Here’s a showstopper for the Thanksgiving table. According to David of Green Kitchen Stories, this showy dish involves carving and stuffing, something vegetarians usually miss out on. Besides seasonal kale, it’s stuffed with “wine oozing millet, mushrooms, almonds, goat cheese and cranberries.”
Ingredients:
1 large pumpkin or 2 smaller pumpkins
1 small knob of coconut oil, ghee or olive oil
Cut a hole on top of the pumpkin, shaping a ‘lid’. Scoop out the seeds and pulp. Rub the inside with oil. Now it is ready to be stuffed.
Stuffing
1,5 cup uncooked millet or white quinoa
1 large knob of coconut oil, ghee or olive oil
2 large onions, finely chopped
9 oz / 250 g brown mushrooms, quartered
2 large stems kale, stems removed and finely chopped
3 tbsp white wine or water
1 tsp dried thyme
sea salt and pepper
1 cup / 3,5 oz/ 100 g cranberries (fresh, frozen or dried)
1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative)
2 stems flat-leaf parsley, finely chopped, save a little for serving
5 1/2 oz / 150 g goat’s or sheep’s feta cheese (optional), save a little for serving.
For the directions, please visit Green Kitchen Stories.