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 (4)
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!
Thank you!
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.