|
Lucy. Here is a baked pumpkin recipe that I wrote last year
and copied from the old forum list (on left side of screen):
Mountain Ark's Old Forums
Macrobiotic Health Forum
Macrobiotic Food For Thought Cooking Forum
COOKING:'Food for Thought'
Stuffed Pumpkin!
Posted By: Roy Collins (1Cust94.tnt3.providence.ri.da.uu.net)
Date: Tuesday, 2 January 2001, at 8:49 p.m.
O.K. I finally got it down; the art of cooking
a pumpkin in such a way that it actually tastes
good. I had to ask a few NE farmers how to do it and then I compared recipes. Finally I made a
couple of macrobiotic versions -- one vegetarian,
the other not:
Vegetarian Stuffed Pumpkin:
Take one "sugar" pumpkin, medium-sized and
cut off the top (set aside). Scoop out seeds
and fiberous membrane (bake seeds later).
Place the hollowed out pumpkin in a pyrex or earthenware dish and add 1-2 inches of water
to the dish. Place dish and pumpkin in a
preheated oven set to 350 degrees making sure
to replace the pumpkin's top. Bake approx
1/2 hour. Remove pumpkin from oven.
The ingredients for the inside of the pumpkin
are placed in 2-3 inch layers on top of each other
-- kind of like a Shepherd's pie. The bottom layer should be either cooked millet or corn polenta, however the main choice for farmers is mashed potatoes.
The second layer is cooked red beans (kidney
or pinto) with kombu, flavored with a little cumin and tamari.
The third layer is coooked veggies of your
choice -- onion, hiziki, carrot. Or mushroom,
seitan, onion, kale.
Place the top back on the vegetable filled pumpkin and replace in the oven and cook until
outside of pumpkin can be easily penetrated
with a fork (or chopstick.)
Remove pumpkin from oven. Take off top
and allow to cool a bit. Use a big metal
spoon to mix the ingredients together, making
sure that you scrape the pumpkin meat well from
the inside wall of the baked pumpkin.
Non-Veggie Version: You can use most of the
same ingredients above but in addition you
can add a middle layer of pan-fried ground
turkey with onion and fresh herbs. Remove
turkey mixture from heat and roll into balls
(farmers use ground beef) -- whatever amount
you feel comfortable eating in one sitting
(maybe 8-10 per pumpkin.) Remember to place
the top back on the pumpkin after cooked ingredients are in and bake until ouside can
be easily penetrated with a fork.
Enjoy on a cold afternoon after you finish
shoveling snow or sled-riding. Yippeeee!!!!
Let me know how yours came out. How to improve.
In peace, Roy
|