Sweet & Savory Stuffed Pumpkins
Inspired by Anna Thomas's risotto-stuffed pumpkin in Vegetarian Epicure, this beautiful dish is nutritious, delicious, and fun to serve! Use small individual pumpkins or squash, one for each guest or stuff a 6-8 pound pie pumpkin and serve as the center-piece much like the turkey at Thanksgiving. I have used two wonderful spices I purchased from Savory Spice (www.savoryspice.com) but if you like use regular sea salt and black pepper. I prefer organic ingredients whenever I can get them. Even if you are not a vegetarian you'll love this seasonal main dish! BTW...it's gluten-free. Enjoy...Deb 11/15/11
6-8 1-1.5 pound small organic sugar pie pumpkins or 1 6-8 lb. large sugar pie pumpkin
1/2 cup gluten-free organic tamari soy sauce (Eden brand)
Savory Spice Alderwood Smoked Salt
Savory Spice Tellicherry Black Peppercorns, freshly ground
organic coconut oil, raw organic virgin
Sweet and Savory Stuffed-Pumpkins © 2011 Deborah Jordan
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Chinese Five Spice Gluten-Free Persimmon Muffins
Inspired by Anna Thomas's risotto-stuffed pumpkin in Vegetarian Epicure, this beautiful dish is nutritious, delicious, and fun to serve! Use small individual pumpkins or squash, one for each guest or stuff a 6-8 pound pie pumpkin and serve as the center-piece much like the turkey at Thanksgiving. I have used two wonderful spices I purchased from Savory Spice (www.savoryspice.com) but if you like use regular sea salt and black pepper. I prefer organic ingredients whenever I can get them. Even if you are not a vegetarian you'll love this seasonal main dish! BTW...it's gluten-free. Enjoy...Deb 11/15/11
6-8 1-1.5 pound small organic sugar pie pumpkins or 1 6-8 lb. large sugar pie pumpkin
1/2 cup gluten-free organic tamari soy sauce (Eden brand)
Savory Spice Alderwood Smoked Salt
Savory Spice Tellicherry Black Peppercorns, freshly ground
organic coconut oil, raw organic virgin
Stuffing:
1 tablespoon extra virgin olive oil
2 yellow onions, chopped
3/4 cup chopped celery (about 2-3 ribs plus tops)
3/4 cup diced carrot
1/2 cup chiffonade cut dinosaur kale (ribs removed)
1 1/4 cups chopped portabello mushroom
6 cups organic vegetable broth (I like Imagine brand)
1 1/4 cups wild rice, rinsed, drained
2 tablespoons sage leaves, fresh, finely chopped
1 1/4 cups organic red quinoa, black, or white quinoa
2/3 cup organic, fruit-juice sweetened dried cranberries (I like Eden brand)
1 cup organic, fruit-juice sweetened dried tart Montgomery cherries (I like Eden brand)
1 cup roughly chopped raw pecans
1/2 cup raw shelled pumpkin seeds
sea salt & freshly ground black pepper to taste
LOVING PREPARATION:
1. Prepare a glass baking dish or two by greasing with coconut oil. Pan-roast the pecans until fragrant about 3 minutes.
2. If using small pumpkins, cut a 1-inch circle around each pumpkin's top. If using a large pumpkin, cut a circle about 7-8 inch in diameter around the stem.
3. Sprinkle Alderwood Smoked Salt (or your preferred salt) and freshly ground pepper on the interior of each pumpkin. Pour about 2 teaspoons of tamari into the pumpkin and holding the pumpkin tilt it so as to coat the interior with tamari. Set pumpkin(s) aside to marinate.
4. In a large deep skillet heat olive oil, then cook onions and celery over medium-high heat until onions are limp, about 3-5 minutes.
5. Add carrots, kale, mushroom, vegetable broth, wild rice, and sage to the skillet. Bring to boil over high heat, cover, then reduce heat to simmer and cook for 40 minutes.
6. Preheat oven to 425 degrees F. Move top rack down if need be to fit baking dish and pumpkins in when time.
7. Stir in quinoa, cover, and simmer until rice and quinoa are tender about 12-18 minutes. Chop dried plums and set aside.
8. Add dried cranberries, cherries, pecans, and pumpkin seeds and stir to blend. Taste, salt and pepper if needed.
9. Stuff each pumpkin, fit lid on top and place in your greased shallow glass baking dish. Bake about 1 hour or until pumpkin is soft to touch and the skin begins to look charred and blistery. Let sit for 5 minutes then serve hot and enjoy!
2 yellow onions, chopped
3/4 cup chopped celery (about 2-3 ribs plus tops)
3/4 cup diced carrot
1/2 cup chiffonade cut dinosaur kale (ribs removed)
1 1/4 cups chopped portabello mushroom
6 cups organic vegetable broth (I like Imagine brand)
1 1/4 cups wild rice, rinsed, drained
2 tablespoons sage leaves, fresh, finely chopped
1 1/4 cups organic red quinoa, black, or white quinoa
2/3 cup organic, fruit-juice sweetened dried cranberries (I like Eden brand)
1 cup organic, fruit-juice sweetened dried tart Montgomery cherries (I like Eden brand)
1 cup roughly chopped raw pecans
1/2 cup raw shelled pumpkin seeds
sea salt & freshly ground black pepper to taste
LOVING PREPARATION:
1. Prepare a glass baking dish or two by greasing with coconut oil. Pan-roast the pecans until fragrant about 3 minutes.
2. If using small pumpkins, cut a 1-inch circle around each pumpkin's top. If using a large pumpkin, cut a circle about 7-8 inch in diameter around the stem.
3. Sprinkle Alderwood Smoked Salt (or your preferred salt) and freshly ground pepper on the interior of each pumpkin. Pour about 2 teaspoons of tamari into the pumpkin and holding the pumpkin tilt it so as to coat the interior with tamari. Set pumpkin(s) aside to marinate.
4. In a large deep skillet heat olive oil, then cook onions and celery over medium-high heat until onions are limp, about 3-5 minutes.
5. Add carrots, kale, mushroom, vegetable broth, wild rice, and sage to the skillet. Bring to boil over high heat, cover, then reduce heat to simmer and cook for 40 minutes.
6. Preheat oven to 425 degrees F. Move top rack down if need be to fit baking dish and pumpkins in when time.
7. Stir in quinoa, cover, and simmer until rice and quinoa are tender about 12-18 minutes. Chop dried plums and set aside.
8. Add dried cranberries, cherries, pecans, and pumpkin seeds and stir to blend. Taste, salt and pepper if needed.
9. Stuff each pumpkin, fit lid on top and place in your greased shallow glass baking dish. Bake about 1 hour or until pumpkin is soft to touch and the skin begins to look charred and blistery. Let sit for 5 minutes then serve hot and enjoy!
NOTE: Serve pumpkins cut in half if they are too large for a single serving.
Sweet and Savory Stuffed-Pumpkins © 2011 Deborah Jordan
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Chinese Five Spice Gluten-Free Persimmon Muffins
Yield: 18 muffins
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| Deb and Jon's Hachiya Crop November 2011 |
350 grams Gluten-Free Muffin Flour Blend #1 (see below to prepare ahead)
1 teaspoon aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
2 teaspoons Savory Spice Chinese five-spice powder
1 teaspoon sea salt
90 grams coconut palm sugar (provides low glycemic sweetness)
90 grams coconut palm nectar (provides low glycemic sweetness)
1 teaspoon non-alcoholic vanilla flavoring, or pure vanilla extract
100 grams grapeseed oil
160 grams ripe Hachiya persimmon, (about 2 small persimmons) processed smooth
175 grams hemp milk
25 grams coconut vinegar
2 large organic, free-range chicken eggs
coconut oil, raw organic virgin for greasing muffin tins
18 organic, raw pecan halves
LOVING PREPARATION:
1. Preheat oven to 350 degrees F. Place the rack in the middle of the oven and grease your muffin tins with coconut oil even if they are non-stick coated.
2. Weigh the milk and vinegar and whisk together in a small mixing bowl. Set aside to sour.
3. Wash and dry your kitchen scale's measuring container if need be and weigh the dry ingredients and whisk them together in a large mixing bowl.
4. Add the rest of the wet ingredient to the milk and vinegar mixture and whisk together.
5. Add the wet ingredients to the dry ingredients slowly stirring with a silicon or rubber spatula until combined well and no traces of flour remain.
6. Pour batter into muffin tins using a 1/4 scoop or measuring cup so that each muffin mold is 3/4 full of batter. Wipe any drops of batter away from the pan for easy clean-up later. Top each muffin with one whole pecan half.
7. Bake until brown about 25-30 minutes (mine are perfect in 28 minutes). Muffins are done when the top springs back to touch and a knife comes out clean. Set to cool in pan for 5-8 minutes then use a small flexible silicon spatula to gently scoop them out of the muffin tins. Now taste, enjoy, and store the rest in an airtight container.
DEB'S GLUTEN-FREE MUFFIN FLOUR BLEND #1 (makes 1000 grams to have on hand)
250 grams of Almond Flour (grind finer in your spice/coffee grinder)
250 grams of Brown Rice Flour
200 grams of Sorghum Flour
150 grams of Tapioca Flour/Starch
150 grams of Arrowroot Starch
Combine the above in an airtight container. Place the lid on the container and shake well to blend the ingredients. Store in the fridge or a cool dark place to use when making muffins.
This flour blend approach is thanks to gluten-free girl, Shauna James Ahern, who adapted a non-gluten-free recipe for whole grain muffins by Shuna Fish Lydon. Brilliant!
Chinese Five Spice Gluten-Free Persimmon Muffins © 2011 Deborah Jordan
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