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 (6)
Hi, my daughter has difficulty digesting canned tomatoes. Is there anything we can substitute? Two 15-oz cans is a lot. Thanks.
For those who can’t eat corn, what should they substitute it with?
Try adding butternut squash instead of corn–very tasty!
Very good! Highly recommend this recipe.
Where do I find the nutritional value for this recipe?
Really good flavors. I added one can of red kidney beans as a substitute for one of the cans of cannellini beans because that’s all I had, and it turned out well.