Greek style calzones with tofu “feta”: Original recipe

I was really craving calzones last weekend, so I made these for my (non-vegan, non-vegetarian) husband and me. It was a totally improvised recipe but it came out really good!

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The final, delicious product!

Ingredients:

1 ball pre-made pizza dough (I used Trader Joe’s brand). Obviously you can make your own crust if desired.
1/2 cup roasted red peppers
1/2 cup sundried tomatoes
1 cup sliced crimini mushrooms, sauteed with garlic
1/2 cup hummus
1/4 cup mixed Greek olives
Tofu “feta” (see below)

To make tofu feta:
Take half of a block of extra firm organic tofu, and squeeze dry (the best way to do this is to layer it between several paper towels, place it on a cutting board, and put a heavy book or frying pan on top for a few minutes). Crumble into a bowl. Add 2 tsp lemon juice, 2 tsp Greek seasoning (or a mix of oregano, garlic, marjoram, and sea salt), and 1 tsp black pepper. Combine well and set aside.

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Preheat oven to 375. Roll out pizza dough into a circle about 10″ wide. Cut dough in half. Spread hummus on each. Fill one side of each calzone with half of the tofu and half of the vegetable mixture, like so:

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Fold the empty half of the dough over the filling and seal the edges with your fingers. Using a wide spatula, carefully transfer the calzones onto a pizza stone. Bake for about 10 minutes, then flip calzone over (this is why they need to be well sealed!) and bake another 5 minutes. Brush tops with olive oil and bake 5 additional minutes, or until top is golden brown.

Enjoy!!

Vegan Kale Pesto

This pesto is so versatile. It’s great on pasta, but also in wraps or as a pizza sauce. I’ve even dipped raw veggies in it. It’s super simple to make, too!

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Ingredients: 

2 cups kale, stems removed

1/2 cup fresh basil leaves

2 cloves garlic, peeled

Juice of 1/2 lemon

1/4 cup olive oil

2 Tbsp nutritional yeast

1/4 cup walnuts, toasted (optional)

Place all but olive oil in a food processor and process until chopped. With the motor running, stream in the olive oil. Pulse until you have a smooth paste consistency. Enjoy with, well, whatever!