| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Pumpkin (14 or 15 inches in |
|
|
Diameter) or 2 smaller ones |
| 4 |
tb |
Sugar |
| 2 |
tb |
Tamari sauce |
| 1 |
c |
Water |
| 1/2 |
lb |
Fresh shelled chestnuts |
| 1/4 |
c |
Un-sulfured raisins |
| 1/4 |
c |
Un-sulfured apricots, |
|
|
Chopped |
| 1 |
|
Granny Smith apple, chopped |
|
|
(or any tart apple) |
| 1/2 |
c |
Walnuts, broken but not too |
|
|
Small |
| 1 |
|
Stalk celery, chopped |
| 1 |
md |
White onion, chopped |
| 1 |
md |
Red onion, chopped |
| 1 |
cn |
Corn, drained |
| 1 |
md |
Sweet green pepper, chopped |
| 1 |
md |
Sweet red pepper, chopped |
| 1 |
md |
Zucchini squash, chopped |
| 1 |
md |
Yellow squash, chopped |
| 2 |
md |
Fresh jalapeno peppers, |
|
|
Seeded and minced |
| 2 |
c |
Cooked brown basmati rice |
| 1/4 |
ts |
Mace |
| 1/4 |
ts |
Tumeric |
|
|
Black pepper |
| 1/2 |
ts |
Cinnamon |
| 4 |
tb |
Tamari sauce |
INSTRUCTIONS
1. Preheat oven to 350F. Wash pumpkin and cut off the top, angle the cut so
that the top will fit back on more easily, use a big spoon to scoop out
strings and seeds. Mix sugar and 2 tbs. tamari sauce (you can warm them in
the microwave so they will mix more easily ) and spread evenly over insides
of pumpkin. Line the bottom of a large pan with single piece of aluminum
foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top
back on pumpkin and place in baking pan, cover the pumpkin and the pan with
foil. Bake for 20 to 25 minutes until pumpkin is just starting to become
tender, the thicker the pumpkin the longer it will take.
2. Steam the nuts for about 15 minutes. Rinse them in cool water and slip
off the brown skins. Chop chestnuts coarsely.
3. Combine chestnuts with raisins, apricots, apple, walnuts, celery, white
and red onions, corn, green and red pepper, jalapeno peppers, mace, tumeric
and rice, mix well. Add the 4 tbs. tamari and mix again.
4. Dust the inside of the pumpkin with the cinnamon. Pack the pumpkin with
the filling and replace the pumpkin top. Return pan to oven, add water to
cover the bottom of the pan and bake for 45 to 55 minutes.
5. If you are going to serve the pumpkin on something other then the pan it
was cooked in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap
the foil from the bottom of the pan up around the pumpkin as you pick it
up, this will keep the bottom intact.
When serving this recipe, scrap the inside of the pumpkin with the serving
spoon and mix the pumpkin into the stuffing.
If you have leftovers do not leave it in the pumpkin. Remove the filling
and scrape out the pumpkin and store in your refrigerator. Tastes great the
day after.
NOTE: This is my modification of the recipe - THANKSGIVING PUMPKIN STUFFED
WITH RICE AND CHESTNUTS From The High Road to Health, Wagner and Spade -
which was posted to the FFList in October. My primary changes are adding
lots more vegetables, removing the tofu and oil, and changing the honey to
sugar. I have made this twice now, am going to make it for my family
thanksgiving feast, and it is now one of my permanent recipes.
Posted by "Joseph B. McKay III" <MCKAY_J@a1.eop.gov> to the Fatfree Dig.
Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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