Ohsawa Pumpkin Pie Filling

Slowly, I’ve been trying out George Ohsawa’s various recipes in his book, Zen Macrobiotics. And now finally, after years of following and modifying the recipe off of Libby’s Canned Pumpkin label, I’ve found a much more superior recipe for pumpkin pie! (Not to mention the most excellent recipe for pie crust, which I also found here in Zen Macrobiotics, both on page 73.)

This pumpkin pie is very simple to make, with simple ingredients, no added sugars, and no animal products (that is, no eggs, no butter or lard, no milk or cream) — basically, a delicious vegetarian, vegan, and macrobiotic dish that can be eaten at any meal. People who are sick can even eat it, as long as they omit the apple from the recipe!

I was surprised, actually, at how much it tasted like a traditional pumpkin pie, even though it did not have any of those traditional ingredients in it. It truly was delicious. And my husband liked it so much, he almost ate the whole pie by himself!You can use any type of sweet winter squash for this recipe: sugar-pie pumpkin, butternut squash, acorn squash, hokkaido-red kuri pumpkin, etc., or my favorite, kabocha (the Japanese word for squash). It's a small, round pumpkin with a variegated green rind and bright orange flesh that's pretty easy to cut.

So, here is the recipe for the best pumpkin-onion-apple pie filling I’ve ever made (see also Ohsawa Pie Crust):

Ohsawa Pumpkin Pie Filling

371º F preheated oven
7-inch glass pie plate
33-40 minutes

1 tablespoon sesame oil, unrefined, organic
1 cup (or 1/2 pound) sweet pumpkin, sliced, with rind removed, or pre-cooked (see step 3 note below)
1 cup (or 1/2 pound) onion, diced
1/2 teaspoon sea salt, unrefined, finely ground
1 apple, unpeeled, diced

Step 1: Saute the diced onion in sesame oil until it’s soft and translucent.

Step 2: Add the sliced pumpkin and boil in a little water. (Or, use pre-cooked pumpkin instead and omit the water.)

Step 3: Add salt and puree in food processor or blender.

Note: I already had a pre-cooked kabocha pumpkin, which I had previously sliced in half, scooped out the seeds, and baked upside down in a pie plate for about 33 minutes in a 371º F oven. Then I scooped out the cooked pumpkin from the rind and pureed it in the food processor. Next, I added the sautéed onion and sea salt to the food processor and pureed it all together again. By the way, Kabocha, Red Kuri or Hokkaido pumpkins all give the pie a bright rich orange color, which is really pretty. I think that Kabocha is the sweetest.

Step 4: Make one recipe of Ohsawa Pie Crust and divide the dough in half.

Step 5: Roll out one-half of the pie crust dough and line the bottom and sides of the glass pie plate (about nine inches in diameter).

Step 6: Spread the onion-pumpkin puree on top of the crust — it should be about 1-inch deep.

Step 7: Place the diced apple evenly over the onion-pumpkin puree.

Step 8: Roll out and cover everything with the second half of the pie crust dough. Use a fork to seal the edges of the two crusts together.

Step 9: (Optional): Brush egg yolk on top of the crust if desired, which gives it a pretty golden color.

Step 10: Cut a cross in the center of the top crust to allow steam to escape.

Step 11: Bake in a preheated oven at 371º F for 33 to 40 minutes. (The second time I made this pie, I baked it for 45 minutes, which made it too brown.)


Related Blog Articles:
Re-Reading "Zen Macrobiotics"
No More Sugar (Saturday, January 1, 2011)
One Week Since No More Sugar

My Favorite Local Restaurants Today

My husband and I both love to try out new places to eat, so we can add them to our list of favorites! Right off the top of my head, here are some of our favorite restaurants in the area:

Downtown Santa Cruz:
• Little Shanghai's (they've got brown rice that's delicious)
• Woodstock's Pizza (whole wheat vegetarian pizza is very good)
• Rosie McCann's
• Zachary's
• Walnut Avenue Cafe
• The Bagelry
• Noah's Bagels

On Mission Street (Highway 1):
Omei's Chinese Cuisine
Ristoranti Avanti's (fancy, delicious, innovative--I had my first dish of stinging nettles here, it was very good!)

Seabright:
Linda's Seabreeze Cafe
Seabright Brewery

Capitola:
Dharma's (They have the widest selection of organic whole grains and veggies of anybody!)
Gayle's Bakery & Rosticceria
Takara Japanese Restaurant

Aptos:
The Silver Spur

Felton, Highway 9:
The Cowboy Bar & Grill (yam pancakes for me; Michael likes their burgers)
Rocky's Cafe

Boulder Creek, Highway 9:
Boulder Creek Brewery (they serve veggie or meat burgers on hearty whole grain bread if you ask, and have great onion rings and sweet potato fries)
Scopazzi's
Old Mountain Inn (They have the best mountain porridge and buckwheat pancakes around.)

Also, worthy of mention: Every year in February they have a Clam Chowder Cook Off at the Santa Cruz Beach Boardwalk. You can buy a ticket to taste a bunch of entries and cast your vote for the best. I've never tasted since I'm allergic to clams, but I've had a lot of fun watching!


Related Blog Articles:
The Annual Clam Chowder Cook Off
Whole Grains In Restaurants
Boulder Creek Brewery
Linda's Seabreeze Cafe
Little Shanghai's

Have You Ever Had Wild Rice For Breakfast?

It's delicious! This morning that's what I had for my breakfast: California Organic Wild Rice (from Lundberg Family Farms) with a few tamari roasted almonds and a little ume plum vinegar and maple syrup sprinkled on top.

I had rinsed and soaked a half-cup of wild rice overnight in one and a half cups of water, which I then used to cook the rice in. I brought it to a boil in a quart-size pot, reduced the heat to a low flame, covered the pot, and then let it cook for about twenty to thirty minutes. (At one or two points, I had to lift the lid to release some steam and keep it from boiling over.)

Before, I've always had wild rice mixed with regular "true rice," that is, Asian rice, and this morning I decided to try it by itself. I'm glad I did!

Wild rice is different than black rice, by the way. Black rice (or "Forbidden Rice") is a "true rice" that's black in color and wild rice (also black in color, on the outside at least) is not a "true rice" although it is a cereal/grain from the grass family. Side by side, a wild rice grain is longer and narrower with sharp pointed ends (more yin) while a black rice grain is shorter and wider with rounded ends (more yang).

There are many reasons why I love wild rice:
• It's a grain that's native to this continent.
• It's grown and harvested locally in my state. (Therefore it's closer to me and my center.)
• It's very fragrant, fluffy, and reminds me of the winter holiday season.
• It's a good substitute for yang acid-forming animal foods, because it still is yang, but much closer to a balance between yin and yang.
• It's not as yang as regular short-grain brown rice and is good when I need to lighten up a little!
• It falls in the yang acid-forming category of the four basic macrobiotic food groups, which is needed for a well-balanced meal.

Here's what wikipedia says about wild rice, and black rice.


Related Blog Articles:
Whole Grains For Centering
What Is The Macrobiotic Centering Diet?
Ten Macrobiotic Diets By George Ohsawa
Four Basic Food Groups — Yin—Yang—Acid—Alkaline

Santa Cruz Non-Clam Chowder

Once again, thoughts of the annual Clam Chowder Cook Off at the Santa Cruz Beach Boardwalk comes to mind. A couple of years ago, my husband and I did a photo-shoot of the event, starting in the early morning when the contestants were just setting up their booths. Afterwards, I went home and created my own vegetarian recipes for both a red and a white non-clam chowder, which turned out pretty good!

Today, I decided to make another version of a white non-clam chowder that this time would be vegan besides being vegetarian (no animal products at all, including dairy). I used oat groats again, and onion, celery, and wakame seaweed.

Instead of adding much salt to the chowder, I made a light-colored miso broth in individual serving bowls and added the cooked chowder to it. (This way, leftover chowder can be reheated without compromising the miso's live culture of probiotic lactobacillus bacteria.)

I gave some to my husband to try and we both liked it a lot! And so, without further delay, here is my new recipe:

Santa Cruz Non-Clam Chowder

1 cup cooked oat groats (presoaked in water overnight, then cooked with no salt)
1 tablespoon sesame oil, unrefined
1 large onion (1 cup), diced
6 celery stalks and leaves (2 cups), diced
3 large pieces wakame (1/2 cup), cut up
1 bay leaf, large
3 1/2 cups water, to start (add more as needed)
1/4 teaspoon sea salt, unrefined
1-2 teaspoons miso, per serving bowl (naturally fermented, Chickpea or Mellow White miso)

Step 1: Rinse and pre-soak one part oat groats in three parts water overnight. Then bring to a boil and cook in the soaking water on low heat for about an hour. Do not add salt. These pre-cooked oats can be stored several days in the refrigerator or eaten plain! Reserve 1 cup of the cooked oats for this recipe.

Step 2: Rinse and soak 3 pieces of wakame in water for 15 minutes. Then rinse several times more and cut into small pieces. (Separate the leaves from the spine first, then cut the leaves into one-inch pieces, and the spine into more tiny pieces, so they will all cook together more evenly.)

Step 3: In a heavy soup pot, saute the diced onion and celery in sesame oil.

Step 4: Add the oat groats, wakame, bay leaf, water, and sea salt to the pot and bring to a boil. Reduce the heat to low, cover the pot, and cook for about an hour (checking it often and adding more water as needed, depending on how thick you want the chowder to be).

Step 5: Place 1 to 2 teaspoons of light-colored miso in each serving bowl, add about 1/4 cup of heated water, and stir. Then ladle a couple scoops of chowder on top of the miso broth and serve. Delicious!

And next time, I think I'll get some parsnips to add to the recipe...


Related Blog Articles:
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The Annual Clam Chowder Cook Off (2-25-2011)
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