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 (5)
What can I use as a substitute for cashews? I’m allergic. Thanks!
I made this today and, while I very much like the salad itself, the dressing came out very watery and not creamy. I am certain that I followed the recipe exactly. Did anyone else have a similar experience? I ended up adding more cashews to thicken it up, which worked, and it tasted fine. Otherwise this is a great recipe.
how many servings in this recipe please?
Makes 16 cups. Guessing 4 dinner servings or 16 side dish servings
Based upon our sustenance needs, not over indulgence or emotional eating, I’d say that this recipe contains 2 servings.