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.
see more from this author
Comments (7)
What? No nutrition information? How many servings, and how many carbohydrates per serving? Doesn’t anyone else have Diabetes, and is watching their carb count?
Marilyn
Hi Marilyn,
Thank you for your feedback. We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website by the end of the summer. Please stay tuned for updates!
Enjoyed very much, its a keeper. My husband added some hot sauce to his and I added a-bit of oat milk and made mine creamer.
I’m looking forward to trying this, can i sub Quinoa flour for the Potato flour?
Hi Sylvia,
Potato flour is similar to cornstarch in its ability to thicken sauces, so you may not get the same effect with quinoa flour. Feel free to give it a try and let us know how it turns out!
Is there a replacement for white wine vinegar because I refuse wine…no alcohol.
I don’t have ramekins. Would you give a pan size, baking temperature, and time to bake in a bigger pan?