close

Before You Go!

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

description

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

All Contributions from Darshana Thacker (279)

Vegan Strawberry Cupcakes

These wholesome, fragrant cupcakes feature strawberry puree in both the batter and the frosting, infusing every bite with fruity goodness. You can…

Vegan Strawberry Cupcakes see article

Summer Harvest Soup

This sunshiny soup is a celebration of summer produce. Zucchini, tomatoes, corn, green beans, and asparagus simmer together, creating a light yet…

Summer Harvest Soup with Zucchini, Corn, Tomatoes, Asparagus, and Green Beans see article

Blueberry-Banana Wraps

Refresh your breakfast routine with these simple, tasty wraps, which feature a mouthwatering mashup of fruit and veggies and come together in…

Blueberry and Banana Wraps see article

Jackfruit Jambalaya

This vegan version of the classic Louisiana Creole stew features young jackfruit in brine, which you can find in Asian groceries and…

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side see article

Zucchini-Bulgur Sushi Rolls

Light, fluffy, and short-grained, bulgur makes a great alternative to rice for veggie sushi. Here, it’s infused with maple syrup and rice…

Bulgur Sushi with Zucchini - Held with chopsticks, with a dab of wasabi on the side see article

Blueberry Salsa

Blueberries pair surprisingly well with classic salsa elements such as tomato and jalapeño. Serve this fruity salsa with baked whole wheat or…

Blueberry salsa with tortilla chips on the side on a purple table see article

Navy Bean Hummus

This garlicky homemade hummus gets its extra-creamy texture from navy beans that you cook from scratch. It’s important to sort dried beans…

Navy Bean Homemade Hummus - white creamy hummus in a small bowl, garnished with cilantro, with whole grain crackers on the side see article

Date-Sweetened Chocolate Panna Cotta

Panna cotta is usually made with gelatin, but this vegan version uses agar powder, a seaweed-derived alternative. Look for it in the…

Date-Sweetened Chocolate Vegan panna Cotta - Light caramel colored panna cotta drizzled with fresh raspberries, sitting on a gray plate, with a bowl of raspberries on the side see article

Blueberry Farro Grain Bowl

Blueberries bring refreshing bursts of sweetness to this colorful bowl. Farro, an ancient grain and a cousin of modern wheat berries, makes…

Blueberry Farro Grain Bowl - Colorful array of diced bell pepper tomatoes, fresh herbs, and corn, with farro and blueberries, in a reddish pink bowl with a glass of water beside see article

Chipotle Black Bean Dip

There’s a good chance you already have everything you need to make this hearty hummus-like dip. Serve this spicy bean dip with…

Chipotle Black Bean Dip in a red bowl, with chips on the side 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