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.
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Comments (4)
I like the concept – but it was not palatable to myself or my children when made exactly as written. I remedied the spread by adding more maple syrup, more cinnamon, more vanilla, some coconut sugar, a big spoon of peanut butter and some ground flaxseed to thicken it up. I feel like it was good after the additions, but with so much extra sugar it was not any healthier than a simple PB&J. If you have a high-powered blender, I would omit the plant milk because it was a bit runny.
I love many recipes on this site but this was a big failure. Honestly one of the worst things I have ever tasted. And to be clear I love a good bean-based dessert or sweet dish, but wow was this gross.
I haven’t tried this but it looks promising…I’ll post once I make it!
very creative use of white beans. I usually sub sliced banana for the kiwi–not as pretty but just as good