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
This was tasty. I cooked the lentils in the pot I sautéed the onions, garlic and tomatoes in for 20 minutes covered, then added the eggplant for the final 20 or so. Seemed to work out well. And I used half the amount of pasta because that’s all I had on hand.
This is a very flavorful dish. Thanks for helping me to keep my family vegan.
Very nice flavor to this dish. After we watched the fork over knives documentary, we changed our eating to vegan lifestyle. Great dish.
Exquisita combinación, lo realice con lentejas comunes , pero me salió buenísimo. Muchas gracias!!!
what are the very thin curly ingredients? The leeks? If so, how do you get them that thin?
That’s the curly thin cut basil on top.