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. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
FYI: if you use canned chopped tomatoes, don’t add the water! I’ve got a bit of a soup situation on my hands (easily fixed with slatted spoon but the flavors are really muted). I also used a mini muffin tin to spoon the polenta into and it made great sized bites that were easy to pop out. Pretty good but a little light on flavor for me, personally. Love the inventiveness, though and the polenta is so good.