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Better Than Vegan

By Del Sroufe

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Publication Date: December 2013

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About the Book

“Better Than Vegan is the Holy Grail of human diets. Read, learn, and thrive.”
-Howard Lyman, author Mad Cowboy and No More Bull!

“Chef Del has battled his own dietary demons and emerged triumphant. His deliciously healthy recipes are victories for all of us who care about eating well.”
-Rory Freedman, co-author, Skinny Bitch

***

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 eat—but veganism itself doesn’t mean health, as Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The 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 great food.

In Better than Vegan, Sroufe provides more than a hundred recipes that prove that the healthiest diet can also be the most delicious. Included in Better than Vegan are dishes such as:

  • Portobello Wraps with Spicy Asian Slaw
  • Gnocchi
  • Three Sisters Enchiladas
  • Lemon Berry Sorbet

In Better Than Vegan, Sroufe tells his remarkable personal journey of how he went on to lose hundreds of pounds on a healthy vegan diet and then shares the kinds meals (with no oil and low in fat and sugar) that restored him to health.

With photographs by Robert Metzger and coauthored by Mad Cowboy coauthor Glen Merzer, Better Than Vegan offers healthy and professional cooking tips with nutritional advice to help you achieve the optimal vegan diet.

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About the Author

Del Sroufe

Del Sroufe

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 US. 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, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.

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Publication Details

Format: E-book Pdf

Format: Paperback

Dimensions: 7 x 9 x 1 in.

Weight: 1.25 lbs.

Publication Date: December 1, 2013

Format: E-book Mobi

Format: E-book Epub

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