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 (10)
Delicious! I made a few modifications: 1) I can’t have onion or whole garlic so I substituted approx 1 cup of the green part of green onions and approx 1 tablespoon of garlic infused olive oil. 2) I had cooked green lentils and chick peas in the freezer so I used them and decreased the water to about 2.5 cups. 3) My veg of choice were sweet potato, kale, turnip, asparagus, broccoli and fennel to a volume of approx 3 cups. 4) I added approx 1 tablespoon of liquid aminos (Braggs) and 2 tablespoon of peanut butter.
My spice blend of choice was Ras el Hanout.
Served over a mix of brown rice & quinoa
I toasted the lentils so they became nutty and fragrant and then added the Ginger, garlic, onions and mushrooms and “sautéed” till onion was translucent. It’s cooking now with the water and herbs de provonce.
we’ll see.
I haven’t tried this yet, but I’m betting that if I’m using dried beans I can put the Dutch Oven in the stove at 200 degrees and leave if four or five hours, right?
Where can we find the nutrition panels for these recipes. Being a CKD patient I need to watch several things like sodium, potassium, phosphorus, sugar, etc.
This was amazing! I am definitely adding it to our favourites! Actually, it is now #1 on our fave list!
I made mine in an instant pot using these ingredients. Stew came out delicious. Lots of flavor. Will be making again.
Susan–can you tell me how long you cooked this recipe in the IP?
How long do I cook in an instant pot?
I set mine for 18 mins. Came out perfect.
Next time, I would sauté onions, mushrooms, etc, first, and add the legumes/dry lentils in the next sequence, when adding liquids and spices.