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
I found this to be very bland and I didn’t care for the potato/pasta combination. The artichoke was an interesting touch, but the hearts of palm just disappeared into the mix and I felt it added nothing to the flavor or texture. I took it on a camping trip and my vegan fans were not fond of it, either.
It was delicious. I used half the amount of pasta. I added a little more vinegar, a cucumber, a dill pickle, 2 stalks of celery, and a handful of black olives. I didn’t include the hearts of palm because I didn’t have any.
Use white beans instead of tofu, I’ve seen it as a substitute in other tofu dressing recipes.
Awesome, light but filling. Great for lunch or dinner.
What can be substituted for the tofu?
Maybe like a cashew cheese type sauce?
This is such a nice and healthy recipe! I love a creamy dressing, but they are usually high in calories. This one seems perfect! I can’t wait to try it! Thank you!
Don’t know haven’t made it yet just want to print out the recipe
I can never decide on pasta or potato salad… this solves the problem and then some!
I love this, so simple and delicious. Plenty of plant protein too from the ‘hidden’ tofu in the sauce.