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Great Pumpkin Recipe: Peacefood Cafe’s Roasted Japanese Pumpkin Sandwich


pumpkin sandwichEvery day this week we’ve shared an easy-to-make pumpkin recipe off the seasonal menus of five New York City chefs—and today’s is the last course.

It’s a citywide (and Well+Good) favorite…

Want your own copy of all of the pumpkin recipes we’ve been serving this week? Download it here!

Roasted Japanese Pumpkin Sandwich
Recipe by Eric Yu, founder-chef of Peacefood Café

Japanese pumpkin, best known as hard-skinned kabocha, lends itself incredibly well to Eric Yu’s seemingly simple but delicious sandwich at Upper West Side vegan lair, Peacefood Cafe. The caramelized onions add sweet levity to the dense rye, and walnuts give this sandwich texture. Don’t skip the cashew cheese; while soaking the nuts ahead of time requires some planning, it melds perfectly with the tender roasted pumpkin filling. —Alia Akkam

Ingredients:

4 slices of dense rye bread

Caramelized onion filling:
Slow cook one large sliced onion with  2 Tbsp olive oil, a splash of balsamic vinegar, and squirt of agave nectar.

Cashew Cheese:
Soak ahead and drain 1/4 cup cashew nuts
2 cloves of roasted garlic
1 1/2 Tbsp of lemon juice
1 Tbsp nutritional yeast
Sea salt to taste
Put all ingredients in a blender and ground to a paste.

Pumpkin:
Roast 1/2 Japanese pumpkin with a little sea salt and pepper for half hour at 350 degrees. Scoop out and mash, season with olive oil. Finely chop 1/4 cup walnuts.

Using two slices of bread, add a layer of cashew cheese, pumpkin, caramelized onions, and walnuts. Top with seasoned salad greens.

Want to see what else is on the menu? Visit www.peacefoodcafe.com

Click here to view Thursday’s pumpkin recipe: Babycakes’ Pumpkin Spice Muffins