Pumpkin Strata with Cranberry Chutney

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A beautiful dish for a meal or the buffet table with an easy to make topping!

• 1 large white onion
• 1 Tbsp. olive oil
  
• 16 oz. canned pumpkin
• 3 large eggs (I use Eggland's Best to increase my intake of healthy
  omega-3 fatty acids)
• 1-1/4 cup plain soy milk
• 1 Tbsp cornstarch
• 1-1/2 teaspoon fresh (or 1/2 teaspoon dried ) thyme
• 1 cup veggie *Parmesan cheese* (I use "Veggie Topping" (garlic/herb
  flavor) made by Galaxy Foods)
• 9 slices whole wheat sandwich bread cut into large pieces (I use the
  Honey Whole Wheat bread made by the Great Harvest stores- the absolute best tasting whole wheat bread I have found)
  

Directions:

Heat olive oil in wide frying pan. Add onions and cook over medium high
heat for 2-3 minutes. Add 2 Tbsp. water, stirring often, until pan becomes dry and bits of onion stick to the bottom of the pan. Add 1/4 cup more water, stirring to loosen the browned bits from the pan. Continue cooking until onion is slightly browned, about 10 more minutes.

In a food processor, blender, or large bowl, combine pumpkin, eggs, soy milk, cornstarch, and thyme and process until smoothly pureed. Stir in 3/4 cup of the cheese.

Arrange 3 slices of bread on the bottom of a greased deep 2-1/2 to 3 quart baking dish. Evenly spread 1/3 of the onions over the bread followed by 1/3 of the pumpkin mixture. Repeat layers twice, ending with the pumpkin layer. Top with the remaining cheese.

Cover tightly and bake at 350 degree F. for 30 minutes. Then uncover and continue baking ~30 more minutes until top is slightly brown and a knife inserted in the middle comes out clean .

Let casserole cool for a few minutes before serving. Garnish with fresh parsley and top with the chutney. Serve with some cooked greens like Swiss Chard and some fresh fruit for a complete meal or serve as a side dish on your Thanksgiving table.

Cranberry Chutney
1/2 cup raspberry jelly (I simply use whatever kind is half used in my frig)
3-4 Tbsp. frozen orange juice concentrate (do not dilute)
1 cup frozen or fresh cranberries
1/4 cup golden raisins
1 teaspoon balsamic vinegar

In a 1-2 quart saucepan, combine all ingredients except vinegar. Bring to a boil over medium heat, stirring. Reduce heat and boil gently, stirring occasionally, until fresh cranberries are soft and split open (or use a fork or potato masher to make quick work of this step, too). Remove from heat, stir in vinegar, and serve over strata.

P.O. Box 130221, Ann Arbor, MI  48113