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 (2)
As a flight attendant, I love recipes that you can just do up in a hotel room. You would need a hotel room that has a kitchenette where dishes and utensils are provided. Nonetheless, I tried this at home. I thought I’d tweak it with chick pea pasta rather than whole wheat and it came out too mushy. Next time I’ll try it as the recipe says, with whole wheat pasta.
I’m even “short-cuttier” — merged step two into step one, in
one bowl halfway through, and still came out great.
Also, subbed in fresh quartered cherry tomatoesfor the canned, tri-colored pepper slivers for the yellow, and added some chopped green onion cuttings just because I had them those on hand ready to be used.
Will definitely revisit this one, even though I’m rarely much of a recipe user!