Easy Roasted Veggie Calzone

I usually cook with whatever ingredients I have left from the day before cooking. I made indian curry the day before and have tomato sauce leftover. So my question was how to make use of this tomato sauce. There are many way you can use tomato sauce with and Pizza is one of the first choice that come in mind. But I don’t like to do same thing and want to try something different. With similar ingredients, Instead of making pizza, I made Calzone! ¬†Yes..You can put more stuffing and cheese in with less mess when you eat it so why not ūüôā I have shared my hawaiian pizza recipe before. This calzone recipe use the same recipe for dough, just a little twist on the form and steps. Hope you all like it.

calzone 1

Yield: 4 serving
Prep Time : 1 hr 10 mins
Cook Time : 20 mins

Ingredients

2 cup all purpose flour
1/4 oz of pizza crust yeast / dry active yeast (1 envelope)
1 tbsp sugar
1 tsp salt
2/3 up warmed water
1/4 cup olive oil

Rosted Vegetables ( onion, bell pepper, zucchini, mushroom, spinach, sweet potato etc)
Daiya mozzarella cheese

For Dipping Sauce

tomato sauce
cashew parmesan cheese
chopped fresh basil
dry chili flake

* Mix all ingredients together for dipping sauce

calzone2

Directions

  • Combine the yeast, salt, sugar and water in a¬†bowl of the stand mixer ( or blender for dough making) and run it for about 10 seconds
  • While mixer is running, add 1 cup of flour at a time, alternating with olive oil until the doll is smooth and forms into a ball
  • Divide the dough into 4 balls of the same size and transfer ¬†to oiled bowl, cover with plastic wrap and let it rise for about an hour
  • While dough is rising, prepare your veggie. Cut vegetable into bite size, season with olive oil, salt and pepper then roast them in 350 degree oven for about 30 minute.
  • Preheat the oven to 450 degree
  • Roll each dough out into thin circles on a lightly floured surface. Fill each circle with roasted vegetable and cheese ( as much or little as you want) ¬†then fold over. securing edges by folding in and pressing with finger. Run a sharp knife to make a few holes on each calzone to let steam come out.
  • Bake for about 20-25 mins until it turn golden brown. ¬†Serve hot with tomato dipping sauce.
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Vegan Spinach Lasagna

Everyone loves lasagna for its rich cheesy creamy flavor but eating vegan doesn’t mean you have to give up all those taste you love. I have adopted this recipe I got from my step mother in-law (who is vegetarian) and put my own twist to create a hearty comfort food without using any dairy products and no compromise on taste. Instead of ricotta/cottage cheese, I use cashew and use vegan mozzarella cheese in addition. My husband said it turns out really good and I agree. It is rich, creamy and cheesy. The secret to delicious lasagna is the tomato sauce ( in my opinion) and this recipe nail it for me. I like it a lot. It has become my go-to tomato sauce recipe.

This recipe is quite time consuming ( mostly waiting for it to cook) you might want to plan ahead. It would be perfect for a dinner /brunch party as it is enough for 6-8 people. I made it the other day just for two of us, it last us for a few days ( for both lunch and dinner).  It is a good idea to make it on sunday and you will save time making meals for the next few working day.

Vegan Spinach Mushroom Lasagna

Prep Time: 20 mins
Cooking Time: 1 1/2 hours
Yield: 6-8 servings

P1000841

Ingredients

Lasagna Tomato Sauce (Recipe Below)
12 Lasagna noodles ( you can use GF noodles) half cooked, drain and rinse in cold water
Filling:  3 cups Spinach cashew ricotta cheese  ( Recipe Below)
1 package of Daiya Mozzarella cheese

Directions

  • Preheat oven 375 F
  • Spread a little tomato sauce over bottom of 9 x 13″ pan
  • Cover with a layer 4 lasagna noodles
  • Put 1/2 of ¬†spinach filling
  • 1/3 of remaining sauce
  • 1/3 of mozzarella Daiya cheese
  • Another 4 noodles
  • Remaining filling, followed by
  • Sauce (another 1/3), which gets covered by
  • Another 1/3 of mozarella cheese
  • Every last noodles
  • The remaining drop of sauce
  • last 1/3 of mozarella cheese
  • Cover with foil and bake for 45 minutes ( uncover the last 10)

Lasagna Tomato Sauce 

3 tbsp olive oil
1 tsp minced garlic
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 tbsp of chopped fresh basil
1 tsp oregano
2 bay leaves
2 tsp salt
1 can tomato sauce
1 can tomato paste
1 can diced tomato or 2-3 chopped tomatoes
2 tbsp red wine ( optional)
2 1/2 tbsp agave or maple syrup
1/2 tsp of black pepper

Directions

  • In a large kettle, saute’ first 9 ingredients
  • When onions are clear and very soft, add the next 5 ingredients
  • Turn the heat down to low, cover and simmer for about 35 mins, stir occasionally
  • Add chopped mushrooms, cook for a few minutes

Cashew Ricotta with Spinach ( Filling)

3 cups raw cashew ( soak overnight or at least 3 hours)
1/2 – 1 cup of water
3 tbsp lemon juice
2 tbsp nutritional yeast
1 tsp salt

5 oz of  baby spinach

Direction

  • Drain soaked cashew and put in blender
  • Blend soaked cashew with little bit of water at a time until reach a consistency of a ricotta
  • Season with lemon juice, salt and nutritional yeast. Blend again for all ingredients to combine.
  • Put cashew ricotta in a large mixing bowl, add spinach and stir to combine