We shall not cease from exploration, and the end of all our exploring will be to arrive where we started, And know the place for the first time. ~T.S. Eliot Four Quartets

25 December 2007

Merry Christmas

Merry Christmas and Happy New Year Everyone!!!
I'm busy eating a big vegetarian Christmas dinner in Preston, with Quorn Roast, roast parsnips, potatoes, swede, carrots, brussel sprouts, sage and onion stuffing and then pudding.. what's for pudding??


andrea said...

What-the-heck is "quorn"?? And can I suggest a lovely stuffed pumpkin recipe?

Mary said...

Quorn is a brand name for vegtarian meat substitute that is a mycoprotein, derived from mushrooms. While I can't stand mushrooms, I love this stuff, and it doesn't taste mushroomy. Its more like a chicken substitute rather than a beef or fish etc. Its mainly a UK thing, but I have seen it on occasion in Whole Foods Markets in America. There, phew.. and yes bring on the stuffed pumpkin recipe! Although it may have to wait another year as all the pumpkins seem to disappear here slightly after bonfire night (NOv 5)

andrea said...

TIP: cut the lid in an asymmetric shape (such as a teardrop) so it's easier to fit back on. Also, cutting at a 45° angle will keep the lid from falling in.


2-3 pound / 1 kilo pie pumpkin
1 cup brown rice
1 diced onion
2 tablespoons oil
2 cloves minced garlic
2 carrots, grated
2 stalks celery, chopped or
2 tablespoons lovage minced
1/2 cup minced parsley
1/2 cup sunflower seeds or
chopped walnuts
1/2 cup raisins or currants
1 package Feta cheese, drained
and crumbled
2 beaten eggs
1 teaspoons cinnamon
1/2 teaspoon cardamom

Cut off a lid, gut the pumpkin, set squash in a baking dish with 1" water at the bottom of the dish to keep it from sticking. Bake the empty pumpkin (with the lid on) for 1 hour at 175°C / 350°F. Meanwhile, prepare the filling: Sauté onions, garlic, celery and carrots in oil until tender. Cook the rice with the Sauté veggies plus spices. Stir in the remaining ingredients into the rice, and then stuff the cooked pumpkin with the filling. You can keep the stuffed pumpkin hot in the oven for up to half an hour.


For each cup of seeds, use 1 tablespoon oil and 1 teaspoon salt. Stir together well to coat evenly, then bake at 120°C / 250°F until the seeds are dry, about an hour.