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.
Comments (4)
WOW! This is delicious. Every time I have it at work everyone comments about how delicious it looks. The garlic sauce is AMAZING! Really makes the dish.
This was soooo good. I didn’t have enough garlic for the tahini sauce, so I added some garlic powder. And instead of sumac, I added zaatar, since it has sumac in it, and it’s what I had. I will definitely add this to my recipe menu.
Delicious combination of flavors and easy to pull together! We made extra of the tahini sauce and used it in other recipes.
I like this recipe a lot. When I cut the garlic, I let it rest on the cutting board for a while. I have read that letting the garlic sit for a few minutes after cutting releases “good stuff.”