Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

12 Dec

When was the last time you bought radishes? If you’re anything like me, the answer is “never.” Ok, that is, never until this past month! I grew up hating even the idea of radishes. My Opa always eats them for lunch and they just smelled so bitter and gross that I wanted nothing to do with them. But then, my friend, Sam, continued to include them in her veggie trays and I quickly learned to enjoy them raw.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

And THEN, I discovered that you can ROAST radishes! Mind blowing, right? So when I saw bunches of fresh radishes attached to their leafy, green tops in the produce section this weekend, I had to buy them.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

But what the heck would I do with them? Apparently, you can eat the radish AND their greens, so I wanted to incorporate both in the same dish. With a butternut squash in the pantry, and some other vegan basics, I got to work on a pizza-based dish.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Always a fan of socca crust for my pizza, I started with that as the base, seasoning it with Italian herbs and roasted garlic powder. Then, I diced a portion of the butternut squash, to roast with some diced radishes. The squash seeds made their way into a vegan pesto, complete with radish greens, basil, garlic, and nutritional yeast. The end result is a super-flavorful pizza that’s bursting with color, is gluten-free, and will please everyone from vegan to omnivore!

The next time you see radishes at the store, pick up a bunch and make this delicious socca pizza.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

Serves 2

  • 1/3 butternut squash, peeled and diced
  • 5 large radishes, washed and diced
  • 1 tbsp avocado oil
  • Sea salt & black pepper
  • 2/3 C chickpea (gram) flour
  • 1 C warm water
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder (I went with a roasted garlic powder, but any kind will taste good)
  • 3 C radish greens, stems removed and washed
  • 1 C fresh basil leaves
  • 3 cloves garlic, chopped
  • 1/2 C butternut squash seeds, washed and pulp removed
  • 1/2 tbsp lemon juice
  • 1/2 C nutritional yeast
  • 1/3 C olive oil
  • Sea salt & black pepper, to taste
  • 2 tbsp olive oil, to cook the socca crust

Preheat oven to 425. Line a rimmed baking sheet with parchment paper or a silpat mat.

Spread the diced squash and radishes on the prepared baking sheet and drizzle with avocado oil. Season with salt and pepper, and bake at 425 for 30 minutes, stirring halfway through. Remove and set aside once done.

In a medium bowl, whisk the chickpea flour with 1/3 cup of the warm water until a thick paste forms. Then, whisk in the remaining 2/3 cup of warm water, along with the herbs and garlic. Set aside for 30 minutes.

In the bowl of your food processor, combine the remaining ingredients. The squash seeds can be scooped out of the squash you are currently roasting, or you can use raw pepitas from the store (you could also use walnuts or pecans). Puree until smooth, scraping down the sides of the bowl with a spatula every now and then.

Turn on your oven’s broiler. Heat olive oil in a large, oven-proof skillet or cast iron skillet over medium-high. Pour in the prepared chickpea batter and cook for 5 minutes with a lid on. Then, remove the lid and turn off the heat.

Spread about 1/2 cup of the prepared pesto over the socca crust – just enough to cover, or as much as you want! Store remaining pesto to an airtight container and refrigerate for another use. Spread the roasted veggies over the layer of pesto. Transfer the skillet to your broiler and cook 4 minutes, turning the skillet around halfway through.

Remove the skillet using an oven mitt and let sit a minute or two before slicing into four pieces. Serve and enjoy hot!

Advertisements

Chipotle Pumpkin Vegan Chorizo Enchiladas

14 Nov

Happy winter running season! It might only be November, but the race season is over, the temps have dropped drastically, and I’m already planning next year’s race schedule.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

But there is so much running to do over the next few months, and that calls for a comforting, protein-packed meal to carry us through.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

New shoes! Instantly in love with these Brooks Launch 4 kicks.

These enchiladas are full of flavor and nutrients. Wrapped in Toufayan’s whole wheat wraps, they combine freshly-roasted pumpkin with spiced soy chorizo for a hearty meal that will heat you up after any chilly run. The chipotle enchilada sauce is a breeze to make and elevates these to another level entirely.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

Chipotle Pumpkin Vegan Chorizo Enchiladas

Serves 5

  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 C cooked, cubed pumpkin
  • 1 package soy chorizo (I like Trader Joe’s brand)
  • 5 large sprouted grain wraps or tortillas
  • Raw or roasted pepitas

Enchilada Sauce

  • 1 15 oz can diced tomatoes
  • 1/2 tbsp olive oil
  • 2 tbsp hot water
  • 3 chipotle peppers in adobo sauce + 2 tbsp of the adobo sauce
  • 1 tbsp paprika
  • 1 tsp oregano
  • 1 tsp fresh black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt

Preheat oven to 350. Grease a 9×13 glass baking dish and set aside.

Heat coconut oil in a saute pan and cook the onion, pepper, and pumpkin 5-7 minutes. Add in the soy chorizo and cook another 5 minutes.

To make the sauce, use your blender to puree all sauce ingredients together until completely smooth.

To assemble the enchiladas, spoon about 1/4 cup of the sauce over the bottom of the greased glass dish. Scoop 1/5th of the cooked veggies into the center of a tortilla. Wrap up and place seam-side down into the dish. Repeat with the remaining veggies and tortillas. Pour the rest of the sauce over the enchiladas.

Cover with foil and bake at 350 for 10 minutes. Remove foil and return the dish to the oven for another 5 minutes.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

Coconut Curry Roasted Pumpkin and Veggies

6 Nov

Last week marked the five-year anniversary of this blog! I recently re-read my first blog post, which laid out the expectation that over time, I’d figure out the focus of my posts. And while that has consistently been around recipes, the types of recipes have changed drastically overtime, just like I have.

A lot has changed in my life during the last five years. Currently, I’m a single lady loving life and diving fully into my work, friendships, and hobbies. I love cooking and baking, homebrewing, running and racing, salsa dancing, and all of the nerdy fandoms I’m a part of. I love the creative outlets I have designed in life, and will continue to use this blog as one of them.

So, without further ado, please enjoy this simple yet flavorful vegan Coconut Curry Roasted Pumpkin and Veggie bowl. It’s packed with all the goodness of autumn and all the nutrients you could want. It’s warming, comforting, and will leave you feeling satisfied.

Coconut Curry

Coconut Curry Roasted Pumpkin and Veggies

Serves 3-4

  • 2 tbsp avocado oil
  • 2 C cubed, cooked sugar pumpkin or other squash
  • 1 medium onion, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • sea salt and black pepper, to taste
  • 1/2 C + 4 tbsp canned coconut milk, divided
  • 1 tsp cayenne powder
  • Hot sauce, to taste
  • Large whole grain tortillas or cooked grain of choice

Preheat oven to 375. Line a large, rimmed baking sheet with parchment paper or a silpat mat and set aside.

In a large bowl, combine the cooked pumpkin and chopped raw veggies. Toss with oil, curry powder, garam masala, salt, and pepper. Spread out onto the prepared baking sheet and roast for 20 minutes at 375.

If you want to serve this over grains, now is the time to cook them. Quinoa, brown rice, farro, or any other grain would pair well here. You can also serve these as a burrito in a large wrap of choice.

Once the veggies are roasted, transfer them back to the bowl you used earlier and stir in the coconut milk and cayenne powder. Spoon atop cooked grains in a bowl, or into a warmed tortilla. Use hot sauce as desired, and enjoy!

%d bloggers like this: