This lovely dish was inspired by a free pumpkin that sprang up in our garden one day. It was a good pumpkin, it decorated our house for many a month before it gave the ultimate sacrifice to nourish our bodies and fill our bellies. For your tastiness, we salute you Mister Pumpkin.
Directions:
First we slaughter Mister Pumpkin! (side note... you could skip the next couple steps and just use puree but butchery is more fun :))
Then we find out it was really Misses Pumpkin, and steal her babies, because they're tasty roasted. Next we prepare the body for eating, by coating the corpse with some coconut oil and a sprinkling of the sacrificial salt and cinnamon. After preheating an oven to 350F. We say one final goodbye and cremate the corpse, cut side down of corpse, on a greased pan, for 40 min.
We then allow one more chance for the soul to leave, by letting the pumpkin cool. Then we skin it an pulverize the flesh. This is done in the blender with the tomato sauce and water. See below to turn finalize the ritual.
1 small pumpkin(plus a little coconut oil, salt and cinnamon)
1 cup tomato sauce
1 cup water
1 can coconut milk
1 cup of frozen peas
1 lb frozen broccoli
1 red onion
2 frozen chicken breasts
1 tsp black pepper
1/2 tsp sage
1/2 tsp salt
1/2 tbsp no salt seasoning
1 tsp Italian seasoning
1/2 tsp oregano
1 tbsp white wine vinegar
1/4 tsp cayenne
Directions:
1. add the chicken, chopped red onion and coconut milk to the pan and cook on medium heat for about 20 minutes, until the chicken starts to turn white.
2. add your pumpkin mixture and all the spices, cook for 10-20 minutes more, until you can easily pull the chicken apart with a fork.
3. add your peas and broccoli and continue to shred the chicken with 2 forks, just so they're chicken spread throughout the stew. Cook for about 5 minute, or whenever the broccoli is cooked to your liking. enjoy!
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