Veganomicon: The Ultimate Vegan Cookbook Part 93

PUMPKIN BAKED ZITI WITH CARAMELIZED ONIONS AND SAGE CRUMB TOPPING.

SERVES 6 TO 8.

TIME: ABOUT AN HOUR.

This is a rich and creamy baked pasta ca.s.serole that blends the best flavors that fall has to offer. The pumpkin is subtle but sweet caramelized onion and a hint of nutmeg complement it nicely. Serve alongside some lightly braised chard or a simple arugula salad. Don't forget to tell your dinner companions that ziti means "bridegrooms" in Italian, then sit back smugly in your seat, satisfied with your foodie knowledge. They probably won't even hear you because they'll be too busy digging in.

If you've never made homemade bread crumbs before, try it today, as store-bought crumbs won't have the same crunchy texture. It really makes a difference in this recipe-the top layer of crumbs contrasts wonderfully with the chewy, rich bottom layer of pasta. Simple tear up your old bread and process in a food processor until you get coa.r.s.e crumbs.

pound uncooked ziti or penne pasta

2 onions, sliced very thinly

3 tablespoons olive oil

1 recipe Cashew Ricotta (page 206)

1 tablespoon brown sugar

teaspoon ground nutmeg

White pepper and cayenne

2 cups pureed pumpkin, or 1 (15-ounce) can pumpkin puree (don't use pumpkin pie mix)

cup vegetable broth

Sage bread crumbs: 2 cups bread crumbs, preferably fresh and home-

made (made from about half a baguette or four dinner rolls)

cup walnut pieces, chopped in a food processor until resembling coa.r.s.e crumbs

cup nonhydrogenated vegan margarine

2 teaspoons dried, rubbed sage

1 teaspoon dried oregano leaves

teaspoon ground paprika

Salt and freshly ground black pepper

PREHEAT THE oven to 375. Lightly grease a 9 11-inch lasagne-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 pasta 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 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 bread crumbs: Melt the margarine 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.

MAC DADDY.

SERVES 8 TO 10.

TIME: 1 HOUR 10 MINUTES.

Here he is, the ultimate in comfort food: our version of Mac and Cheese. We use mashed tofu to give this dish body and douse it in Cheezy Sauce (page 214) for creaminess. Serve with a very simple salad of baby greens with grapeseed oil and red wine vinegar. This is the perfect thing to use up all your vegetable odds and ends, so see our variations. Any vegan potluck would be incomplete without Mac Daddy, but since omnivores tend to be sketchy about nutritional yeast, save this for appreciative vegans and vegetarians.

Double recipe Cheezy Sauce (page 214)

pound elbow macaroni

1 pound extra-firm tofu

1 teaspoon salt

1 tablespoon olive oil

2 tablespoons fresh lemon juice