#forksoverknives — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #forksoverknives, aggregated by home.social.
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Baked #Vegan Red Flannel Hash
"This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."
Learn more:
https://www.forksoverknives.com/recipes/vegan-breakfast/baked-vegan-red-flannel-hash/#SolarPunkSunday #Leftovers
#VeganRecipes #CabbageRecipes
#BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes -
Baked #Vegan Red Flannel Hash
"This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."
Learn more:
https://www.forksoverknives.com/recipes/vegan-breakfast/baked-vegan-red-flannel-hash/#SolarPunkSunday #Leftovers
#VeganRecipes #CabbageRecipes
#BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes -
Baked #Vegan Red Flannel Hash
"This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."
Learn more:
https://www.forksoverknives.com/recipes/vegan-breakfast/baked-vegan-red-flannel-hash/#SolarPunkSunday #Leftovers
#VeganRecipes #CabbageRecipes
#BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes -
Baked #Vegan Red Flannel Hash
"This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."
Learn more:
https://www.forksoverknives.com/recipes/vegan-breakfast/baked-vegan-red-flannel-hash/#SolarPunkSunday #Leftovers
#VeganRecipes #CabbageRecipes
#BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes -
Baked #Vegan Red Flannel Hash
"This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."
Learn more:
https://www.forksoverknives.com/recipes/vegan-breakfast/baked-vegan-red-flannel-hash/#SolarPunkSunday #Leftovers
#VeganRecipes #CabbageRecipes
#BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes -
@thetnholler.bsky.social It sure took a *long time* to see the #ScalesFall from the eyes of #MAGA #farmers and #ranchers.
People who have chosen #ForksOverKnives and #ElectricCars over internal combustion ‘carriages’ don’t really care about #BeefPrices or #GasPrices. 🤷🏻♂️
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@thetnholler.bsky.social It sure took a *long time* to see the #ScalesFall from the eyes of #MAGA #farmers and #ranchers.
People who have chosen #ForksOverKnives and #ElectricCars over internal combustion ‘carriages’ don’t really care about #BeefPrices or #GasPrices. 🤷🏻♂️
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@thetnholler.bsky.social It sure took a *long time* to see the #ScalesFall from the eyes of #MAGA #farmers and #ranchers.
People who have chosen #ForksOverKnives and #ElectricCars over internal combustion ‘carriages’ don’t really care about #BeefPrices or #GasPrices. 🤷🏻♂️
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@thetnholler.bsky.social It sure took a *long time* to see the #ScalesFall from the eyes of #MAGA #farmers and #ranchers.
People who have chosen #ForksOverKnives and #ElectricCars over internal combustion ‘carriages’ don’t really care about #BeefPrices or #GasPrices. 🤷🏻♂️
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@thetnholler.bsky.social It sure took a *long time* to see the #ScalesFall from the eyes of #MAGA #farmers and #ranchers.
People who have chosen #ForksOverKnives and #ElectricCars over internal combustion ‘carriages’ don’t really care about #BeefPrices or #GasPrices. 🤷🏻♂️
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#VegetableStew with Herbed #Dumplings
"Fluffy herb-infused dumplings are spooned directly onto this cozy vegetable stew so they soak up the savory broth as they steam. Hearty red potatoes bulk up the base, while pearl onions bring bite-sized bursts of sweetness that complement the earthy mushrooms and carrots. Blending half of the navy beans until they’re smooth before adding them to the pot helps thicken the stew and give it body, not to mention add fiber to keep you satiated. The rich flavors of red wine and vegan Worcestershire sauce transform standard veggie stock into a heavenly broth that practically begs to be slurped up at the end of your meal. Be sure to garnish each serving with extra fresh herbs, and enjoy!
Tip: To peel fresh pearl onions, place them in boiling water 1 minute; drain. When cool enough to handle, squeeze from the root end to pop them out of the outer skin (you may need to cut the end of the onion).
Ingredients
8 oz. fresh button mushrooms, halved
1 cup sliced celery
½ cup chopped onion
¼ cup red wine or low-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
3 cups low-sodium vegetable broth
1½ lb. small red potatoes, halved or quartered into bite-size pieces
3 carrots, cut into 1-inch chunks
8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
1 parsnip, cut into 1-inch chunks
1 tablespoon vegan Worcestershire sauce (such as Robbies brand)
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 bay leaf
1 15-oz. can no-salt-added navy beans, undrained
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup white whole wheat flour
2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
2 teaspoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons soaked raw cashewsInstructions
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
In a 5- to 6-quart Dutch oven cook mushrooms, celery, and chopped onion over medium 4 minutes, stirring occasionally and adding wine, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining wine and cook about 4 minutes or until liquid has evaporated. Add tomato paste; cook and stir 2 minutes. Add the 3 cups broth, stirring to remove any browned bits from bottom of pan. Add the next eight ingredients (through bay leaf). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender.
In a small food processor or blender process half of the navy beans until smooth. Add to stew along with remaining undrained navy beans. Season stew with salt and pepper. Remove bay leaf. If stew seems too thick, stir in enough water to reach desired consistency.
Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional yeast, baking powder, and onion powder. In a small food processor or blender combine milk and cashews. Process until smooth. Add to flour mixture; stir with a fork just until blended.
Drop batter in eight portions over surface of stew. Cover and cook 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean. If desired, sprinkle servings with additional chopped herbs."FMI (includes nutritional information):
https://www.forksoverknives.com/recipes/vegan-soups-stews/vegetable-stew-with-herbed-dumplings/ -
#VegetableStew with Herbed #Dumplings
"Fluffy herb-infused dumplings are spooned directly onto this cozy vegetable stew so they soak up the savory broth as they steam. Hearty red potatoes bulk up the base, while pearl onions bring bite-sized bursts of sweetness that complement the earthy mushrooms and carrots. Blending half of the navy beans until they’re smooth before adding them to the pot helps thicken the stew and give it body, not to mention add fiber to keep you satiated. The rich flavors of red wine and vegan Worcestershire sauce transform standard veggie stock into a heavenly broth that practically begs to be slurped up at the end of your meal. Be sure to garnish each serving with extra fresh herbs, and enjoy!
Tip: To peel fresh pearl onions, place them in boiling water 1 minute; drain. When cool enough to handle, squeeze from the root end to pop them out of the outer skin (you may need to cut the end of the onion).
Ingredients
8 oz. fresh button mushrooms, halved
1 cup sliced celery
½ cup chopped onion
¼ cup red wine or low-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
3 cups low-sodium vegetable broth
1½ lb. small red potatoes, halved or quartered into bite-size pieces
3 carrots, cut into 1-inch chunks
8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
1 parsnip, cut into 1-inch chunks
1 tablespoon vegan Worcestershire sauce (such as Robbies brand)
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 bay leaf
1 15-oz. can no-salt-added navy beans, undrained
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup white whole wheat flour
2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
2 teaspoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons soaked raw cashewsInstructions
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
In a 5- to 6-quart Dutch oven cook mushrooms, celery, and chopped onion over medium 4 minutes, stirring occasionally and adding wine, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining wine and cook about 4 minutes or until liquid has evaporated. Add tomato paste; cook and stir 2 minutes. Add the 3 cups broth, stirring to remove any browned bits from bottom of pan. Add the next eight ingredients (through bay leaf). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender.
In a small food processor or blender process half of the navy beans until smooth. Add to stew along with remaining undrained navy beans. Season stew with salt and pepper. Remove bay leaf. If stew seems too thick, stir in enough water to reach desired consistency.
Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional yeast, baking powder, and onion powder. In a small food processor or blender combine milk and cashews. Process until smooth. Add to flour mixture; stir with a fork just until blended.
Drop batter in eight portions over surface of stew. Cover and cook 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean. If desired, sprinkle servings with additional chopped herbs."FMI (includes nutritional information):
https://www.forksoverknives.com/recipes/vegan-soups-stews/vegetable-stew-with-herbed-dumplings/ -
#VegetableStew with Herbed #Dumplings
"Fluffy herb-infused dumplings are spooned directly onto this cozy vegetable stew so they soak up the savory broth as they steam. Hearty red potatoes bulk up the base, while pearl onions bring bite-sized bursts of sweetness that complement the earthy mushrooms and carrots. Blending half of the navy beans until they’re smooth before adding them to the pot helps thicken the stew and give it body, not to mention add fiber to keep you satiated. The rich flavors of red wine and vegan Worcestershire sauce transform standard veggie stock into a heavenly broth that practically begs to be slurped up at the end of your meal. Be sure to garnish each serving with extra fresh herbs, and enjoy!
Tip: To peel fresh pearl onions, place them in boiling water 1 minute; drain. When cool enough to handle, squeeze from the root end to pop them out of the outer skin (you may need to cut the end of the onion).
Ingredients
8 oz. fresh button mushrooms, halved
1 cup sliced celery
½ cup chopped onion
¼ cup red wine or low-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
3 cups low-sodium vegetable broth
1½ lb. small red potatoes, halved or quartered into bite-size pieces
3 carrots, cut into 1-inch chunks
8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
1 parsnip, cut into 1-inch chunks
1 tablespoon vegan Worcestershire sauce (such as Robbies brand)
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 bay leaf
1 15-oz. can no-salt-added navy beans, undrained
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup white whole wheat flour
2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
2 teaspoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons soaked raw cashewsInstructions
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
In a 5- to 6-quart Dutch oven cook mushrooms, celery, and chopped onion over medium 4 minutes, stirring occasionally and adding wine, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining wine and cook about 4 minutes or until liquid has evaporated. Add tomato paste; cook and stir 2 minutes. Add the 3 cups broth, stirring to remove any browned bits from bottom of pan. Add the next eight ingredients (through bay leaf). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender.
In a small food processor or blender process half of the navy beans until smooth. Add to stew along with remaining undrained navy beans. Season stew with salt and pepper. Remove bay leaf. If stew seems too thick, stir in enough water to reach desired consistency.
Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional yeast, baking powder, and onion powder. In a small food processor or blender combine milk and cashews. Process until smooth. Add to flour mixture; stir with a fork just until blended.
Drop batter in eight portions over surface of stew. Cover and cook 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean. If desired, sprinkle servings with additional chopped herbs."FMI (includes nutritional information):
https://www.forksoverknives.com/recipes/vegan-soups-stews/vegetable-stew-with-herbed-dumplings/ -
#VegetableStew with Herbed #Dumplings
"Fluffy herb-infused dumplings are spooned directly onto this cozy vegetable stew so they soak up the savory broth as they steam. Hearty red potatoes bulk up the base, while pearl onions bring bite-sized bursts of sweetness that complement the earthy mushrooms and carrots. Blending half of the navy beans until they’re smooth before adding them to the pot helps thicken the stew and give it body, not to mention add fiber to keep you satiated. The rich flavors of red wine and vegan Worcestershire sauce transform standard veggie stock into a heavenly broth that practically begs to be slurped up at the end of your meal. Be sure to garnish each serving with extra fresh herbs, and enjoy!
Tip: To peel fresh pearl onions, place them in boiling water 1 minute; drain. When cool enough to handle, squeeze from the root end to pop them out of the outer skin (you may need to cut the end of the onion).
Ingredients
8 oz. fresh button mushrooms, halved
1 cup sliced celery
½ cup chopped onion
¼ cup red wine or low-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
3 cups low-sodium vegetable broth
1½ lb. small red potatoes, halved or quartered into bite-size pieces
3 carrots, cut into 1-inch chunks
8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
1 parsnip, cut into 1-inch chunks
1 tablespoon vegan Worcestershire sauce (such as Robbies brand)
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 bay leaf
1 15-oz. can no-salt-added navy beans, undrained
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup white whole wheat flour
2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
2 teaspoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons soaked raw cashewsInstructions
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
In a 5- to 6-quart Dutch oven cook mushrooms, celery, and chopped onion over medium 4 minutes, stirring occasionally and adding wine, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining wine and cook about 4 minutes or until liquid has evaporated. Add tomato paste; cook and stir 2 minutes. Add the 3 cups broth, stirring to remove any browned bits from bottom of pan. Add the next eight ingredients (through bay leaf). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender.
In a small food processor or blender process half of the navy beans until smooth. Add to stew along with remaining undrained navy beans. Season stew with salt and pepper. Remove bay leaf. If stew seems too thick, stir in enough water to reach desired consistency.
Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional yeast, baking powder, and onion powder. In a small food processor or blender combine milk and cashews. Process until smooth. Add to flour mixture; stir with a fork just until blended.
Drop batter in eight portions over surface of stew. Cover and cook 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean. If desired, sprinkle servings with additional chopped herbs."FMI (includes nutritional information):
https://www.forksoverknives.com/recipes/vegan-soups-stews/vegetable-stew-with-herbed-dumplings/ -
#VegetableStew with Herbed #Dumplings
"Fluffy herb-infused dumplings are spooned directly onto this cozy vegetable stew so they soak up the savory broth as they steam. Hearty red potatoes bulk up the base, while pearl onions bring bite-sized bursts of sweetness that complement the earthy mushrooms and carrots. Blending half of the navy beans until they’re smooth before adding them to the pot helps thicken the stew and give it body, not to mention add fiber to keep you satiated. The rich flavors of red wine and vegan Worcestershire sauce transform standard veggie stock into a heavenly broth that practically begs to be slurped up at the end of your meal. Be sure to garnish each serving with extra fresh herbs, and enjoy!
Tip: To peel fresh pearl onions, place them in boiling water 1 minute; drain. When cool enough to handle, squeeze from the root end to pop them out of the outer skin (you may need to cut the end of the onion).
Ingredients
8 oz. fresh button mushrooms, halved
1 cup sliced celery
½ cup chopped onion
¼ cup red wine or low-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
3 cups low-sodium vegetable broth
1½ lb. small red potatoes, halved or quartered into bite-size pieces
3 carrots, cut into 1-inch chunks
8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
1 parsnip, cut into 1-inch chunks
1 tablespoon vegan Worcestershire sauce (such as Robbies brand)
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 bay leaf
1 15-oz. can no-salt-added navy beans, undrained
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup white whole wheat flour
2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
2 teaspoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons soaked raw cashewsInstructions
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
In a 5- to 6-quart Dutch oven cook mushrooms, celery, and chopped onion over medium 4 minutes, stirring occasionally and adding wine, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining wine and cook about 4 minutes or until liquid has evaporated. Add tomato paste; cook and stir 2 minutes. Add the 3 cups broth, stirring to remove any browned bits from bottom of pan. Add the next eight ingredients (through bay leaf). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender.
In a small food processor or blender process half of the navy beans until smooth. Add to stew along with remaining undrained navy beans. Season stew with salt and pepper. Remove bay leaf. If stew seems too thick, stir in enough water to reach desired consistency.
Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional yeast, baking powder, and onion powder. In a small food processor or blender combine milk and cashews. Process until smooth. Add to flour mixture; stir with a fork just until blended.
Drop batter in eight portions over surface of stew. Cover and cook 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean. If desired, sprinkle servings with additional chopped herbs."FMI (includes nutritional information):
https://www.forksoverknives.com/recipes/vegan-soups-stews/vegetable-stew-with-herbed-dumplings/ -
Curried #ButternutSquash and #Cauliflower Stew
By Nancy Macklin, RDN,
Oct 3, 2022Prep-time: 25 MINUTES / Ready In: 45 MINUTES
Makes 8 cups stew + 4 cups rice"Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.
Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.
Ingredients1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
4 cloves garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons curry powder
2 cups unsweetened coconut milk beverage
1¼ lb. butternut squash, cubed
1 10- to 12-oz. package fresh cauliflower rice
1 5- to 6-oz. package baby spinach
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
4 cups hot cooked brown basmati rice
Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)
InstructionsIn a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro." -
Curried #ButternutSquash and #Cauliflower Stew
By Nancy Macklin, RDN,
Oct 3, 2022Prep-time: 25 MINUTES / Ready In: 45 MINUTES
Makes 8 cups stew + 4 cups rice"Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.
Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.
Ingredients1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
4 cloves garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons curry powder
2 cups unsweetened coconut milk beverage
1¼ lb. butternut squash, cubed
1 10- to 12-oz. package fresh cauliflower rice
1 5- to 6-oz. package baby spinach
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
4 cups hot cooked brown basmati rice
Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)
InstructionsIn a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro." -
Curried #ButternutSquash and #Cauliflower Stew
By Nancy Macklin, RDN,
Oct 3, 2022Prep-time: 25 MINUTES / Ready In: 45 MINUTES
Makes 8 cups stew + 4 cups rice"Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.
Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.
Ingredients1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
4 cloves garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons curry powder
2 cups unsweetened coconut milk beverage
1¼ lb. butternut squash, cubed
1 10- to 12-oz. package fresh cauliflower rice
1 5- to 6-oz. package baby spinach
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
4 cups hot cooked brown basmati rice
Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)
InstructionsIn a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro." -
Curried #ButternutSquash and #Cauliflower Stew
By Nancy Macklin, RDN,
Oct 3, 2022Prep-time: 25 MINUTES / Ready In: 45 MINUTES
Makes 8 cups stew + 4 cups rice"Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.
Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.
Ingredients1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
4 cloves garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons curry powder
2 cups unsweetened coconut milk beverage
1¼ lb. butternut squash, cubed
1 10- to 12-oz. package fresh cauliflower rice
1 5- to 6-oz. package baby spinach
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
4 cups hot cooked brown basmati rice
Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)
InstructionsIn a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro." -
Curried #ButternutSquash and #Cauliflower Stew
By Nancy Macklin, RDN,
Oct 3, 2022Prep-time: 25 MINUTES / Ready In: 45 MINUTES
Makes 8 cups stew + 4 cups rice"Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.
Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.
Ingredients1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
4 cloves garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons curry powder
2 cups unsweetened coconut milk beverage
1¼ lb. butternut squash, cubed
1 10- to 12-oz. package fresh cauliflower rice
1 5- to 6-oz. package baby spinach
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
4 cups hot cooked brown basmati rice
Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)
InstructionsIn a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro." -
Best-Ever #BeeflessStew
By Cathy Fisher, Nov 15, 2021
"Tuck into this cozy meal whenever you’re in need of a little TLC. #PortobelloMushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! And be sure to check out our full collection of vegan stew recipes here.
Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon."
Ingredients
1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
3 ribs celery, cut into ¾-inch pieces (about 1 cup)
2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
6 cloves garlic, minced
2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
⅓ cup no-salt-added tomato paste
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups thawed frozen peas
½ cup chopped fresh parsley
InstructionsIn a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley."https://www.forksoverknives.com/recipes/vegan-soups-stews/best-ever-beefless-stew/
-
Best-Ever #BeeflessStew
By Cathy Fisher, Nov 15, 2021
"Tuck into this cozy meal whenever you’re in need of a little TLC. #PortobelloMushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! And be sure to check out our full collection of vegan stew recipes here.
Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon."
Ingredients
1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
3 ribs celery, cut into ¾-inch pieces (about 1 cup)
2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
6 cloves garlic, minced
2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
⅓ cup no-salt-added tomato paste
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups thawed frozen peas
½ cup chopped fresh parsley
InstructionsIn a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley."https://www.forksoverknives.com/recipes/vegan-soups-stews/best-ever-beefless-stew/
-
Best-Ever #BeeflessStew
By Cathy Fisher, Nov 15, 2021
"Tuck into this cozy meal whenever you’re in need of a little TLC. #PortobelloMushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! And be sure to check out our full collection of vegan stew recipes here.
Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon."
Ingredients
1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
3 ribs celery, cut into ¾-inch pieces (about 1 cup)
2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
6 cloves garlic, minced
2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
⅓ cup no-salt-added tomato paste
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups thawed frozen peas
½ cup chopped fresh parsley
InstructionsIn a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley."https://www.forksoverknives.com/recipes/vegan-soups-stews/best-ever-beefless-stew/
-
Best-Ever #BeeflessStew
By Cathy Fisher, Nov 15, 2021
"Tuck into this cozy meal whenever you’re in need of a little TLC. #PortobelloMushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! And be sure to check out our full collection of vegan stew recipes here.
Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon."
Ingredients
1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
3 ribs celery, cut into ¾-inch pieces (about 1 cup)
2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
6 cloves garlic, minced
2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
⅓ cup no-salt-added tomato paste
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups thawed frozen peas
½ cup chopped fresh parsley
InstructionsIn a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley."https://www.forksoverknives.com/recipes/vegan-soups-stews/best-ever-beefless-stew/
-
Best-Ever #BeeflessStew
By Cathy Fisher, Nov 15, 2021
"Tuck into this cozy meal whenever you’re in need of a little TLC. #PortobelloMushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! And be sure to check out our full collection of vegan stew recipes here.
Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon."
Ingredients
1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
3 ribs celery, cut into ¾-inch pieces (about 1 cup)
2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
6 cloves garlic, minced
2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
⅓ cup no-salt-added tomato paste
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups thawed frozen peas
½ cup chopped fresh parsley
InstructionsIn a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley."https://www.forksoverknives.com/recipes/vegan-soups-stews/best-ever-beefless-stew/
-
Last December, we were encouraged when the Dietary Guidelines Advisory Committee—the experts that inform federal nutrition policy—released its recommendations for the 2025–2030 U.S. Dietary Guidelines.
The science-backed report called for choosing plant over animal proteins, limiting saturated fat, and eating a more whole-food, plant-forward diet overall. The official guidelines, released this week, diverge from that advice.
-
Last December, we were encouraged when the Dietary Guidelines Advisory Committee—the experts that inform federal nutrition policy—released its recommendations for the 2025–2030 U.S. Dietary Guidelines.
The science-backed report called for choosing plant over animal proteins, limiting saturated fat, and eating a more whole-food, plant-forward diet overall. The official guidelines, released this week, diverge from that advice.
-
Last December, we were encouraged when the Dietary Guidelines Advisory Committee—the experts that inform federal nutrition policy—released its recommendations for the 2025–2030 U.S. Dietary Guidelines.
The science-backed report called for choosing plant over animal proteins, limiting saturated fat, and eating a more whole-food, plant-forward diet overall. The official guidelines, released this week, diverge from that advice.
-
Last December, we were encouraged when the Dietary Guidelines Advisory Committee—the experts that inform federal nutrition policy—released its recommendations for the 2025–2030 U.S. Dietary Guidelines.
The science-backed report called for choosing plant over animal proteins, limiting saturated fat, and eating a more whole-food, plant-forward diet overall. The official guidelines, released this week, diverge from that advice.
-
Last December, we were encouraged when the Dietary Guidelines Advisory Committee—the experts that inform federal nutrition policy—released its recommendations for the 2025–2030 U.S. Dietary Guidelines.
The science-backed report called for choosing plant over animal proteins, limiting saturated fat, and eating a more whole-food, plant-forward diet overall. The official guidelines, released this week, diverge from that advice.
-
@KimPerales Don’t eat red meat. Problem solved, health improved, #ClimateChange mitigated. Win, win, win.
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@KimPerales Don’t eat red meat. Problem solved, health improved, #ClimateChange mitigated. Win, win, win.
-
@KimPerales Don’t eat red meat. Problem solved, health improved, #ClimateChange mitigated. Win, win, win.
-
@KimPerales Don’t eat red meat. Problem solved, health improved, #ClimateChange mitigated. Win, win, win.
-
@KimPerales Don’t eat red meat. Problem solved, health improved, #ClimateChange mitigated. Win, win, win.
-
New instance, new intro!
I'm a #GenX hairstylist in the DC suburbs, mom to 2 adult sons and 2 dogs. I #sew, #knit, do #yoga (mostly #kundaliniyoga In 2019-2020, I lost 80lbs and reversed my type 2 diabetes with the #wfpb diet as laid out in the book #ForksOverKnives and I love to cook yummy #veganfood. I've had #ChronicInsomnia since birth, as well as #rls, #AlphaDeltaSleepDisorder, #remSleepBehavioralDisorder. Recently learned that #aphantasia is a thing that I have it and #adhd
Fan of #StarTrek #StarTrekTOS #supernatural #wolfpack #StarGate #StargateAtlantis #Hellraiser most of the classic #slashers #foundFootage #hauntedObjects #KoreanHorrorMovies currently obsessed with #KillMeLoveMe
I read mostly urban fantasy #kimHarrison #seananMcguire #PatriciaBriggs
It's been a while since I checked out new authors. If you like those authors, tell me who to check out! -
New instance, new intro!
I'm a #GenX hairstylist in the DC suburbs, mom to 2 adult sons and 2 dogs. I #sew, #knit, do #yoga (mostly #kundaliniyoga In 2019-2020, I lost 80lbs and reversed my type 2 diabetes with the #wfpb diet as laid out in the book #ForksOverKnives and I love to cook yummy #veganfood. I've had #ChronicInsomnia since birth, as well as #rls, #AlphaDeltaSleepDisorder, #remSleepBehavioralDisorder. Recently learned that #aphantasia is a thing that I have it and #adhd
Fan of #StarTrek #StarTrekTOS #supernatural #wolfpack #StarGate #StargateAtlantis #Hellraiser most of the classic #slashers #foundFootage #hauntedObjects #KoreanHorrorMovies currently obsessed with #KillMeLoveMe
I read mostly urban fantasy #kimHarrison #seananMcguire #PatriciaBriggs
It's been a while since I checked out new authors. If you like those authors, tell me who to check out! -
New instance, new intro!
I'm a #GenX hairstylist in the DC suburbs, mom to 2 adult sons and 2 dogs. I #sew, #knit, do #yoga (mostly #kundaliniyoga In 2019-2020, I lost 80lbs and reversed my type 2 diabetes with the #wfpb diet as laid out in the book #ForksOverKnives and I love to cook yummy #veganfood. I've had #ChronicInsomnia since birth, as well as #rls, #AlphaDeltaSleepDisorder, #remSleepBehavioralDisorder. Recently learned that #aphantasia is a thing that I have it and #adhd
Fan of #StarTrek #StarTrekTOS #supernatural #wolfpack #StarGate #StargateAtlantis #Hellraiser most of the classic #slashers #foundFootage #hauntedObjects #KoreanHorrorMovies currently obsessed with #KillMeLoveMe
I read mostly urban fantasy #kimHarrison #seananMcguire #PatriciaBriggs
It's been a while since I checked out new authors. If you like those authors, tell me who to check out! -
New instance, new intro!
I'm a #GenX hairstylist in the DC suburbs, mom to 2 adult sons and 2 dogs. I #sew, #knit, do #yoga (mostly #kundaliniyoga In 2019-2020, I lost 80lbs and reversed my type 2 diabetes with the #wfpb diet as laid out in the book #ForksOverKnives and I love to cook yummy #veganfood. I've had #ChronicInsomnia since birth, as well as #rls, #AlphaDeltaSleepDisorder, #remSleepBehavioralDisorder. Recently learned that #aphantasia is a thing that I have it and #adhd
Fan of #StarTrek #StarTrekTOS #supernatural #wolfpack #StarGate #StargateAtlantis #Hellraiser most of the classic #slashers #foundFootage #hauntedObjects #KoreanHorrorMovies currently obsessed with #KillMeLoveMe
I read mostly urban fantasy #kimHarrison #seananMcguire #PatriciaBriggs
It's been a while since I checked out new authors. If you like those authors, tell me who to check out! -
New instance, new intro!
I'm a #GenX hairstylist in the DC suburbs, mom to 2 adult sons and 2 dogs. I #sew, #knit, do #yoga (mostly #kundaliniyoga In 2019-2020, I lost 80lbs and reversed my type 2 diabetes with the #wfpb diet as laid out in the book #ForksOverKnives and I love to cook yummy #veganfood. I've had #ChronicInsomnia since birth, as well as #rls, #AlphaDeltaSleepDisorder, #remSleepBehavioralDisorder. Recently learned that #aphantasia is a thing that I have it and #adhd
Fan of #StarTrek #StarTrekTOS #supernatural #wolfpack #StarGate #StargateAtlantis #Hellraiser most of the classic #slashers #foundFootage #hauntedObjects #KoreanHorrorMovies currently obsessed with #KillMeLoveMe
I read mostly urban fantasy #kimHarrison #seananMcguire #PatriciaBriggs
It's been a while since I checked out new authors. If you like those authors, tell me who to check out!