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 articleSun-Dried Tomato and Caramelized-Onion Focaccia
Focaccia is like a freestyle pizza. It’s perfect for parties because it can be served in any-size pieces (small squares to large slabs) and warm or at room temperature. Learn more about flatbreads and pizzas with our handy guide to plant-based pizza. -
See articleTex-Mex Polenta Bowls
A hint of cumin and sea salt dial up the flavor of a simple polenta porridge. Black beans and avocado add extra heartiness. Tex-Mex toppings make it a well-rounded savory breakfast or anytime meal. -
See articleVegan Jalapeño Poppers with Savory Sweet Potato Filling
Get your next party started with vegan jalapeño poppers. These crowd-pleasing stuffed jalapeños make a great finger-food appetizer, as the stems act as built-in handles. Note: Since much of a jalapeño’s heat is in the seeds and membranes, be sure to scrape them out before filling with the sweet potato mixture if you don’t want […] -
See articleCrispy Roasted Acorn Squash
Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side dish for holiday menus. No acorn squash? An equal amount of pumpkin, delicata squash, or kabocha squash will work deliciously in this recipe, too. -
See articlePumpkin and Red Lentil Dal
Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread. Not a fan of pumpkin? An equal amount of butternut, acorn, or delicata squash will also work in this red lentil dal. -
See articleOrzo Pasta Bowl with Kidney Beans and Sauteed Veggies
A creamy cashew sauce tops off this nourishing medley of beans, veggies, and pasta. Orzo is an ideal base for bowls such as this because the small rice-shaped pasta soaks up the flavors of other ingredients. This easy recipe comes together in just 30 minutes, making it great for busy weeknights. -
See articleAir-Fryer Sweet Potato and Kale Calzones
It’s hard to believe that these vegan calzones are free of animal products and oil. A cheesy sauce coats the tender veggie filling, and the air-fryer bakes them to crispy, flaky perfection for a hearty, healthy handheld meal. You can use potato flakes or potato flour (ground-up flakes) in this recipe, though note the difference […] -
See articleCreamy Corn Dressing with Dill and Chives
This creamy dressing gets its richness from pureed corn. It’s as tasty over greens as it is mixed into potato salad or macaroni salad. Look for golden corn niblets in the freezer aisle: They are less sweet than other varieties. -
See articleRed Cabbage Salad with Orange, Cranberries, and Walnuts
This rainbow-hued red cabbage salad is a treat for the eyes and the taste buds. The salad develops its delicious flavor as it sits, so be sure to chill it for at least an hour before serving—or make it a day ahead of time. -
See articleDelicata Squash with Creole Quinoa Stuffing
As long as you have 2 cups of cooked quinoa ready to go, these beautiful stuffed squash are easy to make. Creole seasoning in the stuffing and a drizzle of zesty tomato sauce add a punch of festive flavor and color. -
See articleThe Best Vegan Green Bean Casserole
A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic holiday dish. -
See articleBanana Teff Bread
This nourishing banana bread features the world’s tiniest whole grain, teff. Teff is a seed with a subtly sweet, nutty flavor. Look for it in flour form, or buy the whole seeds and grind them in a blender or food processor to make nourishing gluten-free flour.
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.