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.
All Contributions from Darshana Thacker Wendel (447)
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See articleVegan Kidney Bean Dal
This kidney bean and lentil dal is a staple in every home in north India and is also found on the menu in every Indian restaurant serving north Indian food. It gets its strong aromatic flavor from ginger, garlic, coriander, turmeric, and other warming spices. Serve with any cooked grain or whole-grain bread or tortillas. -
See articleTofu and Veggie Frittata
What makes this tofu and veggie frittata so fluffy? In a word, aquafaba, that thick liquid you see on top when you open a can of chickpeas. I try to make aquafaba from scratch whenever possible, but the quickest and easiest way is to use the liquid from canned chickpeas. The liquid is often used […] -
See articleDairy-Free Spinach and Artichoke Dip
Great for parties and game-day snacks, this dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve with crudité or baked chips. -
See articleVegetable Brown Rice Sushi
Once you get the hang of rolling them, sushi rolls are actually easy to make. If you don’t have a bamboo mat, you can use a cloth towel for rolling instead. For more tips, check out our Veggie Sushi 101 guide. There are a variety of fresh crispy vegetables that give the flavor and color […] -
See articleBanana-Oat Chocolate Chip Pancakes
The combination of bananas and chocolate chips makes these healthy pancakes taste decadent enough to serve for dessert. Use a large nonstick griddle to prepare them in batches. If you don’t have strawberries, then get creative with other fruits, jams, or spreads. -
See articleSpicy French Fries
Plain baked fries are certainly tasty enough, but once in a while it’s nice to spice it up, as we do here. Revised/updated from The Forks Over Knives Plan -
See articleStrawberry Chocolate Ice Cream Cupcakes
Ice cream cakes have always been a favorite dessert of mine, and I love how the melted ice cream gets soaked up by the cake. This recipe comes together easily and can be made days in advance. Although you make this in steps, the whole dessert is made in one mold: You bake the bottom […] -
See articleCheesy Vegan Veggie Pizzette
These mini pizzas are great for parties. Pita bread works well as a pizza crust because it cooks very quickly and comes in the perfect size for making individual pizzas or appetizer-size slices. The cheesy bean spread is a good replacement for nut-based cheese and adds a nice savory flavor to the dish. Since the […] -
See articleCrispy Buffalo Cauliflower Bites
It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to […] -
See articleCherry Chocolate Chip Bliss Balls
These chocolate chip treats are so yummy that I call them bliss balls. They are so delicious that it’s nearly impossible to stop at one and even difficult to stop at two. I suggest you make a double batch to enjoy throughout the week. They store well, so they are ideal for lunch box treats, […] -
See articleOrange French Toast
Aquafaba is the not-so-secret ingredient that make this vegan French toast recipe soft, thick, and eggy—without the eggs. Use your favorite bread or berries to create your own signature version. Aquafaba is the liquid that comes from soaking or cooking beans or legumes—it’s the thick liquid you see when you open a can of chickpeas. […] -
See articleChickpea Flour Pizza Crust (Gluten-Free), Plus Topping Ideas
I love this recipe for chickpea flour pizza crust. It’s gluten-free, easy to make, and tastes delicious. It also holds up well with lots of veggie toppings. The best part is that it is so much lighter than a wheat crust, so you can enjoy a lot more of it. I like to cook several […]
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.