegan, of course!

The premium vegan bacun recipe from my published cookbooks is awesome. It’s beautifully marbled, which adds a bit of visual realism; but sometimes a quicker and easier preparation is appreciated. This shortcut recipe produces a vegan bacun with no marbling. Omitting...

Gentle Spam

   Spam is a salty and savory processed luncheon meat made from ham which became popular in American and Polynesian culture during WWII and into the present day. My vegan, compassionate version is made from vital wheat gluten, tofu and select seasonings. Typically,...

Spiral Summer Squash Salad

The recipe can now be found in my new cookbook, What's Cookin' Too

Vegan Eggz Essentials – Chef’s Proprietary Formula

Vegan Eggz Essentials - Chef's Proprietary Formula Basic skillet-cooked eggz whites with broken yolx, sautéed baby spinach and tofu bacon. Regrettably, due to supply chain issues, Modernist Pantry has discontinued my own Vegan Eggz Essentials product, which consisted...

English Muffins

The recipe can now be found in my new cookbook, What's Cookin' Too

Gentle Chef Ballparks – Vegan Franks

I’m pleased to present my signature recipe and technique for creating plant-based jumbo franks which remarkably resemble a classic hot dog texture, color and flavor. Ballparks are high in plant-based protein, low in fat, and with no starch fillers, gels or gums. A...

Hard Shreddin’ Chedda’ (Non-Dairy)

Hard Shreddin’ Chedda’ is a hard, golden block cheese with a mild cheddar cheese flavor. It’s ideal as a cold-snacking cheese. Slices are wonderful for serving on crackers or cold sandwiches. It’s also ideal for shredding as a topping for tacos and other Mexican...

Whole Roasted Cauliflower with Zhoug, Tahini Sauce, Sumac Onions and Herbs

The recipe can now be found in my new cookbook, What's Cookin' Too

Zuppa Toscano – Vegan Italian “Sausage” Potato Kale Soup

The recipe can now be found in my new cookbook, What's Cookin' Too

Bagels

Originating in the Jewish communities of Poland, bagels are a yeasted wheat bread traditionally shaped by hand into the form of a ring, boiled for a short time in alkalinized water and then baked until golden. They can be made plain or seasoned.  Dough Ingredients 240...
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The Non-Dairy Evolution Cookbook

The Non-Dairy Evolution Cookbook is a follow-up to The Non-Dairy Formulary and offers new and improved plant-based, dairy-free recipes to delight your palate. It is available in both a TEXT-ONLY hardcopy format and a digital PDF format illustrated with full-color photos.

Detailed step-by-step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured butter, cultured raw buttermilk, cultured cashew-based creams, Greek-style yogurt and sharp, tangy cultured cheeses; “instant” soymilk or almond milk-based cheeses that shred and melt; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including gelatin-free marshmallows! Good karma never tasted so delicious!

*Allergy warning: Most of the recipes in this cookbook involve soy, cashew nuts or almonds.

For cookbook related questions and cooking support, join the Gentle Chef Group on

Seitan and Beyond Cookbook

Many people who embrace a plant-based diet do so for ethical reasons and not because they dislike the flavor and texture of meat. But finding satisfying meat alternatives is not always easy for individuals who once enjoyed the flavors and textures associated with meat-based dishes, or for individuals who grew up with meat-based dishes as a traditional part of their family or ethnic heritage.

This cookbook is an expansion of my early work with meat analogues in the Gentle Chef Cookbook. With these recipes we will explore new and different ways to approximate the texture, flavor and appearance of a wide variety of meats, meat products and seafood at home using gluten, tofu and other wholesome plant-based ingredients and without the need for expensive factory equipment.

The cookbook also offers a comprehensive section of recipes devoted to essentials and incidentals needed for preparing meat analogues, as well as seasoning blends, gravies, sauces and condiments.

The cookbook is available only in digital PDF format and is illustrated with beautiful full-color photos.

Click here to purchase and view the extensive photo gallery.

The Gentle Chef Cookbook

The Gentle Chef Cookbook contains over 230 delicious vegan recipes for creating a wide variety of plant-based foods.

Chapter 1 offers detailed, step-by-step instructions for creating a variety of seitan products, including moist and tender roasts, sandwich deli slices, sausages, ribz, meatballs and so much more.

Chapter 2 addresses the basics and preparation of the soy-based meat replacements: TVP (textured vegetable protein), tofu and tempeh.

Chapter 3 offers detailed, step-by-step instructions for creating a variety of non-dairy foods including vegan butter, heavy cream, sour cream, whipped cream and an assortment of vegan cheeses.

Chapters 4 through 10 offer detailed, step-by-step instructions for creating hearty breakfast and brunch dishes; appetizers, dips and spreads; sandwich fillings; American and international dinner entrées and accompaniments; soups, broths and stews; salads and dressings (including the best egg-free mayonnaise); sauces and gravies; and scrumptious vegan desserts.

The cookbook is available in both a TEXT-ONLY hardcopy format and an illustrated digital PDF format.

*Allergy warning: Many of the recipes in this cookbook involve gluten, soy products and tree nuts.

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Why Create Meat Imitations?

Abstaining from meat is easy for individuals who have always had an aversion to meat. However, it’s not always easy for individuals who once enjoyed the flavors and textures associated with meat-based dishes or for individuals who grew up with meat-based dishes as a traditional part of their family or ethnic heritage.

The reality is that we live in a meat-centric society and many of us grew up on a diet of meat. This learned behavior is constantly reinforced within every aspect of our culture. It takes time to rewire our brains into accepting change, especially for those who perhaps never cared for vegetables and “health food” in the first place… Click here to read more.

Accolades/Awards

I am truly honored to receive such wonderful awards. Thank you to everyone who has supported me over the years! Together we are changing the world!