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
Please advise on this recipe. The picture shows ingredients that are cooked/browned in some way. However, the steps don’t mention this? Can you tell me how you get the browning and make them crunchy.
This recipe doesn’t require any browning or cooking, it’s likely the brown Dijon mustard kernels and the dark color of the soy sauce that you’re seeing in the picture that makes it appear that way. When you make the recipe don’t worry if it doesn’t turn out exactly like the picture – it will still taste delicious! Let us know how it goes.
Question – is coconut aminos an acceptable alternative to tamari? I find even low sodium tamari to be too salty.