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
This was really good as written and will be making again. Thank you
Great soup! I used dried spices (heaping teaspoon of each) and veg broth instead of water. I messed up and blended the cashews with the veggies instead of on their own like step 1 describes. This made the soup less creamy, so I’ll have to do this right next time!
Hello. Can we use dry herbs instead? If so, how much, please? Especially for the sage. I don’t know what I would do with the rest of the sage in the package. I appreciate the answer. Thanks.
I used one heaping teaspoon of each dried herb and this came out tasty!
I was making this for my health crisis parents and sending in containers, so I mixed the veggies with the cashew cream and water in the blender and sent it off. It was a hit!