Another Tuesday, another Squash Extravaganza at OBH! This Vegan MoFo post is all about creamy, delicious pumpkin and all its versatile glory. Recently, I made Isa’s Baked Pumpkin Ziti with Caramelized Onions and Sage Breadcrumbs from Veganomicon – and all was right in the world.
Pretty much any pasta will satisfy my carb-loving soul, but there’s something extra special about cooking with cashew cream. Isa’s Cashew Ricotta is mixed with pumpkin and spices to create a dreamy mixture that makes me feel like fall, inside and out.
The dish is topped with tons of seasoned breadcrumbs, making the whole thing extra toasty and toothsome. My only complaint is that the meal turned out a bit drier than I would have hoped – but perhaps doubling up on the sauce or adding some more vegetable broth would take care of that problem.
What is your favorite Veganomicon treasure?