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 articleAlmost 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 & Easy Cookbook Find this recipe and more in the Forks Over Knives Recipe App. -
See articleHealthy 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 want it with fruit, some days I want it plain, and sometimes I want a little bit of everything in it (that’s when I include all of the optional ingredients listed here!). This […] -
See articleBanana Almond Granola
This recipe was inspired by my favorite banana almond muffins. Whether in muffins or in cereal, bananas and almonds pair perfectly. From Forks Over Knives – The Cookbook -
See articleChickpea 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. -
See articleGreen 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 whatever beans you have on hand, or leave them out if you want to serve this as a side dish. From Forks Over Knives – The Cookbook -
See articlePizza 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. -
See articleThai Noodle Soup
Once the ingredients are prepped for this soup, the dish comes together quickly. Sautéing the vegetables first shortens the stewing time, so there’s no need to spend long hours over a soup pot. This is a great one-pot meal that makes serving dinner a snap. From Forks Over Knives – The Cookbook -
See articleTomato and Red Pepper Soup
This soup is a natural pairing of summer’s freshest ingredients. For a richer dish, use basil pesto in place of the basil chiffonade. -
See articleEthiopian Wild Rice Pilaf
Berbere, a spice used in Ethiopian cooking, resembles the spice garam masala from India. It is an unusual blend of spices such as cardamom, ginger, nutmeg, cloves, and fenugreek. You can find it at gourmet spice shops or online (or make your own from an online recipe—it’s worth the effort). Keep it on hand to […] -
See articleChocolate Raspberry Parfaits
Chocolate and raspberries have a natural affinity for each other, as is well showcased in this delicious dessert. -
See articleSouth-of-the-Border Pizza
I love pizza! And I like to surprise my guests by making pizzas you’ll never find at a pizza place. This healthy pizza recipe is always a hit! -
See articleBreakfast Scramble
There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.
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