1 Onion, diced
2 c Vegetable broth
Or water 3 Cloves, garlic, minced
2 tb Vegetable oil
3 c Pumpkin; peeled, seeded,
Chopped 2 tb Prepared mustard
3/4 ts Ground cinnamon
2 tb Apple cider
Vinegar 2 Potatoes, peeled,chopped
2 tb Whole-wheat flour
1 c Frozen peas
1 c Frozen corn
Salt, pepper to Taste Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable brothor water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper. Serves 4. Variations: *Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust. *Substitute butternut squash for the pumpkin. (From October, 1992, _Vegetarian Times_)