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 42

MAIN COURSES
Remove top of pumpkin by cutting a circle (6 inches in diameter) around stem with a small,
sharp knife. Scrape out and discard seeds and any loose fibres from inside pumpkin with a spoon (including
top of pumpkin; do not discard top), then sprinkle flesh with 1/2 tsp salt and 1/8 tsp pepper. Put pumpkin in a large roasting pan. Stuff and roast pumpkin: Pour 1-1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining Tbsp
oil. Roast 1 hour. While pumpkin roasts, heat vegan butter in a 12-inch heavy skillet over medium-high heat until
foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 tsp thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 tsp salt, and 1/8 tsp
pepper. After pumpkin has roasted 1 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot,
about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas. Stir together fennel fronds, parsley, zest, and remaining 1/2 tsp thyme and sprinkle half of it over
filling. Stir remainder into remaining sauce and serve sauce on the side.
Cooks' Notes: · Bell peppers can be broiled on the rack of a broiler pan about 2 inches from heat, turning
occasionally, 6 to 8 minutes.
Peppers can be roasted and peeled up to 2 days ahead and chilled, covered. • Root vegetables can be roasted 1 day ahead and chilled, covered. Bring to room
temperature before using. Pumpkin can be cut, scraped, and seasoned 1 day ahead and chilled. covered. Pour out any accumulated liquid and bring pumpkin to room temperature before proceeding with recipe.
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Coconut and Pecan Sweet Potatoes From http://www.chetday.com
2 pounds sweet potatoes, peeled, shredded 1/3 cup brown sugar, packed 1/4 cup vegan butter, melted 1/4 cup coconut 1/4 cup broken pecans, toasted 1/4 tsp ground cinnamon 1/4 tsp coconut flavouring 1/4 tsp vanilla Toasted coconut (optional)
In your slow cooker, combine potatoes, sugar, vegan butter, coconut, pecans, and cinnamon. Cover: cook on low for 6 to 8 or on high for 3 to 4 hours. Stir in coconut flavouring and vanilla. Sprinkle with toasted coconut if desired.
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©2009 The Supreme Master Ching Hai International Association 36