Guest Recipe: Holiday Stuffed Pumpkins

I’m sure that everyone who read the inspiration interview with David and Luise from Green Kitchen Stories has been getting excited about their guest recipe all week and it’s absolutely not going to let you down! These holiday stuffed pumpkins are truly incredible and they’re so beautiful – all your guests will love them. They make veggie holiday meals look very impressive and people won’t feel sorry for you not being able to eat the turkey anymore! So for anyone who’s thinking about what to eat at Thanksgiving or Christmas I hope that this recipe might inspire you and get you excited for your meal. The recipe has been taken from their awesome new book Green Kitchen Travels, which I love and have been drooling over non stop since it arrived – it’s one of the best plant-based cookbooks I’ve seen.

Serves 4

– 400g (14oz/2cups) wholegrain rice

– 1.2 litres (40 fl oz/5 cups) water

– 2 Hokkaido pumpkins

– 2 tbsp cold-pressed coconut or olive oil (reserve 1 tbsp for rubbing the pumpkins)

– 2 large onions, finely chopped

– 2 handful mushrooms of choice, coarsely chopped

– 6 kale leaves (any type will work), thick stalks removed, coarsely chopped

– 100g (31/2 oz/ 2/3 cup) shelled pistachio nuts, coarsely chopped

– 5 sprigs of mint, leaves picked and chopped

– 3 tbsp raisins

– ½ tsp ground cinnamon

Rinse and drain the rice. Place in a saucepan together with the water and bring to the boil. Reduce the heat and cover with a lid. Simmer gently for 40 minutes until tender.

Meanwhile, prepare the pumpkins. Cut a lid out of the top of each one, then scoop out the seeds and discard. Rub the insides with oil and set aside.

Preheat the oven to 200c (4ooF/Gas 6). Heat 1 tablespoon oil in a large frying pan and fry the onions, mushrooms and kale over a medium-low heat until soft and cooked, but not brown. Remove from the heat, add the pistachios, mint, raisins and cinnamon and stir well. Add the cooked rice and toss to combine. Spoon the stuffing into the greased pumpkins, put the ‘lids’ back on and bake in the oven for 20-30 minutes or until the skin is browned and bubbly. Check with a knife to see if the pumpkin flesh is soft. Serve hot. Leftovers can be stored in the fridge for 3-5 days.