|Trick or treat?|
|Vegan lentil/quinoa spider on bed of pumpkin|
On the other hand, I am a kid at heart who cannot give up on Halloween. There will be no trick or treaters at our doorstep because we live far off the beaten path. But I celebrate by conjuring up a ghoulish recipe of some sort. This year, I am tweaking my diet to make it as anti-inflammatory as possible as I am trying to rule out any cause of my chronic pain. It's not fibromyalgia; it's not arthritis; we're not sure what it is. I only know it's painful.
I can only eat healthy sweets so that rules out most Halloween goodies. I decided to focus on a Halloween-inspired entree with the result being Stuffed pumpkin with a spidery surprise. This is a multi-step recipe that can seem overwhelming. The trick is doing some of the prep in advance. For instance, you will need to bake pumpkin halves for 1-1/2 hours depending on their size. This can be done ahead of time. The vegan lentil/quinoa spiders also can be made a day or so in advance and stored in the freezer.
Stuffed pumpkin with a spidery surprise
Servings: 2 Time: 2 hours
Ingredients for pumpkin and stuffing:
- 1 pie pumpkin
- 1-2 tsp. olive oil
- salt and pepper to taste
- 2 zucchini
- 1 large carrot
- 1/2 large yellow onion
- 2-4 T. vegan pesto
- 1/2 cooked lentils
- 1 cup cooked quinoa
- 1 cup quinoa flour
- 2 T. chia seed
- 2 T. Bragg's amino acids
- 2 T. olive oil
- 1/2 roasted red pepper strips
- salt and pepper to taste
- 1 tsp. cider vinegar
- 1 tsp. cumin
- 1 tsp. coconut nectar or agave
|Halloween-inspired pumpkin with spider surprise|
- Preheat oven to 350 degrees.
- Cut the pumpkin in half. Scoop out the seeds and discard or save for later use.
- Place the pumpkin halves in a large baking pan. Brush the insides of the pumpkin halves with olive oil and sprinkle with salt and pepper. Flip the pumpkins over and pour 1/4 inch of water into the bottom of the baking dish. Place the baking pan into the center of the preheated oven and bake for 1-1 1/2 hours or until pumpkin halves are soft.
- Meanwhile, make the vegan lentil/quinoa spiders. Mix all the ingredients(except for roasted red pepper strips) in a large bowl. Mixture will be sticky but manageable.
- Form spider-shapes out of the dough and place on a sprayed baking sheet. You will probably get 8-12 depending on the size of your spiders.
- Bake along with the pumpkin for 25-30 minutes. Turn half way through.
- These freeze well.
- Closer to serving time, saute sliced onion and julienned zucchini and carrots until tender.
- For the pesto, I tossed 1 cup pumpkin seeds, 1 bunch kale leaves, 1/4 cup each olive oil and lemon juice, salt and pepper, 1 tsp. cumin in my food processor. Pulse to make a pesto sauce. Or substitute a pesto of your choice.
- To serve, fill each pumpkin half with the sauted veggie mixture and 2 T. + pesto. Top with a vegan lentil/quinoa spider. Arrange the roasted pepper strips around the spider body to form legs.
Contributed to: http://www.dietdessertndogs.com/2012/10/25/wellness-weekend-october-25-29-2012/