Skip to main content

Vegan MoFo: Stuffed Mini Pumpkins

It's that time of the month in October when the whole family is anxious to carve pumpkins. So we headed on down to the local farmer's market to hand pick our pumpkin victims, and while we were there I saw the sweetest little mini pumpkins; which sent my food brain into a tizzy.

Anytime that happens I just start buying stuff (this typically only applies to food). So I went home, opened the pantry and started yanking stuff out. This is the result, and given the chance to do it all over again, I wouldn't change a damn thing. 

Poor Pumpkin lost his stem. Don't worry little guy it happens to lots of pumpkins.

3 mini pumpkins, halved from stem to tip and de-seeded
1 tsp coconut oil
1 onion, chopped
1 tbsp ground ginger
2 tsp panch phoron
1 habanero, de-seeded and chopped
1 tsp cumin
1 tsp coriander
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 c quinoa
1/2 c water
1/2 c coconut milk
salt, to taste
1/2 c raw cashews
1/2 c whole almonds, toasted
  1. Preheat your oven to 400. Put the pumpkins cut side down on an oiled baking sheet, and bake for 10 minutes.
  2. In a big sauce pan heat up the oil and add the onion, ginger, and panch phoron. Saute until onion starts to brown.
  3. Add in the spices and let saute until you can start to smell it's awesomeness.
  4. Add the quinoa, water, coconut milk, and salt. Boil it up, cover, and bring it on down to low.
  5. Simmer on low until the quinoa is all cooked up, about 20 minutes or so.
  6. Remove from heat and stir in all those delectable nuts.
  7. Stuff the mixture into the pumpkins and bake until bubbly. Another 20 minutes or so. 
p.s. here's our carved pumpkins.

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…