Vegetable & rice stuffed pumpkin (vegan) Recipe

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Vegetable & rice stuffed pumpkin (vegan)

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Categories:	Cereals, Pumpkin, Vegan, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1		Pumpkin (14 or 15 inches in
		Diameter) or 2 smaller ones
4	tbsp	Sugar
2	tbsp	Tamari sauce
1	cup	Water
1/2	lbs	Fresh shelled chestnuts
1/4	cup	Un-sulfured raisins
1/4	cup	Un-sulfured apricots
		Chopped
1		Granny Smith apple, chopped
		(or any tart apple)
1/2	cup	Walnuts, broken but not too
		Small
1		Stalk celery, chopped
1	med	White onion, chopped
1	med	Red onion, chopped
1	can	Corn, drained
1	med	Sweet green pepper, chopped
1	med	Sweet red pepper, chopped
1	med	Zucchini squash, chopped
1	med	Yellow squash, chopped
2	med	Fresh jalapeno peppers
		Seeded and minced
2	cup	Cooked brown basmati rice
1/4	tbsp	Mace
1/4	tbsp	Tumeric
		Black pepper
1/2	tbsp	Cinnamon
4	tbsp	Tamari sauce

Procedures:

1	Preheat oven to 350°F.
2	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.
3	Mix sugar and 2 tbs.
4	Tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin.
5	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.
6	Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take.
7	Steam the nuts for about 15 minutes.
8	Rinse them in cool water and slip off the brown skins.
9	Chop chestnuts coarsely.
10	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.
11	Add the 4 tbs.
12	Tamari and mix again.
13	Dust the inside of the pumpkin with the cinnamon.
14	Pack the pumpkin with the filling and replace the pumpkin top.
15	Return pan to oven, add water to cover the bottom of the pan and bake for 45 to 55 minutes.
16	If you are going to serve the pumpkin on something other then the pan it was cooked in be careful.
17	The bottom of the pumpkin may be very soft.
18	Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact.
19	When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing.
20	If you have leftovers do not leave it in the pumpkin.
21	Remove the filling and scrape out the pumpkin and store in your refrigerator.
22	Tastes great the day after.
23	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