The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table

The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table


View All Available Formats & Editions
Members save with free shipping everyday! 
See details


Bring the Whole Family to the Plant-Based Table with Fun and Delicious Recipes

You know the benefits of a plant-based diet—it’s the best choice for your own health and well-being, not to mention the planet’s. But now you need to successfully navigate the transition and convince your family to do the same . . . or at least eat a few more veggies.

The China Study Family Cookbook is the family-friendly cookbook and guide you’ve been waiting for. It’s time to make plant-based eating easier and even more rewarding for your family—no matter your lifestyle.

The China Study Quick & Easy Cookbook and Forks Over Knives—The Cookbook author Chef Del Sroufe’s 100 easy, flavorful recipes—with family classics reinvented for today’s health-conscious cooks—include:

  • Sloppy Joes
  • White Bean and Squash Chili
  • Tater Tots
  • Sausage Gravy and Biscuit Casserole
  • Mac and Cheese
  • Breakfast Tacos
  • Apple Butter Pizza
  • Whoopie Pies

The China Study Family Cookbook offers stories from plant-based advocates (including The China Study coauthor T. Colin Campbell) whose whole families have adopted a plant-based lifestyle—and how they got their spouses and children on board. It also gives tips for getting your kids involved in the kitchen and fostering their love of plant-based cooking. The China Study Family Cookbook even includes strategies to negotiate the family menu from families made up of both those who eat plant-based and those who don’t.

Edited by The China Study Cookbook author LeAnne Campbell and with a foreword from The China Study coauthor and The Campbell Plan author Thomas M. Campbell II, MD, The China Study Family Cookbook is the ultimate guide to helping your family discover the joys and benefits of plant-based eating.

Product Details

ISBN-13: 9781944648114
Publisher: BenBella Books, Inc.
Publication date: 05/30/2017
Pages: 288
Sales rank: 339,862
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 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.

Table of Contents


Getting Started
Easing the Transition to a Plant-Based Diet
Cooking at Every Age
Kitchen Safety
Tips for New Cooks

Hot Cocoa
Oatmeal and All the Fixin’s
Carrot Cake Baked Oatmeal
Chocolate Doughnuts
Breakfast Spread
Breakfast Potatoes
Spicy Breakfast Patties
Sausage Gravy
Chorizo Hash
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
Sweet Potato Cornbread
Sweet Potato Hummus
Corn Chips
Potato Wedges
Tater Tots
Sour Cream
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”
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

Greek Hummus Pitas
Ode to Pimento Spread Sandwiches
Grilled Cheese Sandwiches
“Fried Bologna” Sandwiches
Carrot Dogs
Sloppy Joes
Portobello Reubens
Mediterranean Melts
Mediterranean “Meatball” Subs

At Home with the Plant-Based Family: Beverly Grandison

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

Corn and Mashed Potato Cakes
Chilaquiles Frittata
Thai-Style Peanut Noodles
Thai-Style Noodles with Cashews and Pineapple
Portobello Pepper Steak
Spaghetti and Meatballs
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

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

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
Apple Butter Pizza

Recipe Index
About the Author

Customer Reviews