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 and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
All Contributions from Del Sroufe (104)
A staple breakfast food in China, congee is a rice porridge that can be made either savory or sweet. In this satisfying…
see article
Inspired by his grandmother Florence, a big sherbet fan who served it often for dessert, Chef Del Sroufe created this healthy version…
see article
This radiant blueberry soup is perfect for a weekend brunch when you’re craving something cool and refreshing. Juicy blueberries are simmered with…
see article
These eye-catching stuffed pepper boats are packed full of good-for-you ingredients and drizzled with a homemade hot sauce. Potatoes, corn, and onion…
see article
Traditional mayonnaise is full of egg yolks, thus full of saturated fat and cholesterol. This creamy homemade vegan mayo is perfect for…
see article
The trick to making great roasted sweet potatoes without oil is to steam them before you put them in the oven. This…
see article
Yes, you can have vegan sloppy Joes! This saucy, plant-strong recipe features bulgur as the star ingredient, and it all comes together…
see articleEvery household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day…
see article
Most commercial barbecue sauce is full of high-fructose corn syrup or sugar. This recipe has neither and still delivers all the flavors…
see articleThe bun-dripping, finger-licking goodness of a Sloppy Joe sandwich is hard to resist. These easy vegan Sloppy Joes are made with wheat…
see articleThe Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.
Join the CourseGet delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.
