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.
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Comments (11)
Is there a reason why you have to strain the flax seed hulls? Or could they just be left in?
What can you use to replace the cashews, not everyone can eat nuts.
I think you can try soaked sunflower seeds, if you cannot have nuts, but can have seeds.
I tried to make these, but the dough kept cracking. I finally dumped it, but the filling was a great base for a veggie burrito! However, it made a ridiculous amount of filling. I gave it a 2 based on the filling.
I had the same experience. When I looked at the dough recipe I was surprised that the description said it makes up to 30 pieces. I ended up putting a little bit of regular all purpose flour and thankfully it came out fine. Even so I only managed to make 12 pieces.
With more experience I am sure the dough will make more than I did but not sure if I can make more than 15 pcs.
I agree on the filling. It’s a good recipe!
Can you freeze these to eat at a later date?
We’d love a gluten free version of this recipe! Thanks!!
These look great but I don’t have a dough blade on my food processor or blender.
It’s disappointing that you don’t give a gluten free option!
Just sub your gf flour for the whole wheat flour.
These are so nice and crispy with great flavor even without the sauce.