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Holiday
Pumpkin Stew
from Vegetarian
Resource Center - Boston, USA
- by Brad Wolff. Here is a recipe for Pumpkin Stew.
This recipe has won awards at Vegan Thanksgiving celebrations and
has been published in several vegetarian publications.
We hope that this, along with other pumpkin recipies, will help
to change the national symbol for Thanksgiving from Turkey to Pumpkin.
After all, it's a great way to utilize the pumpkins you might have
laying around from Halloween instead of throwing them away, which
is a waste of good food.
A big, colorful pumpkin sitting on the table as a centerpiece sure
is a lot more appealing than the dead carcass of a Turkey with rotting
flesh falling off of the bones.
Hopefully, everyone in the USA will someday see the light and have
a Pumpkin centerpiece on their Thanksgiving table instead of a Turkey.
If you have a pumpkin recipe that can be served from inside of
a pumpkin, would you please post it for all to share.
Peace and Happy Holidays to All.
Pumpkin Stew is a wonderful main course for Holiday Season celebrations.
Served in the pumpkin itself, it is a very attractive centerpiece
and is a healthy and humane alternative to turkey or ham.
Use a pumpkin that is wider than it is tall and that will stand
upright without tilting.
The following recipe is for each four cups of pumpkin pulp that
can be scraped from the inside of the pumpkin.
Buy your pumpkin before Halloween or they might not be available.
If uncut, a pumpkin will last about two months at room temperature.
- 4 cups pumpkin pulp, diced
- 2 cups dried navy beans, soaked overnight in 5 cups water then
drained
- 2 medium yellow onions, diced
- 2 large cloves garlic,minced
- 2 tablespoons olive oi
- l 3 cups fresh corn cut off the cob or 3 cups frozen corn
- 6 large tomatoes - peeled and diced or one 28 oz. can tomatoes,
diced
- 6 tablespoons tomato paste
- 1 1/2 tablespoons dried or 3 tablespoons fresh Basil
- 1 1/2 tablespoons dried or 3 tablespoons fresh Oregano
- 2 bay leaves
- 3/4 teaspoon black pepper or to taste
- 1 teaspoon dried or 2 teaspoons fresh Marjoram
- 1 tablespoon salt, or to taste
TO PREPARE PUMPKIN:
Cut top from pumpkin and scoop out seeds and stringy fibers.
With a large spoon, scrape out and reserve pumpkin pulp being careful
to leave at least an inch on the sides, so the pumpkin will stand
up.
TO PREPARE STEW:
Saute onions and garlic until tender in olive oil in a 5 quart heavy
pot.
Put soaked and drained navy beans, diced pumpkin pulp, and seasonings
(except salt) in pot with enough water to cover about 2 inches above
ingredients.
Bring to a boil, then turn heat to low.
Cover and simmer, stirring occasionally, for 2 hours or until beans
are tender.
Add tomatoes, tomato paste, corn and salt.
Bring to a boil, then turn down to a simmer for 30 minutes more.
WHEN READY TO SERVE, place pumpkin shell on serving plate and
ladle hot stew into it.
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