Halloween Hokkaido filled with beluga lentils and smoked tofu

Method

Preheat oven to 180 degrees. Slice the onion and sauté briefly with the olive oil, roast the lentils briefly, add the water and vegetable broth after two minutes and cook the lentils according to instructions. They should still have some bite. Cut the pumpkins and core. Carve faces at will. Cut the tofu into small cubes and set aside.

Chop the garlic cloves, also the ginger and place in a bowl. Add the coriander seeds, coconut sugar, sea salt, gomasio and turmeric. Use another bowl and stir the cashew butter with the hot water until it is creamy. Mix it with the spice mixture and add the tofu. Put the pumpkins on a baking tray and put the lentils into the pumkin. Spread the spicy sauce on all the pumpkins, it is allowed to run some sauce and lentils over the pumkin (it gives a very delicious crust). Approximately bake the pumpkins for 45 minutes at 180 top and bottom heat (depending on the pumpkin size). Tastes great with autumnal leafy lettuce.

Ingredients

• 4 small Hokkaido pumpkins, hollowed out and carving motifs at will
• 2 tbs Rapunzel olive oil mild, extra virgin

for the marinade:

• 3 tbs Rapunzel Gomasio
• 1 tsp tumeric
• 200 g Rapunzel Beluga lentils black
• 3 tbs Rapunzel Cashew butter HIH
• 2 tbs Rapunzel coconut palm sugar
• 2-3 garlic cloves, chopped
• 2-3 cm piece of ginger
• 1 tsp of coriander seeds
• 100 ml hot water
• 150 g smoked tofu

For the lentils:

• 1 big onion
• 1 tbs Rapunzel sea salt with iodine
• 1 tbs Rapunzel vegetable bouillon
• 2 EL Rapunzel olive oil mild, extra virgin

Optional:

• Rapunzel red Quinoa
• 1 – 2 goat cheese instead of tofu