Introduction Getting Started Easing the Transition to a Plant-Based Diet Cooking at Every Age Kitchen Safety Tips for New Cooks Breakfast Hot Cocoa Oatmeal and All the Fixin's Carrot Cake Baked Oatmeal Pancakes Biscuits Chocolate Doughnuts Breakfast Spread Breakfast Potatoes Spicy Breakfast Patties Sausage Gravy Chorizo Hash Chorizo Breakfast Tacos Asparagus, Leek, and Mushroom Frittata Breakfast Sandwich Big, Fat Breakfast Burrito Breakfast Casserole with Hash Brown Crust Sausage Gravy and Biscuit Casserole French Toast Casserole At Home with the Plant-Based Family: Pam Popper Sides and Sauces Brown Rice Millet Quinoa Sweet Potato Cornbread Sweet Potato Hummus Corn Chips Nachos Potato Wedges Tater Tots Sour Cream Mayonnaise Cheese Sauce Queso Sauce Good Gravy Seven-Layer Dip At Home with the Plant-Based Family: Luann Hoover Salads and Salad Fixings White Bean "Buttermilk" Dressing Green Goddess Dressing Thousand Island Dressing Caesar Salad Dressing Mushroom "Bacon" Croutons Green Goddess Slaw Corn and Black Bean Salsa At-Home Salad Bar Caesar Salad Cobb Salad White Bean Salad with Apricots and Pistachios At Home with the Plant-Based Family: T. Colin Campbell Sandwiches Greek Hummus Pitas Ode to Pimento Spread Sandwiches Grilled Cheese Sandwiches "Fried Bologna" Sandwiches MLTs Carrot Dogs Sloppy Joes Portobello Reubens Mediterranean Melts Mediterranean "Meatball" Subs At Home with the Plant-Based Family: Beverly Grandison Soups Cream of Tomato Soup Sweet Potato Bisque Potato Soup Potato, Cabbage, and White Bean Soup Sweet Potato, Swiss Chard, and Red Lentil Soup Black-Eye Pea Gumbo Lentil Chili White Bean and Squash Chili At Home with the Plant-Based Family: Garrett Colburn Entrees Quesadillas Corn and Mashed Potato Cakes Chilaquiles Frittata Thai-Style Peanut Noodles Thai-Style Noodles with Cashews and Pineapple Portobello Pepper Steak Spaghetti and Meatballs Ramen Curried Lentils and Rice Tofu Yung Sausage, Pepper, and Mushroom Pizza Twice-Baked Samosa Potatoes Twice-Baked Sweet Potatoes At Home with the Plant-Based Family: LeAnne Campbell Casseroles Zesty Cornbread Casserole Rice and Veggie Casserole Johnny Marzetti Mac and Cheese Chili Mac and Cheese Casserole Mediterranean Loaf Sweet Potato and Basmati Rice Casserole Autumn Vegetable Pot Pie with Biscuit Crust Tortilla Pie At Home with the Plant-Based Family: Pam Frost Desserts Date Puree Vanilla-Almond Dessert Sauce Chocolate-Covered Peanut Butter Filled Dates Chocolate Sweet Potato Hummus Chocolate Pops Cheesecake Pops Chunky Monkey Cookies Living the Dream Brownies Oat and Apricot Bars Apple Pecan Fig Bars Pumpkin Bars Whoopie Pies Blondies Apple Butter Pizza Acknowledgments Recipe Index 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