The China Study Family Cookbook

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.

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

Entrées
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