Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 * Exported from MasterCook * PUMPKIN-STUFFED SHELLS WITH JALAPENO-ROSEMARY SAUCE Recipe By : Susann Geiskopf-Hadler and Mindy Toomay Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 For the filling: 2 tablespoons dry sherry (opt: apple cider or water w/sherry extract) 2 tablespoons olive oil 3 cloves garlic -- minced 2 tablespoons fresh rosemary leaves -- minced 1 bunch fresh spinach leaves -- chopped 16 oz pumpkin purée (or homemade equivalent) -- 1 can 1/2 teaspoon salt 1 Pinch fresh ground black pepper 1 the sauce: 3 tablespoons olive oil 2 cloves garlic -- minced 1 tablespoon fresh rosemary leaves -- minced 3 tablespoons unbleached white flour 1 1/2 cups plain rice or soy milk 1 tablespoon pickled jalapeno peppers -- minced 1 shells: 12 ounces dried jumbo pasta shells 1/2 teaspoon olive oil 6 lemon wedges To make the filling, heat the sherry, oil, garlic and rosemary over a low flame in a large sauté pan for about 30 seconds. Add the spinach and cover the pan. Cook for about 3 minutes or until the spinach wilts. Stir occasionally. Add the pumpkin, salt and pepper, and stir to combine. Remove from the heat and set aside. To make the sauce, heat the oil in a heavy-bottomed skillet over a medium flame. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the flour and cook for 1 minute, stirring constantly. Whisk in the milk 1/2 cup at a time, then bring to a simmer and cook for about 6 minutes, or until slightly thickened. Stir in the jalape–os and set aside. Meanwhile, bring several quarts of water to a boil in a large stockpot. Add the pasta shells and cook until al dente, tender but still slightly chewy, about 6 minutes. Drain the pasta and rinse with cold water. Preheat the oven and use the remaining 1/2 teaspoon of olive oil to lightly coat the bottom of an 8-by-12-inch baking dish. To stuff the shells, hold one at a time in your hand and stuff with 1 mounded teaspoon of the pumpkin filling and place in the baking dish. Pour the sauce over the shells, cover and bake for 20 minutes. Makes 6 servings. Pumpkin-stuffed Shells With Jalapeno-Rosemary Sauce is taken from Susann Geiskopf-Hadler and Mindy Toomay's " The Complete Vegan Kitchen, " Prima Health, 2001, Deseret News 10/30/01 - - - - - - - - - - - - - - - - - - NOTES : Preparation time 45 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2001 Report Share Posted November 19, 2001 Hi everyone! Thank you for all the great recipes! I just wanted to let you all know that this one peaked my interest the second I saw it.. and I made it tonight! It is FABULOUS!!! So so yummy- and the my hubby-to- be loved it as well WE ate it with a simple spinach salad ( since there was leftover fresh spinach..) FYI though- the recipe calls to bake it- but they don't tell you what temperature! haha I Just winged it at 375 and it was just fine.. Next time I think i will use fresh jalepenos, becasue they have more flavor I think- even though they are less hot- depends on what you're going for I guess- i'l sacrifice heat for flavor anyday- but that's just me.. Anyway- this one may seem odd- but it was fabulous.. Thanks again to the poster on this one! My sister is going to make it for HER family gathering on thansgiving. I'm sure it will be a hit.. This one is going into my fall favorites for sure.. I just like to let you all know which ones are great once I try them.. Definately try this! ( Especially if you have one of those very italian families who simply MUST have pasta- - - even on Thanksgiving.. like my in-laws.. haha..) Be blessed & have a great Holiday jamie R & ML~HMB [rensslin] Tuesday, October 30, 2001 3:16 PM Veg List PUMPKIN-STUFFED SHELLS * Exported from MasterCook * PUMPKIN-STUFFED SHELLS WITH JALAPENO-ROSEMARY SAUCE Recipe By : Susann Geiskopf-Hadler and Mindy Toomay Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 For the filling: 2 tablespoons dry sherry (opt: apple cider or water w/sherry extract) 2 tablespoons olive oil 3 cloves garlic -- minced 2 tablespoons fresh rosemary leaves -- minced 1 bunch fresh spinach leaves -- chopped 16 oz pumpkin purée (or homemade equivalent) -- 1 can 1/2 teaspoon salt 1 Pinch fresh ground black pepper 1 the sauce: 3 tablespoons olive oil 2 cloves garlic -- minced 1 tablespoon fresh rosemary leaves -- minced 3 tablespoons unbleached white flour 1 1/2 cups plain rice or soy milk 1 tablespoon pickled jalapeno peppers -- minced 1 shells: 12 ounces dried jumbo pasta shells 1/2 teaspoon olive oil 6 lemon wedges To make the filling, heat the sherry, oil, garlic and rosemary over a low flame in a large sauté pan for about 30 seconds. Add the spinach and cover the pan. Cook for about 3 minutes or until the spinach wilts. Stir occasionally. Add the pumpkin, salt and pepper, and stir to combine. Remove from the heat and set aside. To make the sauce, heat the oil in a heavy-bottomed skillet over a medium flame. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the flour and cook for 1 minute, stirring constantly. Whisk in the milk 1/2 cup at a time, then bring to a simmer and cook for about 6 minutes, or until slightly thickened. Stir in the jalape-os and set aside. Meanwhile, bring several quarts of water to a boil in a large stockpot. Add the pasta shells and cook until al dente, tender but still slightly chewy, about 6 minutes. Drain the pasta and rinse with cold water. Preheat the oven and use the remaining 1/2 teaspoon of olive oil to lightly coat the bottom of an 8-by-12-inch baking dish. To stuff the shells, hold one at a time in your hand and stuff with 1 mounded teaspoon of the pumpkin filling and place in the baking dish. Pour the sauce over the shells, cover and bake for 20 minutes. Makes 6 servings. Pumpkin-stuffed Shells With Jalapeno-Rosemary Sauce is taken from Susann Geiskopf-Hadler and Mindy Toomay's " The Complete Vegan Kitchen, " Prima Health, 2001, Deseret News 10/30/01 - - - - - - - - - - - - - - - - - - NOTES : Preparation time 45 minutes **************************************************************************** *** To post to list via e-mail: send e-mail to " Veg-Recipes " To post to list via website: Veg-Recipes/post To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through site: / OR Un via e-mail: Veg-Recipes- Calendar: Veg-Recipes/calendar Bookmarks: Veg-Recipes/links Read or search old messages: Veg-Recipes/messages **************************************************************************** *** Quote Link to comment Share on other sites More sharing options...
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