The Gentle Chef Complete Recipe Index

Use the sorting feature below to find the perfect compassionate and vegan recipe for any occasion.


Vegan Tamales
Crumbly Mexican Soy Chorizo
French Onion and Leek Dip
Mediterranean Mixed Green Salad with Pomegranate Vinaigrette
Sicilian Panelle
Greek Potato Salad
Lentil Hummus
Mediterranean Herbed Feta (From the Non-Dairy Evolution Cookbook)
Greek-Style Cultured Soy Yogurt
Mock Prosciutto Crudo
Vegan Irish Colcannon
Sweet and Smoky Tofu Bacun
Lemon Tempeh
Greek Moussaka, Vegan-Style
Hot and Sour Tofu Vegetable Soup
Cheddar and Sour Cream Potato Chip Seasoning
Potato, Leek and Fennel Gratin
Milk Chocolate Pudding (non-dairy and egg-free, of course)
Vodka Blush Sauce
Bacun Grease

The Gentle Chef’s Latest Recipes

Mediterranean Cauliflower Couscous

Mediterranean Cauliflower Couscous

This light and fluffy couscous contains no grain. It is comprised entirely of cauliflower with a Mediterranean blend of herbs and spices. The dish can also be served raw; simply omit roasting. You will need a food processor to achieve the proper couscous texture from...

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Key Lime Pie

Key Lime Pie

A graham cracker pie shell is filled with a citrusy and refreshing key lime curd. The pie can be topped with Heavenly Whipped Cream (from either of my cookbooks) if desired, as the light coconut flavor pairs nicely with the tanginess of the lime; or simply garnish...

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Roman Artichokes

Roman Artichokes

A very simple yet elegant way to serve artichoke hearts as an appetizer. Ingredients: • 1 can (14 oz. before draining) artichoke hearts, rinsed well, drained and halved • 2 T Better Butter (from my cookbook) or commercial vegan margarine • 2 T olive oil • 4 tsp minced...

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Potato and Onion Latkes

Potato and Onion Latkes

Latkes, or potato pancakes, are commonly associated with traditional cuisines of Germany, Austria and Eastern Europe. The term “latkes” is Yiddish in origin. Most traditional recipes call for freshly grated potatoes and are mixed with egg and flour to bind them. I...

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New England “Clam” Chowdah

New England “Clam” Chowdah

Tender diced potatoes, celery, onions and oyster mushrooms are combined together in this creamy and satisfying chowder. Canned oyster mushrooms can be found in Asian markets and are very inexpensive. Ingredients: • 3 T Better Butter (from The Non-Dairy Formulary or...

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Buffalo Chik’n Nuggets

Buffalo Chik’n Nuggets

The sauce for these delicious and spicy nuggets was created in Buffalo, New York, hence the name. Ingredients: • 1 recipe (about 20 oz.) Chik'n Seitan nuggets (from my cookbook) • ¼ cup flour of your choice, non-GMO cornstarch or arrowroot powder • ½ tsp fine sea salt...

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Kung Pao Chik’n

Kung Pao Chik’n

Diced chik'n seitan, sliced garlic, grated ginger and green onions are stir-fried in a spicy Szechuan sauce with dry roasted peanuts. Ingredients: • 10 oz. chik’n seitan (from The Gentle Chef Cookbook), diced into ½-inch pieces • 2 T vegetable oil plus 1 tsp sesame...

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Creamy Parmesan Polenta

Creamy Parmesan Polenta

Polenta is coarsely or finely ground yellow or white cornmeal boiled with water, milk or broth into a smooth porridge. Try this creamy and flavorful polenta recipe as an alternative to mashed potatoes or rice when you plan your next dinner menu; makes 3 to 4 servings....

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