Fall is a wonderful time to experiment cooking with fresh Pumpkins. Preparing them to be ready for incorporation into other dishes takes some commitment, but is totally worth it! You will get a plethora of Pumpkin to work with. I bought a medium-sized Pumpkin in Upstate New York and got 2 batches of Pumpkin Muffins, 2 batches of Pumpkin fritters, this Stir-fry, tasty Pumpkin Seeds to snack on and Spicy Pumpkin Soup (which you can find in my Healthy or Hungover section). Pumpkins are super generous! Give them a chance ;)
- 1 Cup cubed fresh Pumpkin (instructions to prepare)
- 3 Tablespoons Whole Grain Mustard
- Flour, Panko Bread Crumbs, Nutritional Yeast
- 2 Cups cooked Quinoa
- 2 1/2 Cups fresh tuscan Kale (chopped)
- 1/2 package Tempeh
- Olive Oil
- Maple Syrup
- Bragg's Amino Acids or Soy Sauce
- 4 Cloves Garlic
- 1/4 cup chopped White Onion
- 1 Jalapeno
- Cilantro, Dried Cranberries and Sprouts for garnishing
Start by getting your Quinoa cooking. While you wait, cube the Pumpkin and Tempeh and chop the Kale, Garlic, Onion, Jalapeno and Cilantro.
Coat the bottom of a skillet with Olive Oil over medium heat. Add Garlic and Onion and allow those to get fragrant. Then throw in your Tempeh. When it looks crispy and a bit browned, add Bragg's. The Tempeh will absorb it immediately. Squeeze Bragg's on one more time and turn off the heat. Add the Jalapeno and drizzle a little bit of Maple Syrup over everything and cover.
Next, steam the Kale in a small pot for about 5 minutes.
While the Kale is steaming, find two bowls. In one bowl, combine a handful of Flour, Bread Crumbs, and Nutritional Yeast. In the other bowl, combine Mustard and Olive Oil. Start heating more Olive Oil in a non-stick frying pan. Coat the Pumpkin chunks in batches starting with the Mustard//Oil bowl and then dunking into the Flour//Bread Crumb//Nutritional Yeast Bowl. When fully coated, toss the Pumpkin chunks into the hot pan and let them get brown and crispy on each side.
Layer everything in bowls to serve: Quinoa, Kale, Tempeh, Pumpkin chunks, and garnish with Cilantro, Dried Cranberries and Sprouts.
© Nimai\'s Cookbook
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