Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
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Comments (5)
I don’t understand why so many of the recipes on this site call for insane amounts of sugars and sweetness. I made this salad without the dried cranberries; without the maple syrup; substituted red wine vinegar for 2/3 of the balsamic vinegar and it was delicious – and still very sweet. The oranges, orange juice and vinegar provide more than enough sweetness. It’s not healthy to eat so many grams of sugar – even natural sugars are not good for your health in large quantities. I find I have to delete the sugar in so many of your recipes. This site is supposed to be about HEALTHY eating, not just plant-based eating. Clean up your act!
Nan, many who use this sight are new to plant based eating. When you are used to the sad diet or even a healthy American diet these recipes can seem not sweet enough, bland etc. Those of us seasoned to eating a WFPB diet can easily adjust the recipes to meet our needs and preferences. Let’s try and be understanding and supportive of all FOK provides for free.
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This dish is awesome and perfect for an oil free slaw. Don’t take the make ahead tip lightly because it gets even more tasty the next day.
This is a wonderful fresh salad. Loved the combination of purple cabbage and oranges.