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
First time cooking with cassava/yuca root, and I had to adjust. First, my parchment paper is only rated for an oven up to 425 degrees, so I decreased the temperature to 420 degrees to feel safer. Next, I had only a single one, so the seasoning measurements were estimated. I boiled it for ten minutes for tenderness, and then I thought maybe I’d over-boiled it. But, the fries came out just fine at 30 minutes. Delicious! No condiments were needed.
This is my first time ever cooking with Yuca and wow this recipe turned out delicious! Can’t wait to make this again!