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
Such a great, healthy alternative!! I added smoked paprika and onion powder for added flavor. This can be used with so many dishes! Love it!!
Thank you so much for these wonderful sauce recipes.
These recipes are just what I was looking for to brighten
up my meals!
I love these ideas but I am intrigued to find out if many of these can be canned? Since I read that some do not freeze well. It would be awesome if ways of preserving these sauces or provided
Can you use frozen cauliflower “rice” in place of fresh cauliflower, and if so, how many cups?
Thank you so much for this great healthy substitutions article with recipes and links!
Yes, I’ve used the cauliflower “rice” before. Since the recipe calls for 1 pound cauliflower, I substitute the same weight of the “rice” or something approximate. For example, if your “rice” comes in a 14 or 15 oz package, that’s still close enough to 1 pound.