Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (3)
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?