Picks from the pumpkin patch: seasonal fresh pumpkin can be so much more than pie - includes recipes and a pumpkin primer - Cover Story

Vegetarian Times, Oct, 1996 by Nancy Ross Ryan

HEAT OIL in large wok or heavy-bottom skillet to almost smoking. Add garlic, stir and toss with spatula until aromatic, 30 seconds to 1 minute. Add ginger; stir and toss 30 seconds.

Add pumpkin. Cook over high heat stirring and tossing for 5 minutes. Add celery; stir and toss 2 minutes. Add bell pepper; stir and toss 1 minute. Add scallions; stir and toss 1 minute. Add tofu; stir and toss I minute. Add stock, tamari, sugar, sherry and rice vinegar; stir and toss to combine.

Cover wok or skillet; cook over high heat until pumpkin is tender but not falling apart, about 10 minutes. Lift lid once or twice and stir from bottom.

Mix cornstarch in water; add to vegetable mixture. Cook until thickened. Stir in sesame oil. Serve over white or brown cooked rice. Makes 6 servings.

PER SERVING: 334 CAL.; 10G PROT: 5G TOTAL FAT (1G SAT. FAT); 63G CARB.; 0 CHOL; 809MG SOD.; 4G FIBER. VEGAN

Pumpkin and Pumpkin Seed Burgers

This recipe is adapted from VEGETARIAN BURGERS, by Bharti Kirchner (HarperPerennial, 1996). Don't be daunted by the ingredient list; this burger is worth the effort. Good curry powder can be substituted for Thai yellow curry paste.

1/2 cup quinoa, rinsed and drained 1 cup water 1 Tbs. vegetable oil 1 cup diced onion 1 medium green bell pepper. seeded and chopped 2 tsp. Thai yellow curry paste or curry powder 1 cup fresh or canned pumpkin puree 3 Tbs. sweetened shredded or flaked coconut 1/2 cup shelled pumpkin seeds. toasted and ground (see note) 1 1/2 cups bread crumbs, divided Salt to taste

BRING QUINOA and water to a boil in medium saucepan. Cover and cook until all water is absorbed and quinoa is light and fluffy, 10 to 15 minutes. Measure 1 cup. Retain the rest for later use.

Heat oil in medium skillet over medium heat. Cook onion until soft, about 4 minutes. Add bell pepper and curry paste or powder; stir to distribute evenly. Reduce heat and cook, covered, until bell pepper is tender, about 5 to 8 minutes. Add pumpkin. Cook, uncovered, 3 to 5 minutes, stirring constancy. Add coconut; mix well. Remove from heat. Transfer to large bowl.

Add ground pumpkin seeds and 1 cup bread crumbs; mix well. Season to taste with salt. Form into patties 3 inches in diameter and 1/2 inch thick, mixing in more bread crumbs if patties don't hold their shape.

Saute in lightly oiled skillet, turning once, until browned on both sides and cooked through, about 5 to 7 minutes. Check frequently to prevent burning.

If desired, serve on hamburger buns or warmed sourdough bread with shredded lettuce, onion slices and honey-ginger mustard. Makes 8 burgers.

NOTE: Shelled pumpkin seeds can be found in natural food stores or in Mexican markets, where they are also known as pepitas. Toast them in a hot, dry skillet and grind them in a food processor or electric coffee grinder.

PER PATTY: 223 CAL.; 10G PROT.; 10G TOTAL FAT (2G SAT. FAT); 28G CARB.; 0 CHOL.; 313MG SOD.; 5G FIBER.

Pumpkin-Cocoa Cake with Pumpkin-Orange Frosting

Cake: 1/4 lb. (1 stick) butter or margarine 1 cup dark brown sugar, firmly packed 2 eggs 1 tsp. vanilla 2 cups sifted unbleached all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 2 Tbs. cocoa 1 tsp. pumpkin pie spice 1/2 tsp. salt 1 1/2 cups fresh pumpkin puree or 1 cup canned puree thinned with 1/2 cup water