Pic(k) of the Week: (Almost) Halloween Guest

A spider —and her meals— at dusk. She may have been a week premature for a Halloween visit, but who's checking?

24 October 2021.

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Conserve the Gourd

As it's the 31st of October, this will be my final post for the third annual Vegan Mofo: Vegan Month of Food.

Today also happens to be Halloween and I'm obviously not much of a sculptor. But...a pumpkin does make for good eating!

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Roasted Pumpkin Seeds

• 1) Carefully carve open top of pumpkin.
• 2) Remove the seeds; separate them from any stringy strands; rinse seeds under fresh water.
  
• 3) Drain seeds and allow to dry.
  
  
  
• 4) Toss the seeds with a teaspoon or so of olive oil, a dash of Kosher salt, a small grind of black pepper, and a 'scary' dash each of garlic and cayenne powder.
  
• 5) At 350 °F, bake the seeds for 20 minutes.
  
• 6) Increase the temperature to 425 °F and cook for 5 more minutes, until the seeds only begin to brown...no more!
  
• 7) Remove and allow cool. Add additional salt or seasoning, if needed, to taste.

Delicious and nutricious!

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And, as to the pumpkin itself...

• Cook Pumpkin 'Ghoul'ash!
• Roast the cubed gourd as you would small 'new' potatoes.
• Bake a vegan pumpkin pie.


• Final step: pour a final Oktoberfest lager beer of the year. Winter brews are a-comin'.

Want more VeganMoFo? Check out these photos on Flickr.

Pumpkin GHOULash

Why not cook your pumpkin instead of carving it? Make Pumpkin GHOULash!

INGREDIENTS 

• 1 medium-sized pumpkin 
• 12 ounces light beer (lightly hopped, such as an American light lager) 
• 1/2 medium onion, diced 
• 1/2 green pepper, diced 
• 1 clove garlic, smashed 
• 2 TBSP tomato paste 
• 1 TBSP olive oil 
• 1/2 tsp cumin 
• 1/2 tsp + dash paprika 
• 1/2 tsp Kosher salt 
• 1/2 tsp black pepper 

PROCEDURE 

1. Carve out inside flesh of medium-sized pumpkin from the rind. (Save the seeds for roasting!) Cube into 1/2-inch pieces.  
2. Steam cubes in a light (lightly-hopped) beer for 20 minutes, or until soft. 
3. Drain beer from pumpkin. (Reserve the beer...NOT for drinking!)  
4. Purée the pumpkin cubes and place aside.  
5. Over medium low heat, heat a tablespoon of olive oil. Add a couple of tablespoons of tomato paste. Cook for a minute or so, occasionally mixing to prevent scorching, until the paste becomes fragrant.
6. Add diced onions, diced green peppers, and chopped garlic. Spice with 1/2 teaspoon each of cumin, paprika, Kosher salt, and freshly cracked black pepper. 
7. Raise heat to medium heat. Sauté until onions become translucent and peppers soft. If needed, add small amounts of reserved beer to prevent scorching. 
8. Reduce heat to medium low. Add 1/2 to full can (8 to 15.5 oz) cooked red beans. Mix well. Cook for one minute.  
9. Add puréed pumpkin. Mix well. Cook for another minute.  
10. Serve, sprinkled with a dash of paprika. 

Pumpkin GHOULash: served with Brooklyn Oktoberfest!

• The Brooklyn Oktoberfest was NOT the light beer used for steaming! Use a North American light lager or other international light lager.
• More photos.
• Submitted as part of Vegan MoFo.