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
I followed the directions exactly, and it came out very thick and paste like. I added some almond milk to make it creamier and easier to eat. Although the taste was ok, I would not recommend this recipe. It’s not worth the frustration.
I boiled the yuca in plain water, like potatoes, and when I drained and mashed the yuca, it was like paste. Very thick. Is that the correct consistency?
Can I substitute yuca with yellow potatoes?