The Gentle Chef Complete Recipe Index
Use the sorting feature below to find the perfect compassionate and vegan recipe for any occasion.
The Gentle Chef’s Latest Recipes
French Onion and Leek Dip
A savory dip made from scratch with caramelized onions and leeks. Serve with crudités, chips or crackers. This recipe yields about 2 and ½ cups. Ingredients • 2 T olive oil • 1 large sweet yellow onion, peeled • 1 medium leek, white and light green part only • 2...
Mediterranean Mixed Green Salad with Pomegranate Vinaigrette
Ingredients for the Salad • crumbled non-dairy Feta (from my Nuts about Almonds Cookbook or Non-Dairy Evolution Cookbook) • mixed greens of your choice* • pomegranate seeds • orange segments • chopped walnuts, raw or lightly toasted • sea salt or kosher salt and...
Festive Sharp White Cheddar Cheese Logs
The Festive Sharp White Cheddar Cheese Logs are made with my recipe and technique for Sharp White Cheddar Amandine from my Non-Dairy Evolution Cookbook (available through this website), but rather than using toasted almonds for the crust, the cheese logs were rolled...
Sicilian Panelle
Panelle, also known as Panella di Ceci, are Sicilian fritters made from chickpea flour and seasonings and are similar to fried polenta. They are a popular street food in Palermo and are often eaten between slices of bread or on a roll, like a sandwich. Panelle are...
Greek Potato Salad
Potato salads tossed with red wine vinaigrette are popular in Greece. The potatoes soak up the dressing and the salad is served warm or at room temperature. The addition of capers and lemon zest impart a citrusy, salty flavor. Ingredients • 1 and ½ lbs small red...
Lentil Hummus
Hummus is a classic Middle Eastern dish and is excellent served as a dip or sandwich spread. This variation is made with cooked red or yellow lentils instead of the traditional chickpeas. It’s smooth, creamy and delicious! Sweating the garlic prior to blending mellows...
Mediterranean Herbed Feta (From the Non-Dairy Evolution Cookbook)
This tofu-based cheese is simple to make and is reminiscent of dairy feta cheese in both taste and texture. It has a very tangy, salty flavor and is wonderful for topping Mediterranean salads, pizza or for using in recipes such as Greek Spanakopita. A food processor...
Greek-Style Cultured Soy Yogurt
This recipe produces a thick, creamy, tangy, plain Greek-style yogurt that requires no additional thickening agents such as food starches, gums, gels or pectin. So why make your own yogurt? Because most commercial non-dairy yogurts have too much sugar and/or fruit...
Mock Prosciutto Crudo
Prosciutto crudo is an Italian dry-cured ham that is usually thinly sliced and served uncooked. My vegan version is made from rice paper (a blend of tapioca starch and rice flour). While this may seem odd, the rice paper offers the translucency and sheen of thinly...
Vegan Irish Colcannon
Colcannon is a traditional Irish dish consisting of creamy, buttery mashed potatoes and tender cooked kale seasoned with green onions, salt, pepper and parsley. Ingredients • 3 pounds russet potatoes (about 4 large) • ½ cup non-dairy butter or margarine, plus 1 to 2...