Roasted kabocha and veggie stew from Forks Over Knives, Winter 2021 (page 59)

  • basil
  • carrots
  • fennel bulb
  • garlic
  • onions
  • Swiss chard
  • tomato paste
  • black peppercorns
  • pine nuts
  • cremini mushrooms
  • Italian seasoning
  • kabocha squash
  • cooked farro
  • low-sodium vegetable broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.