Festive Pumkin stew

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FESTIVE PUMPKIN STEW

Source: http://www.drmcdougall.com/holidaycooking.html

Servings: 6-8

Preparation Time: 60 minutes

Cooking Time: 1 hour 20 minutes

2 cups vegetable broth

1 onion, chopped

1 red or green bell pepper, coarsely chopped

1 teaspoon minced garlic

2 teaspoons chili powder

2 bay leaves

1 1/2 teaspoons ground oregano

several twists of fresh ground pepper

3 carrots, scrubbed and cut into 1 inch pieces

2 ears corn, cut in 1 inch pieces

2 yams, peeled and cut in large chunks

2 russet potatoes, peeled and cut in large chunks

1 10 ounce bag frozen petite whole onions

1 4 ounce can chopped green chilies

8 ounces seitan, cut into bite sized pieces ( BE careful here, you

can also use tofu or tempeh.. just watch out for hidden gluten)

1 4-5 pound pumpkin

2 tablespoons pure maple syrup

 

Place 1/4 cup of the broth in a large pot. Add onion, bell pepper and

garlic. Cook and stir until softened,

about 5 minutes. Add chili powder, oregano, bay leaves and black pepper.

Cook and stir for 2 more

minutes. Add remaining broth, carrots, corn, potatoes, yams, frozen

onions, canned chilies and seitan.

Cook, covered over low heat for 30 minutes.

 

Preheat oven to 350 degrees. Meanwhile, prepare pumpkin by cutting off

the top, as if you were going to

make a jack-o-lantern. Set top aside. Clean out seeds and stringy

portion. Brush the inside with the maple

syrup. Put top back on. Place in a 9 x 12 inch baking dish with 1/2 inch

water in the bottom. Bake for 30

minutes. Remove from oven. Ladle the stew into the pumpkin, cover with

pumpkin top and bake for 45

minutes.

 

Serve from the pumpkin, scooping out bits of pumpkin along with the

stew.

 

Hint:

This may seem like a lot of work, but it is very festive and it is

delicious . It makes a wonderful holiday

centerpiece.