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
I have not tried this yet but am a fan of Darshanna’s recipes. She knows how to season foods! I look forward to trying this & many others. Thank you.
The filling was yummy but the crust was horrid. It had the texture of a dog biscuit We ate the filling and the dog enjoyed the crust
True confession. I subbed rice flour for oat flour so maybe it was my fault
I’m with Liz ^
Why give this recipe a low rating if you didn’t use the listed ingredients?
Could I sub King arthur’s GF all-purpose flour for the almond / oat flours? Can’t eat almonds.