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 articleCheesy Dressing
This versatile sauce is excellent tossed with veggies or with chips, pita bread, and anything else you or your kids like to dip. You can also mix leftover sauce with warm cooked pasta for a quick mac ‘n cheese, or use it as a cheesy spread in wraps and sandwiches. It’s a good standby for […] -
See articleHerbed Fingerling Potatoes
This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity for dried herbs as indicated for the fresh herbs. -
See articleApple, Grapefruit, Pomegranate Salad
This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like. -
See articleRoasted Stuffed Winter Squash
Winter squashes, such as acorn and butternut, can be tricky to work with because their tough skin is hard to peel. Preparing squash this way—stuffed with a savory filling and roasted—puts that sturdy shell to good use. The rice should be quite moist after it cooks in step 3; it provides good contrast to the […] -
See articleMixed Beans and Root Vegetable Stew
This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables and up the beans. Serve as is or with cooked grains, tortilla chips, or baked potatoes. -
See articlePumpkin Cranberry Cookies
These pumpkin-cranberry cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake a double batch. These freeze well; reheat by baking at 350°F for 20 minutes. For very crispy cookies, bake them a few minutes longer. -
See articleNavy Bean Hummus and Mixed Vegetable Pita Pockets
Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors, and flavors. From The Forks Over Knives Plan -
See articleVegan Chickpea Chili on Baked Potatoes
At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked like they belonged together, so I poured the soup right over the potato. The result? A tasty new meal and the spark that led to all sorts of new dishes that turn baked […] -
See articleChocolate Chip Coconut Pancakes
These pancakes are so simple and delicious, and they’re just as good for dessert as they are for breakfast! Plus, they freeze really well, so you can make an extra batch and freeze them. Use a large griddle so that you can cook three or four at a time. From Forks Over Knives Family -
See articleChinese Noodles in Ginger Garlic Sauce
This quick and flavorful dish can be made quicker still by using frozen veggies in place of fresh. Instead of chow mein or lo mein noodles, which are traditionally made with processed wheat flour and egg, use whole wheat spaghetti or any other long whole grain noodles. From Forks Over Knives Family -
See articleSpiced Sweet Potato Tacos
These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I served them to her. The potato wedges make it easier to keep the stuffing in the tacos. From Forks Over Knives Family -
See articleSmashed Chickpea Avocado Dip
This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn tortillas. I make wraps or sandwiches with any leftover dip. Spice it up with some hot sauce if you like.
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.