Learn to cook the FOK way.
Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.
Enroll TodayFall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can be roasted a day ahead and refrigerated in the bowl used to mix the dressing: They’ll soak up the dressing flavor as they chill.
By Darshana Thacker,
Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.
Enroll TodayOur chefs add new plant-based recipes every week to keep mealtime exciting and satisfying.
Get the AppDarshana Thacker is chef and culinary project 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 for more.
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