Sunday, January 27, 2013
Preheat oven: 425 F
In large bowl, mix pumpkin pieces, maple, onions, garlic, olive oil, salt and pepper. Transfer to an aluminum lined baking sheet and arrange pumpkin pieces skin side up. Roast for 45 minutes or until tender.
Cool on baking sheet with another sheet of foil atop, acting as a blanket to steam further for 5-10 minutes.
With a spoon, scoop out the meat of the pumpkin into a large sauce pan/stock pot along with everything else from the roast and persimmon pieces.
TO MAKE VEGAN STOCK (Optional, you can use water instead):
Place all pumpkin skins as well as onion peelings and pumpkin seeds in a stock pot with 3 quarts water and bring to a gentle boil for 10 minutes. Strain. Add to roasted mixture or just add water.
Bring roasted mixture to a simmer. Puree with an emersion blender or a counter top blender (for an unrivaled velvet finish, use a Vita Prep).
Finish with lemon juice and salt and pepper to taste.
CHARRED BROCCOLI PESTO yield 1 quart:
1 head broccoli, cut into 1 " pieces
1 1/2 cups olive oil
1/2 cup lemon juice
1/4 cup white wine or white balsamic vinegar
1 cup basil leaves, cleaned and sliced
salt and pepper
Preheat a saute pan over high heat for 3 minutes until very hot. In a mixing bowl, drizzle 1/2 cup olive oil over broccoli pieces and salt and pepper to taste. Mix.
Turn on your exhaust vent/hood.
Transfer broccoli mix to the hot pan and flatten so there are no open surfaces on the pan. Cook on high heat for one minute without moving contents around.
Remove from heat and transfer to your blender, adding remaining olive oil, lemon and basil. Pulse until combined. Adjust seasoning.
Spoon a dollop on each serving of soup or use as a base for salad dressing or potato salad or dip.