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 (1)
can I make a red curry sauce out of Thai red curry sauce and coconut milk? I do not want to use any olive oil My recipe calls for 1 cup red curry sauce. I
could not find that at the store, but I do have red curry paste and coconut
milk. My recipe is one from you “easy curry noodles with veggies”
Thanks for your help