-
1
Cook brown basmati rice.
-
2
Soak soy chunks for about 30 min., then drain.
-
3
Put bread cubes into wok or heavy pan, drizzle olive oil over and, stirring frequently, fry until cubes are lightly toasted all around.
-
4
Mix chia seeds and soy milk and stir well (chia seeds will absorb up to 13 times their own weight in liquid). After about 15 minutes, stir again.
-
5
Clean pumpkin and cut around stem to create a lid (make sure to cut at an angle so lid won't fall into pumpkin as it bakes), then scoop out the seeds.
-
6
Put 2-3 tbsp water into scooped pumpkin, dab or spray a smidgen of olive oil around edges of hole and lid and close. Place in oven preheated at 350F and bake for about 30 minutes or until fork will pierce outer skin without too much effort.
-
7
While pumpkin is baking, prepare the stuffing. Saute onion, garlic and apple in a little olive oil until onion and apple become translucent.
-
8
Add bread cubes, soy chunks, cashews, fresh oregano, spices and 3-4 tbsp soy sauce. Mix well and continue sauteeing on medium heat for about 15 min.
-
9
Add salt to taste and the stuffing is done.
-
10
Carefully remove the baked pumpkin from the oven, open the lid and fill with stuffing until about 3/4 full, then pour soymilk/chia mixture in as well.
-
11
Close lid again and return to oven for another 30 minutes, then place pumpkin on the middle of the table and carefully (a puff of steam will emerge) open the lid.
-
12
Scoop stuffing onto individual plates, then scrape out the pumpkin flesh (be careful not to scrape right through the outer skin).
