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
This dish was so delicious! My husband loved it and has asked me to add it to our regular meals. I really enjoyed it. I think is best eaten on a cold day. So, so good. I do have to say that if you’re not used to eating with a lot of spices, it might not be your jam.
I was hesitant about the sweetness in the recipe, but the warmth of the spices, really make this dish.
Some people mentioned something about cooking with oil, but I prepared it without oil in my ceramic pots, and it did not burn at all, I even heated it up again for a second meal in the same pot.
My almost 3 year old enjoyed it, my 11 month old not so much, but we’re gonna try it again today.
Thank you so much for this recipe. We are considering it as our main thanksgiving dish.
Delicious. I added a bit of brown sugar for my kids palette. I cooked the potatoes separate so they were the side dish. A pinch of green onions on top. A few crushed toasted cashews would be nice as a garnish too.
Ooh, I have to say I completely disagree with the other review here! I made this last night, and the ras el hanout made the whole house smell like the holidays! This tagine was sooo flavorful and tasted so delicious. Maybe add a bit more water or broth while cooking to yield more juice for serving at the end?
I was so hopeful about this recipe. I don’t know if I did something wrong, but this was not a hit with anyone in the family. There was not enough liquid (which I assume was to be provided by the tomatoes?) to make it a stew at all. In fact, during the potato simmer time, all the liquid evaporated and my clue was that I started to smell it burning. I made my own ras el hanout from the recipe linked here. It turned out to be way too spicy for everyone but me. I’d like to try again, but I’m not sure how to fix it.
Mine was definitely not a stew consistency, but it wasn’t dry either. It was more like a chunky sauce, I think. I’m sorry it didn’t turn out well for you. My family really enjoyed it.
Thank you for this honest review and input about this recipe. I’ve never been one to follow a recipe but I’ve been trying lately as I am not used to cooking without oil. Honest reviews keep me from trying a poor recipe and then thinking oil free isn’t good.
I haven’t tried it yet but was thinking about it and then I read your post, 1/4 cup water does seem like way too little