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)
When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad…
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Pasta dishes like this one come together easily because I always have most of the ingredients in the pantry and mushrooms in…
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My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still…
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Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still…
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Also known as broad beans, fava beans are native to North Africa and parts of Asia. If you cook the dried bean,…
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During the summer months, all of the vegetables in this soup can (and should!) be found fresh. Tomatoes, squash, and corn will…
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One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to…
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When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes…
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This traditional Egyptian breakfast (pronounced fool mudammis) is almost always made with dried fava beans. They need to soak at least 8…
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I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on…
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