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
Extremely dry and bland
We aren’t supposed to use AP Flour if we are following WFPBNO, just whole grain(Whole wheat, white whole wheat or whole wheat pastry flour) flours! SO why do you publish recipes for WFPB with AP Flour?
Seems like these really wouldn’t be very flavorful. How about cumin and/or caraway seeds in the dough and some spices in the filling? Why so bland?