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)
-
See articlePolenta Lasagna with Kale and Lentils
A tasty twist on lasagna, this vegan casserole recipe swaps out noodles for comforting Italian-seasoned polenta, layered with a saucy filling of lentils, kale, and bell pepper. Every forkful delivers a mouthwatering mix of the fluffy grains, tangy marinara, and tender veggies. -
See articleVegan Vegetable Korma
Cashews are blended with dates and seasoned sautéed onions to create a luscious, full-bodied vegan curry sauce in this hearty, warmly spiced korma, which takes just 30 minutes to come together. Serve curry over whole grains such as brown rice or whole wheat vegan naan. -
See articleTempeh Chili
Crumbled tempeh makes a hearty, almost meatlike addition to this zesty chili. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. If gluten is a concern, be sure to look for tempeh that is labeled as gluten-free, as cross-contamination can be an issue. -
See articleQuinoa Salad with Creamy Salsa Dressing
Roma tomatoes, onion, garlic, and serrano pepper are roasted before being blended into a creamy dressing that bursts with bright, juicy flavor. You can make the dressing a day in advance: Follow Steps 1–3 and refrigerate in an airtight container until ready to use. -
See articleBroccoli-Crust Veggie Pizza
Like its cruciferous cousin cauliflower, broccoli can make a great pizza crust. To cut down on day-of cooking time, you can make and bake this pizza ahead and freeze it in an airtight container for up to a month. Simply bake directly from frozen in a 350°F oven for 20 to 30 minutes, then garnish […] -
See articleCinnamon-Banana Nice Cream with Fruit Compote
The base for this dairy-free treat takes just a few minutes to whip up then sets in the freezer overnight. The compote can also be made in advance: Simply refrigerate in an airtight container until ready to use. Find more amazing nice cream recipes here. -
See articleFancy Vegan Meatballs
These bean- and rice-based “meatballs” are easy to make, and you can prep them right up to the baking step a day ahead of time and stash them in the fridge until you’re ready to bake them. While they’re in the oven, prep the romaine leaves, mix up the cashew crumble topping, and heat the […] -
See articleSavoy Cabbage Rolls
These tasty vegan cabbage rolls are stuffed with spiced and diced potatoes, lemony couscous, and finely chopped kale; drizzled with a tomato-based sauce; and sprinkled with pine nuts. With its delicate ruffled leaves and relatively subtle flavor, savoy cabbage is a good one to try if you’re a bit cabbage-shy. -
See articleChickpea Saag
A staple of Northern Indian cuisine, saag is a spinach dish best enjoyed with grains or Indian bread to soak up its soupy deliciousness. Rather than paneer, this vegan saag recipe is studded with chickpeas, for a satisfying touch of starchiness. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic […] -
See articleLentil-Walnut Pâté
This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sautéed garlic and onion, a dash of lemon juice, and a handful of seasonings adding depth of flavor. Serve this simple, satisfying vegan appetizer with whole grain crackers or mini toasts and crudités. -
See articleBok 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 of baby bok choy for their crisp texture and mild flavor. To clean bok choy, cut it in half lengthwise (or separate the stalks completely), and swish it around in a few changes […] -
See articleTomato Tamarind Chutney
Sweet and tangy, chutney is the perfect complement to Indian curries, and we love this version made with tomato and tamarind. You can also use this tasty condiment in grain bowls, on sandwiches, and anywhere else you want a burst of bright flavor. Tip: Chile peppers contain oils that can irritate your skin and eyes. […]
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.