#forksoverknives — Public Fediverse posts

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. 🤷🏻‍♂️

Curried #ButternutSquash and #Cauliflower Stew

By Nancy Macklin, RDN,
Oct 3, 2022

Prep-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.


Ingredients

1 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)


Instructions

In 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."

https://www.forksoverknives.com/recipes/vegan-soups-stews/curried-butternut-squash-and-cauliflower-stew/

#SolarPunkSunday #ForksOverKnives #VeganRecipes #Recipes