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 just made this recipe and I am a bit disappointed. I love the low fat idea of this but it just tasted and looked like blended zucchini. I had to add more lemon juice, a lot more tahini and even some salt to get this thing tasting right.
not sure I had the right proportions – I decided that 1 pound of summer squash was about 3 small ones. The dressing has quite a bite! I wouldn’t use 3 cloves of garlic if I make it again. I needed to add more lemon juice to tame it a bit. I’m rather tempted to add a little oil – eating my salad right now.