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
Charred Brussels Sprout Slaw with Shallots and Toasted Pine Nuts
This dish is very easy to make and may just win over dinner guests who never cared much for Brussels sprouts before. Any cold leftovers make a unique and delicious Spring roll filling. Ingredients: • fresh Brussels sprouts, about 1 lb. • ¼ cup pine nuts • 2 T...
Chimichurri Sauce
Chimichurri is an aromatic herb sauce that originated in Argentina and is traditionally used for grilled meat. In vegan gastronomy, it can be used as a sauce for grilled seitan, tofu, tempeh, portabella mushrooms or cauliflower "steak". It’s also wonderful as a dip...
Olive Salad Spread
This recipe is my version of the mixed olive tapenade served on the famous New Orleans Muffuletta sandwich. Its bold Mediterranean flavors also pair well with hummus and baba ghannouj on crackers and crusty bread. Or try it on grilled eggplant sandwiches. Ideally it...
Lemon Meringue Drop Cookies
Crispy and light as air, these lemony drop cookies melt away on your tongue. A stand mixer with a balloon whip attachment is recommended for this recipe; however, an electric hand-held mixer will work if that is your only option. Do not use an immersion blender,...
Chef’s Best French Toast
French toast is a classic breakfast and brunch favorite. My egg and dairy-free version consists of sliced bread dipped in a special eggless egg batter, pan-fried until golden brown and garnished with toppings of your choice. Primary Ingredients • 6 slices of bread* •...
Chile Relleno Chimichangas
This dish is an original creation and is based upon the classic Chile Relleno; but rather than stuff the Poblano or Anaheim peppers with cheese and then batter them, the peppers are roasted and wrapped in soft tortillas with melted non-dairy Monterey Jack and...
Chickpea Creole Gumbo
Gumbo is a heavily seasoned stew-like dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. The dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and...
Seasoned Tofu Chikun Strips
These soy-based chikun strips are incredibly easy to make and remarkably resemble grilled strips of seasoned chicken. The ingredients are simple: tofu and a seasoning marinade. The secret is all in the preparation technique. A tofu press is recommended in order to...
Fresh Fruit Ice Cream (Cashew Cream Base)
Heavy cashew cream and puréed fruit form the base for this delightful frozen treat. An ice cream maker is required for this recipe. Ingredients: • 1 cup (5 oz. by weight) whole raw cashews • 2 cups non-dairy milk of your choice • ¾ cup organic sugar • ½ tsp guar gum •...
Chef’s Best Hoisin Sauce
Hoisin is a thick, aromatic condiment sauce with a salty and sweet flavor. It is commonly used in Chinese cuisine as a grilling glaze (superb for seitan, tempeh and tofu); as an addition to stir fries; or as dipping sauce (try it with spring rolls). It is also used as...