Del Sroufe
Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle.
Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients.
Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
All Contributions from Del Sroufe (106)
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See articleSloppy Joe Pitas
Yes, you can have vegan sloppy Joes! This saucy, plant-strong recipe features bulgur as the star ingredient, and it all comes together in just 30 minutes. Sloppy Joes are a lot easier to eat stuffed into a pita than piled on a traditional bun. Look for store-bought barbecue sauce that’s oil-free, or make your own. […] -
See articleCorn and Black Bean Cakes
My mom made a version of these savory pancakes for dinner when I was a kid. My updated version is healthier, but no less delicious—and now I enjoy them for breakfast, too! For best results, don’t try to flip the pancakes until they are thoroughly crisped on the underside; only then will they release from […] -
See articleRoasted Sweet Potato Wedges
A popular chefs’ hack for making great roasted potatoes is to partially cook them with steam before putting them in the oven. This precooking step makes the wedges tender on the inside, not chewy. It also roughs up the surface of the potatoes, creating more surface area to crisp up as they roast. This trick […] -
See articleCreamy Poppy Seed Dressing
Silky, sweet, and tangy, this versatile poppy seed dressing is made with extra-firm silken tofu, delivering a luxuriously creamy finish that’s perfect for drizzling over leafy salads or tossing with shredded cabbage for a standout vegan coleslaw. Dijon mustard and rice vinegar add just the right zing, and poppy seeds lend a hint of nuttiness […] -
See articleRoasted Poblano Salsa Verde
Salsa verde is a popular Mexican sauce renowned for its bright, tangy flavor and versatility, adding a peppy kick to a wide range of meals. Traditionally made with tomatillos and serrano chiles for heat, this version also includes roasted poblano peppers for smoky depth, and lime zest for a citrusy kick. Ready in just 30 […] -
See articleRaspberry Vinaigrette
This vibrant raspberry vinaigrette is perfect for those summer months when fresh raspberries are at their best. Tangy raspberries, zesty shallots, and the anise-like breath of dried tarragon provide robust flavor, while brown rice syrup adds the perfect amount of sweetness. (Feel free to use maple syrup or date syrup instead.) Just blend it all […] -
See articleKimchi Noodle Salad
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 less of it if you want a milder salad, and certainly feel free to add more if you want to […] -
See articleChestnut Soup
A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had died and gone to soup heaven! It was creamy without any dairy, and full of flavor without a lot of complicated ingredients. This is a recipe you have to try. From Forks Over […] -
See articleSweet Congee with Dates and Apricots
A staple breakfast food in China, congee is a rice porridge that can be made either savory or sweet. In this satisfying recipe, the warming notes of cinnamon and clove are combined with tart dried apricots to create a morning meal packed with flavor. Dates lend natural sweetness to the dish, but you could easily […] -
See articlePineapple Sherbet
Inspired by his grandmother Florence, a big sherbet fan who served it often for dessert, Chef Del Sroufe created this healthy version of his favorite sherbet flavor, pineapple. The tangy fruit is balanced out by blending it with creamy banana, sweet maple syrup, and citrusy lemon zest. Each spoonful of this delicious treat tastes like […] -
See articleAutumn Wheat Berry Salad
Perfect for potlucks, picnics, and packed lunches, this simple salad mixes tender-chewy wheat berries with crunchy celery, zesty green onions, and sweet-tart dried cranberries. Wheat berries are one of the heartiest whole grains around, so they take some time to cook. If you want something faster (and gluten-free), substitute quinoa or millet for the wheat […] -
See articleSpaghetti with Roasted Tomatoes, Chickpeas, and Basil
Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the results are delectable. From The Forks Over Knives Plan This recipe is also available in our convenient iPhone app and newly released Android recipe app.
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