Darshana Thacker Wendel Archives - Forks Over Knives

Curried Sweet Potato Soup

Darshana Thacker Wendel — Thu, 28 Dec 2023 16:00:00 +0000

Velvety smooth and packed full of luscious flavor, this curried sweet potato soup is ideal for cozying up to on cold nights. Bell peppers and onion are roasted alongside the sweet potatoes to draw out their natural sweetness, and then all the veggies are tossed in a blender with curry powder, red pepper flakes, garlic, and apple cider vinegar for a touch of acidity. If you have a high-speed blender, you can heat the soup on your blender’s soup setting and skip reheating it in a pot. Once the soup is ready to serve, top each bowl with crunchy pumpkin seeds for some nice textural contrast, and dig in.

For more sweet potato soup recipes, check out these tasty ideas:

Yield: Makes 7 cups

Time: 65 minutes

2½ lb. sweet potatoes, peeled and cut into 2-inch wedges or chunks
2 large red bell peppers, cut into big chunks
1 medium yellow onion, cut into 2-inch wedges or pieces
6 cloves garlic
4 cups low-sodium vegetable broth
½ teaspoon curry powder
¼ to ½ teaspoon crushed red pepper
1½ teaspoon apple cider vinegar
Sea salt, to taste
1 tablespoon pumpkin seeds

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper. Spread sweet potatoes, bell peppers, onion, and garlic on prepared baking sheets. Bake 40 minutes or until potatoes are tender.
Transfer baked vegetables to a blender; add broth. Cover and blend until smooth. (Blend in batches, if necessary.) Transfer to a large pot. Stir in curry powder and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes to blend flavors.
Stir in vinegar and season with salt. Top servings with pumpkin seeds and additional crushed red pepper.

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Bombay Potato Burgers with Cilantro Chutney

Darshana Thacker Wendel — Fri, 15 Dec 2023 18:36:57 +0000

This tantalizing recipe combines your favorite curry flavors into the familiar shape of a veggie burger. Tender Yukon gold potato patties are seasoned with cilantro, turmeric, ginger, lime, and garlic before being dipped in a spicy cumin-infused batter. While the patties bake to crisp perfection, you can quickly whip up a tangy cilantro chutney to take the place of your standard burger sauces. Simply sandwich each potato patty between whole wheat buns, top with chutney and sriracha (if you like spice), and dig in! Don’t worry if these burgers stick to the parchment or silicone as they bake; they’re served smashed, so they don’t need to look perfect.

For more unique veggie burger recipes, check out these tasty ideas:

Pineapple Teriyaki Burgers
Grilled Mushroom Burgers with Tarragon Crema
Mediterranean Chickpea Burgers
Or take a look at our full collection of veggie burgers

Yield: Makes 8 burgers

Time: 75 minutes

3 lb. Yukon gold potatoes, peeled and cut into large pieces
2 cups packed fresh cilantro leaves + ¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
8 to 10 cloves garlic, minced
2 teaspoons grated fresh ginger
1¼ teaspoons ground turmeric
¾ teaspoon sea salt
1½ cups chickpea flour
¾ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon baking soda
1¼ cups unsweetened, unflavored plant-based milk
½ of a jalapeño, seeded (keep some seeds if you like heat)
2 tablespoons lemon juice
8 whole wheat burger buns, toasted
Sriracha sauce (optional)

Instructions

Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Transfer to a large bowl; let cool.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
Coarsely mash potatoes. Place 5 cups mashed potatoes in a large bowl. Add cilantro, lime juice, garlic, ginger, ½ teaspoon of the turmeric, and ½ teaspoon of the salt; mix well. Shape mixture into eight balls, using ½ cup mixture per ball.
In a bowl whisk together the remaining ¾ teaspoon turmeric and ¼ teaspoon salt and the next four ingredients (through baking soda). Add milk; whisk into a smooth batter.
Roll potato balls in batter and place on the prepared baking sheet. Bake 20 to 30 minutes or until heated through.
For Cilantro Chutney, in a blender combine the 2 cups of packed cilantro leaves, jalapeño, and lemon juice. Cover and blend into a coarse sauce. Season with sea salt.
Spread Cilantro Chutney on bottom halves of buns. Top with potato balls and, if desired, sriracha. Add bun tops. Press gently to smash burgers.

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Green Cabbage and White Bean Soup

Darshana Thacker Wendel — Tue, 05 Dec 2023 18:21:19 +0000

This colorful cabbage soup is packed full of lip-smacking flavor that will make you reach for a second serving before you’ve even finished the first. Savory leeks, tangy tomato paste, and fragrant Italian herbs combine to create an irresistibly slurpable broth that pairs perfectly with the earthy cabbage and hearty white beans. Top this hearty soup with a sprinkle of chopped of fresh parsley, and serve with a side of whole wheat bread to sop up the extra broth.

For more incredible cabbage recipes, check out these tasty ideas:

Tikil Gomen (Ethiopian-Style Cabbage, Potatoes, and Carrots)
Napa Cabbage Salad
Delicata Squash and Roasted Cabbage Stew
Or take a look at our full collection of favorite cabbage recipes

Yield: Makes 8 cups

Time: 30 minutes

2 lb. green cabbage, cored and cut into 1-inch pieces (4 cups)
1 cup finely chopped leek, white part only
1 cup chopped carrots
6 cloves garlic, minced
1 bay leaf
1½ teaspoons dried Italian seasoning, crushed
1 15-oz. can white beans (any variety), rinsed and drained
¼ cup tomato paste
1 tablespoon brown rice vinegar
¼ teaspoon freshly ground black pepper
Sea salt, to taste
1 tablespoon finely chopped fresh parsley

Instructions

In a large pot combine the first six ingredients (through Italian seasoning) and ¼ cup water. Cook over medium about 10 minutes or until carrots are tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add beans, tomato paste, and 6 cups water to pot. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes more or until thickened. Remove and discard bay leaf. Stir in vinegar, pepper, and salt. Sprinkle with parsley.

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Spicy Red Cabbage Sauerkraut

Darshana Thacker Wendel — Mon, 27 Nov 2023 18:56:39 +0000

Making your own red cabbage sauerkraut is a fun and easy fermentation project. Simply pack shredded cabbage into sterilized Mason jars with salt, ginger, jalapeño, garlic, and brown rice vinegar to infuse it with finger-licking flavor. Over several days, the cabbage will ferment into a delicious, crunchy sauerkraut that’s perfect for topping carrot dogs or adding to grain bowls. The best part? When stored properly, this sauerkraut recipe will stay good for several months, so you can add a yummy homemade garnish to your meals long after you’ve made the first batch. If you’re looking for homemade gift ideas, packaging up jars of this colorful ’kraut would make for a festive holiday gift.

For more vegan cabbage recipes, check out these tasty ideas:

Tikil Gomen (Ethiopian-Style Cabbage, Potatoes, and Carrots)
Savoy Cabbage Rolls
Delicata Squash and Roasted Cabbage Stew
Or take a look at our full collection of cabbage recipes

Yield: Makes 6 cups

Time: 3 days 30 minutes

5 cups shredded red cabbage
1 cup shredded carrots
¼ cup brown rice vinegar
2 teaspoons grated fresh ginger
1 teaspoon seeded and chopped fresh jalapeño chile
1 clove garlic, minced
½ teaspoon sea salt

Instructions

In a large bowl combine all ingredients; mix well. Let mixture stand 20 minutes or until cabbage has released its juice.
Wash two 16-oz. canning jars and lids in hot, soapy water; rinse thoroughly. Place jars in a deep pot. Add enough hot water to generously cover jars; bring to a simmer over medium. Simmer jars at least 10 minutes and keep them simmering until ready to fill.
Use tongs to remove one sterilized jar from water; drain. Place jar on a clean dish towel. Fill jar three-fourths full with cabbage mixture. Use the back of a ladle or spoon to compress cabbage so juice rises to the top. Top with water to ensure cabbage stays submerged. Repeat with second jar and remaining cabbage mixture.
Close jars loosely with lids and store in a cool, dark place, such as a kitchen cupboard. Open the jars every day to monitor fermentation process. Press down on cabbage with a spoon; if bubbles are released, fermentation is happening. Press down until all bubbles are released; loosely close lids and return to cool, dark place. Repeat the process 3 to 5 days or until bubbles are no longer forming.
At this point, the sauerkraut is ready to eat. Store in the refrigerator. Sauerkraut will keep several months.

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Cauliflower Parathas

Darshana Thacker Wendel — Tue, 21 Nov 2023 18:17:04 +0000

Paratha is a type of Indian flatbread often eaten on its own for breakfast or as a side dish with dinner. It can be plain or stuffed, and in this easy recipe we stuff each scrumptious round with herb-infused riced cauliflower. Savory cumin, spicy serrano chile, and zesty lime juice are soaked up by the absorbent cauliflower, ensuring each paratha is packed full of flavors that will tempt your taste buds. Serve it alongside chutney, lentils, curries, or vegetable stews.

For more homemade vegan bread recipes, check out these tasty ideas:

Za’atar-Spiced Flatbreads (Manakeesh)
Garlic-Jalapeño Naan
Festive Sourdough Focaccia
Or take a look at our full collection of savory bread recipes

Yield: Makes 6 parathas

Time: 60 minutes

1¼ cups whole wheat flour
½ teaspoon sea salt
3 cups riced cauliflower (12 oz.)
2 tablespoons lime juice
1 tablespoon fresh cilantro leaves
½ teaspoon finely chopped seeded fresh serrano chile
½ teaspoon cumin seeds
1 recipe Tomato Tamarind Chutney

Instructions

For dough, in a food processor fitted with a dough blade combine 1 cup of the flour and ¼ teaspoon of the salt. Process, adding ½ cup water, 1 to 2 tablespoons at a time, until a smooth, slightly sticky dough forms. Transfer to a bowl; cover with a cloth. Let stand at least 30 minutes.
Meanwhile, rinse out food processor bowl and replace dough blade with S-shape blade. For filling, in food processor combine the remaining ingredients and the remaining ¼ teaspoon salt. Pulse to a crumble.
On a lightly floured surface, knead dough well. Divide dough into six portions. Add more flour to work surface, if needed, and shape one dough portion into a ball. Flatten ball; roll into a 3-inch circle. Spoon ¼ cup filling in center of circle. Pull dough edges around filling to enclose; pinch to seal. Dust with flour and gently press to form a 5-inch sealed disk. Repeat with remaining dough and filling.
Heat a large nonstick skillet or griddle over high. Add one paratha to hot skillet and reduce heat to medium-low. Cook 2 to 3 minutes or until top of paratha turns light beige. Turn paratha over and cook until small air bubbles form in dough. Turn over again and cook 1 minute more.
To make paratha puff up, use a clean bunched-up kitchen towel or paper towel to gently press the edges one section at time, simultaneously rotating the bread in a circular motion to keep it from sticking to pan. Once paratha has puffed, turn it over and cook a few minutes more until lightly browned. Transfer to a clean kitchen towel and wrap to keep warm and soft while cooking remaining parathas. Serve immediately with Tomato Tamarind Chutney, or any other chutney of your choice.

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Khow Suey (Burmese Curry Noodle Soup)

Darshana Thacker Wendel — Mon, 20 Nov 2023 18:11:18 +0000

This brothy Burmese dish is a fragrant one-pot meal packed full of noodles, vegetables, and curried soup. Instead of the traditional coconut milk used in khow suey, this version is thickened with chickpea flour, which gives the soup a creamy texture without all the added fat. Spicy ginger, zesty lime juice, and aromatic cilantro form a trifecta of flavor that heightens the savory yellow curry spices. This is a great meal to throw together on a busy weeknight because you can use any pack of frozen veggies you have on hand and any type of noodle tucked away in your pantry. If you want to kick up the heat, drizzle sriracha over each serving.

From Forks Over Knives: Flavor!

For more vegan noodle soup recipes, check out these tasty ideas:

Yield: Makes 8 cups

Time: 25 minutes

6 oz. dry whole grain long noodles, such as spaghetti, Thai-style brown rice noodles, soba noodles, or udon noodles
½ cup chopped yellow onion
1½ tablespoons curry powder
4 cloves garlic, minced
1½ teaspoons grated fresh ginger
3 tablespoons chickpea flour
1 16-oz. package fresh or frozen stir-fry vegetables (4 cups)
2 cups unsweetened, unflavored plant milk
Sea salt, to taste
½ cup sliced scallions (optional)
2 tablespoons fresh cilantro leaves
3 limes, cut into wedges
Sriracha sauce, for serving

Instructions

Cook noodles according to package directions. Drain in a colander and rinse with cold water.
In a large pot combine onion, curry powder, garlic, ginger, and ¼ cup water. Cook over medium-low 10 minutes or until onion is tender, stirring occasionally.
In a small bowl whisk together chickpea flour and 1 cup water until smooth. Add mixture to pot. Stir in vegetables and 1 cup water. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, 10 minutes or until vegetables are tender. Add cooked noodles and the milk; cook 3 to 4 minutes more or until heated through. Season with salt.
Top with scallions (if using) and cilantro. Serve with lime wedges and sriracha.

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Carrot Ginger Soup with Orzo and Kale

Darshana Thacker Wendel — Tue, 07 Nov 2023 18:27:48 +0000

This carrot ginger soup is equal parts refreshing and hearty, which makes it the ideal meal no matter the season. The slurpable stew is packed full of warming flavors while chunks of creamy potatoes, leafy kale, and chopped veggies deliver nutrient-dense fiber and tantalizing texture. Splashes of white wine vinegar and lemon juice dial up the brightness with pops of acidity to balance out the hearty root vegetables, and chewy whole wheat orzo pasta soaks up the flavorful broth. Feel free to serve with a side of crusty bread to sop up any extra soup, but we doubt you’ll leave anything left in your bowl after falling in love at first bite!

For more incredible carrot recipes, check out these tasty ideas:

Vegan BLTA with Carrot Bacon
Carrot Dogs
Zucchini, Tofu, and Carrot Bao Bun Filling
Or take a look at our full collection of carrot recipes

Yield: Makes 8 cups

Time: 50 minutes

6 cups chopped carrots
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped peeled potato
6 cloves garlic, minced
1½ tablespoons grated fresh ginger
⅛ teaspoon crushed red pepper, or to taste
4 cups low-sodium vegetable broth
1 cup finely chopped kale leaves, stems removed
2 tablespoons dry whole wheat orzo pasta
1 tablespoon white wine vinegar
1 tablespoon lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a large pot combine the first seven ingredients (through crushed red pepper) and ¼ cup water. Cook over medium 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until vegetables begin to soften.
Using an immersion blender, blend soup to break vegetables into smaller bits. Do not blend until smooth.
Stir in kale and orzo. Reduce heat to medium-low; simmer 10 minutes more or until pasta is al dente and the soup starts to thicken. Add a little water if you prefer a thinner soup. Stir in vinegar and lemon juice, and season with salt and black pepper.

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Scrambled Tofu Casserole with Mushrooms and Spinach

Darshana Thacker Wendel — Mon, 06 Nov 2023 18:19:36 +0000

Whether you’re hosting guests for the holidays or dishing up a family breakfast, it’s always good to have recipes on hand that you can make the night before and pop in the oven when it’s time to eat. This scrumptious scrambled tofu casserole gets its eggy flavor from black salt. (Sea salt will work just fine, too.) Turmeric, garlic, lemon juice, and thyme join forces with the salt to elevate the flavors of this breakfast bake, while mushrooms, spinach, and bell peppers add satisfying veggie substance. Cubes of whole wheat bread soak up the extra sauciness like a savory French toast, but you could also leave them out and spoon the casserole onto toasted bread instead. Serve with a side of ketchup to start your day on a delicious note.

For more vegan breakfast bakes, check out these tasty ideas:

Yield: Makes 8 cups

Time: 70 minutes

2 cups chopped red onion
16 oz. fresh cremini or button mushrooms, chopped
2 medium red bell peppers, cut into ½-inch dice
¼ cup chopped fresh parsley
12 cloves garlic, minced
2 teaspoons dried oregano, crushed
2 teaspoons dried thyme, crushed
1 teaspoon ground turmeric
2 12-oz. package extra-firm tofu, drained and crumbled (5 cups)
2 cups packed fresh spinach or arugula
2 tablespoons lemon juice
1 teaspoon black salt or sea salt
Freshly ground black pepper, to taste
8 slices whole wheat bread
½ cup cherry tomatoes, halved
Ketchup

Instructions

In a very large skillet cook the first eight ingredients (through turmeric) over medium-high 7 to 8 minutes or until onion is translucent, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add crumbled tofu; cook 5 to 6 minutes more or until tofu turns yellow and any remaining liquid is cooked off. Add spinach, lemon juice, and salt. Mix well and season with black pepper. Remove from heat.
Cut three slices of bread into ½-inch cubes; stir cubes into scramble. Spoon scramble into a 2-quart rectangular baking dish. Let scramble cool completely. Cover and chill until ready to bake.
When ready to bake and serve, remove casserole from refrigerator. Preheat oven to 350°F. Cut the remaining five slices of bread into quarters and insert them decoratively into scramble. Arrange tomatoes over top. Bake 35 minutes or until scramble is heated through and bread is toasted. Serve warm with ketchup.

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Spicy Tomato Soup with Whole Wheat Croutons

Darshana Thacker Wendel — Fri, 03 Nov 2023 02:16:06 +0000

Easy homemade croutons do double duty in this spicy tomato soup: cooked directly into the bisque to help it thicken, and sprinkled atop each serving for a crunchy garnish. A simple base of canned tomatoes and tomato sauce is enhanced with marjoram, basil, thyme, and a handful of other aromatic herbs. Carrots and celery add extra substance to the soup so each serving packs in lots of fresh produce. Serve each bowl as is, or add a dollop of vegan sour cream and a sprig of fresh basil for a fancy garnish. After your first bite of this nourishing recipe, you’ll never go back to store-bought soup again!

For more amazing tomato recipes, check out these tasty ideas:

Yield: Makes 9 cups

Time: 50 minutes

2 slices whole wheat bread, cut into ½-inch cubes
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped carrots
6 cloves garlic, minced
3 14.5-oz. cans diced tomatoes, undrained
1 15-oz. can tomato sauce
2 teaspoons Italian seasoning, crushed
1 teaspoon dried marjoram, crushed
1 teaspoon dried basil, crushed
½ teaspoon crushed red pepper, or to taste
¼ teaspoon dried thyme, crushed
¼ teaspoon ground mace or ⅛ teaspoon ground nutmeg

Instructions

For croutons, preheat oven to 350°F. Spread bread cubes in a single layer on a baking sheet. Bake 20 minutes or until browned. Let cool.
In a large pot combine onion, celery, carrots, garlic, and ¼ cup water. Cook over medium 10 minutes or until onion is tender and starting to brown, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the remaining ingredients and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until vegetables are tender.
Stir in 1 cup of the croutons. Cook 10 minutes more or until soup thickens. Top servings with remaining croutons.

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Healthy Breakfast Nachos with Vegan Sour Cream

Darshana Thacker Wendel — Thu, 19 Oct 2023 18:27:38 +0000

Need some extra motivation to get out of bed in the morning? You won’t be tempted to snooze your alarm when you can have a batch of these yummy breakfast nachos ready in minutes. Crispy tortilla chips are loaded with hearty beans, sweet corn, and crunchy veggies that are coated in spicy Southwest seasonings. And while the toppings are an important part of the recipe, we all know that nachos are only as good as their sauce—trust us when we say the tangy, homemade vegan sour cream will leave you licking your fingers. (Our Vegan Queso Sauce would be equally delicious.) Juicy pico de gallo and creamy avocado add Mexican flair to the dish, but feel free to drizzle on any other salsa or hot sauce you love once the nachos are out of the oven. While you can certainly make the whole dish at once, we love prepping the baked chips, nacho toppings, and sour cream ahead of time so it’s easy to throw together for a busy morning brekkie. All the different components of this dish can be stored for up to two days in the fridge, but you’ll want to assemble the nachos in a casserole dish right before baking.

For more vegan nacho recipes, check out these tasty ideas:

Yield: Makes 18 cups

Time: 1 hour 70 minutes

16 6-inch corn tortillas
3 cups cooked brown rice
2 15-oz. cans black beans, rinsed and drained (3 cups)
2 cups fresh or frozen corn
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped fresh poblano chile
¼ cup chopped fresh cilantro
¼ cup + 3 tablespoons lemon juice
2 tablespoons taco seasoning
1½ teaspoons garlic powder
12-oz. package extra-firm tofu, drained
1 tablespoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon yellow mustard
1 16-oz. container store-bought pico de gallo
1 avocado, halved, seeded, peeled, and cut into ½-inch dice

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper. Cut each tortilla into eight triangles. Spread them in a single layer on prepared baking sheets. Bake 20 minutes or until light brown and crispy, turning halfway through baking time. Cool completely. Store chips in an airtight container until ready to use.
In a large bowl stir together the next 7 ingredients (through cilantro), ¼ cup lemon juice, the taco seasoning, garlic powder, and a pinch of sea salt. Cover and chill until ready to bake.
For Tofu Sour Cream, in a blender combine tofu, remaining 3 tablespoons lemon juice, the white wine vinegar, ½ teaspoon sea salt, and the yellow mustard. Cover and blend until smooth. Refrigerate until ready to serve.
When ready to bake and serve, preheat oven to 350°F. Arrange baked chips in a 3-quart rectangular baking dish. Top with bean mixture; spread in an even layer over chips. Bake, uncovered, 35 minutes or until heated through. Top with Tofu Sour Cream, pico de gallo, and avocado. Serve warm.

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