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I love this citrusy variation of a classic Asian dressing. The added kick from the ginger and cayenne pepper will liven up any salad. Makes 1 cup. ½ cup bottled orange juice (not from concentrate) 1 tablespoon grated fresh ginger ¼ cup mellow white miso paste (also known as sweet miso) ¼ cup rice wine […]

These fruit and grain bars are free of processed sugar and full of flavor. They make a great snack on the road when healthy options are hard to find, and they are also one of the least messy treats you can give the kids in the car. Makes 9 bars. Ingredients: 3 cups rolled oats […]

We kids loved anything my mom made that had a gravy, and this dish was no exception. Her version was very rich, full of saturated fat from meat and butter. This version has none of the unwanted fat, but all the hearty flavors kids—and grown-ups!—love. Serves 4. Ingredients: ⅓ cup whole wheat pastry flour 1 […]

This versatile recipe can be used in nachos, mac and cheese, or even a grilled cheese sandwich. Makes about 2½ cups. Ingredients: 1½ cups finely diced russet potatoes (about 1 medium potato) ¼ cup finely diced red bell pepper ½ small yellow onion, diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon fresh lemon […]

his versatile, hearty soup is delicious on its own or with bread for dipping. The fresh dill really makes the flavors pop! Serves 6 to 8. Ingredients: 1 large yellow onion, diced 2 large carrots, diced 3 celery stalks, diced 8 ounces button mushrooms, sliced (optional) 6 cups low-sodium vegetable broth 2 pounds russet potatoes, […]

The Orange-Miso Salad Dressing and the fresh oranges really mellow out the kale in this salad. Makes 4 servings. 2 large bunches kale, stemmed and coarsely chopped (about 8 cups) 1 15-ounce can cannellini beans, drained and rinsed ¾ cup Orange-Miso Salad Dressing (below), more or less to taste 1 large orange, peeled and sectioned […]

The ingredient list for this soup may look long, but the soup comes together quickly and is full of delicious, comforting flavors. Makes 4 servings. Ingredients: 4 cups Chinese cabbage, finely sliced 10 shiitake mushrooms, stemmed and sliced 1 small red bell pepper, seeded and chopped 6 cups vegetable stock 3 tablespoons low-sodium soy sauce […]

My dad used to make cornbread every weekend to serve with chili. He never made cornbread with sweet potatoes, but every time I serve it to my young cousins, they love the color the sweet potatoes add to the dish. Serves 9 to 12. Ingredients: 1½ cups cornmeal 1½ cups whole wheat pastry flour 4 […]

When I was growing up, we usually had oatmeal and whole-grain toast with butter and jam for breakfast during the week. Foods like sausage, biscuits, and eggs were considered weekend fare. These patties are a great alternative to the traditional sausage patties made from pork. Makes 14 to 16 patties. 2 cups water 1 cup […]

Del Sroufe
Del Sroufe

Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989, he went to work for one of Columbus’s 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 a 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.

Sroufe is the author of Better Than Vegan, The China Study: Quick & Easy Cookbook, and The China Study Family Cookbook, as well as Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.

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