Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (4)
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!