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 (7)
I made the base but used cucumbers and lettuce in a wrap because it’s what was on hand. Thank you, was easy and delicious. Will make again.
What is white miso paste?
Soy Bean Paste that is very flavorful. It actually looks reddish brown. You can find it in the Asian aisle at the grocery store. You can substitute soy sauce for taste if you can’t find it but Miso is a paste and will be creamier.
These look delicious, now I just need to find some oil-free whole wheat flour tortillas… Any suggestion?
I used what I had in the fridge which was a zucchini, yellow pepper, green onions. celery and radish for veggies. with the miso and yellow mustard and I used garlic powder because it was easier. Made a delicious wrap. I will have lunch for the week. These are so good I could eat them for every meal.
Thank You
After eating it we would suggest adding more flavor than just salt and pepper.
Did you use the mustard and miso and garlic? I mixed these ingrediencies together using garlic powder for convenience and along with the salt and pepper it was delicious.