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
We are lo your recipes. This was delicious. I used a can of pumpkin purée instead of sweet potatoes, came out great
I did not have ancho chili seasoning so used chili seasoning.. not sure if it makes a great difference but I needed more flavor. The hubby really liked it.. I did precook veggies as another suggested. Overall good base
The mixed vegetables did not cook completely while baking, especially the onions. I think this would taste better if they had been sautéed before adding them to the pasta
I agree. Why can’t we add the recipe to our Meal Plan subscription?
This sounds delicious. What can you use in place of the cashew butter? No nuts or tofu please.
You could try tahini. It’s made from sesame seeds. Or a white bean or chickpea hummus would work. Coconut is not part of the tree nut or peanut family, so coconut butter is a substitute for nut butter.
Wish this was available to add to the Meal Plan!
Sometimes, as with this recipe, there is no Add to Meal Plan button.