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.
Comments (4)
Question: Do the mustard seeds break down or at least soften in the sauce? I’ve never cooked with mustard seeds before.
Can this be canned? I use my pressure cooker to can tomatoes and think this might work
Can I make this and can in 1/2 pint jars? I use my pressure cooker to can tomatoes. Would it work to can this and give away as gifts ?
Made one batch and used it for multiple curries