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Veggies: Pumpkin Stuffed with Rice & Chestnuts

Source of Recipe

The High Road to Health


List of Ingredients

1 medium pumpkin
2 tablespoons maple syrup
2 tablespoons soy sauce
1 cup water
1/2 pound fresh chestnuts
1/4 cup raisins
1 medium red apple, chopped
1/4 cup diced celery
1 medium onion, chopped
2 ears corn, kernels cut off the cob
1 medium bell pepper, chopped
2 cups cooked brown rice
1 pound firm tofu, diced and drained
paprika
1/4 teaspoon mace
3 tablespoons mild soy sauce
1/4 teaspoon cinnamon



Recipe

Preheat oven to 350ºF. Wash pumpkin and cut off the top, use large spoon to scoop out strings and seeds. Mix syrup and soy sauce and spread evenly over insides of pumpkin. Place 1 cup water in the bottom of large baking pan, place top back on pumpkin and place pumpkin in baking pan, cover with foil. Bake for 20 minutes or until pumpkin is just starting to become tender. Meanwhile, prepare the chestnuts by cutting off the shells using a sharp knife. The chestnuts will have a soft brown skin under the shell. Steam the nuts for about 15 minutes, or until they are tender. Rinse them in cool water and slip off the brown skins. Chop chestnuts coarsely.

Combine chestnuts with raisins, apple, celery, onions, corn, green pepper, and brown rice, mix well. Heat some water in medium skillet. Add tofu and enough paprika to give it a pleasing color and cook over high heat for 3 minutes, stirring constantly. Combine the tofu with rice mixture, mace, soy sauce, and cinnamon and mix until well blended. Fill the pumpkin with this mixture, replace top. place it in baking dish with 1/4 inch water in bottom. Bake for 45 minutes, serve on large platter garnished with parsley, raw cranberries, and orange slices.