Lentil Shepherd’s Pie with Rustic Parsnip Crust

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

Lentil Shepherd’s Pie with Rustic Parsnip Crust

Lentil Shepherds's Pie with Rustic Parsnip Crust

My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for gravy, which I adored. Imagine my surprise when I learned that you could …

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Recipes for Super Bowl XLVII

By Del Sroufe | Posted on January 28, 2013

Super Bowl Sunday is for football and food fans alike. I look forward to really good comfort food as I watch the game with friends and family. But I like knowing that whatever I eat …

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Rice Salad with Fennel, Orange and Chickpeas

By Del Sroufe | Posted on January 14, 2013

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad.

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Kimchi Noodle Salad

By Del Sroufe | Posted on November 28, 2012

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use …

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Forks Over Knives: Recipes for a Plant-Based Thanksgiving

By Del Sroufe | Posted on November 14, 2012

Thanksgiving is my favorite food holiday, full of rich flavors and bright colors. I always have my basics like Whole Grain Stuffing with Pecans and Currants, or Mashed Potatoes, but I like to change around …

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Pumpkin and Anasazi Bean Stew

By Del Sroufe | Posted on November 2, 2012

Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily available in grocery stores. If you can’t find them, use pinto beans instead.

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Winter White Bean Salad

By Del Sroufe | Posted on October 1, 2012

You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have dinner on the table in 30 minutes.

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Curried Millet Cakes with Red Pepper Coriander Sauce

By Del Sroufe | Posted on September 17, 2012

Serve this delicious dish with Coriander Chutney (see below), and brown basmati rice.

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Barley and Sweet Potato Pilaf

By Del Sroufe | Posted on August 1, 2012

Barley is not the usual in pilafs, but it works well when you want a change from rice. Tarragon has a flavor similar to fennel but milder. Serve this on a bed of spinach for …

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Chef Del’s Mushroom Stroganoff

By Del Sroufe | Posted on June 14, 2012

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of the original recipe, this plant-based one is made with rich porcini mushrooms and …

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