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 articlePenne with Tomato-Mushroom Sauce
Pasta dishes like this one come together easily because I always have most of the ingredients in the pantry and mushrooms in the fridge. If you don’t have fresh basil, use 2 tablespoons of dried basil instead. -
See articleBrown Rice Breakfast Pudding
My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still one of my favorite breakfasts, although now I make a more wholesome version with almond milk and chopped dates. Tips Cinnamon Swap: If you don’t have a cinnamon stick, use ½ to 1 […] -
See articleSicilian Cauliflower Linguine
Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still packed with flavor. Plus, with a little bit of flavor-packed miso, you won’t miss the fish—or all that oil. From Forks Over Knives: The Cookbook -
See articleFava Bean Salad
Also known as broad beans, fava beans are native to North Africa and parts of Asia. If you cook the dried bean, you have to remove the outer shell before eating them (so don’t feel guilty about buying canned!). Fava beans are not as widely available as other beans, so if you can’t find them, […] -
See articleSummer Vegetable Soup
During the summer months, all of the vegetables in this soup can (and should!) be found fresh. Tomatoes, squash, and corn will be at their peak, and their fresh flavors will really shine through in this dish. From Forks Over Knives—The Cookbook -
See articleCrunchy Plant-Based Falafel Tacos
One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to buy pita bread. One of my guests said that she often serves falafel in corn tortillas, either with Green Sauce or with salsa, and voila, dinner was saved! From The China Study Quick […] -
See articleEasy Vegan Baked Beans
When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes this dish; so if you don’t have time to make it at home, make sure to use a great-tasting, low-sodium sauce in its place. Serve with roasted or grilled vegetables for a colorful […] -
See articleEgyptian Breakfast Beans (Ful Medames)
This traditional Egyptian breakfast (pronounced fool mudammis) is almost always made with dried fava beans. They need to soak at least 8 hours before cooking, so start this dish the day before you want to serve it, to let the beans soak overnight. Ful Medames is usually served with pita bread and a fried egg, […] -
See articleCrispy Baked Falafels
I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on pizza. But I don’t want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and baked falafels taste just as good as the fried original. […] -
See articleShepherd’s Pot Pie
A close friend of mine loves to eat my vegetable pot pie with mashed potatoes on top. This recipe is a great way to find out why. From The Forks Over Knives Plan -
See articlePolenta 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, or D’anjou—and fresh cranberries when they are in season (usually from October through December). Adapted From Forks Over Knives – The Cookbook Find this recipe and more in the Forks Over Knives Recipe […] -
See articleChilled 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, and this dish is one of my favorite special treats. This dish comes together quickly. If you are cooking for one or two, you can put as much pasta as you want in […]
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.