root vegetable cassoulet

Posted by Alicia Silverstone on Nov 24, 2009

I mentioned this dish in the book when I talked about my big Thanksgiving bash a few years ago, and some of you have asked for the recipe. I asked the team at FoodInk Catering to send me the recipe, so here it is! A perfect dish for your Thanksgiving.

SERVES 6

INGREDIENTS
6 minikins (miniature pumpkins) roasted until tender
1/4 pound dried white beans (soaked and cooked)
1 tsp tomato paste
1 sweet potato, 1/2 inch diced
1 parsnip, 1/2 inch diced
1/2 celeriac, 1/2 inch diced
1/2 rutabaga, 1/2 inch diced
1/2 pound baby carrots (left whole if small)
1 small onion, finely diced
2 cloves garlic, finely diced
1 pint vegetable stock
1 1/2 cups pumpkin puree
6 oz silky tofu
4 tbsp ground nuts
4 tbsp vegan breadcrumbs
4 tsp chopped parsley
salt and pepper to taste
olive oil for sautéing

STEPS
In a large, wide pot, sauté onions and garlic in olive oil on medium heat until translucent.
Add in all the vegetables and sauté til browning on edges, then stir in the tomato paste.
Cook for 2 minutes.
Add vegetable stock in 3 increments, allowing to boil and slightly thicken between each addition.
By hand, chop and mash with a knife 1/3 of the beans to form a paste,
Add whole beans and mashed to vegetable mix.
Cook until vegetables are tender.
Add 1 cup of the pumpkin puree, parsley, and season to taste.
Simmer for 10 minutes on low heat, then allow to cool.
Cut the top of the minikin and scoop out the seeds, being careful not to tear the pumpkin flesh or skin.
Then, fill the cavity with the cassoulet mix.
In a blender, mix together tofu and remaining pumpkin, then fold in nuts.
Spoon mix onto the top of each minikin, and sprinkle with breadcrumbs.
Bake for 10-15 minutes in a 375 degree oven, and serve.

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Categories: food , recipes , thanksgiving

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23 Responses

melanie
Nov 25, 2009
16

I made the thanksgiving tofu last night. It was so yummy. And it was actually easy to make

Anastasia W.
Nov 25, 2009
17

Those are so cute!

Jamie Wagener
Nov 25, 2009
18

Hi! I made the Black Eyed Pea Croquettes with the Sicilian Collard Greens last night and both dishes were sooooo delicious! I recommend them to all!! yummmmm!!!

Gaius Baltar
Nov 25, 2009
19

I dont understand why you would use carrots and rutabagas.

Scarlette
Nov 26, 2009
20

I made this all by myself, I never really liked cooking, but I loved how this turned out! People liked it, and the pumpkin shell was the icing on top,so fun. It has actually been the start of a new tradition, to use the pumpkins from Halloween, and make them shells for his recipe. Thank you so much.