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 (7)
Thank you
This recipe is one of my favorites on FOK! It’s spicy without being too spicy, and even my picky spouse enjoys it. We often have this in a burrito bowl with brown rice and whatever lettuce we have on hand. I follow the recipe as-is, and though it looks nothing like the photo here (the bean mixture is much darker from the spices), it’s delicious.
Prepared this recipe for my husbands lunch today! It was a great hit. I used Cannelloni beans as a substitute for the pinto bean.. as this is the bean I had in my pantry. I have others too, but no pinto… I always use a little less with the spices that the recipe calls for, but I use them all. My husband has stage 3 kidney failure and type 2 diabetes w/ neuropathy. Hubby is also a cancer survivor from Non-Hodgkins Lymphoma, type B.
Looks good, but where I’m from, Southern California, a California burrito is one with french fries in it, haha.
Was a wonderful dinner. My husband loved them. He makes the best Salsa and that added to it, also we had charred Brussel Sprouts with Pancetta and Pine Nuts. Thank you.
These were delicious. I used almond flour wraps. My family requested that we put them in our monthly rotation.
Tammi, I’d love to try almond flour wraps – where did you buy them?