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 (5)
Suggestion on making it but free?
Hi Brooke,
We reached out to the recipe creator to see what she suggested. While she hasn’t tested it, she thinks you could try replacing the walnuts with pumpkin seeds or sunflower seeds. Let us know how it goes!
Sorry should be but not but
I made this for an Easter gathering and it was a HUGE hit! It’s so beautiful and so delicious. Did not make any modifications. I did make my own oat flour. It turned out perfectly. Everyone at the party was so impressed!!!
I made this today and love it! I used Okinawa sweet potatoes and a couple leftover baked Japanese sweet potatoes (I ran short on the Okinawa’s). The Okinawa’s are very purple so the combo didn’t affect the color! I used oat flour in the crust. I also was short on lime juice so I used mostly a fresh squeezed orange and its zest. I used date sugar in the crust and medjool dates with a little date syrup in the filling because I don’t usually have any sugar around – and I love dates! It worked perfectly. The crust is wonderful, like a short bread. And the filling rich and creamy. The super simple blueberry sauce makes a nice light and fresh topping. Wonderful, will make again!