Thursday, 1 December 2016

Vegan Christmas: Pilaf Pumpkin

Stuffed roast pumpkin with wedding pilaf

Stuffed roast pumpkin with wedding pilaf

What to serve vegans and vegetarians at Christmas is a head scratcher for those used to the simplicities of a giant turkey as a centrepiece. Some people can only imagine meat as an impressive seasonal treat, and they are stumped when it comes to thinking of a similarly spectacular vegan or vegetarian dish.

This stunning stuffed pumpkin recipe is not difficult, but looks as if you have spent hours constructing something special. It's inspired by Armenian cuisine. 

As well as vegan and vegetarian food, make sure you have vegan/vegetarian wine. Here are some examples:

Find out more about the difference between organic, biodynamic, vegan and vegetarian wines at this post on Winetrust
Stuffed roast pumpkin with wedding pilaf

Armenian Wedding Rice Pilaf Recipe

Serves 6

One medium sized pumpkin
3tbsp coconut butter (vegan) or butter (vegetarian)
4tbsp date syrup (vegan) or honey (vegetarian)
150g good quality basmati rice (I use Amira, which you have to soak for 30 minutes before using)
1tsp salt
2tbsp sultanas
2tbsp pistachio slivers
2tbsp almond slivers
2tbsp dried sour cherries, pitted
A handful of hazelnuts
2tbsp barberries
1tsp cinnamon, ground
A pinch of clove, ground
Parsley to garnish

Tip: I tend to use whatever dried fruit and nuts I have in my cupboard, so you can use apricots, raisins, prunes, figs, walnuts, whole almonds, pine nuts, whole pistachios or macadamia nuts.


See the rest of this recipe at my post on
Stuffed roast pumpkin with wedding pilaf

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