Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.
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Comments (18)
The recipe doesn’t have salt in it.
Just wanted to know if it would change anything if I left the mushrooms out? My wife won’t eat them. (Or maybe substitute with something else like soy curls or something?)
Very tasty!
What is the caloric count and nutritional information on this recipe? I didn’t see it.
Thanks!
Hi Andrea, we have not included calorie information in our recipes to avoid encouraging nutrient tallying and calorie counting, which can create more problems than they solve. With a whole-food, plant-based diet, it’s recommended to eat until comfortably satiated instead of counting calories. The higher water and fiber content of whole plant-based foods allows our bodies to more accurately gauge how much food we need to eat. You may find Jeff Novick’s “The Caloric Density Approach to Nutrition and Lifelong Weight Management” article helpful: http://www.forksoverknives.com/the-calorie-density-approach-to-nutrition-and-lifelong-weight-management/
Could I make this in a baking dish instead of individual cups?
You may try it, Betsy! Please note that this recipe is formatted for the cup sizes, so measurements, bake time, etc. may vary for baking in a full dish. We wish you the best with it!
Should I cook the potatoes before I put them in with the vegetables?
Hi Onyx, please note in Step 2: “In a large skillet cook mushrooms, potatoes, bell pepper, and onion over medium 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.”
I followed the recipe to the letter, but didn’t care for the flavor or the consistency.
Excellent flavor
Delicious!
Hi. Thanks for this recipe. Can I use silicone baking cups? In place of the foil bake cups.
I used silicon just take care when removing them ☺️
Can I use a different flour? I do not have chickpea. Maybe sorghum or oat?
Chickpea flour is special in that it creates an eggy texture like in a quiche. So I would doubt you’d get the same with oat or sour gram which would be more like regular flour. I often use the Indian version of chickpea flour (Besam or Gram) as it is super fine and creates a better texture.
That dill and veggie combination was delicious! A great breakfast to start your day!
Made a big batch to freeze. Easy back-to-nonvirtual-school breakfast!