Friday, October 21, 2011

Harvest Pumpkin Stuffing

I just didn't feel like doing something difficult today, and this is the perfect "fake out" dish if you want a lot of flavor with minimal time in the kitchen. It's also the perfect dish if you're a Pumpkin lover. 
If you have your veggies prepped beforehand then all you have to do is throw them together (with the herbs and spices) and warm it all up. 
Added bonus: your kitchen will smell heavenly (like you've been slaving away for hours).
This also falls somewhere in between these two recipes:
...with typical AtV emphasis on "comfort food".
Important Notes About This Recipe
I've chosen to use Bloomed Wild Rice in this recipe, but you can also use sprouted Quinoa or Lentils instead.
On it's own this is a fairly light dish, but you have all the room in the world to add your own personal flair to it. My recommendations:
- Add a couple handfuls of Walnuts, Raisins or dried Cranberries
- Pair it with your protein of choice 
- Stuff into: Mushrooms, Peppers, or even an Apple or Pear
Sweating the Pumpkin
In the first step of this recipe you're going to "sweat" the shredded Pumpkin (this technique has also been used recently in this post). This is a fairly important step because sweating tenderizes your raw Pumpkin and also removes a good amount of water. 
Harvest Pumpkin Stuffing 
This Recipe yields about four generous side servings
Step 1. 
Prepping your Pumpkin:
Kubocha Pumpkin works best for this recipe 
Shred your Pumpkin Flesh until you have:
 2 cups packed shredded Pumpkin flesh - the amount you will need for this recipe
Place your shredded Pumpkin into a colander and add roughly 2 tsp of Salt - tossing it evenly throughout your Pumpkin flesh. (Don't worry, we'll be washing most of the salt off!)
Let your Pumpkin flesh sit with the salt for 10 to 15 minutes 
Rinse your Pumpkin very very well.
After you've rinsed your Pumpkin proceed to squeeze as much of the access liquid from it. Use your muscles! 
This is the confusing part...
Your sweated Pumpkin will now have gone from 2 cups to roughly 1 cup of packed Pumpkin flesh. This is perfectly okay and expected of any squash after you've sweated it, because of how much liquid it looses.
Place your Pumpkin into a big mixing bowl and move onto the next step.
-
Step 2.
Putting everything together:
Into a Large mixing bowl combine the following:
All of your Pumpkin Flesh from Step 1.
1 c bloomed Wild Rice
1 c dried (or fresh) Crimini Mushroom - sliced
1 c fresh Corn kernals
3/4 c Red Bell Pepper - chopped
1/2 c Green Onion - chopped
1/2 c White Onion - chopped
1/2 c finely shredded/packed Parsnip
Optional, and really good: A heaping handful of fresh Dill
Seasoning:
1 Tbsp dried Thyme
1 Tbsp dried Parsley
1 Tbsp Onion powder
1 Tbsp Nutritional yeast
1 Tbsp Lemon Juice
1 tsp dried Sage
1/2 tsp Garlic Granules
1/4 tsp ground Celery Seed
4 Tbsp of one of the following: Grapeseed Oil, Olive Oil, or Walnut Oil
Warming Directions
On a parchment lined baking sheet evenly spread your Stuffing.
Set your oven at it's very lowest heat, leaving the oven door cracked open.
Place your stuffing into the oven and leave it to warm for about 30 minutes.
You can also warm this in your Dehydrator if you prefer.
I also recommend pairing this yummy stuffing with a tasty sauce or gravy:
I hope you all have a wonderful weekend!
I might be making another trip to the Pumpkin patch again...
xoxo,

4 comments:

  1. Delicious! I love the idea of sweating the pumpkin shreds. Can't get enough pumpkin this year, as usual :)

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  2. Looks wonderful. I have not worked with raw pumpkin yet so this shall be my first experiment.
    Peace and Raw Health,
    Elizabeth

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  3. Oh my gosh, this sounds so amazing! Love the wilty mushrooms.

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