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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 as a culinary specialist and the host of CNS kitchen.

Dairy-Free Parsnip Mashed Potatoes
Dairy-Free Parsnip Mashed Potatoes

I like mashed potatoes as much as the next person, but since I no longer add unhealthy fats to my foods, I have looked for other ways to make my mashed potatoes creamy. Adding vegetables like parsnips is one of my favorite ways. They look like a white carrot but have a mild tang to them that elevates an otherwise plain potato. If you don’t like parsnips, carrots or other root vegetables work just as well.


Pumpkin Pie Parfait
Pumpkin Pie Parfait

This creative twist on the classic pie is sure to impress this fall. It has that familiar blend of autumn spices that gives the pie its flavor, but also a light, refreshing cream sauce for balance.


Ginger Tamari Baked Tofu
Ginger Tamari Baked Tofu

This tofu is very versatile. You can enjoy it on a salad, in a wrap, or with stir-fried vegetables and rice. It is full of flavor and easy to make.


Does it Matter If I Call Myself a Food Addict?
Does it Matter If I Call Myself a Food Addict?

Where is the line that separates normal eating from food addiction? Aren’t we all addicted to it to some extent, and don’t we need food to live? I have asked myself these questions many times, and I have tried to answer them with help from professionals and in my own social circles.


Date and Soy Stir-Fry Sauce
Date and Soy Stir-Fry Sauce

I always have this sauce on hand. With this sauce, some cooked rice or pasta, and a package of frozen vegetables, I can have dinner ready in less than 15 minutes. Even if I do have to make this easy sauce, I can prepare dinner in less than 30 minutes.


Pineapple “Fried” Rice
Pineapple “Fried” Rice

The sweet, tangy pineapple brightens this fried rice dish, and serrano pepper brings the heat. It comes together especially fast if you keep a pot of cooked brown rice on hand in the refrigerator to use for stir-fries, wraps, and as a complement for bean dishes throughout the week.


Healthy Plant-Based Meat Substitutes
Healthy Plant-Based Meat Substitutes

New meat substitutes are appearing on grocery store shelves all the time, and many may be healthier than their animal-based counterparts. But are they actually good for you? And if not, what should you eat instead? You might love a good burger, hot dog, or pepperoni pizza, but the vegan versions of these classic animal-based … Continued


The Best Tips for Cooking Without Oil
The Best Tips for Cooking Without Oil

There are a plethora of reasons to avoid consuming oil, here are some tips if you are looking to transition to oil-free cooking.


Understanding MSG In The Kitchen: Is it as Bad as We think?
Understanding MSG In The Kitchen: Is it as Bad as We think?

Monosodium glutamate, or MSG, is an additive found in many processed foods (e.g., canned soups, sauces, and condiments). It gives a lot of foods their umami flavor, which is the savory character found naturally in many foods. It is a prized component of cooking that chefs spend a lot of time learning about, but it’s … Continued


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