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 made this yet, but am looking forward to it. Do you have any suggestions to substitute for mushrooms? Thank you!
I think you are missing a step between 4 and 5.
I saw ramekins at the Dollar Tree a few days ago. Going to go pick up 8 for this recipe.
Could you please include directions for a gluten free crust?
I agree, please add a link so all your recipes can be saved to Pinterest!
Read the Tip for gluten free.
Could you please make your recipe capable to save to Pinterest?
So sorry to see that you have removed your share button. It makes it much more difficult to share your great recipes with the FB group that I run. Please consider returning it.
We are hoping to have the share button back up soon. There is a technical issue with it that our tech team is working on.
While I have not tried this recipe, I love the idea of making them in ramekins. This encourages me to eat only until I am no loner hungry instead of eating until I’m full. I can pair it with a salad. And, voila, a lovely dinner!
I have not made or tried this, so I will not actually rate it. But.
The opening description of this recipe makes it sound reasonably like a small, transportable pot pie – “or wrap each individual pie in tin foil and store in the freezer” does not remotely sound like something where you are committing an entire baking dish to frozen oblivion every time you decided to freeze some.
I guess I am just expressing my frustration that I started reading this thinking it was potentially a transportable hand-pie & the only place there is crust is the top.
With that being said, I will still try this at some point.
The second sentence should read “cooled slightly”
You can bake these in a muffin pan, the regular size pans or the larger muffin pans. If you use parchment paper muffin liners they will release quite easily once cooked slightly. You can buy those or make them yourself. Works great. It solves the issues of portability and not owning ramekins. I prep and bake a lot of recipes this way for easy freezing.
Line the baking dishes with parchment paper so it comes up and over the sides of the remekin. When the pies are done baking and cooled, lift them out of the remekin to refridgerate or freeze.
I totally agree with you, Rose. I do not own EIGHT ramekins, and if I did I wouldn’t want most of them languishing in my freezer.