Wednesday, November 2, 2011

WIAW: Pumpkin Pie [Makeover] for Dinner

After a great Vegan Month of Food, we return to our regularly scheduled programming with What I Ate Wednesday. As always a big thanks to Jenn at Peas and Crayons.

Guess what I did today? Finally got my engagement ring insured. I feel like an adult. I also know Fiance John is going to sleep a little easier knowing I'm no longer wearing a ticking time bomb of immense monetary loss on my irresponsible finger. 

I'm nearing my final days on the Eating Disorder Psychiatry elective and that means OB/Gyn starts Monday. I'm cherishing these days when my schedule has a few more free time hours to get productive business-hour type things done. Like insurance. 

Breakfast: Overnight Pumpkin Oats. Pumpkin puree, chia seeds, hemp milk, agave, oats, pinch salt, brown sugar, pumpkin pie spice.

Lunch: Almond Butter & Jelly Sandwich. Apple. 

Snack: Banana. You know what it looks like. 

Dinner: Something brand new.

When I was little one of my favorite dinners was Rice Krispie Treats. Every once in a while we'd abandon our usual super-healthy meal rotation and on a Saturday night it was that warm mix of crispy rice, margarine and marshmallows. Mom would make them with peanut butter for "some redeeming value" and we had to eat fruits or vegetables before we were allowed to enter a wild sugar high by way of rice krispies.

Tonight's dinner reminds me of those days of "dessert for dinner" except this one would be acceptable every day of the week. Go ahead, have some Pumpkin Pie for dinner:

Pumpkin Pie Makeover
(or Roasted Pumpkin with Sweet Brown Rice)
Makes 2 servings.

1 small pumpkin (or any sweet winter squash - acorn, kabocha etc.)
2 cups cooked brown rice
1 tbsp plus 2 tsp brown sugar, divided
1 tbsp non-dairy butter (like Earth Balance)
Pumpkin Pie spice
(Other optional additions might include a bit of molasses, nuts or other dried fruit)

1. Preheat oven to 400 degrees.
2. Cut pumpkin in half. Scoop out the seeds and rub or spray each side with oil.
3. Roast face-down for 35-45 minutes, or until your pumpkin is fork-test soft.
4. While the pumpkin is roasting, mix the rice, non-dairy butter, a pinch of salt, a handful of raisins and 1 tbsp brown sugar together and heat through - a few minutes in the microwave. OR if you don't have cooked brown rice, just stir the additions in at the end of cooking the rice. Add other things like nuts in this step as well. Taste and adjust salt, sugar or spice.
5. Remove the pumpkin from the oven. Using a spatula, flip each half onto a plate carefully - they may be soft. Sprinkle a pinch of salt, a dash of pumpkin pie spice and 1 tsp brown sugar evenly on each half. 
6. Fill each half with the rice mixture and go to town on that sucker. 

Don't forget to tell your Mom you're having pumpkin pie for dinner.

Do you have a favorite dessert you'd like to see made-over-healthy enough for dinner?

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