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 was definitely tasty but the watery nature of it makes me think more towards a dressing or topping for a cold dish… rather than a ‘sauce’.
Is the ingredient list complete?
I might mix in some cannellini or garbanzo beans next time to thicken it up some.
Are there really 12 cloves of garlic in this recipe??
Why add cane sugar?
While we definitely recommend using cane sugar very sparingly, there are instances in which using a little bit can make a big difference in the flavor of a sauce or dessert, and Chef Darshana Thacker Wendel, who is a huge proponent of WFPB eating, sometimes feels it’s appropriate. This also applies to all-purpose flour. Learn more about what FOK recommends for a WFPB pantry here: https://www.forksoverknives.com/how-tos/give-your-kitchen-pantry-a-healthy-plant-based-makeover/
Courtney, editor, Forks Over Knives
How many ounces is the jar of peppers?
1 cup equals 8 ounces