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 is a fantastic tasting dressing and easy to make. I used Marny Stevenson’s recommendation using walnuts in place of pine nuts. Great suggestion due to price of pine nuts and easy to find. I did add a little more water due to thickness and also added herbs du Provence in place of basil. I also used 1/2 cup sun dried tomatoes.
This salad dressing is seriously good. Tangy and flavorful and rich tasting. I’m using it on lots of things
Need cup measuring for sun dried tomatoes.. good recipes have measurable amounts given. Ugh Js
I used walnuts instead of pine nuts; I added some of the tomato soaking water to help blend; I’m going to use my high speed blender next time to see if I like it smoother; I used 1/2 cup sun dried tomatoes (I made lots); I added parsley to the sauce as well. Super delicious. I’m going to have the left-over sauce on my bowl for supper, with beans…yum!
Thanks for the tips!
Loved the dressing! No oil needed. I used white balsamic vinegar.
What size are your sun-dried tomato pieces? I made it with 4 pieces and it turned out to be flavored vinegar. I added about 1/4 cup and it’s a bit better. Also, I would like to add this recipe to my meal planner recipes. Would like to see that button added for this recipe. Thanks!
Looks refreshing. I’m going to try this one