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 article5 Scrumptious Vegan Sweets to Try at Home
These delicious plant-based vegan desserts and recipes are so good that they'll make your holiday or celebratory meal extra special. -
See articleRatatouille Fusilli
This recipe happened by mistake, but it turned out to be such a happy (and delicious) accident that we decided we had to share it. I was originally trying to develop a baked pasta and lentil casserole, but I went off-track somewhere between the shopping and the cooking and came up with this skillet dish […] -
See articleRed Lentil Dal
This red lentil recipe has a very traditional texture, where the lentils are mushy but still intact. For a soupier texture, blend the lentils in a blender before adding the lemon juice and cilantro. This is great served as-is, or you can use it as the base for a variety of vegan soups. Just add […] -
See articleTortilla Soup
Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way. -
See articleHot Chile Sauce
I created this sauce when I could not easily find a commercially made hot sauce that was oil- and sugar-free—and also tasted really good! Plus, I really wanted to control the heat to my personal preference. This delicious sauce meets all my specifications. It also stays fresh in the fridge for a good long time, […] -
See articleVegan Potato Scramble with Hot Chile Sauce
This hearty dish is easy to prepare ahead of time which makes it an ideal holiday breakfast dish and a good option to serve for brunch. When you’re ready to serve, simply reheat the potatoes and spoon them on top of toast or roll up in tortillas. To make it a bigger meal, serve it […] -
See articleVegan Rice Casserole with Lentils
This dish is a real crowd-pleaser, and is especially good for big gatherings like Super Bowl parties. I love it with rice, but it’s also really good with pasta. Both options are given below. The lentils need to be soaked for at least six hours, so be sure to plan ahead. From The Forks Over […] -
See articleRadicchio Salad with Cranberry Orange Dressing
This simple salad of seasonal autumn fruits is easy to make and yet has an interesting sweet and sour flavor. You can add some cooked grains to make it a heartier no-cook dish. This brunch recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app. -
See articleChewy Lemon-Oatmeal Cookies
The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without drying out. From The Forks Over Knives Plan This recipe and other kid-friendly ideas are also available in our convenient iPhone app and newly released Android app. -
See articleMushroom and Green Pea Risotto
This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without the heaviness of actual cheese or butter. From The Forks Over Knives Plan -
See articleMixed Winter Veggie Curry with Poppy Seeds
This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder, you’ll be amazed by the flavor in this homemade sauce. From Forks Over Knives — The […] -
See articleMy $1.50 a Day Challenge: Eating a Plant-Based Diet on an Austere Budget
I recently took on a personal challenge to eat on $1.50 a day for five days. I was apprehensive and didn’t think I could do it. Here’s my story. WHY I DID IT Knowing that so many people struggle to feed themselves and their families made me feel obligated to give it a try. I […]
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.