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 articleChilled Blueberry Soup
This radiant blueberry soup is perfect for a weekend brunch when you’re craving something cool and refreshing. Juicy blueberries are simmered with the bright flavors of oranges and apple juice and sweetened with maple syrup. Ground cloves add a hint of warming spice that pairs perfectly with the fruit to create a complex flavor profile. […] -
See articleYellow Bell Pepper Boats with Homemade Hot Sauce
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 make a luscious filling that’s enhanced with spicy serrano chile and aromatic ginger. Sprinkle each half with fresh cilantro and sunflower seeds for a delicious dish you can serve alongside good bread and […] -
See articleMexican-Style Vegan Bean and Rice Casserole
Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. Also, be sure to check out our “cheesy” vegan rice and bean casserole. From Forks Over Knives – The […] -
See articleWhole Grain Stuffing with Pecans and Currants
Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The earthy nuts and the tart fruit really brightens up the otherwise ordinary stuffing. Replace half of the whole grain bread with your favorite whole grain cornbread recipe, or add fresh chopped apples for […] -
See articleDelicata Squash Boats with Cauliflower Bechamel
Delicata squash, though considered a winter squash, has a lot more in common with summer varieties; it is quicker-cooking than most winter squash and the skin can be eaten when cooked. Serve with Cauliflower Bechamel. From Forks Over Knives—The Cookbook -
See articleVegan Mayo
Traditional mayonnaise is full of egg yolks, thus full of saturated fat and cholesterol. This creamy homemade vegan mayo is perfect for sandwiches or potato salad. To make it even lower in fat, use light silken tofu instead of regular. -
See article30-Minute Chili
Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair—cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This […] -
See articleEasy Date Barbecue Sauce
Most commercial barbecue sauce is full of high-fructose corn syrup or sugar. This recipe has neither and still delivers all the flavors you want in your barbecue. From The China Study Quick & Easy Cookbook Find this recipe and more in the Forks Over Knives Recipe App. -
See articleSuper Sloppy Joes
The bun-dripping, finger-licking goodness of a Sloppy Joe sandwich is hard to resist. These easy vegan Sloppy Joes are made with wheat berries and a mild, kid-friendly sauce. For a spicier meal, add a few drops of hot sauce or a sprinkle of crushed red pepper flakes before serving. Feel free to make extra date […] -
See articleSweet Potato Hummus
With their bright color, earthy-sweet taste and creamy texture when blended, sweet potatoes are a natural fit for vegan hummus recipes. Here, a homemade sweet potato purée is doctored up with traditional hummus seasonings—tahini, lemon juice, garlic, and cumin—for a light twist on the chickpea classic. Feel free to play around with other seasonings as […] -
See articleBig Breakfast Burrito
Loaded with sweet potatoes, peppers, and onions, the tofu filling for this vegan breakfast burrito makes it extra-tasty and ultra-versatile. The filling is made by sautéeing vegetables with a few choice seasonings, stirring in some crumbled tofu, then baking the mixture in the oven to dry it out and meld the flavors. It can be […] -
See articleMillet Loaf
Most vegan “meat loaf” recipes call for beans, grains, or processed soy foods and taste nothing like mom’s. This homey version features millet, an ideal meatloaf ingredient that takes on the flavor of whatever spices you cook with it. Because millet loses its binding power as it cools, be sure to put the mixture into […]
Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.