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
Haven’t made this yet. I have made the roasted sesame seeds and ground them to a paste and now want to make a sauce for falafels
One of the best bowls I’ve ever had! Thanks!
Subbed this in my beet and barely salad because YUM
Oh my goodness! So tasty
How long does this sauce keep for ?
I make this for pita toasts. Gets rave reviews from my family!
The one cup of water was way too much and resulted in a dipping sauce that was more drinkable than dippable.
I’m sorry about that. Tahini thickness can vary a lot depending on the brand. We’ve updated the instructions to start with ½ cup water rather than 1 cup water; additional water can be added 1 to 2 Tbsp. at a time as needed to reach drizzling consistency. Thank you for the feedback.
Editor, Forks Over Knives