I Eat Green

Guest: Jay Weinstein. Jay Weinstein, a chef trained at the Culinary Institute of America, is a New York based food writer, editor, culinary instructor, and author of three culinary books. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler, and numerous other publications. His latest book, The Ethical Gourmet, focuses on ecologically sustainable fine foods. He teaches culinary arts at The Natural Gourmet Institute in New York City. Today's Recipe: Stuffed Wild Pumpkin 1 Large Round Organic Pumpkin 2 packages seitan, traditional (white wave or Ray’s brands are good), cut into chunks 1 onion, chopped 4 carrots, cut into wedges 1 pound mushrooms, sliced (can use shitake, portabella etc) 2 yellow squash 1 butternut squash 2 red or yellow peppers 1 head broccoli, cut up 4 parsnips ½ small napa cabbage tamari 4 cloves garlic 1” piece of ginger, grated ¼ cup nutritional yeast 2 Tbs. aji mirin (sweet rice wine) 1 cup water Cut out a circle on the top of pumpkin, scrap out seeds  and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft(1 ½ hour-2 hours) Meanwhile, saute onions and carrots in stock pot with a little olive oil. Add garlic and ginger. Add butternut squash. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, and any other veges you want. Add water . Add nutritional yeast, mirin and tamari. Add seitan and cook for 20 more minutes. When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.