- 1 Pumpkin
14 or 15 inches in
2 smaller ones
4 T Sugar
2 T Tamari sauce
1 c Water
1/2 lb Fresh shelled chestnuts
1/4 c Un-sulfured raisins
1/4 c Un-sulfured apricots,
Chopped 1 Granny Smith apple, chopped
(or any tart apple) 1/2 c Walnuts, broken but not too
Small 1 Stalk celery, chopped
1 md White onion, chopped
1 md Red onion, chopped
1 cn Corn, drained
1 md Sweet green pepper, chopped
1 md Sweet red pepper, chopped
1 md Zucchini squash, chopped
1 md Yellow squash, chopped
2 md Fresh jalapeno peppers,
Seeded and minced 2 c Cooked brown basmati rice
1/4 t Mace
1/4 t Tumeric
Black pepper 1/2 t Cinnamon
4 T Tamari sauce
1. Preheat oven to 350F. Wash pumpkin and cut off the top, angle the cut so
2 tbs. tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin. Line the bottom of a large pan with single piece of aluminum foil folded over itself
3 or 4 times, pour
1 cup water in pan, place top back on pumpkin and place in baking pan, cover the pumpkin and the pan with foil. Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take.
2. Steam the nuts for about 15 minutes. Rinse them in cool water and slip
off the brown skins. Chop chestnuts coarsely. 3. Combine chestnuts with raisins, apricots, apple, walnuts, celery, white
4 tbs. tamari and mix again.
4. Dust the inside of the pumpkin with the cinnamon. Pack the pumpkin with
45 to 55 minutes.
5. If you are going to serve the pumpkin on something other then the pan it
12 Issue
8 Nov.
9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith
34, TXFT
