Chef Skye Conroy
In the late summer of 2010, Skye Michael Conroy took PETA’s thirty-day pledge to adhere to a vegan diet and never turned back. Further influenced by the documentary Earthlings, the practice of nonviolence and non-exploitation of sentient beings became an intrinsic part of his spiritual path as well as his philosophical beliefs. As he experimented with plant-based cooking, his journey as a vegan chef unfolded.
What originated as a hobby culminated in a series of self-published cookbooks and evolved as he began studying the culinary arts in depth. Chef Skye attended Rouxbe Cooking School under the direction of renowned plant-based chef Chad Sarno and received his Plant-Based Professional Certificate in 2014.
While plant-based cooking and food science are his primary passions, he’s also an avid gardener and landscaper. Originally from Southern California, Chef Skye now resides in the northern Midwest with his partner, thirteen rescued cats, and one rabbit. Visit him at thegentlechef.com.
Skye Michael Conroy
Unlock the secrets to replicating the appearance, textures, and flavors of meat . . . using just plants! Chef Skye Michael Conroy has revolutionized the art of crafting plant-based meat analogues that are hearty enough to sink your teeth into. With detailed instructions and mouthwatering food photography throughout, this cookbook is a welcome introduction to making seitan (aka “gluten meat” or “vital wheat gluten”) and showcasing its versatility. Vegan cooks everywhere will soon be able to break away from commercial products and experience a new dimension of possibilities. And being homemade also means being able to select more wholesome ingredients and save money in the process.
From nostalgic comfort foods and old family favorites to dishes derived from a multitude of cultures and traditions, learn how to prepare zesty chickun, robust beaf, or juicy porq prepared into succulent roasts, tender cutlets, toothsome steaks, and kebabs. Or delve into hard salami, pepperoni, and hand-rolled sausages, Country-style Ribz, Tandoori Chikun, Sweet-and-Smoky Bacun, or Classic Pot Roast. Among the 100+ recipes to choose from is a section on seasoning blends, rubs, gravies, sauces and glazes that add the perfect finishing touch.
These dishes will convince family and friends of all dietary persuasions that a plant-based diet has plenty to offer and nothing to lose.
Real Responsible Eating and Living podcast
Vegetarian Zen podcast
Nutrition Diva podcast
ISBN: 9781570673962
Page Count: 208
Publisher: Book Publishing Co.
Height: 9.00
Width: 8.00