Baked stuffed munchkin pumpkin

I had the pleasure of finding organic munchkin pumpkins back in October. I hadn't really experimented with cooking pumpkins before going high raw vegan and this was about my second or third time cooking with them! I absolutely looooove mushrooms and had some on hand ( I wish I had some kale or spinach too) and thought how very yummy it would be to fill the pumpkins up with some Tamari soaked mushrooms and some kind of nut 'cheese' sauce. I usually make 'cheese' with cashews or macadamia nuts but I was out of both and the only nuts I had were brazil nuts. So, I used them instead and I am glad I did! :) It was so yummy!

This is such an easy meal to make. Simply slice the top off your pumpkin, scoop out the seeds and coat the pumpkin in some coconut oil. Then slice up some mushrooms which you can either soak in tamari for a few hours and then add to your cooked pumpkin or you can just add them straight in with the pumpkin and bake until it's ready.

The Brazil nut 'cheese' sauce is super easy to make.
This makes about 2 servings:
1/2 cup brazil nuts
approx. 1/4 water (start slow till you reach desired consistency)
1 tablespoon of nutritional yeast
1 lemon (or 1 tb ACV)
1 tsp thyme or rosemary (dried or fresh) or even oregano (I love anything with oregano)!
Dash of himalyan salt

Blend in a vitamix till nice and creamy. You may need to add a little more water but see how you go.
If you use Cashews instead of brazil nuts you will need to soak them for at least 4 hours beforehand. 

Once your pumpkin is ready (the time will depend on your oven so keep an eye on it after 20 minutes or so) add your mushrooms (if they aren't in there already ;) ) and a little dollop of the brazil nut sauce. Serve with salad (or steamed veggies) and enjoy :)

We heart munchkin pumpkins!