Receipies

SR No.: 007641
Original Sutra Author: N/A
Publisher: ZZZ Unknown
Total Pages: 68
Language: English
Classification: Book_English
File Size: 464 KB

Page 41

MAIN COURSES Pumpkin Stuffed with Vegetable Stew From http://www.epicurious.com/recipes/food/views/240601
Vegetarians deserve a show-stopping centrepiece for their main course, too, and this burnished
pumpkin, filled with a fragrant stew, will have even meat eaters saying, "Who needs a turkey?" Root vegetables, mushrooms, and seitan-a firm, meat-like wheat protein that soaks up all the flavours of the sauce-mingle with roasted vegetables inside the pumpkin, whose flesh you scoop out along with servings of the stew. (Don't be intimidated at the thought of assembling such a masterpiece if you've ever made a jack-o'-lantern, you have the skills to prepare this dish.)
Active time: 1-1/2 hr Start to finish: 7 hr (includes making sauce)
Servings: Makes 8 servings (main course)
Ingredients: 1 fennel bulb with fronds 2 medium parsnips (1/2 lb total), peeled, quartered, cored, and cut into 1-inch pieces 1/2 lb celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch
pieces 3 medium carrots, peeled and cut into 1-inch pieces 14 small shallots (about 1 lb), peeled and left whole, plus 1/2 cup chopped 3 Tbsp olive oil, divided 2 red bell peppers 1 (8- to 9-b) pumpkin (preferably cheese, pie, or Sweet Meat variety) Roasted-vegetable and wine sauce (may replace with balsamic vinegar), heated 3 Tbsp unsalted vegan butter 1/2 lb fresh cremini mushrooms, trimmed and halved 1/4 lb fresh chanterelle mushrooms, trimmed 1 lb seitan (seasoned wheat gluten) cut into 1/2-inch pieces 1 tsp chopped thyme, divided 1 Tbsp chopped flat-leaf parsley 1/2 tsp grated lemon zest
Roast Root Vegetables: Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 Tbsp and reserve, then discard stalks and remaining
fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges. Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 Tbsp oil, 1 tsp salt,
and 1/4 tsp pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring
occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on. Prepare peppers and pumpkin while vegetables roast. Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are
blistered, 5 to 8 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips
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