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 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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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.
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.
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.
