VEGGIE STUFFED CALZONE

SERVES 2 CALZONE

FOR THE DOUGH

1 packet dry active yeast

1 tbsp extra virgin olive oil

3⁄4 tsp salt

3⁄4 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

FOR THE FILLING

2 cups broccoli florets

1 tbsp extra virgin olive oil

1 red bell pepper, diced

1 cup cremini mushrooms

1⁄2 cup diced red onion

4 ounces artichoke hearts in water, drained

2 tbsp chopped walnuts

1⁄2 tsp dried rosemary

1⁄4 tsp salt

1⁄4 tsp ground black pepper

1⁄2 cup vegan mayonnaise or

spread of your choice

2 tbsp dairy-free milk

2 tbsp cornmeal

NUTRITIONAL VALUES

Calories: 1377kcal
Fat: 26.3g (6.1g S.Fat)
Carbs: 53.4g
Protein: 25.1g
Sugar: 23.3g
Sodium: 1510mg

METHOD

DOUGH
Set aside a large bowl that has been oiled. This is where the dough will rise. In a different large, warmed bowl, pour 1/4 cup warm water (38°C/100 to 110°F) (a microwave can warm the bowl). Set aside for 10 minutes after adding the yeast. Add 3/4 cup water, the oil, and the salt and mix well. Stir in the flours until well combined. It will not be smooth.

Transfer to a floured counter and knead for 4 minutes, or until smooth, adding flour as needed to keep it from sticking. It's fine if it's a little sticky. Make a ball out of the dough. Place the dough ball in the large, greased mixing bowl and turn it to coat it with oil on all sides. If you don't do this, the outside of the ball will develop a dry crust. Cover the bowl and set aside (away from drafts) for 40 to 60 minutes, or until the dough has doubled in size.

Cut the dough in half. Form the dough halves into two balls and place them on a floured surface. Cover with a towel again and allow to rise for another 20 to 30 minutes.

Flatten and push out the dough with your fingers or a rolling pin to form two circles of equal size, about 10 inches each, on a lightly floured surface. One will be at the top and one at the bottom. Cover with a towel once more and set aside for 10 to 15 minutes.

FILLING
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a large skillet over medium-high heat, heat the oil. Cook for 10 minutes after adding the red bell pepper, mushrooms, and onions. Cook for 5 minutes more after adding the artichoke hearts, walnuts, rosemary, salt, and pepper. Set aside after stirring in the broccoli.

ASSEMBLY
Preheat the oven to 425°F (190°C, or gas mark 5).

Remove the calzone dough from the pan. One dough round should be spread with mayonnaise. Spread the broccoli mixture over the top, leaving about 1/2 to 1 inch of the edge exposed. Lift the plain dough round carefully and place it on top of the broccoli-covered round. Fold the edges over and press. Make a few slits in the dough's top. Lightly brush with milk.

On a baking sheet, spread the cornmeal. Lift the calzone onto the baking sheet with care. 15–18 minutes in the oven

Serve the calzone as you would a pizza.

TEMPEH STUFFED CREMINI MUSHROOMS

SERVES 6 PORTIONS

18 cremini mushrooms

2 tbsp diced red onion, small dice 85g (3oz) tempeh, diced very small, or pulsed small

Pinch of onion powder

Pinch of cayenne pepper

1⁄4 cup rice, cooked

1 tbsp tamari

NUTRITIONAL VALUES

Calories: 117kcal
Fat: 1.8g (0.4g S.Fat)
Carbs: 16.9g
Protein: 9g
Sugar: 3.9g
Sodium: 182mg

METHOD

Remove the stems from the mushrooms and set aside the caps. Set aside the finely chopped stems.

In a medium skillet, heat 3 tbsp water. Combine the chopped mushroom stems and onion in a mixing bowl. Cook for 10 to 15 minutes, or until the onion is translucent. Cook for another 5 minutes after adding the tempeh. Combine the onion powder, cayenne pepper, rice, and tamari in a mixing bowl. Cook, stirring occasionally, for 2 minutes.

Preheat the oven to 350°F (180°C, or gas mark 5).

Place stuffed mushroom caps on a baking sheet. 20 minutes in the oven