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)
Made this last night. They were delicious.
Did not have Almond meal, so used almond butter instead.
The result was not so much a paste as it was a batter.
Coated the sprouts and baked as directed.
Since our oven is convection, I think the directions for two 15 min roasts over cooked them, still tasty but a little mushy. Next time I’ll try 325 or less time, maybe 10 min twice.
In building our WFPB reciept catalog, this one is a keeeper!
(also, I think I’ll make them a little spicier/hotter next time)
Great way to eat brussel sprouts.
I used sunflower meal instead of almond meal. The paste/batter is delicious on baked potatoes too. And if I have no plant milk I just use water.
Just a great recipe. It’s a “keeper”.
We absolutely loved this recipe. I will make it again and again!