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.
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Comments (5)
I appreciate the effort to make this dish WFPB. However, the taste of this dish was very bland and very different from what my mom would make. My husband recently tried a different recipe that was much more similar in flavor to traditional pozole. If you want more of a traditional flavor, look for a recipe what uses dry chiles. If you are simply looking to try something different, try this! Just use broth instead of water.
I’d recommend veggie broth instead of water – and 4-5 cups versus 8. I also added more cumin and taco seasoning to add more flavor. I also added fresh avocado to the toppings. Yum!
Very bland soup. I followed the recipe but instead of 8cups I used 6. My family did not like it and I had to throw it away. Tastes nothing like Mexican pozole. I recommend looking for a recipe where dry chilies are used.
This worked out really well! I went with only four cups of water rather than eight, in part because I like my vegetables to stay a little firm/ al dente and I like my soups to be thicker in general.
I got a little bolder and went with one small serrano pepper (certainly hotter than a poblano, sometimes hotter than a jalapeno) but all of the adults enjoyed it, as did the teens. No one complained that it was too hot, but there were a few requests for a sip of milk.
Great recipe!
We all liked it, it’s an original dinner that changes the routine. The flavors are very distinctive and pleasant.