My partner and I went to the Green Markets in NYC yesterday. Spent the morning roaming around. Originally, we were going to get the ingredients for ratatouille, but there was no zucchini to be had. So, I had a thought, why not make a vegetable stew? Better, let's cook it in a small pumpkin. Thus this recipe was born.
My partner is vegan and is also on something called Dr. Fuhrman's Diet, so there is no salt or oils added to this recipe. You can, as with any recipe, adjust to your taste.
Reticent Blatherer's Vegan Pumpkin Stew.
5 pound sugar pumpkin
1 small eggplant
1 large piece of garlic
1/2 pound of fingerling potatoes
1 small winesap apple
1 medium small onion
1 tomato
1 teaspoon each of ground cumin, ground allspice and ground black pepper
Open the pumpkin and remove the seeds. Remove about a half of the meat inside the pumpkin and set aside. Cut all the ingredients up and mix them together with the spices and pumpkin meat. Place it all back into the pumpkin and put the top on (probably won't go). Wrap it up in foil and bake in a 250 degree oven for 3 hours.
-Reticent Blatherer
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