Skye Michael Conroy Bücher

The Non-Dairy Formulary contains over 80 delicious vegan recipes for creating a wide variety of plant-based, non-dairy foods including butter, milks and creams; cultured buttermilk, sour cream and cultured cheeses; block cheeses that shred and melt beautifully; egg alternatives and eggless egg dishes; and scrumptious non-dairy desserts too. Please note that the formulary is TEXT ONLY. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of the recipes in the cookbook. A digital copy of the cookbook with a bonus full-color photo gallery is also available through the website. Allergy warning: Most of the recipes in this book involve soy or cashew nuts.

This cookbook is a text-only kitchen resource featuring over 230 vegan recipes for diverse plant-based dishes. The first chapter provides step-by-step instructions for making various seitan products, including roasts, deli slices, sausages, and meatballs. Seitan, a protein-rich alternative made from wheat gluten, is highlighted for its versatility. Chapter 2 covers the basics of soy-based meat replacements like TVP, tofu, and tempeh. In Chapter 3, readers will find detailed instructions for crafting non-dairy items such as vegan butter, heavy cream, sour cream, whipped cream, and a range of vegan cheeses. Chapters 4 through 10 continue with comprehensive recipes for hearty breakfast and brunch options, appetizers, sandwich fillings, American and international dinner entrees, soups, salads, sauces, and delightful vegan desserts. It's important to note that the cookbook is text-only. For additional support, TheGentleChef.com offers a full-color photo gallery of many recipes, a list of vegan resources, and discussions on veganism, ethics, and diet. An illustrated digital version with full-color photos is also available through the website.

The Non-Dairy Evolution Vegan Cheese Cookbook is a follow-up to The Non-Dairy Formulary and offers new and improved plant-based, dairy-free recipes to delight your palate. Detailed step-by step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured butter; cultured raw buttermilk; cultured cashew-based creams; Greek-style yogurt and sharp, tangy cultured cheeses such as chevre, cream cheese, bleu cheese and extra-sharp cheddar cheese; "instant" soymilk or almond milk-based cheeses that shred and melt, such as Brie, mozzarella, Havarti, pepper jack, gouda and cheddar; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows! Good karma never tasted so delicious! Please note that the cookbook contains no photos. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of many of the recipes in the cookbook. A digital copy of the cookbook with full-color photos depicting the recipes is also available through the website. Allergy warning: Most of the recipes in this book involve soy, cashew nuts or almonds.