Holiday Stuffed Pumpkin

takes 90 minutes (with soaking etc.)
Thanksgiving stuffed pumpkin recipe.
A handsome pumpkin about 10" diameter with a solid stem attached
2 cups short-grain brownrice or brown basmati rice
1 cup other wholegrains
(2/3 c. wild rice and 1/3 c. barley is our standard,
2 tsp olive oil
1/2 cup chopped onionand 3/4 cup chopped celery
1-2 cups sliced apples
a sweet red pepper,chopped finely (optional)
1 tsp dried sage(or more to taste) and 1/2 tsp dried thyme
1/2 tsp ground cinnamon,
1/4 tsp ground nutmeg
and 1/4 tsp ground cloves (all optional)
1-2 cups cooked garbanzos
(or kidney beans or any other mild bean that won't
1 cup peeled andsliced roasted chestnuts
1/2 cup raisins, sultanasor fresh cranberries
1/2 cup chopped almondsor filberts or pine nuts or butternuts
1/4 cup chopped parsley
1 tsp soy sauce
or 3 tbs frozen concentrated orange juice
(depending on whether you want to
grated black pepper totaste
maple syrup or cranberrysauce or a fruit chutney

Preheat oven to 400º.
Carefully cut the top off the pumpkin with the knife angled toward the center of the pumpkin so the lid won't fall in when baked.
Clean the seeds and strings out of the center of the pumpkin
(wash seeds and save for toasted pumpkin seeds),
put a couple of tbsps of water into it, oil the cut edges of both pumpkin and its lid, and bake both parts on a baking sheet for about 40 minutes,
or until the pumpkin is quite soft when poked with a fork.
While the pumpkin is baking, cook the grains as usual.
Sauté the onion until translucent, then add the apples, celery, chestnuts, herbs and spices, and cook until the apples are just starting to get soft.
(Add a bit of water if needed).
Mix in beans or tofu, raisins, nuts, parsley, soy or orange, and sweet red pepper and heat gently.
Add grains and mix well.

When the pumpkin is baked, stuff it.
Replace lid tightly.
Lower the oven temperature to 350º and bake on a baking sheet for about 30 more minutes, or longer if stuffing was not hot when pumpkin was stuffed.

Bring the pumpkin to the table.
Hand the youngest or oldest person a pot holder, and let them remove the lid.
(You'll probably get a big puff of steam).
Applaud the lid lifter and the pumpkin.
Serve the stuffing with a slice of pumpkin topped with a bit of maple syrup, cranberry sauce or a fruit chutney.

additional informations

Recipe group Sauce
region American
quietroad@aol.com (QuietRoad)
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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