iEat Green - Color Me Vegan - 11/15/12

Colleen Patrick-Goudreau is an exhilarating speaker, a powerful writer, a talented chef, and a persuasive advocate whose success can be measured by the thousands of people whose lives have been changed by her compassionate message. With a master’s degree in English literature and a command of traditional and new media, Patrick-Goudreau fosters change whether she is writing books, speaking to live audiences, hosting her podcast, or producing videos. Addressing the spiritual, social, and practical aspects of a compassionate lifestyle, Colleen is the author of three cookbooks – The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan – and two vegan/compassionate living books – Vegan’s Daily Companion, and The 30-Day Vegan Challenge. She has appeared on the Food Network and PBS and is a contributor to National Public Radio and The Christian Science Monitor. The mission of Colleen’s work is to empower people to make informed food choices, to debunk myths about veganism and animal rights, and to give people the tools and resources they need to live according to their own values of compassion and wellness. She always says she’s not asking people to live according to her values; she’s urging people to live according to their own. Through her sold-out cooking classes, award-winning cookbooks, inspiring lectures, and immensely popular audio podcast, Vegetarian Food for Thought, she has been guiding people to make transition so they can do it healthfully, joyfully, and confidently. Using her unique blend of passion, humor, and common sense, she empowers and inspires people to live as healthfully and compassionately as possible.

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin

1 ½ lbs seitan, homemade or store bought (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

1 sweet potato, cut into chunks

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small napa cabbage

2 baby bok choy

¼ cup tamari

4 cloves garlic

2” piece of ginger, grated

2 Tbs. aji mirin (sweet rice wine)

2 Tbs tahini mixed with 1 cup water

1 package frozen peas

1 lbs potatoes, cut into chunks

2 sprigs rosemary

2 sprigs thyme

Cut out a circle on the top of pumpkin, scrape 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, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. 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