Vegan Vegetarian Omnivore by Anna Thomas

Author:Anna Thomas
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2016-04-30T16:00:00+00:00

THE GREAT STUFFED PUMPKIN

VEGAN

This is a festive and playful dish. It’s fun to bring it out on a platter, to lift off its hat and release that fragrant cloud of steam, and then to slice thick wedges and watch them fall away as the pumpkin opens like a giant orange chrysanthemum, with savory stuffing spilling from the center. See photo here.

1 large pumpkin (7–8 lbs.)

2 Tbs. extra-virgin olive oil, plus more for the pumpkin

2 cups diced red onion

2 cups diced fennel bulb

1 tsp. sea salt, plus more to taste

2 cups diced celery

1 tsp. herbes de Provence

½ tsp. crumbled dried sage

a pinch of crushed red chiles

2 cups diced, peeled apples (from about 2 large apples)

⅔ cup raisins or dried cranberries

2 cups roughly chopped mustard greens

3 Tbs. chopped fresh flat-leaf parsley

1 recipe Farro and Black Rice Pilaf (here)

2 Tbs. red miso or other miso

2 Tbs. mirin (rice wine)

1 cup (4 oz.) chopped walnuts or pecans

freshly ground black pepper to taste

Preheat the oven to 375°. Wash the pumpkin well and dry it. Pierce the skin with the point of a sharp knife in at least one place along the line where you will cut out the cap. Place the pumpkin in a baking pan and roast it for about 45 minutes, until it gives just a little when pressed with your thumb or a wooden spoon. It should still be firm, but this prebaking makes it easier to cut and clean the pumpkin and reduces the roasting time when it is stuffed. Allow the pumpkin to cool enough so that you can easily handle it.

Cut a circle out of the top of the pumpkin, at least 6 inches across, slanting your sharp knife toward the center of the pumpkin. Lift the lid and scrape out all the seeds and strings. If there is a lot of juice in the pumpkin, pour it off into a bowl and reserve it. Use a small, sharp knife to slice away a bit of the flesh from the thickest part of the lid and the sides, but don’t overdo it. Dice this up and save it to add to the stuffing.

Heat the olive oil in a large sauté pan. Add the onions and fennel with ½ teaspoon salt and sauté them over high heat for 7 to 8 minutes, stirring often. Add the celery, herbes de Provence, sage, and crushed red chiles, lower the heat, cover the pan, and cook another 20 minutes, stirring often. The vegetables should be tender and golden brown. Add the apples, raisins or cranberries, mustard greens, and parsley and cook another 10 minutes. Stir in 4½ cups of the farro and black rice pilaf and 1½ cups of the diced pumpkin.

In a small bowl, whisk together the miso and mirin. Add the nuts to the pilaf mixture, drizzle in half of the miso mixture, mix well, and taste. Add as much more of the miso mixture as you like, but take care not to oversalt; miso adds a lovely depth of flavor, but it is salty.

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