The more I cook and the more I’m inspired by other people, the more I realize art plays a big side-kick role to the science. This is not to discredit the science, which it certainly is. And I’m actually really interested in that part. The book On Food and Cooking: The Science and Lore of the Kitchen has enough to last me a lifetime! And as an experimenter, it’s so interesting to test different flours, amounts of baking soda, and substitutes for the regular ingredients.
Recently I watched a short documentary on a Nick Olson and Lilah Horwitz. They built a house with a wall of windows facing a beautiful vista, where the sunset is never blocked. In their retreat, just barely snuggled in the woods, they look out to rolling hills and a small pond. It’s a simple get-away, but represents them, their strength to create, and attention to detail. Everything had a story to tell.
I loved the quote towards the end: ”We love to have people in here all the time, when you make something beautiful you want everyone to be part of it and that makes it even more beautiful, that makes it grow.” Says Lilah Horwitz.
That’s it. That’s what this blog is, that’s what my home is – a beautiful place that is made more beautiful when others are there. And that’s the only way it can grow and I can grow. I can’t tell you how much I’ve thought of this quote since I watched that video. I hope Carrot Bowl becomes a beautiful space that others want to visit and contribute to. We will grow in our exchange and we will both be made more beautiful because of it.
And if you’re looking to have people over, sharing your own beautiful space, this might be the perfect casual dinner. This twist on regular pizza is fun to eat, the kids love it, who doesn’t love cute little packages that are fun to dip?! The combinations are endless to what you could add. I like using cashew cream and beans as the base to whatever else goes in. Next time I’m adding even more veggies to the beans before I put them in.
- 2 1/2 tsp yeast
- 1 t sugar
- 1 cup warm water
- 2 1/2 cups flour
- 2 T oil
- 1 tsp salt
- 2 cups raw cashews
- 1 tsp minced garlic
- 1 tsp salt or more to taste
- 2 Tbsp lemon juice
- 3/4 cup water (more or less to achieve your desired creaminess)
- 2 cans black beans
- 1 small can diced green chilies
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp dry oregano
- 1 tsp salt
- 1/4 cup chopped cilantro, chopped
- Optional add-ins: sauteed onions and peppers, jalapeno, corn, roasted cubed sweet potato, diced green onion
- Heat oven to 450 degrees.
- For the dough, combine the yeast, sugar, and warm water in a mixing bowl. Let it sit for 10 minutes until foamy. Add the flour, oil, and salt. Stir and kneed together using your hands or a mixer. Add a little more flour if the dough is still too sticky. Let sit for at least 5 minutes before you use it.
- In a food processor, add the cashews, garlic, salt, lemon juice, and water. Process until smooth. Add more water if it needs to be thinned out more. You don't want it runny, but do want it creamy.
- For the bean filling, combine all ingredients and adjust seasoning if needed.
- For assembly, roll out the dough on slightly flowered surface to about 1/4 inch thickness - in as square a shape as possible. Cut into 20 squares. Picking up one square at a time, spoon some cashew cream onto the center and top with a good spoonful of the bean mixture. Pinch opposite corners together at the top and pinch the sides together. Place on a baking sheet covered with a piece of parchment paper. Once all your pockets are made, bake for 10 minutes and then check on them. They should be just barely browning. If they need more time, give them 2 more minutes and check again. Continue 2 minute intervals until they are done. This can depend on thickness and oven variability.
- Serve after cooled at least 5 minutes. They are excellent with homemade salsa and guacamole. I didn't have enough tomatoes for salsa, so I used a can of petite diced tomatoes, added onions, cilantro, and spices and it worked out great. Just add enough spices and salt to get rid of the canned tomato taste. Enjoy!