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
FOK recipes never take as little time as described. The assumption seems to be that you happened to have the ingredients already prepped in your refridgerator. I find this discouraging when counting on a “quick” recipe.
Peeling and chopping the squash would take me at least 20 minutes alone, then chopping onions, garlic, and tomatoes…not the 20 minutes they describe.
I’ll try this recipe, but will allow more than the time allowance they describe….as I do most FOK recipes.
I hope that FOK will adjust their time estimates to include the actual time required to prep all of the ingredients in their recipes to something more realistic.
beans and Soups