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 articleOrange Black Bean Taquitos
The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad. -
See articleSpiked Sour Cream
I always make my own sour cream when I want it. I sometimes like to kick up the flavor, as I do in this recipe, depending on what I’m serving it with. This version is great on tacos, burritos, or with taquitos. This recipe is also available in our convenient iPhone app and newly released Android […] -
See articleDel’s Basic Barbecue Sauce
Barbecue sauce is not just for pork or chicken! I make baked beans and sloppy joes with it, and even use it as a sauce for grilled portobello mushrooms. -
See articleSpinach-Potato Tacos
Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to make tacos—in my opinion, this is one of the best. From The Forks Over Knives Plan -
See articleVegetable Autumn Stew
The spices in this hearty vegetable stew are classic flavors of North African cooking—a mix of sweet, savory, bright, and earthy all in one dish. Saffron may be the world’s most expensive spice, but this recipe, like most, only calls for a small amount. This dish also calls for sweet paprika, which usually refers to […] -
See articleRed Beans & Quinoa
I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s always tasty and filling, and I can make it as easy or as complicated as I want it to be. This version is definitely on the easier side of the scale, as I’ve […] -
See articlePesto Pasta with White Beans
This quick and easy pesto pasta dish takes only about as long to put together as it takes to cook the pasta itself. White beans make it a more filling dish, but you could use steamed asparagus in place of the beans for a lighter version. One of my favorite pesto recipes is one made […] -
See articleQuinoa-Stuffed Tomatoes with Spicy Cilantro Pesto
The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the filling for burritos, too, as it tastes great with the quinoa standing in for the usual rice. From Forks Over Knives – The Cookbook -
See articleEasy Thai Noodles
I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here are some easy thai noodles I make about once a week. This one has the great flavor without the fuss or the fat. From The Forks Over Knives Plan -
See articleWild Rice, Cabbage and Chickpea Pilaf
This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used, and they all ended up in the same pan. When a dish succeeds with leftovers, it generally becomes even better when prepared with fresh ingredients. From Forks Over Knives — The Cookbook Find […] -
See articleEggplant Rollatini
This Italian-style eggplant rollatini dish is usually filled with bread crumbs and cheeses. This version uses a savory millet and spinach filling–seasoned with fresh basil– and baked and topped with tomato sauce. This can stand alone or be served with a salad or on a bed of pasta. Check out our entire collection of vegan […] -
See articleTomato Sauce
This is my go-to sauce for anything. You can toss it with cooked whole-grain pasta and sautéed vegetables for an easy meal. From Forks Over Knives – The Cookbook Find this recipe and more in the Forks Over Knives Recipe App.
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