Pumpkin Baked Ziti

This is a super yummy recipe with a homey taste. We ate it as Christmas Eve dinner. The recipe, from "Veganomicon" claims to serve 6-8, but I made a half recipe and three of us got dinner out of it twice. (Guess we have small appetites.) It takes about 30 minutes to make and 30 minutes to bake. Don't skimp on the breadcrumbs because they really make this meal, and they really aren't that hard to make.

Ziti:

3/4 lb. uncooked ziti or penne

2 onions, sliced thinly

3 Tbs olive oil

1 Tbs brown sugar

1/4 tsp ground nutmeg

cayenne to taste

2 cups pureed pumpkin (canned is OK)

1/4 cup vegetable broth

Cashew Ricotta:

1/2 cup raw cashew pieces

1/4 cup lemon juice (2 lemons)

2 Tbs olive oil

2 cloves garlic

1 lb. firm tofu, drained and crumbled

1.5 tsp dried basil

1.5 tsp salt

Breadcrumbs:

2.5 cups bread crumbs (you can stick half a stale baguette in a blender)

1/3 cup walnut pieces, blended until crumbed

1/4 cup Earth Balance

2 tsp dried sage

1 tsp dried oregano

1/2 tsp ground paprika

1. Boil water for pasta. Add pasta and cook according to package when water is ready.

2. Make cashew ricotta by combining all the ingredients in a food processor or blender until smooth.

3. Saute onions in oil in a large skillet over medium heat until brown and caramelized, about 12-15 minutes. (You can leave them and do other things while they caramelize.)

4. Preheat oven to 375.

5. In a large bowl, combine cashew ricotta and all the "ziti" ingredients. Add the cooked ziti and onions when ready, stirring to coat. Pour into a 9x11 lasagna pan.

6. Make breadcrumbs: melt Earth Balance in a large skillet over medium heat. Add all the "bread crumbs" ingredients and stir until lightly coated, 3-4 minutes. Sprinkle evenly over the ziti in the lasagna pan.

7. Bake about 30 minutes, until the top is golden.