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.
see more from this author
Comments (6)
Just made this: it’s DELISH!!!! I didn’t have wasabi but I used horseradish instead.
You can sub grated horseradish root for the wasabi. It’s a whole food—and cheaper too!
I made this yesterday as a topping on our Buddha bowls. It was delicious- creamy and smooth. I also added the zest from the three organic oranges for extra flavor.
Though our FOK doctor doesn’t recommend peanut butter the small amount in the large recipe doesn’t seem to be too much.
Will Almond butter work in place of peanut butter in this recipe?
Delicious and easy to make
Maybe tahini could be substituted for peanut butter.