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Tomato Stewed Pumpkin with Cabbage Slaw

October 17, 2020 Colleen Stem
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If you were to ask me what my favorite winter squash would be, I would have to say that I couldn’t choose, I love them all. But when I really, really think about it, when I look deep into my food soul, I could, and I think it would be pumpkin. Yup, pumpkin is my favorite.

Pumpkin is amazing and delicious, Not just as a pie or bread, but eaten in any way that any other winter squashed can be eaten. Fantastic in a soup or roasted or sautéed. And yes, blended up into all sorts of baked goods. It tastes somewhat like butternut squash but less sweet and has a nice nutty, earthiness to it and pairs well with al sorts of great spices, not just pumpkin spice. If you haven’t had it outside of a baked good, well then, make this. You are in for a really treat!

But don’t carve a jack o lantern pumpkin then eat that. Those big pumpkins are not very tasty. Get a small pie pumpkin, those are ones to eat.

Now to the tomato stewed pumpkin!

The stuff. A sugar(pie) pumpkin, a couple nice big ripe tomatoes, a large onion, a clove or two or garlic, cumin and chili powder, vinegar, shredded cabbage, and salt and pepper.

Start with the onion. Cut in half and thinly shred about 1/3 or it. Small dice the rest Also mince up the garlic too.

Add the thinly shredded onion to the shredded cabbage and toss around with vinegar a little salt and pepper then set aside.

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Dice up the tomatoes.

Place the diced onions, minced garlic, tomatoes, and cumin ans chili powder into a big pot with a splash of water and stick on medium heat on stove to start to stew the tomatoes.

While the tomatoes are going, cut up pumpkin. Just cut in half, remove seeds (save for roasting) and cut into small cubes. And sure, if you are not a fan of the skin (my favorite part) just peel the pumpkin with a potato peeler before cutting it up small. But really the skin, it is sooo GOOD!

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Once the tomatoes are soft and mushy, add in the pumpkin. Keep on heat and place a lid mostly over pot. Let cook.

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Soft and stewed and all sorts of everything good.

And then you scoop it into bowls, top with the cabbage slaw, sprinkle with pepper and fresh cilantro if you just so happen to have some, and eat it.

Yeah, pumpkin is my favorite.

-C


Tomato Stewed Pumpkin with Cabbage Slaw

makes 2 bigger or 4 smaller serving

  • 1 small sugar pumpkin (around 3 or a little more cups cubed)

  • 2 large tomatoes

  • 2 heaping teaspoons cumin

  • 1 teaspoon chili powder

  • A few tablespoons water

  • 1-2 cloves garlic

  • 1 large onion

  • 2 cups shredded red or green cabbage

  • 2 tablespoons white vinegar

  • salt and pepper

Start with the onion. Cut in half and thinly slice a little more then half of the half. Toss with the cabbage, the vinegar, and a pinch of salt. Set aside

Dice the rest of the onion and place into a big pot. Grab tomatoes and dice them up as well and place them into the pot with the onions. Sprinkle with a pinch pf salt and pepper and add in the cumin and chili powder. Add 2 tablespoons of water and place on stove on medium heat to start to cook down.

While the tomatoes are stewing away, cut up the pumpkin. Just cut in half, remove seeds (and reserve for roasting) and dice it into small chunks. If you are not one to enjoy the greatness of pumpkin skin (it is really good) then before dicing it, just peel it with a potato peeler.

Once tomatoes have cooked down a bit, place the diced pumpkin into the pot. Add another tablespoon or so of water, mix around, partially place a lid on the pot, and let cook for about 20-25 minutes, stirring occasionally, until the pumpkin starts to fall apart. If at any time it seems like it needs more liquid, just add in another tablespoon or so of water.

Once it is all stewed up, remove from heat, scoop into a bowl or bowls, and top with the cabbage slaw that was made early.

Eat.

In winter squash, Vegan, soups/stews/chilis Tags Tomato Stewed Pumpkin With Cabbage Slaw, savory, pumpkin, fall, dinner, side dish, snack, vegan, gluten free, heathy, plant based, squash, winter squash, hearty, dairy free, stewed, cabbage slaw, grain free, delicious, yummy, food, recipe, blog
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Carrot Ginger Falafel With Tahini Cabbage slaw

November 2, 2019 Colleen Stem
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If you are a falafel fan, as I am, then this one is for you. Carrot ginger falafel. Oh yes. Warm and spicy and carroty and all the things that are good, packed into a chickpea ball of mouth sized proportions. When I thought of it it sounded good, When I made it and ate it, it was everything and more I could have asked for in a freaking fantastic falafel. As for the tahini cabbage slaw, I might just be making it in my house every dang day. Super easy, super tasty, goes with the falafel like whoa but is just as good eaten on it’s own. Eaten together the pair make every inch of mouth space happy. A happy mouth space, what more can you ask for?

To the falafel!

The stuff. Cooked chickpeas, carrots, a piece of fresh ginger, tahini, soy sauce, cabbage, an onion, a few cloves of garlic, red wine vinegar, some cumin and red pepper flakes, a lemon, chickpea flour, salt and pepper, and oil.

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Start off by chopping the carrots into small pieces. Then cut half of the onion into small pieces. Rough chop the garlic and the ginger as well. No need to peel ginger unless you really want to.

Place it all into food processor and pulse until a small crumble.

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Carrot onion garlic ginger mixture.

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Dump mixture into a skillet with a splash of water. Add in the cumin, chili flakes, and a good pinch of salt and pepper and cook on the stove for 5-8 minutes until the crumble softens and becomes fragrant.

Dump carrot ginger mixture back into food processor along with the chickpeas, chickpea flour, and the juice of the lemon. Puree until smooth.

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Carrot ginger falafel mixture. Now stick it in the fridge. For a little while to a day, just to let it set up a bit.

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And in the mean time you can make the slaw. Shred cabbage and cut up onion all nice and thin.

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Dump tahini, soy, vinegar, and a few tablespoons warm water into bowl and mix until creamy and good.

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Toss in that cabbage and onion. Now you have tahini cabbage slaw.

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Now to cook falafel. Grab the batter, scoop into balls then smoosh into disks. Place in a light oiled skillet and brown each side a nice golden brown.

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After browning, place on a baking sheet. Once all the falafel has been browned, place the baking sheet into the oven to finish up cooking. 20 minutes or so and you got yourself falafel.

Then eat it. Falafel topped with tahini cabbage slaw. That is how it’s done, with or without wraps or pitas or whatever your want. Just as it is. Falafel, cabbage slaw, into mouth.

Good things friend.

-C


Carrot Ginger Falafel With Tahini Cabbage slaw

serves 3-4 people or makes 14-16 falafel balls

  • For the falafel

  • 2 cups cooked chickpeas drained

  • 3-4 carrots (around 2 cups diced)

  • 1/2 of a red onion

  • 2 inches fresh ginger

  • 2-3 cloves garlic

  • 1 teaspoon cumin

  • 1/2 teaspoon chili flakes

  • 1/3 cup chickpea flour (can sub in oat flour if needed)

  • juice of a small lemon

  • salt and pepper

  • For Tahini Cabbage Slaw

  • 1/2 head red or green cabbage (about 3 cups shredded)

  • 1/2 of a red onion

  • 3 tablespoon tahini

  • 1 tablespoon soy or liquid aminos

  • 2 tablespoon red wine vinegar

  • a few tablespoons warm water

Grab carrots and red onion. Chop carrots into small chunks and cut onion in half. Cut one half into chunks. Place in food processor. Take the ginger and cut into small chunks (you don’t need to peel it) and peel and slice garlic and cut into small pieces. Add that to the food processor. Pulse the mixture into a very small crumble then dump the mixture into a skillet with a splash of water. Add in the cumin, chili flakes, and a good pinch of salt and lots of pepper, and place on medium heat and cook for 5-8 minutes until soft and fragrant. Once cooked, scoop back into food processor along with the chickpeas, chickpea flour, and the juice of the lemon. Turn on and and puree until smooth, stopping when needed to scrap down the side. Then either dump mixture into a bowl or leave in the container you processed it in and place in fridge for 1/2 hour to a day.

When ready to cook, preheat oven to 400.

After letting the dough sit for a bit, remove from fridge. Grab skillet and lightly oil it and place on medium heat. Take a cookie scoop or just a spoon and scoop balls of falafel into your hand and roll them around so they are packed together. Smoosh then balls a little into disks and place into hot skillet. Let cook until bottom is golden brown then gently flip and cook the other side until browned. Place cooked falafel on a baking sheet. Once you have browned all the falafel, place into oven to bake for about 20 minutes or until the falafel has firmed up to your liking.

To make the tahini cabbage slaw. Shred cabbage and cut the remaining half of red onion into thin pieces. Place tahini, soy, vinegar, and 2 tablespoons warm water into a big bowl. Mix together until light and creamy. If the mixture seems to thick, add another tablespoon of warm water. When happy with consistency, add in the cabbage and onion and toss around until everything is coated.

Now when the slaw is made, the falafel is cooked, you eat it. Serve with warm pita or wraps or a bed of greens or nothing. Just slaw on top of falafel. And FYI, this whole shebang can be eaten hot or cold or anywhere in between.

In Vegetables, Vegan, pulses, grain free, Gluten Free, entree, Dairy Free, beans Tags Carrot ginger Falafel, falafel, cabbage slaw, tahini, vegan, gluten free, dairy free, vegan dinner, beans, pulses, vegetables, healthy, plant based, spices, diner, food, easy, make ahead, vegetarian, everyone will eat, food restrictions, grain free
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