Paleo Pumpkin or ThanksVegan Day Dish


Raw Fusion Stuffed Pumpkin –Vegan, Gluten-Free and Paleo-Friendly

Yes, there is a pumpkin theme this week and I am still in the mode, working on some Pumpkin Hummus and Pumpkin Whoopee Pies.  If this seasonal squash appeals to you, stay tuned…

Having a crowd over for the holidays?  Chances are that at least one of your guests may have special dietary restrictions; They may be avoiding animal products, gluten or grains.  I had fun creating this recipe the other day, designed to fulfill all the requirements above — and it’s also visually appealing and essentially raw!

This is a grain-free, nut-based and utterly delectable stuffing alternative that is also designed around the raw fusion philosophy of keeping around half of what you eat raw (cooked at temperatures below 118 degrees) to keep most of the nutrients and enzymes intact.  Paleo (Caveman) cuisine seeks to avoid grains, dairy products and legumes.  If you would  like more information on this lifestyle I have a few prior blogs recipes and ingredient suggestions that dovetail nicely with the paleo philosophy.
“Pains for Grains” featuring quinoa and “:inche of Paleo” featuring Paleo Bread

This dish is lovely to look at and pure delight to devour!  The Cranberry Relish is not only homemade — it’s also completely raw, which means BPA and sugar-free.  That simple and sensational recipe from a former blog is here.
1 small to medium-sized sugar pumpkin – cut open and insides scooped out
2 TB. coconut oi
Sea Salt

Preheat oven to 375 degrees.  Rub the inside of the pumpkin with coconut oil and salt.  Place in oven along with “lid” on cookie sheet or pan and bake about 35-40 minutes until the insides are soft enough to scoop out and eat.

2 1/2 cups walnuts – soaked overnight
1 1/2 cups pecans – soaked overnight
2-3 dried shitake, portobello or porcini mushrooms
Soaking water from rehydrating – about 1/3 cup
1/2 cup chopped mushrooms
1/3 cup green peas
1 cup baby spinach chopped or shredded
3 TB. chopped red onion (or green onion)
3 TB. chopped fresh herbs (rosemary, thyme, sage or combination)
2 TB. Bragg’s Liquid Aminos
1/4 cup pomegranate seeds
4 dried prunes or apricots, chopped
2 TB. grapeseed or olive oil
Sea salt to taste

Directions:  Soak the dried mushrooms in 1/3 cup of water for 20 minutes or more.  Place all ingredients except the pomegranate kernels, peas and chopped dried fruit in the food processor and pulse until blended, but keep the texture somewhat chunky.  Transfer to bowl and stir in remaining ingredients.

Remove pumpkin from oven and spoon in the stuffing.  Cover with the pumpkin lid and let the ingredients gently steam for about 20 minutes before serving — the stuffing will still be essentially raw.

Serve in wedges with Homemade Cranberry Sauce.  Ideal for a vegan Thanksgiving dinner or the perfect paleo accompaniment!

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