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 (4)
Good Day
Could you please advise the preparation of dried baby lima beans when I cannot find frozen?
Do I soak the lima beans for several hours (or overnight), pour off the water, bring the beans covered with water to a boil, pour off the water, then start the recipe – – measure out 1 1/2 cup of beans and 1 1/2 cup of water, bring to a boil and then summer for 20 to 25 minutes?
Thank you.
what if I have a can of lima beans, can I use them? why just mentioning frozen?
for me this is better than regular hummus
Re: substituting canned Lima beans. Though I’m not the recipe contributor, it would seem to me that canned Lima beans would be much less firm, mushier, not to mention the additional sodium usually present in canned vegetables. The result of using canned would impact the healthfulness, taste and consistency.