Eating healthy just got a whole lot easier.
The science is very clear. A whole-foods, plant-based diet is the healthiest possible way to eatbut veganism itself doesn’t mean health, as Chef Del Sroufe, author of the New York Times bestseller Forks Over KnivesThe Cookbook, knows better than anyone. Sroufe managed to reach 475 pounds while eating a vegan diet rich in pastries, peanut butter, and potato chips. After converting to a vegan diet with minimal processed foods, sugars and added oils, he lost more than 240 pounds without giving up taste.
In Better than Vegan, Sroufe relates with humor and humility his remarkable journey of how he lost hundreds of pounds on a healthy vegan diet and then shares the kinds of meals that restored his body. Proving that the healithiest diet can also be the most delicious, Sroufe offers more than 100 recipes in Better than Vegan, such as:
Portobello Wraps with Spicy Asian Slaw
Three Sisters Enchiladas
Lemon Berry Sorbet
Creole Corn Chowder
Written with Food Over Medicine and Mad Cowboy coauthor Glen Merzer and featuring photographs from Robert Metzger, Better Than Vegan offers healthy and professional cooking tips with nutritional advice to help you achieve the optimal plant-based diet.
|Publisher:||BenBella Books, Inc.|
|Product dimensions:||6.90(w) x 8.90(h) x 0.80(d)|
About the Author
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 Forks Over KnivesThe Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.
Glen Merzer is coauthor with Pamela A. Popper, PhD, ND, of Food Over Medicine, with Howard Lyman of Mad Cowboy, with Howard Lyman and Joanna Samorow-Merzer of No More Bull!, and with Chef AJ of Unprocessed. Merzer is also a playwright and screenwriter, having most recently completed a screenplay from Mad Cowboy. He has been a vegetarian for 40 years and a vegan for the last 20.
Table of Contents
1 My Battle with Food 3
2 Diet Is a Noun, Too 23
3 Cooking with Plants 51
4 Sauces, Dips, Creams, and Dressings 71
5 Breakfasts 103
6 Appetizers 127
7 Soups 145
8 Wraps, Sandwiches, Pizza, and Flatbreads 173
9 Entrées 199
10 Side Dishes 243
11 Desserts 265
About the Authors 290
Most Helpful Customer Reviews
Interesting read confirming what we are learning about oils and good ways to get around that and still eat well!
Yiu know whats better than being a vegan...NOT BEING ONE!!! Burnt!