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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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All Contributions from Darshana Thacker Wendel (362)

Homemade Harissa

Harissa is a Tunisian red chile sauce made with red peppers, dried chiles, fragrant spices, and a squeeze of zesty lemon juice….

Homemade Harissa in a dark bowl against a yellow background surrounded by fresh ginger, chiles, and onion slices see article

Thai Red Curry Sauce

The Goldilocks of curry sauces, Thai red curry has a deeper, bolder flavor than yellow curry but less of a spicy kick…

Thai Red Curry Sauce in a white bowl against a yellow background surrounded by lime slices, ginger root, and dried chili peppers see article

Vegan Mixed Grill Platter

Here’s a fresh way to enjoy whole-food, plant-based veggie burgers: Grill them up alongside a rainbow medley of fresh veggies, cut them…

Vegan Mixed Grill Platter on a wooden tray with a small bowl of ranch dressing on the righthand side of the platter see article

Sweet Potato and Shiitake Mushroom Dumplings

There’s truly nothing tastier (and more rewarding) than a batch of homemade dumplings. These delicious little parcels are stuffed with a savory…

Sweet Potato and Shiitake Mushroom Dumplings on black and gold plates with a small bowl of soy sauce against a green tabletop see article

Jackfruit Pozole Verde

This festive fusion dish combines the beloved flavors of Mexican pozole stew with the versatile texture of jackfruit. Native to South America,…

Jackfruit Pozole Verde in orange terracotta bowls with lime wedges on the side see article

Sautéed Chinese Greens Trio

A trio of Chinese leafy greens stars in this bountiful side dish that packs in tons of good-for-you ingredients. Ong choy (aka…

Sautéed Chinese Greens Trio see article

Walnut Biscuit Stacked Fruit Appetizers

These sweet and savory appetizers are the perfect finger food to serve at a summer BBQ or tropical-themed party. A tower of…

Walnut Biscuit Stacked Fruit Appetizers on a white plate against a cream background see article

Sichuan Eggplant with Potatoes

Steaming eggplant before sautéing it helps preserve its bold purple hue, giving this dish a gorgeous pop of color that will wow…

Sichuan Eggplant with Potatoes in a black bowl with a metal spoon against a green background see article

Sweet and Sour Vegetable Soup

The bright aromas of this Chinese-inspired soup will have you hooked from the first spoonful. Tart lemon juice mingles with umami-rich soy…

Sweet and Sour Vegetable Soup in a white bowl with a soup spoon on a black granite countertop see article

Frozen Grapes with Chocolate Sauce

Love the cold, sweet crunch of frozen grapes? The classic fruity snack gets an upgrade when paired with a decadent chocolate sauce…

Frozen Grapes with Chocolate Sauce in light gray bowls with a cup of tea on the left see article

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