How To make Vegetable and Rice Stuffed Pumpkin (Vegan)

1 Pumpkin (14 or 15 inches in
Diameter) or 2 smaller ones 4 T Sugar
2 T Tamari sauce
1 c Water
1/2 lb Fresh shelled chestnuts
1/4 c Un-sulfured raisins
1/4 c Un-sulfured apricots,
Chopped 1 Granny Smith apple, chopped
(or any tart apple) 1/2 c Walnuts, broken but not too
Small 1 Stalk celery, chopped
1 md White onion, chopped
1 md Red onion, chopped
1 cn Corn, drained
1 md Sweet green pepper, chopped
1 md Sweet red pepper, chopped
1 md Zucchini squash, chopped
1 md Yellow squash, chopped
2 md Fresh jalapeno peppers,
Seeded and minced 2 c Cooked brown basmati rice
1/4 t Mace
1/4 t Tumeric
Black pepper 1/2 t Cinnamon
4 T Tamari sauce
1. Preheat oven to 350F. Wash pumpkin and cut off the top, angle the cut so
that the top will fit back on more easily, use a big spoon to scoop out strings and seeds. Mix sugar and 2 tbs. tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin. Line the bottom of a large pan with single piece of aluminum foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top back on pumpkin and place in baking pan, cover the pumpkin and the pan with foil. Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take. 2. Steam the nuts for about 15 minutes. Rinse them in cool water and slip
off the brown skins. Chop chestnuts coarsely. 3. Combine chestnuts with raisins, apricots, apple, walnuts, celery, white
and red onions, corn, green and red pepper, jalapeno peppers, mace, tumeric and rice, mix well. Add the 4 tbs. tamari and mix again. 4. Dust the inside of the pumpkin with the cinnamon. Pack the pumpkin with
the filling and replace the pumpkin top. Return pan to oven, add water to cover the bottom of the pan and bake for 45 to 55 minutes. 5. If you are going to serve the pumpkin on something other then the pan it
was cooked in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact. When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing. If you have leftovers do not leave it in the pumpkin. Remove the filling and scrape out the pumpkin and store in your refrigerator. Tastes great the day after. NOTE: This is my modification of the recipe - THANKSGIVING PUMPKIN STUFFED WITH RICE AND CHESTNUTS From The High Road to Health, Wagner and Spade - which was posted to the FFList in October. My primary changes are adding lots more vegetables, removing the tofu and oil, and changing the honey to sugar. I have made this twice now, am going to make it for my family thanksgiving feast, and it is now one of my permanent recipes. Posted by "Joseph B. McKay III" to the Fatfree Dig. Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.