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
Can these be prepared in advance and baked or heated up later?
1 cup dry polenta = 1C coarse cornmeal
Is that correct?
That’s the equivalency I always use when making polenta with yellow cornmeal. Works for me. Just make sure your liquid to dry ratios are good. Usually a 3:1 will do. I never use p/b milk for polenta. Don’t like the consistency. Lo-So Veggie broth with some seasoning or a combo of seasoned broth w/water, about half and half, is what I use. Whisk vigorously when adding the polenta or cornmeal to keep from clumping. Stir as needed. Or use an emersion blender, if you have one, at the end of the cook. It makes the batch super creamy without any milk needed.
Can anyone give air fryer instructions for these?
When is the tofu or beans added to the recipe?
Read Step 3
I just read the recipe and was thinking the same thing… a lot of the recipes here are confusing where diverse components are lumped together. I wish they would simply separate different facets of the recipe into clear sections with headings, like… “polenta sticks” then “dip”.
Sorry… in the dip.
Wondering about adding some cheese?
Recipes here are plant-based only. There is a No-cheese recipe here on the website if that is what you are looking for. Search No Cheese
These are amazing! I made them just as described, what a fantastic side dish or snack! My husband had thirds!