Author Notes
This features not one but two of my favorite root vegetables. Both are pretty amazing in their own right. But by 'undercooking' one, and 'overcooking' the other, you get a ton more flavor and a perfect marriage.
I invented this last year while experimenting with seasonal ingredients to jazz up my usual focaccias, which I also sometimes call pizzettas-depending on their shape. —Anitalectric
Ingredients
- Marinated Sunchoke and Caramelized Onion Foccacia
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1
half-sheet-pan-size plain foccacia (homemade or store-bought)
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2 cups
cashew ricotta (recipe below). Dairy lovers can subsititute Boursin cheese.
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1 pound
sunchokes, scrubbed clean and sliced thinly into half-moons
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4
medium red onions, sliced
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1 cup
chopped parsley
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1/4 cup
chopped dill
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1/2 cup
olive oil
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1
lemon, zest and juice
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1/4 cup
rice wine vinegar
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salt and pepper, to taste
- Cashew Ricotta
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1 pint
raw cashews, soaked 3+ hours and rinsed
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1
clove garlic, chopped
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1
lemon, juiced
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2 tablespoons
olive oil
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1 tablespoon
fresh oregano
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1/4 teaspoon
ground coriander
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1 teaspoon
sea salt
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1 tablespoon
nutritional yeast (optional)
Directions
- Marinated Sunchoke and Caramelized Onion Foccacia
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Heat 1/4 cup of olive oil and caramelize the onions over medium-low heat until browned and sweet, about 15 minutes. Stir frequently to avoid sticking and add a splash of water if necessary to unstick. Season to taste. (Sometimes I add a tablespoon of agave at the end for extra sweetness.) Transfer to a plate and allow to cool in the refrigerator.
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In a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
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Spread an even layer of the ricotta on the foccacia. Top with marinated sunchokes, caramelized onions & chopped parsley (in that order). Season with additional salt and pepper, if desired. Cut to desired size and serve chilled.
- Cashew Ricotta
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Pulse the cashews and garlic together in a food processor until fine.
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Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
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Season to taste with salt and pepper. (Please note: this recipe makes double the ricotta that is called for above. Extra can be stored in the refrigerator for up to 5 days. Freezing not recommended.)
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.
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