I think we may have gone a bit overboard with our pumpkin plants last year. We only had three plants, but those three plants produced what seemed like a billion pumpkins. What did we do with all of those pumpkins? We peeled them, cut them, steamed them, mashed them and froze them. It was an all day event.
Look at how much fun I was having! It was totally worth it though because we ended up with 93 bags of pumpkin. Each bag had two cups of mashed pumpkin. Yep, 186 cups of pumpkin. Almost 12 gallons of pumpkin!
We split the bounty with Matt’s parents, but 46 bags of pumpkin is still a lot, so I’m forced to get creative on ways to use it. This is one of those ways…
Vegan Pumpkin Chard Quesadillas
1 tbsp olive oil
1/4 c onion, diced
2 cloves garlic, finely chopped
1 tbsp cumin seeds, ground by hand, or 1 tbsp ground cumin
4 cups chard, washed and chopped
pinch of salt
4 flour tortillas
4 tbsp Earth Balance Buttery Spread
3/4 c mashed pumpkin (You can mash your own or used canned pumpkin. Please don’t use canned pumpkin pie filling.)
1/2 c vegan cheddar cheese
Heat oven to 200 degrees and place a cookie sheet inside the oven. This is how you will keep the first few quesadillas warm as your cooking all of them. Heat a non stick skillet to medium and add the olive oil. Once the olive oil is hot, add the cumin, onion and garlic. Stir and cook for 2 minutes until the onion starts to turn translucent.
Add the chard and the pinch of salt. Cover the skillet and cook for 3-5 minutes until the chard is wilted. If your chard starts to stick to the pan, you can add a tablespoon of water. I don’t bother drying my chard when I wash it, so the water that’s left on the chard helps it steam in the pan. You should end up with about 1.5 cups of the chard mixture. Place the cooked chard and onions in a bowl and set aside. Wash out your non-stick skillet and reheat to medium. As the skillet is warming up, assemble the rest of your ingredients. This next part goes pretty quickly, so it’s really important to have all of your ingredients ready to go.
To make the quesadillas, melt one tablespoon of the Earth Balance in the skillet. When the EB is melted, place a tortilla in the pan. Add three tablespoons of pumpkin to half of the tortilla. Add 1/4 c of the chard mixture on top of the pumpkin. Top the chard mixture with two tablespoons of cheese.
Fold the tortilla over and let it cook for 3-5 minutes on one side until it gets golden brown. Flip the quesadilla over and cook for another 3-5 minutes until the second side is golden. Place the quesadilla in the pre-heated oven and repeat the process on the other three quesadillas.
PS – You might think that we learned our lesson and planted fewer pumpkin plants this year, but you would be wrong. We’ve got three more plants this year, and they are already starting to take over the garden. I think I’m going to need a lot more pumpkin recipes.