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)
Tasked with taking a plate to a meeting which included a vegan, and a gluten free, dairy free person, these stuffed dates perfectly fitted the bill. The orange rind and zest bring all the flavours together in a not-too-sweet accompaniment to coffee or tea. Greta recipe that I’ll make again.
We had a fun “Date Night” in which we made and tasted four different stuffed date recipes. These included: almond stuffed date dipped in dark chocolate, vegan goat cheese stuffed date topped with walnut, vegan cream cheese stuffed date wrapped in rice paper “bacon”, and this recipe. Hands down, this recipe was the stand out. Easy to make, and easy to impress one’s guests. I would gladly serve these as an appetizer at any occasion. Thanks for the recipe!
Easy, healthy and delicious!
Do you blend or mix the nuts in a food processor before stuffing in dates?
The directions state that all the nuts are chopped but don’t specifically say how to do that. In a food processor would be one way to accomplish that.
What’s the difference between orange rind and orange zest?
The size of the orange–orange rind is bigger than zest. Zesting minces the orange rind. Orange rind is just larger shreds of the orange. Kinda like minced apple vs diced apple pieces.