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
They look delicious.
Please email recipe.
I loved this recipe and my family did too. Tasty and easy to make. Fun to involve the kids in the assembly process. Thank you!
After reading the comments I made a couple of modifications. I also needed it to be gluten free. So I used quinoa. I toasted in a skillet with a tsp of olive oil. It brings out the nuttiness. Also when I added to the potatoes I gradually added 2 cups of water, next time I would use a vegetable stock for flavor. Added more spice. Also toasted the pine nuts. End result. Everyone loved it. One gentleman loved it so much he wants the recipe.
Turned out “ok” in the end, but it’s labor intensive and the instructions are lacking some clarity. The recipe calls for “1 head of Savoy cabbage” to be cooked in 2 qts. of water. Well, I’m new to Savoy cabbage, but my “1 head” (I live in Ireland) was HUGE. Way too big for 2 qts of water. It would have made about 36 rolls, no exaggeration. So I struggled from the start on cooking it, and the extremely dark green leaves never turned “light green”. The filling was undercooked, even after doubling the stovetop time – with the veggies being crunchy. I naively thought that maybe after baking, they would be fully cooked. Next time, I’ll steam them instead.