The Pink Ticket

A playground of many muses.

The Pink Ticket - A playground of many muses.

Project 365: A Year in Words, Day 354

Rare a day when I return to the old bones,
though their ghosts continue to course through me–
a time to sit upon the porch with them
sipping a polite tea rarely sits on an agenda.
So I wonder the pain of a 40 year romance
tangled around the words of one moment.
Never right, never finished; love lost
from the anger to nostalgia. I wonder,
and I wonder if the illness would ever find me, too?

Project 365: A Year in Words, Day 350



Slung low across
a warm warned horizon
how I have missed
the touch, the sound
you make as night
when words roll
from your lips;
musical fingertips
fade into the stars
where Centaurs collide.
Mythos and mystery
I’ve known your path
for a hundred years
and now you’ve come
so close, and still
lifetimes away.

Project 365: A Year in Words, Day 349


And then I remembered the way
dancing amid the garden awashed
in magical disarray; roses frozen
with buds forever tight; the perfection
of how the autumn leaves tingled
on my fingertips their dry
music humming synchronistically
with your laughter. No film to capture
the moment; just us alone amid
sleeping bushes glistening still
under the shy warmth of sun.

Recipe Make-over: Bon Appetit’s Roasted Cauliflower and Ricotta Grandma Pie

Plant-based roasted cauliflower deep dis pizza

Plant-based roasted cauliflower deep dis pizza

A coworker sent me the link to some cauliflower recipes last week. Aside from the fact I’m still shocked I have never thought to do tandoori cauli (or chickpeas for that matter)… another day. I saw the recipe for a Roasted Cauliflower and Ricotta Grandma Pie and loved the concept.  I figured I could easily make it a plant-based dish, and cut over half the fat.  I was, of course, right.

But first, I had to answer the epic question burning on my mind… what the fuck is “grandma style pie”?  As it turns out, it is quite regional–from what I’ve read (and for the record I really didn’t delve into this too greatly), it’s a Long Island Sicilian thing that can be found around the greater NY metro area. Ok cool… reading exactly the process for the dough it is also quite localized to one Nikki’s mother’s kitchen, as this is exactly how she makes pizza. Maybe it’s a secret French-Irish thing, too.  ANYWAY, veganizing the recipe wasn’t tough.  I ended up using vegan mozzarella that can be bought in the store, but only because I thought I had the stuff on hand to make cashew cheese myself, and I didn’t.  Since I had to go to the store anyway, I admittedly took the easy route.

The original recipe is here, and as you can see, from a technique and assembly perspective, I pretty much followed the same process, and frankly, I wouldn’t change that–it worked well.

Roasted Cauliflower and “Ricotta” Grandma Pie

1 head of cauliflower, cut into small pieces
2 Tablespoons lemon juice
1/4 cup chopped oil cured black olives
4 clove garlic, minced
1/4 cup capers (original calls for them chopped, I don’t chop capers)

  • Preheat the oven to 400 degrees.
  • Spray a baking sheet with cooking oil.
  • Toss the above and spread on the prepared cooking sheet.
  • Roast in the oven for about 20 minutes.

1 cup finely ground breadcrumbs
2 ounces of either nutritional yeast OR vegan Parmesan

  • On an oil rimmed baking sheet spread out the bread crumbs and toast for 5-6 minutes until just brown.
  • Cool and toss with nutritional yeast/parm.
  • On a baking sheet stretch the dough (You can use the RECIPE HERE, or your favorite pizza dough recipe).  Grandma style pie usually depends on an olive oil lined baking pan. I opted to skip any added oil in this recipe, and stretched my dough in a glass tray, which provided a very crispy and dense crust–like you want with this style.

Once the dough is stretched on your pan, let it rest a few minutes. and then:

1 1/2 cups vegan mozzarella “cheese” (I used Daiya, Tease would also be excellent here)
1 cup tofu ricotta (there are a lot of options, if you don’t have a favorite, this recipe minus the tahini, miso, and nutmeg, is close to how I make mine)

  • Turn oven up to about 475/500.
  • Sprinkle the Daiya and dot the crust with the ricotta mixture.
  • Top with the cauliflower.
  • Bake for 30 minutes and then add the bread crumbs to the top. Cook another 2 minutes.

Sprinkle an optional parsley garnish before serving.