Del Sroufe

Not-Nutella Nutty Cocoa Breakfast Spread

Nutella Alternative Breakfast Spread

This nutty cocoa breakfast spread is so delicious that no one will suspect it’s also good for them. It’s free of processed sugar and made with high-fiber, vitamin-packed beans and bananas (the riper, the better). I spread it on toast when I need a quick breakfast on the go. The key to a creamy spread is not to rush the pureeing in the food processor. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission.

A note from VegKitchen: Think of this recipe as a healthy vegan Nutella alternative; who needs all that sugar, palm oil, and skimmed milk powder when you get even better flavor with beans and fresh and dried fruit? more→

Vegan Cream of Tomato Soup

Vegan Cream of tomato soup

Here’s a healthy homemade vegan cream of tomato soup that will remind you of the kind that you might have had from a can when you were a kid — but this one is so much better! This easy and comforting soup is ready for you to enjoy within a half hour, and it’s delicious served with vegan grilled cheese sandwiches. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission. more→

Portobello Mushroom Tacos

Portobello Mushroom Tacos from Forks Over Knives

Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over KnivesThe Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. more→

Vegetable White Bean Hash

Vegetable White Bean Hash from Forks Over Knives

Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair to consider it just a dish of leftovers. Recipe from Forks Over KnivesThe Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year * copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe.
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