close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

description

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

Headshot of Darshana Thacker

All Contributions from Darshana Thacker Wendel (337)

Curried Tofu Summer Rolls

The easy curry marinade in this tantalizing recipe transforms a block of tofu into a mouthwatering treat. The bite-size chunks—bundled with thin…

Curried Tofu Summer Rolls in a white tray see article

Nopales Fries

Nopales, also known as prickly pear, nopalitos, or cactus paddles, are a centuries-old staple in Mexican cooking. Once de-spined, the culinary cacti…

Nopales Fries with Dipping Sauce on a green plate see article

Strawberry-Apple-Walnut Galettes

These rustic fruit tarts start with a hand-shaped crust that gets its tenderness and golden hue from mashed sweet potato. Stewed apples,…

Strawberry-Apple Walnut Galettes on parchment paper see article

The Best Broccoli Slaw

If you’re tossing your broccoli stalks in the compost pile, you’re seriously missing out. Their tender texture and earthy sweetness make them…

The Best Broccoli Slaw in a black bowl with metal serving spoons see article

Beet Greens and Spinach Saag with Tofu

Saag is a classic Indian dish typically made with cubes of paneer cheese, but in this plant-based version we’ve swapped the dairy…

Beet Greens and Spinach Saag with Tofu in a skillet on a wood tabletop see article

Tamale Waffles with Black Bean Hash

This fun tamale-inspired dish features savory waffles made with corn (in the form of masa harina and cornmeal) and an easy black…

Tamale Waffles with Black Bean Hash on a grey countertop see article

Tuscan Panzanella with Sun-Dried Tomato Vinaigrette

Croutons are crucial to panzanella, which gets its name in part from the Italian word for bread. This low-fat version omits oil…

Tuscan Panzanella with Sun-Dried Tomato Vinaigrette on a white platter being held in a woman's arms see article

Mixed Fruit Tartlets with Raw Date and Nut Crust

These tartlets will steal the show at your next party or picnic. The filling for this healthy raw dessert is 100 percent…

Mixed Fruit Tartlets with Raw Date and Nut Crust on white plates with metal forks see article

Carrot Top Pesto

Looking to reduce food waste? Don’t toss your carrot tops, especially if you get them at the farmers market! Carrot greens mix…

carrot top pesto in a glass jar next to a sliced lemon see article

Blueberry Kidney Bean Chili

Fruit isn’t just for sweet treats! In this vegan chili, blueberries—which are both blended into the stew and used as a garnish—deliver…

kidney bean chili blueberries in white bowls with a purple cloth napkin see article

Master the art of plant-based cooking.

The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.

Join the Course

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap