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 articleVegetable Stock
Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for later use. This is my go-to stock recipe, but you can use whatever vegetables you have available. From Forks Over Knives – The Cookbook -
See articlePenne with Swiss Chard, Olives, and Currants
Salty, pungent olives and sweet currants contrast with each other in this dish while mild, earthy chard pulls it all together. From Forks Over Knives – The Cookbook Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App. -
See articleSour “Cream”
I keep this smooth, creamy, and easy-to-make sour “cream” on hand to use in any recipe calling for traditional sour cream. From The Forks Over Knives Plan Find this recipe and more in the Forks Over Knives Recipe App. -
See articleQuick and Easy Thai Vegetable Stew
This delicious Thai stew is a perfect dinner to serve to last-minute guests, but don’t only save it for them—this will hit the spot anytime you’re in the mood for Thai. The stew tastes great served over brown rice. From Forks Over Knives – The Cookbook Find this Thai stew recipe and more in the […] -
See articleSweet Potato Bisque
This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many sweet potato and pumpkin pie recipes. The onion and garlic temper the sweetness, however, with a savory boost in this comforting recipe. From Forks Over Knives — The Cookbook The next time you’re in […] -
See articleVegetable White Bean Hash
Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair to consider it just a dish of leftovers. From Forks Over Knives – The Cookbook Find this recipe and more 30-minute meals in the Forks Over […] -
See articleRoasted Red Pepper Sauce
This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables and brown rice, or use it as a dip for vegetables. From Forks Over Knives – The Cookbook Find this recipe and more in the Forks Over Knives Recipe App. -
See articleMillet-Stuffed Chard Rolls
Millet and chard are great alternatives to the usual rice-stuffed cabbage, and the Roasted Red Pepper Sauce is perfect when you want something other than tomato sauce. From Forks Over Knives – The Cookbook Find this stuffed recipe and more in the Forks Over Knives Recipe App. -
See articlePonzu Sauce
Ponzu sauce is a classic Japanese condiment. Used as a dip in Japanese cooking, this citrus-based sauce can be used alongside vegetables or as a flavoring for stir-fry or noodle dishes. From Forks Over Knives – The Cookbook Find this recipe and more in the Forks Over Knives Recipe App. -
See articlePonzu Noodle Salad
Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or use it as a sauce for stir-fries. Make this dish in the spring when snow peas and cilantro are in season. Brown rice noodles can be found in most grocery stores, natural food […] -
See articleLentil Shepherd’s Pie with Rustic Parsnip Crust
My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for gravy, which I adored. Imagine my surprise when I learned that you could add other things to mashed potatoes to make them good—such as roasted garlic, leeks, and, as in this dish, parsnips. […] -
See articleBasil Pesto
Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes a long way. This healthy version has all the flavor of the traditional version without the oil or cheese, and just a touch of fat in the nuts. For a really low-fat version, […]
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