Wednesday, October 28, 2015

Pumpkin Spice and everything nice: Stuffed Pumpkin anyone?

Last recipe in this year's pumpkin series. This one however, is one you can easily serve at your thanksgiving/Christmas party cause it looks so fabulous. Plus, it tastes awesome. And it is so easy to make. This stuffed pumpkin recipe only has three main ingredients, but served in the prettiest pumpkins, is actually rather festive. We buy our pumpkins at a local organic farm that has this huge range of pumpkins, from big ones to carve to butternuts and even these pretty looking things.
Also, forgive me for my Holiday spirits. Turns out, stores are really early this year in bringing out all the Christmas decorations. Thank god it's the end of the month and my bankaccount is rather angry at me, or my house would be filled with the joy of Christmas already. But first, let's get cooking...

Ingredients: serves 2
2 tiny pumpkins
250 g mushrooms
250 g minced seitan
1 clove of garlic
1 heaped tsp of herbes de provence
2 tsp of hot tamari soy sauce
Black pepper

Preheat the oven for 180°.
Slice the head of the pumpkins and remove the seeds. Set aside.
Chop the mushrooms in parts. In a pan, fry the mushrooms in a bit of sunflower oil. Add a lot of black pepper and the garlic. After 5 minutes, add the minced seitan, hot tamari sauce and herbs. When your minced seitan is baked brown, remove from fire.
Fill pumpkins with seitan stuffing. I sprinkled some breadcrumbs on top and added some pine seeds. Place in the oven for about 45 minutes.

I hope you enjoy these pumpkins, 'cause they are as good as they look. Let me know if you made them!

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