Veganized: CPK Pear + Gorgonzola Pizza

Vegan Pear and Gorgonzola Pizza
Yields 2 servings (one large pizza or two personal pizzas)

**Disclaimer: I didn’t measure anything when I made this pizza.  The measurements provided below are approximations.

For the ‘gorgonzola’ cream:

3/4 cup raw cashews, soaked overnight
2 tbsp tahini
Juice of 1 lemon
Olive oil
Salt, to taste

In a food processor, combine cashews, tahini, and lemon juice. Slowly add olive oil while food processor is running, until mixture starts to become smooth. Continue processing until all chunks are gone, about 5 minutes. Add salt and run food processor for one more minute.

For the pomegranate vinaigrette:

1 tsp dijon mustard
2 tbsp pomegranate molasses
1 tbsp balsamic vinegar
Salt and pepper, to taste
2 tbsp olive oil

In a small bowl, whisk mustard, pomegranate molasses, balsamic vinegar, salt and pepper. Continue whisking while slowly adding olive oil.

For the pizza:

Prepared pizza dough, I made a half batch of this pizza dough recipe that yields a lot of extra dough to use later
1 pear, cored and thinly sliced
1 medium onion, cut into thin slices
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup raw hazelnuts, roughly chopped
salad greens of your choice (I used radicchio)
1 batch ‘gorgonzola’ cream
1 batch pomegranate vinaigrette

Remove pizza dough from fridge 30 minutes prior to baking.  Preheat oven to 400° and line a baking sheet with parchment paper.

Heat olive oil and balsamic vinegar in a pan over medium-high heat.  Cook onions until they are caramelized.

Roll pizza dough to desired thickness on a floured work surface (I used a fist-sized ball of dough for each personal pizza).  Transfer dough to baking sheet.

Assemble pizza(s) by spreading gorgonzola cream over dough, layering pear slices, and sprinkling caramelized onions and chopped hazelnuts.  Bake until crust rises and is slightly crispy.

Toss greens in vinaigrette and place on pizza.

Enjoy!

Advertisement

Pistachio Ice Cream

 

---

Pistachio Ice Cream Recipe

3 tbsp tapioca starch (can use arrowroot or cornstarch instead)

1 15 oz can light coconut milk, divided

2 15 oz cans regular coconut milk

2/3 cup light agave nectar

1/4 tsp salt

2 tbsp vanilla bean paste (or pure vanilla extract)

2 tbsp almond extract

2 cups shelled raw unsalted pistachios

 

In a small bowl, make a slurry with the starch and 1/4 cup light coconut milk, removing as many lumps as possible. Add all remaining ingredients (except pistachios) to a medium saucepan. Pour starch mixture through a strainer to remove any remaining lumps and add to pot. Simmer over medium-low heat until mixture thickens, about 15 minutes. Transfer the coconut milk mixture to a large mixing bowl. Cool to room temperature then place bowl in fridge overnight to chill.

In a food processor, grind pistachios to a fine powder. Skim top layer of coconut milk batter with a large spoon and discard. Whisk pistachios into batter and freeze according to your ice cream maker manufacturer instructions. Transfer ice cream to an airtight container and freeze for at least 2 hours before serving.

---

Sweet Potato and Hazelnut Ravioli

When I was an omni, one of my favorite dishes was manti, or Turkish Ravioli. It’s a labor intensive dish that I only got to enjoy when we were visiting family in Turkey or when our relatives came to visit. Since it was such a rare treat, I would stuff my face until I literally felt like my stomach would explode. I recently had to urge to create a vegan version of my favorite childhood dish.

Traditionally, the dumplings are filled with ground beef or lamb so I considered using crumbled tempeh or seitan as a filling, but I ultimately decided against creating such a literal translation of the dish and a filling that consists of roasted sweet potato, hazelnuts, and roasted garlic. Of course, the end result did not taste exactly like manti, but it was certainly delicious.

---

Ravioli Dough Recipe

1 cup whole wheat pastry flour
2 cups all purpose flour, plus additional for dusting
1/2 tsp salt
2 tbsp olive oil
1 1/2 tsp flax meal
2 tbsp boiling water
1 cup water

 

Combine flax meal and boiling water in a small bowl and set aside for several minutes, until mixture thickens.

Place flour and salt in food processor. Pulse to combine

Slowly add wet ingredients (including flax mixture) to food processor

If dough is sticky, add additional flour to food processor until dough is smooth

Divide dough into four balls and lightly dust with flour. Place dough in a bowl, covered and refrigerate for a least one hour.

Using either a rolling pin or pasta roller, roll dough into thin sheets and cut to desired size and shape.

 

Sweet Potato – Hazelnut Filling Recipe

2 sweet potaotes
1 bulb garlic
1 cup raw hazelnuts
1/2 tsp salt
1/4 tsp fresh grated nutmeg
1/8 tsp cayenne pepper
canola oil

 

Preheat oven to 450.

Scrub sweet potatoes and prick several times.

Place bulb of garlic on a piece of foil and lightly coat with canola oil and close up foil in a packet.

Place garlic packet, sweet potatoes, and hazelnuts on a baking sheet and bake.

Remove hazelnuts from oven when toasted, approximately 5 minutes. Blanch nuts in cold water and remove skins.

When sweet potatoes are very soft, remove garlic and sweet potatoes from oven. Allow to cool.

Peel sweet potatoes and garlic. Combine all ingredients in food processor and process until smooth.

Fill raviolis with mixture and boil for approximately three minutes. Serve with sauce of your choice.

---