Date: Thu, 2 Oct 1997 09:14:22 -0700
From: Rcaap@aol.com
This stew is delicious. It doesn't however use pumpkin puree, so you'll
need to buy a fresh pumpkin. Believe me, it's worth it. Get yourself a nice
pumpkin, about 8 inches in diameter. Cut it in half (you'll need a good
knife) and scoop out the seeds. Place half on a non-stick cookie sheet in a
350-degree oven for 1-2 hours or until the pumpkin is completely cooked and
the skin is *very* tender (it doesn't hurt to overcook it). Scoop out the
cooked flesh and either use as is or puree to make it smoother. Freezes
well. Take the other half and peel off the skin. I find this works better
if you cut the half into smaller wedges and then peel. Then cut the raw
pumpkin into 1 inch chunks. This, too can be frozen, but decrease the
cooking time in the recipe because frozen pumpkin absorbs a lot of water and
cooks quickly. And now for the recipe....
PUMPKIN STEW from the Vegetarian Touch
1 lb pumpkin chunks
1 onion, chopped
11/2 cups thinly sliced carrots
1/2 cup red lentils
16 oz canned tomatoes
11/4 cups veg stock
1/2 teaspoon mace
black pepper to taste
saute onions and carrots in your favorite medium for 5 minutes. add the
lentils, tomatoes with their juice, stock and mace and season with pepper.
bring to a boil, lower the heat, cover the pan and simmer gently for 15
minutes. add the pumpkin, cover and then simmer gently for another 15
minutes (here is where you'd want to cook it not so long if your pumpkin was
frozen).
This is delicious by itself, over rice, or with a nice crusty bread. I've
also subbed other squash (butternut, acorn), but pumpkin remains my favorite!
The cookbook recommends serving this with a dollop of sour cream, but I
don't like sour cream, and besides, why mute the delicious flavors?
kwvegan vegan