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
This recipe works well, the challenging part is the potato cheese; since I used flour instead of potato starch. The thickness of this top layer of mine was too thin. However, the next I make this dish, I will have a better idea.
A suggestion: it will be helpful to know the nutrition facts of it.
It tasted good but the skin of the eggplant got a little too chewy, I think i should’ve peeled it.
I don’t see this on the app ?
I was looking there as well for it!
Instead of potato flour can I use another one? Whole weat flour?
Can you use a different flour? For example chickpea flour?