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Skye Michael Conroy

The food we eat is a multi-dimensional aspect of our lives and the act of preparing nutritious and compassionate meals is an art form in itself.

As a vegan chef, food science enthusiast and author of The Gentle Chef Cookbook and The Non-Dairy Evolution Cookbook, my goal is to teach my readers how to prepare delicious alternatives to meat, eggs and dairy at home.

With these foundational components, almost any traditional or contemporary animal ingredient-based dish can be replicated with plant-based ingredients. I enjoy interacting with my readers and I have a Facebook cooking forum specifically devoted to answering questions and assisting with the recipes in my cookbooks.

  • Non-Dairy Gorgonzola

    Dairy gorgonzola is a variety of Italian blue cheese. It has a salty flavor and strong bite which is produced by the mold Penicillium glaucum. This mold also gives gorgonzola its characteristic blue-green veins. While this tofu-based version doesn’t capture the pungent quality of dairy gorgonzola exactly, it has a tangy flavor that is wonderful when served on crackers or as a crumbled topping on salads, pizza, risotto or polenta. Be sure to use extra-firm water-packed block tofu for the proper dry, crumbly texture. A food processor is recommended for efficient processing. Please note that this recipe requires refined coconut oil - do not use virgin coconut oil!

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  • Non-Dairy Garlic Herb Gournay

    This garlicky, semi-soft cheese makes a flavorful spread for crackers or crusty bread. The texture is similar to Boursin™, a trademarked brand of Gournay cheese. A food processor is recommended for efficient processing. This recipe yields about 8 ounces. Please note that this recipe requires refined coconut oil - do not use virgin coconut oil!

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  • Jackfruit Ceviche

    Ceviche (pronounced "seh-VEE-chay") is a Latin American dish which traditionally consists of raw fish or shellfish marinated in citrus juice (usually lime and/or lemon juice). The acid in the citrus juice coagulates (denatures) the proteins in the seafood, effectively cooking it. Since no heat is used, the dish is served cold. There are many recipe variations combining the marinated fish/shellfish with a wide variety of other fresh ingredients such as onion, tomato, cilantro, chili peppers and avocado. My plant-based version relies upon cooked unripe green jackfruit as a replacement for the fish/shellfish, since it has a neutral flavor which takes on the flavor of the marinade and a flaky texture reminiscent of cooked crab. The dish is essentially a zesty, marinated plant-based salad which is served cold as a refreshing appetizer with crispy corn tortilla chips. This recipe yields enough ceviche for two to three guests; for more simply multiply the recipe.

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  • 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 Choctaw. Creole Gumbo interacts between all class barriers and ethnicities in the south especially in New Orleans, appearing on the tables of the poor as well as the wealthy. Gumbo traditionally contains spicy meat sausage, chicken and seafood; however for my plant-based version, all meat proteins were replaced with nutritious and satisfying chickpeas. Kelp powder can be added to impart a subtle seafood taste, if desired.

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  • Bedeviled Eggless Eggs

    Bedeviled eggless eggs are remarkably similar to deviled eggs in appearance, taste and texture. They make the perfect bite-size finger food for BBQs, picnics and parties. Kala namak, or Himalayan black salt, is essential to impart that familiar egg-like taste to these savory bites.

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