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You've read The China Study and committed to a plant-based diet, convinced it's the best choice for your own health and well-being, not to mention the planet's. But now you need to successfully navigate the transition. And convince your family to do the same . . . or at least eat a few more veggies. The China Study Family Cookbook: 100 Recipes and Resources to Bring Your Family to the Plant-Based Table is the family-friendly cookbook and guide you've been waiting for. China Study Quick & Easy and Forks Over Knives: The Cookbook author Chef Del Stroufe's 100 easy, flavorful recipes--with family classics reinvented for today's health conscious cooks--include: Mac & CheeseCream of Tomato SoupWhite Bean and Squash ChiliWheatberry Sloppy JoesMeatball SubsHush PuppiesCreamed Corn CasseroleBreakfast TacosBiscuits and GravyPeanut Butter CookiesChocolate Donuts In addition to these better-for-you, even-tastier-than-the-original recipes, The China Study Family Cookbook offers: Stories from plant-based advocates (including China Study couthor T. Colin Campbell) whose whole families have adopted a plant-based lifestyle--and how they got their spouses and children on boardStrategies from "blended" families (where some members eat plant-based and some don't) for negotiating the family menuTips for getting your kids involved in the kitchen and fostering their love of plant-based cookingResources to make plant-based eating easier and even more rewarding for your family, no matter what your lifestyle Edited by The China Study Cookbook author LeAnne Campbell, and with a foreword from China Study co-author and The Campbell Plan author Thomas M. Campbell II, MD, The China Study Family Cookbook is the ultimate guide to helping your family transition to the joys and benefits of plant-based eating.
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Table of Contents

IntroductionGetting StartedEasing the Transition to a Plant-Based DietCooking at Every AgeKitchen SafetyTips for New CooksBreakfastHot CocoaOatmeal and All the Fixin'sCarrot Cake Baked OatmealPancakesBiscuitsChocolate DoughnutsBreakfast SpreadBreakfast PotatoesSpicy Breakfast PattiesSausage GravyChorizo HashChorizoBreakfast TacosAsparagus, Leek, and Mushroom FrittataBreakfast SandwichBig, Fat Breakfast BurritoBreakfast Casserole with Hash Brown CrustSausage Gravy and Biscuit CasseroleFrench Toast CasseroleAt Home with the Plant-Based Family: Pam PopperSides and SaucesBrown RiceMilletQuinoaSweet Potato CornbreadSweet Potato HummusCorn ChipsNachosPotato WedgesTater TotsSour CreamMayonnaiseCheese SauceQueso SauceGood GravySeven-Layer DipAt Home with the Plant-Based Family: Luann HooverSalads and Salad FixingsWhite Bean  Buttermilk" DressingGreen Goddess DressingThousand Island DressingCaesar Salad DressingMushroom  Bacon"CroutonsGreen Goddess SlawCorn and Black Bean SalsaAt-Home Salad BarCaesar SaladCobb SaladWhite Bean Salad with Apricots and PistachiosAt Home with the Plant-Based Family: T. Colin CampbellSandwichesGreek Hummus PitasOde to Pimento Spread SandwichesGrilled Cheese Sandwiches Fried Bologna" SandwichesMLTsCarrot DogsSloppy JoesPortobello ReubensMediterranean MeltsMediterranean  Meatball" SubsAt Home with the Plant-Based Family: Beverly GrandisonSoupsCream of Tomato SoupSweet Potato BisquePotato SoupPotato, Cabbage, and White Bean SoupSweet Potato, Swiss Chard, and Red Lentil SoupBlack-Eye Pea GumboLentil ChiliWhite Bean and Squash ChiliAt Home with the Plant-Based Family: Garrett ColburnEntreesQuesadillasCorn and Mashed Potato CakesChilaquiles FrittataThai-Style Peanut NoodlesThai-Style Noodles with Cashews and PineapplePortobello Pepper SteakSpaghetti and MeatballsRamenCurried Lentils and RiceTofu YungSausage, Pepper, and Mushroom PizzaTwice-Baked Samosa PotatoesTwice-Baked Sweet PotatoesAt Home with the Plant-Based Family: LeAnne CampbellCasserolesZesty Cornbread CasseroleRice and Veggie CasseroleJohnny MarzettiMac and CheeseChili Mac and Cheese CasseroleMediterranean LoafSweet Potato and Basmati Rice CasseroleAutumn Vegetable Pot Pie with Biscuit CrustTortilla PieAt Home with the Plant-Based Family: Pam FrostDessertsDate PureeVanilla-Almond Dessert SauceChocolate-Covered Peanut Butter Filled DatesChocolate Sweet Potato HummusChocolate PopsCheesecake PopsChunky Monkey CookiesLiving the Dream BrowniesOat and Apricot BarsApple Pecan Fig BarsPumpkin BarsWhoopie PiesBlondiesApple Butter PizzaAcknowledgmentsRecipe IndexAbout the Author

About the Author

Del Sroufe's passion for cooking began at eight years old and never faded. In 1989 he went to work for one of Columbus' premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del's Bread, a vegan bakery, before beginning vegan meal delivery service in 2001, serving eclectic plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years. In 2006, Sroufe joined Wellness Forum Foods as co-owner and chef, where he continued the tradition of delivering great tasting, plant-based meals to clients in Columbus as well as throughout the continental U.S. Sroufe also joined The Wellness Forum as a member where, after a lifetime of yo-yo dieting, he has lost over 200 pounds on a low fat, plant-based diet. He continues to teach cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum. Sroufe is the author of The China Study: Quick & Easy Cookbook, as well as Forks Over Knives--The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.


"A delight to browse through and inspiring to plan menus with, The China Study Family Cookbook is an enthusiastically and unreservedly recommended addition to personal, family, and community library cookbook collections." --Midwest Book Review

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