Del Sroufe Archives - Forks Over Knives

Chestnut Soup

Del Sroufe — Wed, 14 Nov 2012 18:28:13 +0000

A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had died and gone to soup heaven! It was creamy without any dairy, and full of flavor without a lot of complicated ingredients. This is a recipe you have to try.

From Forks Over Knives — The Cookbook

Find this recipe and more in the Forks Over Knives Recipe App.

Yield: Serves 4

1 medium yellow onion, peeled and finely chopped
1 stalk celery, finely chopped
1 medium carrot, peeled and finely chopped
1½ tablespoons minced sage
1 tablespoon minced thyme
1 bay leaf
⅛ teaspoon ground cloves
4 to 5 cups Vegetable Stock, or low-sodium vegetable broth
One 15-ounce can chestnut puree
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped parsley

Instructions

Place the onion, celery, and carrot in a large saucepan and saute over medium heat for 15 minutes, or until the onions are tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the sage, thyme, bay leaf, cloves, and vegetable stock.
Bring the pot to a boil over high heat and whisk in the chestnut puree.
Season with salt and pepper and cook for another 5 minutes.
Serve garnished with the chopped parsley.

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Sweet Congee with Dates and Apricots

Del Sroufe — Mon, 07 Aug 2023 17:16:57 +0000

A staple breakfast food in China, congee is a rice porridge that can be made either savory or sweet. In this satisfying recipe, the warming notes of cinnamon and clove are combined with tart dried apricots to create a morning meal packed with flavor. Dates lend natural sweetness to the dish, but you could easily substitute them for a drizzle of maple syrup instead. Congee is a delicious way to use up leftover brown rice and is an incredibly forgiving dish, so feel free to get creative with the spices and toppings! Pumpkin seeds, fresh fruit, or a swirl of nut butter are all excellent additions to fuel your day with the power of plants.

Tip: Look for unsulfured dried apricots to avoid sulfur dioxide, a preservative that can aggravate asthma and food sensitivities.

From Forks Over Knives: The Cookbook

For more vegan porridge recipes, check out these tasty ideas:

Yield: Makes 5 cups

4 cups cooked brown rice
½ cup chopped pitted dates
½ cup chopped dried apricots
1 large stick cinnamon
¼ teaspoon ground cloves
Sea salt, to taste

Instructions

In a large saucepan bring 2 cups water to boiling over medium. Stir in the first five ingredients (through cloves). Reduce heat to medium-low. Cook 15 minutes or until mixture thickens into a porridge. Remove cinnamon stick, season with salt, and serve hot.

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Pineapple Sherbet

Del Sroufe — Fri, 16 Jun 2023 17:48:47 +0000

Inspired by his grandmother Florence, a big sherbet fan who served it often for dessert, Chef Del Sroufe created this healthy version of his favorite sherbet flavor, pineapple. The tangy fruit is balanced out by blending it with creamy banana, sweet maple syrup, and citrusy lemon zest. Each spoonful of this delicious treat tastes like frozen sunshine, and the bright flavors are enhanced further with a sprinkling of fresh mint. Feel free to drizzle extra maple syrup over the top of each serving if you want to indulge your sweet tooth a little more. Additional topping ideas include chopped basil, if you’re going for a more savory route, or slivered almonds, shredded unsweetened coconut, or pumpkin seeds!

From Chef Del’s Better Than Vegan

For more fruity nice cream recipes, check out these tasty ideas:

Grapefruit Nice Cream with Maple-Pecan Skillet Granola
Strawberry Nice Cream Sundaes
Grilled Peaches with Basil-Peach Nice Cream
Or take a look at our full collection of nice cream recipes

Yield: Makes 5 cups

3 bananas, sliced
1½ cups chopped pineapple
½ cup well-chilled unsweetened, unflavored almond milk, plus more as needed
2 tablespoons pure maple syrup (optional)
Zest of 1 lemon
Chopped fresh mint (optional)

Instructions

Spread sliced bananas and chopped pineapple on separate baking sheets. Freeze 2 hours or until fruit is hard.
In a food processor combine frozen bananas, almond milk, maple syrup (if using), and lemon zest. Puree until thick and creamy, adding more milk as needed to get a creamy consistency. Add the frozen pineapple; pulse until well incorporated. Serve immediately. If desired, drizzle with additional maple syrup and sprinkle with mint.

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Autumn Wheat Berry Salad

Del Sroufe — Wed, 20 Nov 2013 22:39:48 +0000

Perfect for potlucks, picnics, and packed lunches, this simple salad mixes tender-chewy wheat berries with crunchy celery, zesty green onions, and sweet-tart dried cranberries. Wheat berries are one of the heartiest whole grains around, so they take some time to cook. If you want something faster (and gluten-free), substitute quinoa or millet for the wheat berries.

From Forks Over Knives — The Cookbook

Yield: Serves 4

2½ cups wheat berries, soaked overnight
¼ cup plus 2 tablespoons apple cider vinegar
¼ cup brown rice syrup
2 celery stalks, thinly sliced
½ cup chopped green onion (white and green parts)
2 tablespoons minced tarragon
1 Bosc pear, cored and diced
½ cup fruit-sweetened dried cranberries
Salt and freshly ground black pepper to taste

Instructions

Bring 5 cups water to a boil in a medium saucepan and add the wheat berries. Return to a boil over high heat, reduce the heat to medium, cover, and cook until the wheat berries are tender, about 1¾ hours. Drain the excess water from the pan and rinse the berries until cool.
Combine all the other ingredients in a large bowl. Add the cooled wheat berries and mix well. Chill for 1 hour before serving.

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Spaghetti with Roasted Tomatoes, Chickpeas, and Basil

Del Sroufe — Wed, 17 Sep 2014 00:04:19 +0000

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the results are delectable.

From The Forks Over Knives Plan

This recipe is also available in our convenient iPhone app and newly released Android recipe app.

Yield: Makes about 8 cups

1 pound cherry tomatoes
2 teaspoons granulated garlic
Sea salt and freshly ground black pepper
12 ounces whole-grain spaghetti
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped fresh basil

Instructions

Preheat the oven to 350°F. Have ready a nonstick baking sheet or line one with parchment paper.
Bring a large pot of water to a boil.
Cut the tomatoes in half and place them in a bowl. Sprinkle them with the granulated garlic and salt and pepper to taste. Spread them on the baking sheet in a single layer. Roast the tomatoes until they start to shrivel, 30 to 35 minutes. Remove from the oven and set aside.
During the last 10 minutes that the tomatoes are roasting, add the pasta to the boiling water and cook according to the package instructions. Drain the pasta, reserving about 1 cup of the pasta cooking water. Transfer the pasta to a bowl. Add the chickpeas, the roasted tomatoes, the basil, and as much of the reserved cooking water as desired to moisten, and mix well. Season to taste with salt and pepper. Serve hot.

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Chilled Blueberry Soup

Del Sroufe — Tue, 12 Jul 2022 17:17:50 +0000

This radiant blueberry soup is perfect for a weekend brunch when you’re craving something cool and refreshing. Juicy blueberries are simmered with the bright flavors of oranges and apple juice and sweetened with maple syrup. Ground cloves add a hint of warming spice that pairs perfectly with the fruit to create a complex flavor profile. The purple purèe is then chilled for several hours in the fridge and topped with vegan yogurt when you’re ready to dig in! Feel free to make the soup a day ahead so it’s ready to go in the morning when you roll out of bed.

Yield: Makes 6 cups

4 fresh oranges
2 cups fresh or frozen blueberries
1 cup unsweetened apple juice
⅓ cup pure maple syrup
Pinch ground cloves
1 cup plain unsweetened vegan yogurt

Instructions

Remove zest from one of the oranges. Squeeze juice from all of the oranges.
In a large saucepan combine orange juice and zest, blueberries, apple juice, maple syrup, cloves, and ½ cup water. Bring to boiling over medium-high; reduce heat to medium. Cook until berries have released their juices and the soup has thickened slightly. Remove from heat and cool completely, about 1 hour.
Transfer cooled soup to a blender. Cover and blend until smooth. Strain soup through a fine-mesh sieve. Cover and chill at least 90 minutes. If the soup seems too thick, stir in a little water to reach desired consistency. Pour soup into bowls and swirl in the yogurt just before serving.

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Yellow Bell Pepper Boats with Homemade Hot Sauce

Del Sroufe — Fri, 27 May 2022 23:58:42 +0000

These eye-catching stuffed pepper boats are packed full of good-for-you ingredients and drizzled with a homemade hot sauce. Potatoes, corn, and onion make a luscious filling that’s enhanced with spicy serrano chile and aromatic ginger. Sprinkle each half with fresh cilantro and sunflower seeds for a delicious dish you can serve alongside good bread and a fresh salad. And if you prefer the slightly sweeter taste of red bell peppers, feel free to swap in any color pepper that you like.

From Forks Over Knives—The Cookbook

Yield: Makes 4 stuffed pepper halves

2 medium potatoes, peeled and halved
½ cup fresh or frozen corn kernels
½ cup finely chopped yellow onion
¼ cup finely chopped green bell pepper
1 teaspoon lime juice
1 clove garlic, minced
½ teaspoon very finely chopped serrano chile
1 teaspoon sea salt
¼ teaspoon grated fresh ginger
2 yellow bell peppers
¼ cup sunflower kernels, toasted
1 large tomato
½ teaspoon cayenne pepper
1½ teaspoons finely chopped fresh cilantro

Instructions

Preheat oven to 350°F. In a saucepan combine potatoes and enough water to cover. Bring to boiling over medium; reduce heat. Simmer about 15 minutes or until tender; drain. Let potatoes cool. Mash potatoes.
In a small saucepan combine corn and 1 cup water. Cook over medium 5 to 7 minutes or until corn is tender; drain. Add to mashed potatoes with the onion, bell pepper, lime juice, half of the garlic, serrano chile, ½ teaspoon salt, and the ginger. Mix well.
Halve each yellow bell pepper lengthwise; remove seeds and membranes. Divide potato mixture among bell pepper halves; sprinkle with sunflower kernels. Place filled peppers in a shallow baking dish; cover with foil. Bake 30 to 35 minutes or until peppers are soft when poked with a fork.
For Homemade Hot Sauce, place tomato in a blender. Cover and blend until smooth. Transfer tomato puree to a small saucepan. Add cayenne pepper, the remaining ½ teaspoon sea salt and half clove of garlic. Bring mixture to boiling; cook 5 minutes, stirring occasionally. Reduce heat to low; simmer 5 minutes more.
To serve, drizzle Homemade Hot Sauce over pepper boats. Sprinkle with chopped cilantro.

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Mexican-Style Vegan Bean and Rice Casserole

Del Sroufe — Tue, 21 Feb 2012 19:52:49 +0000

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. Also, be sure to check out our “cheesy” vegan rice and bean casserole.

From Forks Over Knives – The Cookbook

Yield: Makes one (8 × 8-inch) casserole

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon cumin seeds, toasted in a dry skillet and ground
2 teaspoons ancho chile powder
2 medium zucchini, cut into ½-inch dice
2 cups cooked brown rice
2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
3 ears corn, kernels removed (about 2 cups)
One recipe No-Cheese Sauce Recipe
Chopped cilantro

Instructions

Preheat the oven to 350°F.
Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

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Whole Grain Stuffing with Pecans and Currants

Del Sroufe — Wed, 14 Nov 2012 18:28:21 +0000

Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The earthy nuts and the tart fruit really brightens up the otherwise ordinary stuffing. Replace half of the whole grain bread with your favorite whole grain cornbread recipe, or add fresh chopped apples for another twist on this dish.

Yield: Makes about 3 ½ cups

6 cups firmly packed diced whole grain bread
1 medium yellow onion, diced small
2 stalks celery, diced small
1½ teaspoons fresh minced sage
1½ teaspoons fresh minced rosemary
Sea salt to taste
½ cup toasted pecans, finely chopped
½ cup currants
Freshly ground pepper to taste
1¼ – 1¾ cups low sodium vegetable broth

Instructions

Preheat the oven to 350º F.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, until lightly browned. Set aside.
Sauté the onion and celery over medium heat for 8 to 9 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the bread cubes and the onion mixture to a mixing bowl with the sage, rosemary, salt to taste, pecans, currants and black pepper. Mix well and drizzle the vegetable broth over the mixture to moisten.
Transfer the mixture to a non-stick baking pan and refrigerate 1 hour for the bread crumbs to soak up all the broth.
Bake 25 to 30 minutes, or until browned and still slightly moist.

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Delicata Squash Boats with Cauliflower Bechamel

Del Sroufe — Wed, 14 Nov 2012 18:28:16 +0000

Delicata squash, though considered a winter squash, has a lot more in common with summer varieties; it is quicker-cooking than most winter squash and the skin can be eaten when cooked. Serve with Cauliflower Bechamel.

From Forks Over Knives—The Cookbook

Yield: Makes 4 squash boats

2 delicata squash, halved and seeded
Salt and freshly ground black pepper to taste
1 shallot, peeled and minced
½ red bell pepper, seeded and diced small
6 cups chopped spinach
2 cloves garlic, peeled and minced
1 tablespoon minced sage
2 cups cooked cannellini beans, or one 15-ounce can, drained and rinsed
¾ cup whole-grain breadcrumbs
3 tablespoons nutritional yeast, optional
3 tablespoons pine nuts, toasted
Zest of 1 lemon

Instructions

Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Season the cut sides of the squash with salt and pepper. Place the halves on the prepared baking sheet, cut sides down. Bake until the squash is tender, about 45 minutes.
Meanwhile, place the shallot and red pepper in a large saucepan and sauté over medium heat for 2 to 3 minutes. Add water, 1 to 2 tablespoons at a time, as needed to keep the vegetables from sticking to the pan. Add the spinach, garlic, and sage and cook until the spinach is wilted, about 4 to 5 minutes. Add the beans and season with salt and pepper. Cook for another 2 to 3 minutes.Remove from the heat. Add the bread crumbs, nutritional yeast (if using), pine nuts, and lemon zest. Mix well.
Divide the bean mixture between the baked squash halves. Place the stuffed squash halves in a baking dish and cover with aluminum foil. Bake 15 to 20 minutes, or until heated through.
Optional: Serve with Cauliflower Bechamel.

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