1 1/4 cups pumpkin
2 tablespoons margarine
salt and pepper to taste
6 ounces vegetable loaf
3 eggs
8 slices chives, sliced
Preheat oven to 350 degrees F (175 degrees C). Line or flour a 12x18 inch baking pan with pumpkin seeds and cut parchment like paper into approximately 1/3 inch circles, cut 4 in total. Place them in the pan.
Sterilize the vegetables in dish by placing in limited oxygen.
In a medium bowl, cream together the margarine, sugar and salt and pepper. Beat one egg at a time, then fold into the mixture. Fold in pumpkin and skim milk mixture. Pour mixture into prepared pan.
Bake in preheated oven until firm but not brown, about 30 minutes. Lower a sheet of foil onto the griddle and brush with vegetable spray a minute, until half way up the sides. Brush with baste of reserved pumpkin mix. Reduce heat to medium-low and bake an additional 30 minutes. Fry loaves for about 1 hour, until lightly browned, turning once and brushing liberally with vegetable spray. Remove loaves from oven. Cool completely before cutting into 15 inch (21 inch) squares. Store remaining green trim leaves in an airtight bag in refrigerator.
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