a different kind of coffee break with Gerry and Ray Coffey
Disease-Free Living Through Fitness and Nutrition
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books & Info: [email protected]
Serves 8 to 10
1 10- to 12-pound pumpkin
2 16-ounce cans kidney, black, or pinto beans
1 bell pepper, cut into inch-thick slices
1 onion, peeled and roughly chopped
4 medium potatoes, cubed
3 carrots, peeled and cubed
2 garlic cloves, peeled and diced
2 celery sticks, sliced
1 15-ounce can diced tomatoes
2 1/2 cups water or vegetable stock
black pepper to taste
Carve a hole in the top of the pumpkin and remove the seeds. (If you love snacking on pumpkin seeds, save them for this recipe!) Clean out the stringy insides. Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.
In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes. Stir occasionally and season to your taste.
Place the pumpkin in a shallow pan and place the stew inside the pumpkin.
Bake the pumpkin and stew at 350°F for 2 hours, or until the pumpkin is tender. Serve out of the carved pumpkin while hot.
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