Monday, 7 November 2011

Pumpkin pie

Most of my friends (mainly the vegan ones) love to cook and this is great. From time to time we exchange recipes, tips and even products (I enjoy sending food gifts). Cinthia is one of these friends. She lives in Brazil and I sent her a while ago a box that had, between other stuff, nutritional yeast (we can't find it in Brazil). She made a recipe called "Escondidinho de abobora e PVT" (it's really hard to translate this cause "esconder" means "hide" but "escondidinho" has nothing close to it in English as far as I know... but "abobora" means pumpkin and "PVT" is  "TVP", texturized vegetable protein). A few weeks ago Matteo got me a huge pumpking and I really wanted to try some new recipe and I went for this one. It looks like a pie but it also sounds like a potato/pumpkin pure.

Well, let's get down to the recipe so you can figure it out what it is! And thank you Cinthia for it ;)

"Escondidinho de abobora e PVT"

- 1 kg pumpkin
- 2 medium potatoes
- 1 tablespoon vegetal margarine
- water
- 180g of fine texturized vegetable protein (TVP)
- 2 tablespoon olive oil
- 1 small onion
- 1 teaspoon minced garlic
- 340g ready tomato sauce
- Salt, pepper, nutmeg, sweet paprika, fresh basil, fresh oregano to taste.
Peel the potatoes and pumpkin and cut into cubes. Cook them separately in water, because they have different cooking times. When they are really soft, remove from heat. Squeeze the potatoes with a masher (or a fork). Try to dry the pumpkin first with your fingers to squeeze out excess water. In a saucepan, combine the potatoes and pumpkin,  add the margarine and salt to taste (and if necessary water). The puree can not be too much soft (got to have a firmer consistency). Keep stirring it constantly until the desired point. Remove from heat and set aside. Meanwhile, soak the soy protein (with warm water). In a heated pan add the olive voil and fry the onion and garlic. Add the TVP. Lower the heat and add the tomato sauce and a cup of water. Add salt, pepper, nutmeg, sweet paprika, fresh basil, fresh oregano, and with the pot half-covered, let the sauce ascertain. Once you are done, remove from heat. Take a rectangular bowl. Place a first layer of puree, then the protein with the sauce and, finally, another layer of puree. Sprinkle nutritional yeast on top and bake in the oven temperature to 200 ° C from 20 to 30 minutes.
PS. I've added a layer of spinach leaves between the sauce and the second puree and it tasted delicious.


Tea and Sympatico said...

That looks lovely. Some great flavours there, I love pumpkin!

Ylina said...

Hi nice u're new profile photo

and about the recipe: pumpkin is my favourite autumn vegetable... so I'd eat it every day (i love it with cocoa cream)

But testurised vegetarian proteins are soy granules??? I read it is difficoult to find them in the uk... is that true?
I usually buy them on the net

Glauce said...

Pumpkin with cocoa cream?!

I'm not sure about the name in Italian, but it's probably the same thing. I don't know about the UK but here in Ireland they're sold at health stories (it's not that easy to find GMO free options though, I always buy it in the same shop who has the GMO free one).

Ylina said...

Yes, the danger of soy are gmo...

Yes with cocoa: try it.... the pumpkin is sweet, so you only need to spread on it some cocoa cream (I blend soaked dates, cocoa and almond paste).
Or u can also blend the pumpkin and then adding chocolate chips, raisins and hazelnuts: light but yummy


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