The cuisine featured in Gaia's Kitchen calls upon the best of Mediterranean, Californian, Indian, and Mexican vegetarian cooking. It celebrates old favourites rich in cheese and eggs, and offers a variety of tempting vegan dishes using ingredients such as pulses, tofu, and tempeh. Besides soups, main courses and salads, there s a mouthwatering selection of desserts, breads, cakes, and biscuits. Gaia's Kitchen also explores the issues of nutrition, special diets, and the ecological dimension of food production. The recipes are the tried and tested creations of Julia Ponsonby and her colleagues at Schumacher College in Devon, England, which since 1991 has been brewing up a unique pot pourri of human connections, raising ecological awareness, and stimulating taste buds.
Julia Ponsonby was Head Chef at Schumacher College for many years, and is still involved in cooking with and for participants at the College.