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 articleBasic Polenta
Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in today’s culinary world. It can be served soft and creamy, or allowed to set and be cut and used in any number of dishes. From The Forks Over Knives Plan Find this recipe […] -
See articlePolenta Pizza with Pesto, Caramelized Onions and Potatoes
Artisan pizza has become the rage in the United States and sometimes even boasts a whole-grain crust, but my guess is that high-fat pepperoni pizza is still number one in pizza sales, unfortunately. You can make this dish with a traditional crust but this healthy, plant-based version really is a nice change. The pesto and […] -
See articleFresh Tomato Salsa
Here’s another must-have fresh tomato salsa recipe that uses plenty of ripe, garden-fresh vegetables. I am not a fan of salsa made with out-of-season tomatoes, so when I can’t make my homemade salsa, I use a favorite store-bought salsa instead. Happy snacking! -
See articleNot-So-Fat Guacamole
Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell they’re not made with avocados, the traditional primary ingredient. While I can’t promise that my dip recipe tastes just like the original version, this healthy alternative uses both broccoli and edamame to fool […] -
See articleGrilled Marinated Portobello Mushrooms
Meaty and full of umami-rich flavor, these grilled portobello mushrooms are as versatile as they are delicious. Tuck them into a bun with your favorite burger fixings for a hearty, plant-powered portobello mushroom sandwich, or serve them straight from the grill with a baked potato or grain and a crisp salad for a satisfying steak-style […] -
See articleNo-Cheese Sauce
This low-fat vegan cheese sauce recipe takes only takes about 5 minutes to put together. It may seem as though this recipe will not work in a blender, but with a little patience it does. If your onions are strong, blanch them in boiling water for a few minutes, or sauté them over medium heat […] -
See articleSouthwestern Vegan Mac and “Cheese”
Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. From Forks Over Knives – The Cookbook -
See articleThree Bean Chili for a Crowd
Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw this hearty vegan chili recipe in for a vote. If you want to adjust the spiciness of this recipe, use a […] -
See articleQuinoa, Corn, and Avocado Salad
Quick-cooking quinoa makes this a perfect salad for when you need a delicious dish pronto. It is also great for a last-minute potluck, or when company comes over unexpectedly. Scroll down to see the recipe video. Photo by Eco-Vegan Gal -
See articleRice Salad with Fennel, Orange, and Chickpeas
The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The Cookbook Find this recipe and more in the Forks Over Knives Recipe App. -
See articleEasy, Healthy Mashed Potatoes
Sometimes you just want mashed potatoes, and this basic vegan recipe makes them easy and healthy. Low-sodium vegetable broth adds flavor with no need to add fat-laden butter or milk. Three simple ingredients get you satisfying mashed potatoes in just 30 minutes. -
See articleNo-Bake Cranberry Pear Tart
I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling cooks quickly, is tart and just sweet enough. And the crust comes together before you can say “Happy Holidays.” If you prefer, you can use a tart apple in place of the pears. […]
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.