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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 (248)

Lentil-Walnut Pâté

This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sauteed garlic and onion, a dash of lemon juice,…

lentil-walnut vegan pate served with crackers and garnished with herbs see article

Bok Choy in Ginger-Garlic Sauce

In this simple yet so-tasty side dish, crunchy-tender baby bok choy soaks up a savory brothy sauce. We suggest choosing smaller heads…

see article

Tomato Tamarind Chutney

Sweet and tangy, chutney is the perfect complement to Indian curries, and we love this version made with tomato and tamarind. You…

Bold red tomato chutney served in a teal stoneware bowl see article

Sweet Potato Mini Galettes

Mashed Russet potato helps form a light, fluffy dough that bakes into a perfectly flaky crust for savory handheld pies. For the…

sweet potato mini galettes see article

Winter Potato Leek Soup

This easy chowder is creamy without being too heavy. If you can’t find chestnuts, top with toasted pecans instead. Make this soup…

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Kale and Farro Salad with Orange-Avocado Dressing

You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance,…

A large bowl of kale salad set alongside a plate with kale salad and a bowl with green avocado dressing see article

Polenta Shepherd’s Pie with Lentils

With a mouthwatering mushroom and lentil filling and a browned polenta topping, this rustic shepherd’s pie is sure to satisfy. It’s gluten-free…

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Almond-Oat Cookie Bars with Pumpkin Frosting

Canned pumpkin puree makes a great base for a luscious, naturally sweet frosting. Look for varieties in which pumpkin is the only…

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Banana-Fig Bread

A thick slice of this fruity vegan banana bread is good to go for breakfast or a snack. Enjoy it on its…

vegan banana bread sliced shown with dried figs and whole bananas see article

Apple-Polenta Cake with Cherry Compote

Applesauce and polenta form the base of this naturally sweet and perfectly moist vegan cake, which makes a gorgeous addition to any…

polenta apple cake see article

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