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 articleStir-Fried Noodles with Veggies
With this easy vegan stir-fried noodle recipe, you can whip up a simple Chinese-style brown sauce, cook some rice noodles, and stir-fry a rainbow of fresh veggies for a fast and fabulous meal. -
See articlePesto Penne
Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make, all the better. Tossed with whole-grain penne, broccoli, and cherry tomatoes, it makes a satisfying, colorful meal. From Forks Over Knives Family -
See articleSweet Potato Mac and Cheese
Sweet potatoes make a surprisingly smooth and creamy sauce for one of America’s favorite dishes. Of course, our version isn’t just delicious; it’s also as healthy as it can be! Enjoy this vegan Mac and Cheese for lunch, dinner, or an afternoon snack. From The Forks Over Knives Plan -
See articleFudgy Vegan Brownies
Moist, rich, and seriously fudgy, this no-fuss recipe for vegan brownies delivers big chocolate flavor. Unsweetened applesauce, almond butter, and ground flaxseed add chewy tenderness. From Forks Meal Planner -
See articleStewed Red Cabbage and Beans
Braised red cabbage is often served as a side dish with pork, but it is equally good as a main course when cooked with beans. In this vegan recipe, you can substitute any kind of white beans and your favorite type of apple, but make sure you pick a tart variety; the apples and red […] -
See articleEasy Vegan Pasta Salad
This quick and easy pasta salad recipe mixes frozen vegetables and prepared salad dressing with chopped onion and fresh basil for a nice balance of freshness and convenience. Chose a colorful frozen vegetable blend that appeals to you. Perfect for kids, it’s a great addition to packed school or work lunches. This pasta salad will […] -
See articleMiso-Glazed Butternut Squash with Spinach
The earthy flavor of butternut squash pairs nicely with the tangy, salty flavor of miso in this colorful side dish. To make it a meal, try serving this vegan recipe over cooked pasta or brown rice. If you’re a miso fan, you should also add this vegan miso soup recipe to your repertoire! -
See articleEasy Vegan Miso Sauce
Serve this flavorful sauce with steamed vegetables and brown rice for a quick and tasty meal. It’s also an essential ingredient in our Miso-Glazed Butternut Squash with Spinach recipe. -
See articleTwice-Baked Sweet Potatoes
You can teach your family about fusion cooking with this recipe, which features combinations that aren’t necessarily traditional to any one cuisine. The stuffing for these Twice-Baked Sweet Potatoes is full of the flavors of India, with curried peas and bell peppers. Recipe from The China Study Family Cookbook, by Del Sroufe -
See articleLentil Salad with Lemon and Fresh Herbs
Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch you’ll be making it so often you’ll want to try basil and tarragon for a nice change. Find this recipe and more (plus create a quick shopping list) in the Forks Over Knives […] -
See articleBlack-Eyed Pea Burgers
If you’re like me, you’re probably tired of the same old black bean burger. Here’s a great alternative, made with flavorful, earthy black-eyed peas. Recipe from The Forks Over Knives Plan -
See articleMy Mama’s Potato Salad Recipe
When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad from the grocery store. This vegan potato salad recipe is my favorite, try it and find out why!
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.