I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.
Today is my birthday and since you are my guest, you get to share in my celebration. I don’t know how you like to spend your birthday, but I quite enjoy a nice long walk to welcome the anniversary and a hearty lunch to look forward to as a reward. If you’re not too busy sightseeing, I’d be happy to keep a slice of this socca pizza warm for your return or I can pack up a portion for you to enjoy en route.
It is a little more involved than most of my weekday meals but since it is a special Tuesday, the extra effort seems worth it.
For the socca I used 1 batch of David Lebowitz’s socca recipe. It is a recipe that calls for the addition of all kinds of interesting options. Today, I opted to stick with my favourites, kale, sweet potato and some lovely, golden brown caramelized onion.
Caramelized Onion, Sweet Potato, and Kale Socca Pizza
- 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
- Preheat oven to 400 degrees.
- In a medium bowl, combine sweet potatoes, almond milk, Braggs and adobo sauce. Set aside.
- 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.
- 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.
- 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.
- 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.
- * 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!
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I hope your day feels extra special too. xo