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
Alas, this just didn’t work for me. Veggies not cooked enough, crust not crispy. Some nice flavors, though. Going to try to make socca with the leftover chickpea flour.
Is the broccoli supposed to be cooked before adding to the food processor??
This is delicious! Very easy recipe to make. I cooked it for an hour. I added the avocado at the end but not the basil. I will definitely make this again and again.
Can you substitute frozen broccoli for fresh broccoli in this recipe
What can you replace almond flour with for nut allergies
? CAN I SUB OTHER KINDS OF FLOUR FOR THE CHICKPEA FLOUR?
Can I use spelt flour instead of chickpea and almond flour?
It tastes like heaven on a plate!
I topped the broccoli crust with asparagus, artichoke and olive slices.
thanks for the inspiration
trying this week — will let you know how it goes! 🙂
A new family favorite!