Vegan Uncheese Zucchini Herb Calzones And Lemon Teasecake
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!
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!
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
- 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!
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!
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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