Forks Over Knives Cookbook

Forks Over Knives Cookbook

Forks Over Knives Cookbook

“I’ve been eating vegan, but I’m still fat.” – one of my customers.

If anyone can sympathize with the above statement, it’s Del Sroufe, the author of Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year.

At just eight years old, Del had already fallen in love with cooking. However, his food was so good he couldn’t stop eating it. His parents eventually put him on a diet to keep him from overeating. It didn’t work.

In 1989, after taking a job at a health food restaurant, Sroufe began eating vegan. But he didn’t realize, he now admits, that “… conversion to a vegan diet does not, in and of itself, lead to health. You have to convert to a well-structured vegan diet.”

So at the time, he opened a vegan bakery in 2001, Del’s daily diet consisted of:

  • Breakfast: two fresh scones and coffee

  • Lunch: a cashew bar and muffin, cake, or whatever was allowed him to work and eat simultaneously

  • Dinner: a vegetarian dish heavy on oil and fat

After dinner, it was potato chips washed down with beer!

Within a year, he’d packed 100 pounds on his already overburdened frame. As he puts it, his food choices were ”all vegan, but certainly not healthy.”

By 2005, Del tipped the scale at 475 pounds. So he sought medical help and committed himself to a fully plant-based diet. He gave up processed foods, limited his fats, and began eating lots of fresh greens, veggies, beans, and whole grains.

Eventually, he was ready for regular exercise. As a result, Sroufe told the Center for Nutrition Studies; he lost 200 pounds and has kept it off.

Del’s personal journey has led him to understand that truly healthy recipes depend on the right ingredients. And many of Forks Over Knives: The Cookbook’s year’s worth of plant-based recipes are his personal creations.

I’ve enjoyed several during the eight years the book’s had a place on my shelf — but none more than his Eggplant Polenta Casserole. Prepared with garden-fresh produce, including:

  • eggplants

  • sweet red peppers

  • tomatoes

  • onions

  • garlic

and basil, it’s a creamy concoction sure to satisfy any fan of Italian cuisine!

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