My plan was this: To par cook some chili in a soup pot like usual (so the ingredients are all there but undercooked) and then pile it all into the pumpkin) and bake it in the oven. My hope is that as the pumpkin baked, the flesh would pull away from the skin and I would have a giant pumpkin pot of delicious chili.
Has anyone tried anything like this? Do you think it will work? Or am I running the risk of a pumpkin full of chili collapsing all over the oven?
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How would YOU stretch your brats?
[Edited 11/9/07: Wow, here's a huge and grateful thank you to all who responded!! So many excellent ideas -- with many of the suggested items already in my pantry stores (taters/cabbage/kraut/onions/peppers/bea
3 t minced garlic
1 cup bell pepper
2 med plum tomatoes
1 cups chopped mushrooms
1/2 cup chopped red onion
1 carton extra-firm silken Mori-Nu tofu (drained)
1/4 cup plain soymilk
1 1/2 T arrowroot powder
3 T nutritional yeast
1 t rosemary (minced if fresh, crushed if dry)
1 t lemon juice
1 t tahini
1/4 t turmeric
1/2 t black pepper
1/2 t salt
Preheat the oven to 375 F.
Briefly sauté the veggies and put to the side.
Using the food processor, mix the remaining ingredient until smooth and silky. Now combine the tofu and veggies and stir until well mixed. Spoon into 12 muffin cups.
Bake aprox. 30 minutes. When done, it should be golden on the top and a toothpick should come away clean. When you take them out, let them to cool for 5-10 minutes.
t = teaspoon