BRUSH
Keeping It Clean

Thanksgiving is everyone's favorite - the weather is still great, everyone is in a good mood, and it's a welcome school holiday. If you just buy a big enough turkey and make lots of side dishes, you can invite as many people as fit into your house, or even more than that!

Last year our daughter Paige invited enough friends and relatives to fill her living room from one end to the other, including the eponymous Alex of this recipe. Alex is vegan, and he graciously made a wonderful vegan side dish of grains and vegetables all cooked inside a pumpkin. The dish was not only festive on the holiday table, it was so delicious it inspired everyone to have second helpings! Alex very kindly shared his delicious recipe with me so that I could share it with all of you.

Please read the entire recipe all the way through before you start. Enjoy, and Happy Thanksgiving!!!

Preheat the oven to 375°, then cut off the top of a small pumpkin and scoop out the seeds. Rub the insides of the pumpkin with

• Olive oil to coat
• sprinkle of sea salt
• 1 mashed garlic clove

Place in roasting pan filled with 1/2 inch water, cover with foil. Cook 45 minutes or until pumpkin can be pierced with fork.

Prepare the filling

Cook the following:

• ½ c. wild rice in 2 c. water
• ½ c. quinoa in 1 c. water
• ½ c. french lentils in 2 c. broth until tender, drain excess liquid

Heat up 2 Tbsp. olive oil in a pan and sauté until soft:

• 1 stalk chopped celery
• 1 c. onion chopped thinly
• 1 cup sliced baby bella mushrooms
• 1 clove minced garlic
• 2 tablespoons chopped sage

Combine veggies, lentils and quinoa in a bowl, along with

• 2 Tbsp. toasted pine nuts

Serve to hungry guests and prepare for the rain of compliments!

Notes:

1. If making this a vegan dish, be sure to use vegetarian broth in the step where you are cooking the lentils.
2. Alex doubled this recipe, using two small pumpkins to serve about 15 people. It didn't last to the "day after leftovers" stage.

A recipe from the kitchen of Alex LeMaine