Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (3)
Sounds delish. I love how you added the jalapeño pepper. That’s quite a twist! I’m a bit more of a traditional girl, love this chimichurri recipe. Give it a try! Best
In Argentina, we don’t use chimichurri as a dipping sauce for empanadas. Though it goes great with empanadas, that is something I have only seen in America. We use it as sauce for grilled meats. I like your recipe. Cheers 🙂
How do you think this would taste over a baked sweet potato? We were served chimichurri over a sweet potato at a wedding, sure it had oil, but it was really good.