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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 (403)

Chocolaty Black Bean Pancakes with sliced bananas on a cream colored plate

Chocolaty Black Bean Pancakes

We know that it sounds strange to put black beans in pancakes, but trust us on this one. The hearty legumes add…

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Sopa de Nopales in green bowls surrounded by lemon wedges, cactus paddles, and red pepper flakes

Sopa de Nopales

When boiled, nopales (cactus) take on a viscous quality that works well in soups, allowing their flavor to meld with other ingredients…

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Chickpea Wraps with Homemade Spinach Tortillas on a wood tabletop

Chickpea Wraps with Homemade Spinach Tortillas

Gobble up one of these wholesome chickpea wraps when you’re craving something fresh, filling, and full of flavor. While you’re welcome to…

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Orzo Salad with Kale Ribs in a gray ceramic bowl sitting on a yellow cloth napkin

Orzo Salad with Kale Ribs

Kale ribs are often discarded during the cooking process because they’re tougher than the tender leaves. Instead of throwing them in the…

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The Great Purple Sweet Potato Pie topped with fresh blueberries on a gray cake platter

The Great Purple Sweet Potato Pie

There’s a reason that purple is the color of royalty: This gorgeous, flavor-packed sweet potato pie is truly majestic. A zesty blueberry…

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Sweet Spinach and Berry Salad in a green ceramic serving bowl with wooden tongs

Sweet Spinach and Berry Salad

The slightly sweet flavor of spinach pairs well with ripe, juicy fruits in this delectable 15-minute salad. Layers of lush berries, bright…

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Vegan Palacinky (Czech Sweet Crepes) on blue and white china plates topped with fresh berries

Vegan Palacinky (Czech Sweet Crepes)

This famous Czech dessert is traditionally made with eggs, milk, and oil, but our vegan, oil-free version is packed full of delicious…

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Ethiopian Collard Greens and Chard in gray bowls against a dark wood tabletop

Ethiopian Collard Greens and Chard

Collard greens sautéed in clarified butter and spices is a classic Ethiopian side dish. Our plant-based riff is free of added fat…

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Quinoa Taco Bowls in orange ceramic bowls against a light orange fabric tablecloth

Quinoa Taco Bowls

This tasty taco bowl is a great way to use up leftover quinoa and spice up your breakfast routine at the same…

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Tikil Gomen (Ethiopian-Style Cabbage, Potatoes, and Carrots) in a cast iron skillet

Tikil Gomen (Ethiopian-Style Cabbage, Potatoes, and Carrots)

If you’re new to Ethiopian food, tikil gomen is the perfect side dish to get you acquainted with the fragrant flavors of…

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