Vegan Uncheese Zucchini Herb Calzones And Lemon Teasecake

August 9, 2010 by Keri

If you can’t tell from my last post, I’m crazy about The Ultimate Uncheese Cookbook.  So why would I want to end the party already?!  This morning, I thumbed through this new-to-me cookbook classic in search of the perfect lunch.  When I found Cheezy Zucchini and Herb Calzones (page 130), I knew we had a winner.  I can’t even tell you the last time I had a calzone, because let’s be honest, the air at those little Italian calzone shops isn’t even vegan (parmesan dust?), so hoping for a dairyless, meatless option is usually to no prevail.  I have made calzones before, but I thought I remembered it being tricky and time-consuming.  Nope!  This recipe made it so simple, and the longest steps were  letting the dough rise and baking.  Nothing beats home-baked lunchtime treats!

Vegan Cheese Recipes

Once again, I have great news!  Book Publishing Company has given me permission to share this recipe with you as well, but this is the last one!  After this you’re going to want The Ultimate Uncheese Cookbook for yourself.  I’ve made two crust recipes, two desserts and two main dishes from this book so far, and I’ve loved them all.  I adore how I can open the book to nearly any page and make that recipe with things I have on hand.  Okay, enough gushing!

Vegan Cheese Recipes

Cheezy Zucchini And Herb Calzones


  • 1 teaspoon active dry yeast
  • 3/4 cup lukewarm water
  • 2 teaspoons sweetener of your choice
  • 1/2 teaspoon salt
  • 2-3 cups whole wheat flour, more or less, as needed

Ricotta-Style Filling

  • 1 teaspoon olive oil
  • 1 cup finely diced zucchini
  • 1/2 teaspoon crushed garlic
  • 1/2 pound firm regular tofu, rinsed and patted dry
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon pepper

To make the dough, place yeast in a large bowl, and pour the warm water over it.  Let rest 5 minutes.   Add sweetener and salt, then using a wooden spoon, beat in enough flour to make a soft but kneadable dough.  Turn dough out onto a floured board, and knead 5 minutes until smooth and elastic.  Lightly oil a clean, large bowl and place dough in it.  Turn dough over so it is lightly oiled on all sides.  Cover bowl with a clean, damp kitchen towel, and let rise in a warm place for 1 hour.

Meanwhile, heat oil in a 9-inch or 10-inch skillet.  When hot, add zucchini and garlic, and sauté until zucchini is just tender, about 3 to 5 minutes.

Place tofu in a medium bowl and mash well.  Add parsley, basil, oregano, salt, nutmeg, and pepper and mix well.  Fold in cooked zucchini and set aside.

Preheat over to 400 degrees.  Oil a baking sheet, mist it with nonstick cooking spray, or line it with parchment paper for easiest cleanup, and set aside.  Punch down dough and divide into 4 equal balls.  Keep dough covered with the same towel that covered the bowl, and work with 1 ball of dough at a time.  Place the ball on a lightly floured board and roll into a 6-inch round.  Place 1/4 of the filling slightly off the center of the round, and fold the dough over.  Seal the edges of the calzone by crimping them with your fingers or with the tines of a fork.  Place them on the prepared baking sheet as soon as they are formed.  Mist tops lightly with nonstick cooking spray or olive oil.  Bake on the center rack of the oven until browned, about 20 minutes.  Enjoy!

Vegan Cheese Recipes

Last night, I mentioned I had the Lemon Teasecake (page 169) chilling in the refrigerator, so I wanted to share those pictures with you also!  This cake has an amazing texture, and great lemon flavor.  It’s sweetened with maple syrup rather than sugar, so it’s a very mild sweetness.  Since there was a little bit of crust left behind in the dish, I used it to make a crumble topping.  Next time I make this I’m going to make a little lemon syrup to drizzle over the top as well.  So pretty!

Vegan Cheesecake Recipes

Vegan Cheesecake Recipes

Vegan Cheesecake Recipes

Today, I made the Peanut Butter Fudge Pie, also from The Ultimate Uncheese Cookbook, so I’ll let you know how it is tonight.  We’re probably going to have to share some of that one with friends because Chris isn’t a huge chocolate fan (gasp, I know), and I know I won’t be eating a whole pie by myself any time soon!  Now… what to make for dinner? What are you making for dinner tonight?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Danielle (Runs on Green) says:

    Whoaa I want this cookbook!! I certainly don’t *need* another one…but seriously, a book dedicated to un-cheese needs to be on my shelf.

    The calzones & pie look uhhhhmazing. What am I making for dinner tonight? Beats me…whatever needs to be used up? lol

  2. Noelle says:

    You are killing me smalls! Seriously…this looks so good. I was going to use my zucchini tonight but I believe I am going to hold offf. YUMMMMMMMM!

  3. VivaciouslyVegan says:

    The calzone looks soo good,
    lucky for me, I’ve got a lb of frim tofu and zucchini just waiting to be eaten >:)

  4. Kelsey says:

    the stuffing in that calzone just looks amazing. I shouldn’t read cooking blogs while hungry.

  5. This quinoa recipe is always a hit with the kids. INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated Fresh ginger Root, ½ Fresh Green Chile (Finely Chopped), 1 Heaping Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Finish by fluffing it up with a fork and serve.