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.
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Comments (2)
Very nice recipe. I had to substitute chard for the spinach, but that was fine. I’m not sure if I know how to cook millet, because it seemed very dry. All in all it was very tasty, and I will definitely make it again.
Substituted amaranth because I was out of millet (and so were all the markets)– easy to make, good base recipe to play with, and moderately tasty as is, but was missing something. The flavors likely blend better with millet. The recipe makes enough grain for double the rolls. Would make a great packed lunch or a good hot weather dinner if served with edamame or a seaweed salad.