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
We loved this recipe. For the breadcrumbs I used Ezekiel bread and made my own toasted crumbs using my food processor. I make my own salt-free Italian seasoning. After the second immersion into the vinegar, I breaded the squash in the bowl that I used to make the breadcrumb mixture then used wire pastry racks to raise the squash for the second roasting.
What’s your best suggestion to replace the bread crumbs, make it gluten free
Ezekiel and Carbonaut make 0 sugar nearly carb free bread. I was thinking that pecans with the nutritional yeast would also make a nice crust.
Certainly crushed nuts, or corn meal, or a mix of corn meal and almond flour might work (I’ve done all of these in different recipes). But – check for browning/ baking more diligently with the nuts as they burn more easily.
Nice combo of savory and sweet!