• Stuffed Baby Pumpkin
  • Raw Korean BBQ Tacos
  • Immunity Detox Shot
  • Cherry Cobbler
  • Summer Squash Terrine

Stuffed Baby Pumpkin

Is there any word but CUTE to describe little baby pumpkins, no more than 3″ wide? When I saw these in the field I asked our farmer if they were edible and if we could harvest them at that size. She said she’d never tried and we cut one open right there to see if the flesh was ripe, and it was! I loved the shape of these babies and immediately thought stuffing them was the way to go to preserve the beauty of their shape.
I was inspired to make this vegan recipe by a Thai kabocha squash soup I used to love-it had a creamy coconut base and greens. Kabocha squash is an orange fleshed Japanese pumpkin. So we decided to serve this pumpkin dish with a green curry sauce and white jasmine rice.
Stuffed Pumpkin
Serves 4
PREPARATION TIME: 45 MINUTES

4-6 baby pumpkins (about 3″- 4″  in diameter), peeled

Preheat oven to 350 degrees. Carefully cut the top of the pumpkin off, preserving the stem. Scoop out the inside of the pumpkin. Toss the baby pumpkins in a little olive oil and sprinkle with salt. Roast on an oiled baking sheet in the oven for 20-30 minutes, or until fork tender. Turn upside down once during the baking time. Make sure to roast th e

For the pumpkin filling:
1 cup shiitake mushrooms
2 carrots, sliced
½ onion, diced
2 stalks celery
2 cups kale or other cooking greens
2 cloves garlic
1″ ginger, peeled an grated
½ cup coconut milk
salt and pepper to taste
2 Tablespoons coconut oil

In a saute pan, heat the coconut oil and sauté the onions, carrots, celery and mushrooms until tender. Add the garlic and ginger and cook for another minute. Add the coconut milk and kale and cook until the kale wilts and the coconut milk makes the mixture a little creamy.

To assemble the pumpkins, fill each of them with some of the sautéed vegetables and warm in the oven for 5 minutes before serving.
Serve on top of the rice with green curry around the plate or bowl. Garnish with cilantro and mint.

For the green curry sauce:
1 bunch radish tops
1 bunch scallions, greens only and save the white bottoms
1 bunch cilantro
1 Tablespoon grated ginger
2 stems basil
1 stalk lemon grass
5 cloves garlic
3 limes, zest and juice
¼ cup agave
¼ cup tamari
2 16 oz.cans coconut milk, full fat

Blend thoroughly and strain.

For the jasmine rice
2 1/2 cups Thai jasmine rice
3 cups water

Place rice in a small saucepan. Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups).
A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed.
Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil.
Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated.
Turn off the burner and allow rice to sit, covered, for at least another 5 minutes.

Stuffed Pumpkin-2

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