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
WOW! I REALLY like this. I was looking for ways to use up this bag of green lentils that I have been ignoring because I’ve been occupied with using red lentils. At the store, I almost reached for a new bag of reds but I controlled myself knowing if I pick up another bag, the green ones will again get pushed to the back. I’m so glad I took a chance on this recipe. I didn’t even make the sauce, yet it was very good without it. Used tapioca flour because I didn’t have whole wheat. Thank you so much for sharing this! I can’t wait to make it next time with sauce.
Wow. That is the best thing I have ever eaten and I think it will be great for weekly meal prep. I loved the experiment. Thanks!
Why drain the tofu if you’re adding the water back to make the sauce? It doesn’t make sense to me.
What is riced broccoli?
It’s raw broccoli that is chopped up super fine, about the size of rice kernels.
My first successful veggie patties
Is there any nutritional information available for this recipe