Tuesday, November 20, 2012

Garlickly Greens Scacciata Pie with Cashew Cheese

I wrote a post several years talking about my favorite family heirloom. Not a piece of furniture or art, per se, but rather the Sicilian Heirloom Scacciata, of unknown origins which I was so fortunate to know while growing up in Middletown, Connecticut. Since changing to a plant-based diet, I decided to make it using my favorite cashew cheese. Just as delicious!

Now that I have begun experimenting with Miyoko Schinner's Artisan Vegan Cheese, I can't wait to try these with homemade vegan mozzarella! Look for a forthcoming version with garlickly broccoli!

Garlickly Greens Scacciata Pie with Cashew Cheese
(serves 2-4)

4 cups chopped greens (2 large bunches of any of the following: kale, collards, swiss chard, purslane, turnip greens, beet greens)
1 cup onion, chopped
10 cloves garlic, chopped
2 tablespoons olive oil
1 cup cashews, soaked in water for 8 hours or more
2/3 cup almond milk
1-2 tablespoons nutritional yeast (to taste)

4 cups all purpose flour
1 tablespoon yeast
1 teaspoon salt
1 1/3 cups water
2 tablespoons olive oil

Add yeast to water and set aside to proof. Mix flour and salt in bowl and add proofed yeast and stir to combine. Add olive oil and mix well. Turn out onto floured counter and kneed 5-7 minutes until smooth and elastic.  Place in clean bowl and cover with damp dish cloth and place in warm place and allow to rise 2 hours or until doubled in size.

Saute garlic in olive oil for 1-2 minutes until you can smell garlic but before it begins to brown. Remove garlic and set aside. Add onion and saute for 1 minute until it turns translucent. Add greens and cook for 4-5 minutes until wilted. Add garlic back to pan and cook another 3 minutes until flavors meld. Set aside to cool.

Place soaked cashews and almond milk in blender and puree until smooth. Add nutritional yeast and puree until incorporated. Add salt and pepper to taste. 

Preheat oven to 400 degrees. Punch down dough and pull apart into 2 pieces. Roll out each piece into a large circle. Place half of filling in the front part of the circle and top with half of cashew cheese. Pull dough over filling and roll edges to seal, tucking ends under sciaccatta. Oil top with olive oil and place on greased baking sheet and bake 40 minutes or until top is nicely browned. Remove from oven and allow to cool 5 minutes. Serve with warmed marinara sauce or plain.


Recipes currently inspiring me:

Roasted Cauliflower and Aged White Cheddar Gratin at Closet Cooking
Shrimp Enchiladas with Green Chile Sauce at Cinnamon Spice and Everything Nice
Vegan Corn Dog Mummies at Fork and Beans

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