Del Sroufe

Del Sroufe

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 (103)

Polenta with Pears and Cranberries

This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian,…

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Chilled Peanut Noodles

I love anything with peanut butter—especially a spoon. I eat peanut butter only as a special treat because of the fat content,…

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Almost Instant Peanut Sauce

Ginger and cayenne give this sauce a flavorful kick, and it takes only 5 minutes to make. From The China Study Quick…

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Healthy Oatmeal with Fruit and Nuts

Oatmeal is one of my favorite breakfast foods. It is quick to prepare and easily adaptable to my ever-changing moods—some days I…

This basic healthy oatmeal recipe is all you need to get started on a delicious breakfast… add as much or as little of the extras (like fruit!) as you like.

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Banana Almond Granola

This recipe was inspired by my favorite banana almond muffins. Whether in muffins or in cereal, bananas and almonds pair perfectly. From…

This vegan granola recipe was inspired by my favorite banana almond muffins. Whether in muffins or in cereal, bananas and almonds pair perfectly.

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Chickpea Avocado Salad

Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.

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Green Chile Rice with Black Beans

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use…

Black beans are not usually added to this popular Mexican rice dish, but their addition makes this Green Chile Rice recipe into a one-pot meal.

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Pizza with Creamed Spinach, Sun-Dried Tomatoes, Red Onion, and Olives

I like a pizza that kicks with flavor, and this one does it for me. The creamy sauce is rich without the added fat in most cream sauces, and the sun-dried tomatoes and olives add a perfect tangy-salty punch.