You can use regular size (or even carving) pumpkin but the small ones are easier to skin IMO and perfect weight (one small on is enough and no left over unlike using a bigger one), so I would often use smaller one instead.
1-2 tbsp olive oil
1/2 onion thinly sliced
3 garlic thinly sliced
1 bay leaf
1 Tsp cumin
1/2 tsp dried oregano
2 tomatoes, chopped
1 miniature pumpkin, 200-300 g, diced
3 c frozen mixed veggies, rinsed, drained
3 c veggie broth
3 tbsp BBQ sauce
3 tbsp tomato paste
1 can 3 beans salad, do not drain
1/4 c red lentil, split, rinse and drain
1/4 c canned peas, drain
1/2 tsp liquid smoke
Vegeta powder to taste
Heat oil saute garlic onion bay leaf cumin til fragrant
Stir in tomatoes pumpkin, cook for 5 mins, uncovered
Stir in lentils veggies then pour broth, cook 5 mins
Add in beans, liquid smoke, paste, sauce, Vegeta, oregano
Cover and pressure cook for 15 mins
Serve sprinkled with cayenne powder and/or ground black pepper
Cornbread (skillet)
1 1/4 c flour
1 c cornmeal
1 tbsp BP
1/2 tsp BSoda
1 tsp salt
1 tbsp nutritional yeast
3 tbsp vegan margarine
2 tbsp solid coconut oil (the non hydrogenated will result in coconut cornbread, so choose wisely which kind. If not, use shortening or all margarine or all butter -vegan obv.)
1 c almond/soy/rice milk
1 tbsp lemon juice or apple cider vinegar
Mix dry
Cut in fat until coarsely texture
Stir in milk and juice
Spray coat pan/skillet/griddle
Drop batter and cook til nicely brown on both sides
