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 (9)
Hi this seasoning sounds wonderful, would you call it a Southeast Asian Spice blend I have been trying so hard to replicate the Hello Fresh (SEA spice blend).
Can I use fresh lemongrass since I have a plant ?
So you put in a total of 4 tsp. dried lemon zest if you don’t have lemongrass?
Where do you get dried lemon zest? Or is it make your own?
Yes, I’ve seen it at the store! I imagine it’s cheap and easy to make your own though. Bet there’s a video out there on that….
Great vegan recipes to keep you eating happy and healthy!
I just tried this and it was delicious! Instead of using plant milk, I put in a couple scoops of plain/original hummus. (About 1/4 cup). It lightened up the color of the soup and tasted sooooooooo good! Highly recommend!
I would have never thought of using hummus in soup. I have some hummus I made earlier in the week & didn’t know what to do with it other than freezing it. What a great idea! I’ll be using it tonight for dinner, thank you!
I never thought to use hummus in soup, wow… thank you!