Pumpkin Baked Ziti with Caramelized Onions and Sage Breadcrumbs
When I was flipping through Veganomicon the other day this recipe caught my eye and I knew just by reading the title that I needed to try it. I had never noticed this recipe before but it sounded super amazing. I'm sure I don't have to tell you that it was. V'con is my favorite cookbook (and I have a lot. When I went vegan I think everyone thought I would starve because I got almost nothing else as gifts). Isa and Terry put together some amazing, inventive recipes and they never disappoint!
This ziti showcased the flavors of autumn so well. The pumpkin is enhanced by nutmeg, walnuts, and the caramelized onions. A cashew-tofu ricotta is also mixed in with the pumpkin to give it a real creaminess and gives this dish some protein. I made fresh breadcrumbs for the topping and the spices mixed into them really rounded out the flavors.
It took a good amount of time to whip this up, and a whole lot of dirty dishes (both bowls of my food processor and the dry blender container) but this made a lot and we will be happily eating it for several days. The only thing I would change upon making this dish again is to reduce the amount of onion. There were 2 whole onions chopped up and caramelized in there; I personally onion to be a background flavor and it was pretty strong in this. Still good, but strong. I'll probably have onion breath the rest of the evening.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!