Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate

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.”

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.


Chef, I’m Going Plant-Based. What Can I Eat?

Chef, I’m Going Plant-Based. What Can I Eat?

Many people considering a plant-based diet initially focus on what they can’t eat. Here we explore the huge range of what you can eat, including several substitutes to use to make your old favorites.


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