No worries, I'll show you what they have in common.
Have a look below.
First I cooked down the onions & mushrooms with sea salt, pepper, onion powder, garlic powder and enough water to cover the veggies. I boil it for a while till the mushys are soft. Like how they taste when you eat them on mushroom pizza. They're soft but, still have a pleasant snap. When they are at this point, I turn the burner down to low, or simmer. Take some of the hot liquid out & let it cool for a few minutes. Then add in 2 TBS of cornstarch & some rice milk 1/2 C amount, maybe a little less. Mix the cornstarch, milk & cooled soup liquid. Then add it into the mushy soup. Put it back on the burner for another 20 minutes or so, to let it cook some more.
While the mushroom soup is finishing cooking, take some rice and cook it off. When it's done mix the soup & the rice together and let the rice soak up the mushroom soup.
Slice one small pumpkin on half. Scrape out the seeds & reserve them for later. Oil the pumpkin with canola oil or your preferred oil of choice. Bake in a 375*F Degree oven till soft. If you can take a spoon and scrape our a little bit of the pumpkin, then it's done. Set these aside and let them cool.
When you scraped out the pumpkins for cooking, I do hope you saved these babies. The seeds. Literally the baby pumpkin beginnings. These are tasty and quite healthful too. I toast these off with sea salt & when toasted take the out of the oven and set aside to cool. Next take walnuts & toast them as well. Just skip the salt. They don't need it. Then I mix the walnuts & the pumpkins together and set them aside.
Next you wanna put all of the above together. Place the rice mixture inside the pumpkins, and in my case since I had extra I'm placing some of it into two raw green peppers. Red or yellow or even orange peppers are a great idea and make for a very festive holiday setting. Then put it into the oven at 350*F for about 20 minutes just to heat up. You could put all the rice mixture into them & skip the pumpkin altogether. Since this is a test drive dinner for our upcoming Vegan Thanksgiving, I'm using pumpkins & peppers. Wait until you serve the meal to put the nuts and pumpkin seeds on the top, so they have a satisfying crunch when your diner's dig in. You could warm the seeds & nuts first if you wish. Lastly cut the pumpkins into two or four slices and dig in!
As my Great Grandmother used to say: Voila!
Another idea I had while writing this.. Skip the rice altogether and just have the nuts,seeds and pumpkins & pour maple syrup over the whole shooting match and call it dessert! Hmm... maybe next time.
XOXO Heather :)
- ► 2015 (19)
- ► 2014 (92)
- ► 2011 (31)
- ► 2010 (162)
- With apologies to Stephanie Meyer...
- The Etsyveg Team World Veg Day Cookbook!
- Potato Leek Soup..
- Just a thought about cancer, and autism and toxins...
- My new siggy!
- Sounds like a Sonnet..
- Etsyveg's Recycling, Upcycling Challenge..
- Red and Orange
- Clouds dancing across the skies..
- Twitter & Computer Backrounds
- Something Old Just Became Something New!
- I Just LOVE the Sky!
- I Just LOVE the Sky!
- Blog Interview with: Bearlyart.etsy.com
- Sale in my Etsy Shop for my blog readers!
- New photos I'm working on..
- New Music.. Love it.. I have a new fav!
- Boston Veg Festival 2009!
- What do Mushrooms, Pumpkins and Rice Have in Commo...
- Please Sign this Petition!
- Children's Photography
- FFEST SALE Till Tuesday October 6th!
- Happy World Vegetarian Day!
- ▼ October (23)