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Del has worked in vegetarian and vegan kitchens since 1989, has owned a vegan bakery, a vegan personal chef service, and has worked as executive chef at Wellness Forum Foods in Columbus Ohio for over 12 years. He has written four cookbooks: Forks Over Knives: The Cookbook; Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds; The China Study Quick and Easy Cookbook; and The China Study Family Cookbook. Del is currently working with the T. Colin Campbell Center for Nutrition Studies on several projects, including an initiative called “Chef Del’s Diet Daze.”

Chorizo Hash

Chorizo Hash

This healthy version of the traditional Mexican sausage makes a tasty side dish for your favorite brunch. It’s so fun to make, you can even get the kids involved. These can be prepared as patties or as a hash.


Oat & Apricot Bars

Oat & Apricot Bars

These fruit and grain bars are free of processed sugar and full of flavor. They make a great snack on the road when healthy options are hard to find, and they are also one of the least messy treats you can give the kids in the car.


All-Purpose Vinaigrette

All-Purpose Vinaigrette

Make this easy oil-free dressing in large batches to have on hand for a number of uses. It is a perfect salad dressing for mixed greens or romaine lettuce.


Late Summer Potato Green Bean Salad

Late Summer Potato Green Bean Salad

With its delicious vinaigrette base, you won’t miss the mayo in this potato salad. This salad is nice and light compared to most potato salads, and it makes great use of veggies that are in season in the late summer.


Chef Del’s Essential Plant-Based Kitchen Equipment

Chef Del’s Essential Plant-Based Kitchen Equipment

Want to start cooking more for yourself but feel stumped by how to outfit your kitchen with all the right tools? Chef Del gives his down-to-earth, practical list of essential kitchen equipment to set you up for success.


Quinoa & Carrot Top Tabouli

Quinoa & Carrot Top Tabouli

Tabouli made with carrot tops and quinoa is not traditional, but it sure is tasty. Quinoa is a quick-cooking grain, so this make-ahead dish comes together quickly and easily.


Beet Greens with Chickpeas & Olives

Beet Greens with Chickpeas & Olives

This flavorful dish comes together quickly in spite of the long list of ingredients and is perfect over cooked brown rice, quinoa, or whole grain couscous.


Garlic Scape Pesto

Garlic Scape Pesto

Garlic scapes are the stalks that grow from the bulbs of hardneck garlic plants. Pesto made from garlic scapes has a milder flavor than pesto made with the garlic bulb, and the scapes make a beautiful green pesto.


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