Halloween - Healthy and Tasty Pumpkin Stew (Vegan Recipes)

Member Name: malibu_jenny

Product:	Vegan Recipes
Date:	31/10/06 (1082 review reads)
Rating:

Advantages: Tastes great and it's good for you!

Disadvantages: None really. Sorry, that's a bit of a cliche!

Tonight, having lobotomised the pumpkin with the bread knife and filled the kitchen with that ‘birthday cake’ smell you get from candles I was left with a pile of pumpkin innards. Now, I’d had a long day at work (having finally got a job), made a mess of the kitchen and I was missing the Simpsons on telly – but I decided I couldn’t possibly waste them. I made homemade pumpkin stew. And it was nice. So, here’s my recipe to help anyone else who doesn’t want to bin that leftover pumpkin. It’s vegetarian, vegan, dairy free, wheat free, low carb, low fat, can be made with organic vegetables and counts for at least three of your “five-a-day”.

Shopping list;

1 Pumpkin (or butternut squash)
2 Leeks
1 Large Parsnip (or turnip)
1.5 tsp Paprika
1.5 tsp Ground Cumin
Olive Oil
300ml Passata (sieved tomatoes, ideally with Basil)
300ml Vegetable stock

Kitchen Equipment; Because most people wash up when they need to use stuff, not after they’ve used it.
1 Frying Pan
1 Large Saucepan
1 Measuring Jug
1 Wooden Spoon
1 Sharp Knife

Preparation;

Wash the leeks, removing the outer layer (no, I didn’t always know you had to do this) and chop into 1cm slices. Peel the parsnip and cut this into chunks. The Pumpkin is best hollowed out in the traditional way – with a massive sharp knife, a lot of cursing and ideally someone telling you to “cut away from yourself” because “you’re going to get hurt”.

Cooking;

Heat two teaspoons of oil in a frying pan and fry the vegetables in individual batches, adding more oil as necessary. Do each lot of vegetables for around three minutes or until they’re browned. Bring them back to the frying pan together and add the cumin and paprika, stirring for a minute or so over the heat until the vegetables are coated.

Put the vegetables in your big saucepan, add the vegetable stock and passata. Give it all a token stir, set the oven timer for 30 mins and decamp to the Playstation, leaving it to simmer. (With the lid on, failing that a plate on the top is fine.)

*,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º* 30 Minutes Later ,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º


Dish up into bowls. This recipe makes enough for 4 as a snack, or two as a main course. You can serve it with bread or dumplings or anything you like. It should be warming, thick and tasty. The sweetness of the tomatoes balances the slight bitterness of the pumpkin and the leeks are soft and plump. Eat at the back of the house with the lights off to avoid disturbance from trick or treaters.

Summary: Dump the boring Pumpkin Pie....