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 dish came in handy for using up my potatoes and eggplant. It was delicious and not difficult to make. I substituted regular eggplant and red-skinned potatoes, and I didn’t bother peeling the latter. Thank you!
Bland, odd taste with the fermented beans. Would not make again.
Too often, there aren’t any reviews. Disappointing.