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
Even though I like beets, I was skeptical about this dip. But it is amazing and I know I will be making it again and again!
This sounds delicious & nutritious! … but could I use chives instead of the raw red onion?(red onion wreaks havoc on my gerd!!) Or is there there another substitute?
Hi Cindy! We recommend subbing the red onion for chopped leeks or shallots if those do alright on your stomach. Chives would likely as well though if that’s the best option for you!
I love this recipe, easy and so very delicious
Could this be made frozen for later consumption?
Very delicious! Ate it with a spoon!
This is really good! Thanks!
I LOVE this so much! But keep kind of guessing on the red onion. 1/8 of an onion or 1/8 of a cup? Or just enough to taste?♀️