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.
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Comments (18)
I found this to be quite tasteless. I altered the herbs and vinegar. I added a dab of lemon juice which seemed to pick it up a bit. Going too continue to play with it.
honestly, i found this to be bland, and missing the punch of a good ranch dressing. to try to add flavor, i doubled the herbs, quadrupled the vinegar and doubled the garlic/onion. still a bit bland, but maybe that’s me.
i would opt for fermented or sprouted tofu but cannellini beans are great for soups maybe for dressing and a good protein. i would also prefer fresh garlic and onions more fresh herbs and a bit of tahini is always a nice surprise i always add some fresh lemon for digestion. maybe not for ranch but i love wholefoods german mustard which is sugar free and delicious always in my salad dressings and a dab of stevia powder too❤️
I found this a bit bland, so I increased the amount of vinegar and herbs and used a fresh squeeze of lemon juice and it helped tremendously. Very thick, more like a dip than a dressing, but still good.
FOK recipes are my go-to but, sorry, I find this one too bland.
Check out plantiful kiki’s website for a simple, tasty, light ranch dressing. Not sure I will try this recipe since so many mixed reviews. ranch is a tough one to capture. Kuddos for trying.
I wonder if this would taste better if you steam the tofu first? I prefer the flavor of cooked over raw tofu. I would also suggest a dried onion as a key ranch flavor.
It’s pretty good. Used dry ingredients spices. Seems like it’s missing something through
I have to disagree with the other reviewers. I made this dressing with the silken tofu; it is bland and barely palatable. I am on the only member of my family who will tolerate eating this; everyone else recommend that I throw it away. We will not be making again. Maybe white beans is the trick. I love whole food plant based eating, but so many Fork Over Knives recipe really miss the mark for flavor. I recommend better testing before posting recipes. There are some hidden gems – the FOK 24 carrot gold dressing is AWESOME and full of flavor.
Try fresh herbs and use Italian parsley instead of regular.
Agree. Did not like this one. At. All. Ugh.
Definitely one of my favorite ranch dressings! It has great flavor and really hits the spot!
I made this using the cannellini beans and it turned out great! It tastes so much better than the store bought low fat dressing I used to buy, and it is so much healthier!
I think I need to try that with the beans.
This was perfect over a bed of spring mix, cucumbers, and steamed potatoes. Yum!
Hi
How much is 1 12-oz. Pkg. in grams?
HI Daina – that would be 340 gm
This turned out pretty well. The taste and texture remind me of a veggie dip more so than a regular ranch dressing (such as Kraft or Hidden Valley).