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This is a blog dedicated to vegan recipes that tickle my fancy. Though the links I post are not necessarily directed to vegan websites, the recipes I post or reblog are (or can easily be modified). Feel free to click the "Personal Artwork" link to view my professional art blog.

Caramelized Onion, Sweet Potato, and Kale Socca Pizza
by veganculinarycrusade

Ingredients

  • 1 cup sweet potato puree*
  • 1/4 cup almond milk
  • 1 tsp Braggs liquid aminos
  • 1/2 tsp adobo sauce (or a few drops of hot sauce)
  • 1 tsp olive oil
  • 1 medium sweet onion, sliced into thin strips
  • 1 batch of socca (see link above)
  • 1 cup kale, destemmed and chopped into shreds
  • 1 tsp olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine sweet potatoes, almond milk, Braggs and adobo sauce. Set aside.
  3. Add 1 tsp of olive oil to a medium sauce pan over medium-low heat. After about 30 seconds add the onion and stir to coat in oil. Stir every couple of minutes for about 45 minutes or until the onions take on a golden brown colour. Set aside.
  4. Pour the socca batter into a tart pan and bake in the oven for 15 minutes. Turn on the broiler for 2 minutes to brown the top. Set aside.
  5. In the medium sauce pan that you use to caramelized the onions, saute the kale in a tsp of olive oil over medium heat. Saute just to wilt. It should take less than 1 minute.
  6. Now that all the components are ready to go, spread the sweet potato puree over the warm socca. Top with the wilted kale and caramelized onion. Serve warm or a room temperature.
  7. * To make sweet potato puree, I peel 1 medium sweet potato, chop it into 1 inch cubes, toss it with a splash of olive oil, bake it at 400 degrees for 55 minutes and then puree in a food processor until smooth. Done!

http://www.veganculinarycrusade.com/2012/10/caramelized-onion-sweet-potato-and-kale-socca-pizza/

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