Sweet Potato Baked Ziti with Caramelized Onions and Sage Crumb Topping

Sweet Potato Baked Ziti with Caramelized Onions and Sage Crumb Topping

I really need my photographer back but she just started 7th grade and has been a little busy. So, the photo wont do the dish an justice. It was a Delicious fall dish that we all enjoyed. It is creamy yummy vegan comfort food. The original recipe from Veganomicon uses pumpkin but we only had sweet potatoes on hand.  Gluten-free, vegan, contains cashews and soy.

Sweet Potato Baked Ziti with Caramelized Onions and Sage Crumb Topping

3/4 lbs uncooked (gluten free or whole wheat) ziti or penne pasta
2 onions, sliced very thinly
2 tbsp olive oil
1 tbsp brown sugar
1/4 tsp ground nutmeg
white pepper and cayenne
2 cups pureed sweet potato or pumpkin or 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable broth

Sage Bread Crumbs:
2 1/2 cups gluten free or whole wheat bread crumbs, preferably fresh and homemade
1/3 cup walnut pieced chopped in a food processor until resembling coarse crumbs
1/4 cup Earth Balance
2 tsp dried, rubbed sage
1 tsp dried oregano leaves
1/2 tsp ground paprika
salt and freshly ground black pepper

Cashew Ricotta:
1/2 cup raw cashew pieces soaked over night in water is best (approx 4 oz)
1/4 cup fresh lemon juice
2 tbsp olive oil
2 cloves fresh or roasted garlic
1 lb firm tofu, drained and crumbled
1 1/2 tsp dried basil
1 1/2 tsp salt

Directions

To make the Cashew Ricotta: In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches in necessary, until the mixture is thick and well blended. Blend in the basil and salt.

Preheat the oven to 375 degrees F. Lightly grease a 9 x 11-inch lasagna type baking pan with olive oil, or use two smaller pans.

Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water and drain again. Set aside.

While the paste is cooking, make the caramelized onion: preheat a large heavy-bottomed pan, preferably cast iron, over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12 to 15 minutes. Set aside.

Place the Cashew Ricotta in a large bowl and fold in the sweet potato or pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.

Make the sage breadcrumbs:
Melt the Earth Balance in large, heavy-bottomed skillet over medium heat. Stir in the bread crumbs, walnuts, dried herbs and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from the heat and sprinkle evenly over the ziti.

Bake for 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.