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Stuffed Pumpkins

Stuffed Pumpkins

 

2 small pumpkins or baby pumpkins
4 Tbsp. vegan butter blend
3 onions, minced
3 celery stalks, diced
3 carrots, diced
1 tsp. salt
½ cup water
3 cups brown rice, cooked
1 tsp. rosemary
½ tsp rubbed sage
½ cup roasted pumpkin seeds


Cut off the tops and scoop out the seeds and membranes.* Set aside. Preheat the oven to 350°F. Heat 1 Tbsp. of the oil in a large skillet. Sauté the onions until lightly browned. Add the celery and carrots and sauté for a few minutes. Add the salt and water. Simmer for 10 minutes. Add the rice, rosemary, sage, and roasted pumpkin seeds. Fill the pumpkin shells with the rice mixture. Place in a baking dish and cover with foil. Bake for 1 1/2 hours, or until the pumpkin sides are soft enough to eat but are not collapsing.

 

Be Creative!!