Death by Chocolate Cheesecake - (Free Recipe below)
(4) 6″ mini pumpkins or small squashes
1 Tbsp. extra-virgin olive oil or Earth Balance margarine
2 cups finely chopped parsnips
2 cups chopped cabbage
3 ribs celery, finely chopped
1 cup chopped onions
1 large carrot, diced
¼ cup chopped fresh sage
2 garlic cloves, minced
½ cup white wine
1½ cups plain vegan creamer
¼ cup tomato paste
¾ tsp. salt
½ cup pecans, chopped
Preheat the oven to 400ºF. Carefully slice off the top of each pumpkin to make a lid (make sure to slice below the base of the stem). Scoop out the seeds, then place the pumpkins (upside down) and lids on a parchment-lined baking sheet/tray. Bake until a paring knife can easily pierce the shells, 30 to 40 minutes.
I wrapped the stems in foil so they wouldn’t burn. Not sure if this is necessary, but it worked. When pumpkins are done, take them out of the oven, carefully turn them over, and let them cool.
In a large frying pan (I used a cast iron skillet), heat the oil over medium-high heat. Add the parsnips, cabbage, celery, onions, and carrot. Stir and cook until the onions start to brown, then lower the heat to medium-low, cover and cook for about 10 minutes.
When the parsnips are tender, add the sage and garlic and cook for about 5 minutes. Add the wine and raise the heat to boil it off until almost dry.
In a cup, whisk together the creamer and tomato paste until smooth, then add them to the pan with the salt and bring to a simmer. Stir until the sauce thickens, then take the pan off the heat, mash some of the vegetables coarsely and stir in the pecans.
Using a spoon, scoop out the pumpkin flesh into bite-size chunks. Stir the chunks into the stew. Be sure to leave enough of a ‘wall’ and bottom in the pumpkin shell so it is a sturdy bowl. In the photo above, I scooped out a little too much and my pumpkin bowl started to get a bit weak.
Fill the pumpkins with the stew mixture, then place the lids on top. Keep any leftover stew warm to serve in a bowl. Put the filled pumpkins in a baking dish, preferably with a lid, or cover them with foil. Bake until the pumpkins and stew are piping hot, about 30 minutes. Serve warm. (I garnished mine with a few extra chopped pecans.)