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 (3)
Very nice and reminiscent of the non plant-based version. Got better the second day. Served on cooked millet.
Could kale be used instead of beet greens?
Arlene: Swiss chard or mustard greens (peppery taste) can be good substitutes. You can also substitute more spinach. Hopefully you already found an alternative. I plan to sub mustard greens later on this week. Good luck! 🙂