As has been made pretty clear in the past, I really love pumpkin. We’re nearing the end of pumpkin season, so here’s another great (and very simple) vegan dinner featuring those wonderful gourds. It’s also an all-orange meal.
You’ll need:
2 sweet potatoes
1 medium pie pumpkin
Ginger
Mustard seed (optional)
Cider Vinegar
Bragg’s (or light soy sauce)
Olive oil
Cut up and seed your pumpkin, and peel your potato. Steam them in your microwave until they are soft (about 5 minutes for the potato and 15-20 for the pumpkin, unless you peel it first then less). If you didn’t already scoop the pumpkin from its shell, let it cool some and do that.
While those are cooking, mix your olive oil and cider vinegar in a glass – about 1/3 cup each. Mince as much ginger as you want in as well, and grind in a little bit of mustard. Add a splash of Bragg’s/soy, and maybe some white pepper if the mood strikes you. Emulsify the crap out of this.
Roughly mash your potato and pumpkin in a glass bowl. Now, beat in your dressing, and either (a) serve hot, or (b) chill and serve cold like potato salad.
I like it cold, but either way you’ve got a filling, delicious, and vegan dish loaded with orange goodness (vitamin A) and a nice sharp kick. Adding fresh Serrano peppers probably wouldn’t hurt either.