Still Pumpkin Season
Halloween is over and done with. We've left Thanksgiving as dim headlights in our rear-view mirrors. And, for many, thoughts of pumpkins fade along with both holidays. I say "no more!" Pumpkins are a delightful squash, and are in season in North America from September though March. Pumpkin season isn't over, nay, it's in full swing!
After that assertion, the least I could do is share with you this delightful family tradition my mother started years ago—Stuffed Pumpkin. Totally vegan, and sweetly unexpected, this delightfully Autumn-inspired recipe makes for a fun and unique center piece.
While you can stuff your pumpkin with pretty much any stuffing recipe you have, I go back to this one time and time again. Probably the most important step in this whole process is choosing your pumpkin. While looks are very important, you want a scrumptious main course, as well. I recommend either a green/cream pumpkin, or a sugar (pie) pumpkin. Really, your best option is to pay a visit to your local farmers' market and get a recommendation, especially for your first time out the gate. Do your absolute best to avoid a Jack-o-Lantern pumpkin—they just don't have the full flavor you want.
Wide Rice Stuffed Pumpkin
Ingredients:
1 Medium sized pumpkin (or 2 good sized sugar (pie) pumpkins)
2 cups wild rice blend
1 Tablespoon olive oil
1 pounds mushrooms, chopped
1 medium red onion, chopped
2 cups vegan "cream" of mushroom soup
2 Tablespoons vegan butter substitute (add more for a richer buttery flavor)
1/4 cup dark brown sugar
1/2 cup dried cranberries (crasins)
1/2 cup nuts of your choice, chopped (optional)
Directions:
1. Prepare the pumpkin by cutting off the top, and removing the seeds.
2. Cook the rice according to the package (I often toss in a bullion cube for more flavor).
3. Plump the crasins by soaking in warm water for 30 minutes.
4. Lightly sauté onions and mushrooms in the olive oil.
5. After the rice is finished cooking combine all ingredients in a large mixing bowl.
6. Fill pumpkin with stuffing.
7. Rub some butter on the outside to give the pumpkin a nice crispy sheen.
8. Place in a 2 or 3" deep glass casserole dish.
9. Bake for 3-4 hours in a 350 degree oven. Your pumpkin is done baking when you insert a fork near the base and the juices run clear. If you use a smaller pumpkin, start watching at about the 2 hour mark to make sure you don't over bake.
10. Remove from oven, and serve.
To enjoy your stuffed pumpkin be sure to serve up not only the stuffing, but also the meat of the squash.
Serves: 8
Vegan Tip:
I like to pre-make a powdered "cream of whatever" soup which is easy to mix up and use in recipes, especially since I've never managed to find any boxed or canned.
Vegan Cream of Something Soup
Ingredients:
2 cups powdered soy or rice milk
3/4 cup cornstarch
1/4 cup instant vegetable bouillon
2 Tablespoons dried onion flakes
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
Directions:
Combine dry ingredients and store in an airtight container.
To make equivalent of 1 can of soup, combine:
1/3 cup soup mix
1-1/4 cups water
Bring to boil, stirring constantly until thickened. Makes equivalent of 1 can.
Makes equivalent of 9 cans of soup
This is a great cream soup base for just about any cream soup you'll want to make, and the powdered mixture is easy to make ahead and store.
So this Pumpkin Season skip the standby meat substitutes, pass on the bagged iceberg lettuce salad (uh, thanks?), and show up to your potluck parties bearing a curiosity that will delight the young'uns—and your tummy.
--Amanda Luthy
wow on December 11, 2008 at 05:04 AM
that's awesome
http://cnn.com
wow on December 11, 2008 at 05:04 AM
that's awesome
http://cnn.com