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
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...
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...
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...
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...
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...
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....