i have decided that this weeks theme will be sourcing recipes, vegan or not, from epicurious.com.
although i have a pretty big cookbook selection, i make dinners out of them so frequently (enough so that some are barely holding together) that a cookbook challenge type week wouldnt have been, well, challenging. most recipes, like tonights, will be slightly ad-libbed depending on what we could find at the coop, or seasonal cooking methods. tonight, we will have butternut squash pizza, with pumpkin substituted for the butternut, and with tofu ricotta and cashew bechamel subbing in for the cheeses. i decided to go with pumpkin at the last minute because i’ve never baked one before, and honestly, butternut squash is kinda played out. dont you think? use the crust recipe found here, or any other 14-16 inch crust that you’d like.
sweet pumpkin pizza
prepared pizza dough-unbaked
1 1-lb sweet/small pumpkin, or winter squash
1 large yellow onion, thinly sliced
2 tbs olive oil
1 1/2 tsp nutmeg
1/2 c raw cashew pieces, ground
1 lb tofu
1 tbs lemon juice
1 tbs nutritional yeast
1/2 c almond milk
1 tsp cashew butter
1 tsp nutritional yeast
1/4 tsp each onion and garlic powder
1 tbs flour
preheat oven to 425. halve your pumpkin/squash and scoop out the seeds. wrap each half in aluminum foil, and place cut side down on a baking tray. bake for about one hour, or until soft and caramelized around the edges. unwrap and mash with the nutmeg, and a pinch of salt when cool.
meanwhile, saute the onions in the olive oil over low heat until caramelized. about 30 minutes.
grind the raw cashew pieces in a food processor until powdery. add the lemon juice, tofu, and a pinch of salt and process until smooth. portion into 2 containers (save half for another use), and pop into the fridge.
in a saucepan, combine the flour with enough oil to make a roux, and cook until bubbling for about a minute. whisk in the cashew butter, followed slowly by the almond milk, and whisk until thick and smooth. add the garlic and onion powder and a pinch of salt.
by now, the pumpkin should be done, and your oven will already be preheated! roll out the crust to 16 inches or so, maybe around 1/4 inch thick? slide onto your pizza stone if you are as so fortunate to own one, and pre-bake your crust for 3 minutes. if not, pop the pizza on a baking tray, and pre bake for 4 minutes. pull it back out, and spread with the pumpkin. sprinkle on the onions, and dot with blobs of ricotta. re-warm the bechamel if needed, and drizzle over the top of the pizza, bake for 10-13 minutes, or until the cheezes are browned, and the crust is golden.