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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.
The Gentle Chef is 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...

                                               Chef Skye Michael Conroy

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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 print version and in 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.

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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, satays (shish kabob), 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 entrees and accompaniments; soups, broths and stews; salads and dressings (including the best egg-free mayonnaise); sauces and gravies; and scrumptious vegan desserts.

Have you encountered problems preparing the Block Cheeses from The Non-Dairy Formulary? These problems can easily be resolved by modifying the preparation and cooking technique. Click here for troubleshooting tips to ensure successful results every time.

Firm Mozzarella from The Non-Dairy Formulary


Looking for cookbook ingredients?
Please visit the Vegan Resources page.

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100% plant-based recipes!

Why go vegan? Please read Veganism, Ethics & Diet.

Chef Skye and Jonesy
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