Holiday Cook Along With Chef Del Sroufe
Prepare a delicious six-course plant-based holiday feast from the comfort of your own kitchen!
November 14, 2026—Noon to 3:30 PM ET
Holiday Cook Along With Chef Del Sroufe is a festive one-day event designed to take the stress out of holiday cooking while helping you create a wholesome, satisfying plant-based feast. This hands-on, interactive class invites you to cook in real time with Chef Del as he guides you step by step through a six-course holiday meal using only whole food, plant-based ingredients. There are no oils or highly processed foods. Just pure, nourishing flavor.
Whether you’re planning to host a large family gathering or a cozy dinner for a few, this cook along will help ensure that you’re ready. You’ll learn techniques for timing, prepping ahead, and building flavor, with a special focus on seasonal produce, grains, and legumes. You’ll finish the class with a full menu ready to serve and the confidence to recreate the meal on your own. With tips for presentation, substitution, and using leftovers, this cook along is perfect for anyone looking to bring health, joy, and ease to their holiday table.
Class Overview
Live online cooking session
Ten delicious recipes
Bonus e-book
Inside the Class
- Hands-on, step-by-step guidance
- The role of seasonal produce
- Plant-based cooking fundamentals
- How to work with seasonal staples
- Troubleshooting common plant-based cooking challenges
- Holiday recipes made entirely with WFPB-compliant ingredients
- Bonus digital recipe e-book
Who should enroll?
- New cooks hoping to confidently prepare a multicourse plant-based holiday menu from scratch
- Anyone interested in balancing flavors and textures for festive plant-based dishes
- Cooks who want to learn how to schedule cooking and reheating of dishes on the day of the holiday to make maximum use of their kitchen
- Cooks seeking practical tips for shopping and organizing the kitchen for large meal preparation
Class Sections
The Role of Fall Produce in WFPB Nutrition
Fall produce, like apples, pears, cranberries, squash, parsnips, cauliflower, green beans, onions, and leafy greens, provides fiber, complex carbohydrates, and essential nutrients that support immune function and overall health in a whole food, plant-based (WFPB) dietary lifestyle. Mastering the versatility of these seasonal ingredients, you can create flavorful, nutrient-rich meals without added oils or processed ingredients.
Basic Ingredients Used in Fall Cooking
A fall kitchen is abundant with hearty vegetables, crisp apples, sweet pears, and earthy root vegetables like parsnips, ingredients ideal for creating comforting, nutrient-dense meals. Staples like onions, garlic, mushrooms, nuts, dried fruits, warming herbs, and spices make it easy to build rich flavor and texture in WFPB dishes without highly processed ingredients.
The Importance of Organizing Your Kitchen
An organized kitchen is essential when preparing a large meal. It ensures efficiency and reduces stress during cooking. Having ample storage containers and enough space in the refrigerator for prepped ingredients and finished dishes helps keep everything fresh, accessible, and ready to serve on time.
Class Recording
The class recording will be made available after the live session, allowing you to revisit the material at your convenience. Whether you want to cook along at a different time, review specific techniques, or refresh your knowledge, you’ll have access to the full session for ninety days. This flexibility ensures you can move at your own pace and return to your favorite moments as often as needed.
Meet Your Instructor
Chef Del Sroufe
Del Sroufe is a Culinary Specialist with the T. Colin Campbell Center for Nutrition Studies (CNS) and the host of CNS Kitchen, a supportive group for those looking to adopt a whole food, plant-based lifestyle. Del has owned and operated several plant-based businesses, worked as a plant-based personal chef, and written four cookbooks, including the New York Times bestseller Forks Over Knives—The Cookbook.
Register
Can’t make it live? Don’t fret! This class will be recorded and made available to all registered participants, allowing you to watch at your convenience.