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.


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