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 (12)
This recipe is so amazing! I took the suggestions of a few reviews, and mashed the potatoes instead of blending. It was super! Definitely making this a regular staple in our house!
I was hesitant to blend the potatoes, but did as instructed. Pulverizing potatoes will literally create glue, thanks to the starch molecules hitting the steel blades. Would probably be a great recipe if mashed by hand.
Potatoes should never be put in a blender! It makes them gummy! Yuck just mash them.
Have you actually tried the recipe – or is this just your assumption?
I cooked an extra small potato and diced it to add more texture, and also added in some diced tofu. This makes a good macaroni salad too if you don’t have bread.
18 slices of bread?
Right? I can’t see 9 sandwiches out of this.
9 sandwiches? Just a guess because it calls for 9 lettuce leaves, too.
I put the potatoes in a blender as instructed and they turned out very gluey. I understand this happens to potatoes when they are overworked. The end result was inedible. I think it might be tasty if the potatoes were mashed instead 😀
This is just yummy – esp with the black salt. Be careful with the liquid amounts – my first batch was too runny. But delicious!
Is there a mistake in the instructions? I see textured potatoes in the picture, but there will be no texture if all the potatoes are blended with the milk, mustard and seasonings.
I think the texture comes from the hearts of palm…