I was thinking of, with respect to the upcoming Halloween season, making a pumpkin dish. I didn’t have much time to put dinner together and had hoped to find cubed pumpkin, but I didn’t. Instead, I bought organic pumpkin puree. Here is what I did.
- 1 clove elephant garlic chopped to about 1/8″-1/4″ pieces (or a clove of regular garlic finely diced to about 1/8″)
- 8 ounces of seitan (strips or cubes, as preferred)
- 1/2 medium green tomato cut into 3/8″ cubes (maybe 3/4 cup)
- App. 1/2 cup roasted bell pepper cut into approx. 1″ x 3/8″ strips (maybe 2/3 of a medium pepper)
- 8 ounces pumpkin puree
- 1/8 t turmeric
- 1/2 t freshly ground black pepper
- 1/4 t garlic powder
- 1/4 t salt
- I put, in this order, the garlic, seitan, tomato, bell pepper, and pumpkin into a large Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 15 minutes.
- I then mixed in the spices and served, along with brown Basmati rice and a tomato-olive salad with Ume plum vinegar, lime juice, salt, and pepper.
Ideas for the future
I should explore more dishes with pumpkin puree and not wait for the Halloween season. I bet that a little bit of pumpkin puree could be beneficial in many dishes. Pumpkin puree and potato chunks? Kohlrabi even? I bet there’s a lot of great dishes waiting to be explored with pumpkin puree.
Labels: No Added Fat, Saladmaster, seitan, Waterless cooking