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
Why so many different flours? Why not just use all purpose flour?
Can this be made gluten-free? Using all-purpose gluten-free flour and something besides the whole wheat flour?
Is there a substitute for tofu? My stomach is sensitive to tofu.
I’m confused – I thought all-purpose flour was overly refined, NOT a whole food, and therefore not ‘allowed’ on FOK. Why not use whole wheat pastry flour instead? I like the recipe and will try it – but will substitute to make it more compliant!
Just like a little bit of pure cane sugar is occasionally used in FOK desserts and sauce recipes, a little bit of all-purpose flour mixed with less processed flours can make a huge difference in delivering a delightful texture in a baked dish. Here AP flour is blended with potato flour and almond flour to get a more authentic-textured knish dough. Darshana Thacker is about as hardcore as they come regarding WFPB recipe compliance, and sometimes she uses these ingredients when she feels it’s merited. You can always tweak the recipe to make it more “whole” and let us all know how it worked out. —Liz Turner, FOK editor in chief
I was thinking the same thing: it’s not WFPB
Thanks, I had the same question!