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 articleCauliflower Bechamel
Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy, leave something to be desired. This sauce, made from pureed cauliflower, is a great substitute for traditional cream versions, but it is also a delicious sauce—period. Use it wherever you want a creamy […] -
See articleAutumn Mixed Greens Salad
Make this salad when your favorite apples are in season. Honey crisp and gala apples contrast well with the tart cranberry vinaigrette. Cut the apples just before serving to maintain their color, or store them in water with a little lemon juice if you need to prepare them ahead of time. Serve this dish as […] -
See articlePumpkin and Anasazi Bean Stew
Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily available in grocery stores. If you can’t find them, use pinto beans instead. Find this recipe and more in the Forks Over Knives Recipe App. -
See articleWinter White Bean Salad
You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have dinner on the table in 30 minutes. From Forks Over Knives–The Cookbook Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App. -
See articleSpicy Cilantro Pesto
An appealing alternative to traditional basil pesto, this goes well with a variety of foods. From The Forks Over Knives Plan Find this recipe and more in the Forks Over Knives Recipe App. -
See articleCreamy Red Pepper Coriander Sauce
Fragrant with the flavor of cilantro (aka coriander), this creamy red pepper sauce is a featured element in our Curried Millet Cakes with Creamy Red Pepper Coriander Sauce. It’s also great as a dip for fresh vegetables, as a sandwich spread, or tossed with your favorite cooked pasta. Keep roasted red peppers and silken tofu […] -
See articleCurried Millet Cakes with Creamy Red Pepper Coriander Sauce
Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with. Here, the versatile grain embraces the flavors of India with a dish meant for special occasions and weeknight dinners. Top each cake with a dollop of fresh Cilantro Chutney to add a burst […] -
See articleBarley and Sweet Potato Pilaf
Barley is not the usual in pilafs, but it works well when you want a change from rice. Tarragon has a flavor similar to fennel but milder. Serve this on a bed of spinach for a filling meal. From Forks Over Knives – The Cookbook -
See articleTofu Sour Cream
Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff. Find this recipe and more in the Forks Over Knives Recipe App. -
See articleChef Del’s Mushroom Stroganoff
Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of the original recipe, this plant-based one is made with rich porcini mushrooms and lots of fresh herbs. This recipe is from Forks Over Knives – The Cookbook.
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.