Coffee Gelato

Source:  Inspired by Nondairy Evolution Cookbook’s Chocolate Gelato

Makes 4 cups/8 servings of 1/2 cup

Notes:  First time I made this I didn’t make brewed coffee — I just added the powder to the ice cream base; turned out gritty but tasty.  (Goal:  duplicate Talenti brand coffee gelato.)



  • 1/4 cup espresso powder
  • ¼ cup boiling water
  • 4 cups vegan light cream (double batch)
  • cup sugar
  • 2 tsp vanilla extract
  • ½ tsp xanthan gum or guar gumCoffeeGelatoNut


  1. Mix espresso powder with the boiling water.  Let sit 10 minutes before filtering out the grounds.
  2. Add the coffee and remaining ingredients to Vitamix.  Process until smooth and sugar has dissolved.
  3. Transfer to lidded container and refrigerate until very cold.
  4. Pour mixture into cupcake molds.  Freeze.
  5. When frozen, add 1 cupcake disk to the Vitamix, adding nondairy milk as necessary to make the blades break up the disk into soft-serve ice cream.  Repeat for each serving.

NDE Light Cream

Source:  Nondairy Evolution Cookbook

Makes 2 cups/8 servings of 1/4 cup



  • 1 ¾ cups plain unsweetened soy milk, room temperature
  • ¼ cup refined coconut oil, melted
  • 1 tsp sugar
  •  tsp salt


  1. Pour milk into Vitamix, put cover on without the center insert.  Begin blending on low, gradually increasing to high speed (or less if splattering too much).
  2. Pour oil slowly into milk through the lid opening.  Continue to process for 10 seconds after oil has been incorporated to make sure it’s all mixed in.
  3. Transfer mixture to lidded container and refrigerate until well chilled.  Cream will thicken.
  4. Shake well before using and consume within 10 days.

Green & Yellow Split Pea Soup

Source:  1,000 Vegan Recipes

Makes 8 cups/4 servings


  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 rib celery, chopped
  • 1 large potato, peeled and cut into 1/4″ dice
  • 8 oz. green split peas, picked over, rinsed and drained
  • 8 oz. yellow split peas, picked over, rinsed and drained
  • 7 cups waterGrnYellSplitPeaSoupNut
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pepper
  • 2 links vegan kielbasa sausage, sliced into coins


  1. In large soup pot over medium heat, add onion, carrot and celery.  Cook, covered, until onion is softened, about 5 minutes.
  2. Add potato, peas, water, bay leaf, salt and pepper.  Bring to boil.  Reduce heat to medium-low and simmer, stirring occasionally, until peas are very soft and soup is thick, about 1 hour.
  3. Add sausage and simmer another 15-20 minutes, adding more water if soup becomes too thick.
  4. Remove and discard bay leaf.  Serve.

Spinach-Fennel Salad with Pecans & Orange Vinaigrette

Source:  Vegan Planet, modified

Makes 8 cups/4 servings

Note:  Original recipe called for watercress but I couldn’t find any.


  • 2 navel oranges
  • 1 bulb fennel, trimmed
  • 5 oz. baby spinach, chopped
  • ½ cup pecans, toasted
  • 2 Tbsp rice vinegarSpinachFennelSaladNut
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp olive oil


  1. Zest both oranges.  Juice one and set liquid mixed with zest aside.
  2. Peel and section the other orange.  Rough-chop and put it in large serving bowl.
  3. Cut fennel bulb into quarters and slice paper-thin to make quarter-moon slices.  Add to oranges in the serving bowl.
  4. Add spinach and pecans.
  5. In small bowl, combine vinegar, reserved orange juice and zest, mustard, salt and pepper.  Whisk in oil until blended.  Pour dressing over salad.  Toss gently to coat evenly.

Mexican Fideo Soup

Source:  1,000 Vegan RecipesIMG_0206

Makes 8 cups/4 servings



  • 2 Tbsp. safflower oil
  • 8 oz. vermicelli, broken into 2″ pieces
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 14.5 oz. crushed tomatoesMexFideoSoupNut
  • 1 ½ cups pinto beans
  • 4 oz. diced green chilies
  • 1 tsp cumin
  • ½ tsp oregano
  • 6 cups vegetable broth
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup chopped cilantro


  1. In large soup pot, heat oil over medium heat.  Add vermicelli and cook, stirring frequently, until golden, 5-7 minutes.
  2. Add onions and cook, covered, until onion is translucent (about 5 minutes).
  3. Stir in garlic and cook another 30 seconds.
  4. Stir in remaining ingredients, except cilantro.  Simmer until veggies and noodles are tender, 10-15 minutes.
  5. Ladle into soup bowls, and garnish with cilantro.

GC Scramble

Source:  Gentle Chef Cookbook, modified

Makes 4 cups/4 servings



  • 1 large onion, diced
  • ½ large bell pepper, diced
  • 1 link vegan breakfast sausage, diced
  • 14 oz. firm tofu, drained
  • 2 Tbsp nutritional yeast
  • 1 tsp onion powder
  • ¼ tsp turmericGCScrambleNut
  • ¼ tsp kala namak
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • ¼ cup salsa


  1. Slice tofu as thin as possible.  Put in medium bowl.  Mix in yeast and seasonings.  Mix well so turmeric is evenly distributed.
  2. In nonstick skillet, add 1 Tbsp. water and heat over medium heat.  When steaming, add onions, pepper and sausage.  Cook 5 minutes until onion is translucent.  Add tofu mixture.  Cook, while stirring, about 2 minutes until all is mixed well.
  3. Serve over toast with a side of fruit.

French Dip Sandwich

Source:  Gentle Chef Cookbook

Makes 2 sandwiches



  • 2 Tbsp vegan butter
  • 2 Tbsp minced shallot
  • 1 Tbsp flour
  • 2 Tbsp dry sherry
  • 3 tsp vegan beef bouillon
  • 3 cups hot waterFrenchDipNut
  • 4 ounces vegan roast beef (8 thin slices)
  • 4 slices crusty bread


  1. In small saucepan (big enough to hold 4 cups liquid), melt butter on medium heat.
  2. Add shallot and sauté 2 minutes.
  3. Reduce heat to medium-low and whisk in the flour until smooth paste forms.  Cook another minute.
  4. Combine bouillon in hot water to make broth.
  5. Whisk broth in a slow stream into the roux.  Continue to whisk until smooth.
  6. Add sherry.  Bring sauce to boil, stirring frequently and then reduce heat to low until ready to serve the sandwiches.  This is your au jus.
  7. Set oven to low broil.  Lightly butter the interior slices of bread and lay open, buttered side up, on parchment-lined baking sheet.  Place under broiler for a minute or two — DON’T WALK AWAY — until lightly toasted.  Remove from oven.
  8. With tongs, dip beef slices into au jus and then pile four slices onto half of each sandwich.  Season with dash of pepper and top with remaining bread slice.
  9. Pour au jus into cups big enough to allow dipping of sandwiches.  Serve alongside sandwiches.

Chocolate & Banana Mini Cupcakes

Source:  Vegan Baking, modifiedIMG_0205

Makes 12 mini cupcakes/12 servings


  • 1 ½ cups whole wheat pastry flour
  •  cup mini chocolate chips
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 small bananas
  • ½ cup brown sugar
  •  cup safflower oil
  • 1 Tbsp cornstarchChocBananaCupcakesNut
  • 1 tsp vanilla extract
  • 2 Tbsp unsweetened cocoa powder


  1. Preheat oven to 350F.  Lightly oil a mini-cupcake mold.
  2. In large bowl, combine flour, chips, baking powder and salt.
  3. In medium bowl, mash bananas and add sugar, oil, cornstarch and vanilla.
  4. Pour wet ingredients into dry ingredients.  Stir until just combined.
  5. Place half the batter back into the medium bowl.  Stir cocoa powder into this batter.
  6. Divide the batter from the large bowl (non-cocoa powdered) among the prepared cups.
  7. Top the cups with medium-bowl batter (cocoa-added).  Smooth tops with spatula.
  8. Bake 20 minutes, checking for doneness after 15.  Cakes should be firm on top.  Carefully remove from pan and let cool completely.

GC Sunburst Quiche

Source:  Gentle Chef CookbookIMG_0204

Makes one 9″ pie/8 slices


  • 1 pie crust
  • 14 oz. firm tofu, drained 10 minutes
  • 12 oz. firm silken tofu, drained
  •  cup nutritional yeast
  • 2 tsp onion powder
  • ¾ tsp kosher salt
  • ¼ tsp black salt
  • 1 Tbsp water
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms, rough-chopped
  • 2 cups packed baby spinach leaves, chopped
  • 2 cloves garlic, mincedGCSunburstQuicheNut
  • ½ tsp dried thyme
  • ½ tsp pepper
  • ½ cup shredded vegan cheddar
  • ½ large yellow bell pepper, cut into strips


  1. Preheat oven to 400F.
  2. Crumble both tofu blocks into bowl.  Mash with a fork but leave a little texture.  Add yeast, onion powder, and salts.  Thoroughly mix together; set aside.
  3. Bake empty pie shell 15 minutes.  Remove and let cool but leave oven on.
  4. In large skillet, heat water over medium heat.  When steaming, add onions, mushrooms and spinach; cook, stirring often, until mushrooms and spinach have released most of their liquid.
  5. Add garlic, thyme and pepper to onion mixture and cook until veggies begin to lightly brown.
  6. Remove skillet from heat and fold tofu into veggies.  Place skillet back on heat and cook, stirring occasionally, for about 5 minutes to remove some of excess moisture from tofu, as well as blend flavors.
  7. Spoon into the pie shell, packing firmly.  Gently smooth surface.  Top with shredded cheddar; and arrange bell pepper strips decoratively like a sunburst.
  8. Bake 50 minutes.  Let cool 20-30 minutes to allow it to set before slicing and serving.  Even better served the next day.

GC Classic Greek Gyro

Source:  Gentle Chef CookbookIMG_0199

Makes 2 sandwiches (obviously 2 servings, unless you’re really hungry)

Serve with a side salad


  • ½ lb. Gyro Roast
  • 2 pitas
  • 2 slices thinly sliced red onion
  • ½ large tomato, thinly sliced
  • ½ cup Tzatziki Sauce


  1. Wrap the pitas in lightly dampened paper towels and heat 20 seconds in the microwave to warm them up and make it easier to roll.
  2. Spread 1/4 cup sauce on each pita.
  3. Slice the gyro with a bread knife to get thin slices like a real gyro roast.  Put the slices at one end of each pita (pictured).
  4. Add tomato slices and onion slices.  Roll up and wrap the bottom half with a thick paper towel because it WILL leak.