fuck yeah vegan pizza

reblogged from awyeaveganrecipes: VEGGIE CALZONE WITH GARLIC CREAM SAUCE Roasted Garlic Cream Sauce1 cup raw cashews, soaked for at least four hours or overnight1 1/2 cups filtered water1 bulb garlic1/2 yellow onion, sliced 4 cloves garlic minced1 tbsp minced fresh thyme leaves1 tbsp extra virgin olive oil Kosher salt and black pepper to tasteMethod: Preheat oven to 400 degrees.  Slice top off garlic bulb, drizzle with olive oil, sprinkle with salt and pepper and wrap in aluminum foil. Roast in the oven for about 40-50 minutes until tender.  Set aside to let cool. Drain soaking water from cashews and place cashews in a blender.  Add filtered water and blend for about 3-4 minutes on high until smooth. Heat a sauce pan on medium heat and saute onions, garlic and thyme until onions are soft.   Add cashew cream, salt and pepper to taste and cook on low for about 15 minutes until sauce becomes thick, stirring frequently to prevent burning.  Set aside. Tomato Concasse:8 large Roma tomatoes, peeled, seeds removed and diced2 tbsp finely minced garlic2 tbsp minced fresh basil1 tbsp extra virgin olive oil Kosher salt and black pepper to tasteNote:  You can use diced canned tomatoes, but if tomatoes are in season, it really makes a difference using fresh.Method: Fill a sauce pan with water and bring it to a boil.  Slice an X on the top of each tomato and immerse in the boiling water until skins start to peel, about 30 seconds.  Remove tomatoes and place in ice water to cool, or rinse under cool water.  Peel tomatoes, slice in quarters, remove seeds and then dice. Add olive oil to a sauce pan, add diced tomatoes, garlic, basil, salt and pepper to taste and cook until liquid is absorbed and tomato sauce is thick.  Set aside. Calzone Ingredients/Assembly:1 lb whole wheat/grain pizza dough (I used Trader Joe’s), divided into 4 portions1 head broccoli, sectioned into florets and steamed until crisp-tender12 oz baby spinach leaves4 cloves minced garlic1 tbsp extra virgin olive oil, plus more to brush top of calzone1/2 package Daiya Mozzarella Cheese ShredsKosher salt and black pepperCornmeal for dusting pizza peelMethod: Preheat oven to 500 degrees and preheat pizza stone for about one hour before using. Let pizza dough come to room temperature for 30 minutes and then divide into 4 equal portions, roll into balls on a floured surface and cover and let sit for another 30 minutes for gluten to relax before rolling out. Place broccoli florets in a steamer and steam for about 1-2 minutes until crisp-tender.  Cool and then chop into 1/2” pieces.  Set aside. Heat a large saute pan on medium-low, add olive oil, garlic, spinach, salt and pepper to taste and cook until wilted.  Place spinach in a strainer and press with the back of a spoon to remove most liquid, set aside. Roll out pizza dough to about an 8” circle, or to desired thickness and then transfer dough to pizza peel dusted with cornmeal to prevent sticking. Place about 2-3 tbsp roasted garlic cream sauce on the bottom half of the circle.  Top with chopped broccoli, sauteed spinach, 2-3 tbsp tomato concasse and 1/4 cup Daiya cheese.  Fold over top and seal edges tightly.  Brush with a little olive oil and sprinkle with kosher salt and black pepper. Bake for about 7-10 minutes (depending on your oven) until puffy, bubbly and golden brown.

reblogged from awyeaveganrecipes:

VEGGIE CALZONE WITH GARLIC CREAM SAUCE

Roasted Garlic Cream Sauce
1 cup raw cashews, soaked for at least four hours or overnight
1 1/2 cups filtered water
1 bulb garlic
1/2 yellow onion, sliced
4 cloves garlic minced
1 tbsp minced fresh thyme leaves
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

  • Preheat oven to 400 degrees.  Slice top off garlic bulb, drizzle with olive oil, sprinkle with salt and pepper and wrap in aluminum foil.
  • Roast in the oven for about 40-50 minutes until tender.  Set aside to let cool.
  • Drain soaking water from cashews and place cashews in a blender.  Add filtered water and blend for about 3-4 minutes on high until smooth.
  • Heat a sauce pan on medium heat and saute onions, garlic and thyme until onions are soft.  
  • Add cashew cream, salt and pepper to taste and cook on low for about 15 minutes until sauce becomes thick, stirring frequently to prevent burning.  Set aside.

Tomato Concasse:
8 large Roma tomatoes, peeled, seeds removed and diced
2 tbsp finely minced garlic
2 tbsp minced fresh basil
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Note:  You can use diced canned tomatoes, but if tomatoes are in season, it really makes a difference using fresh.

Method:

  • Fill a sauce pan with water and bring it to a boil.  Slice an X on the top of each tomato and immerse in the boiling water until skins start to peel, about 30 seconds.  Remove tomatoes and place in ice water to cool, or rinse under cool water.  Peel tomatoes, slice in quarters, remove seeds and then dice.
  • Add olive oil to a sauce pan, add diced tomatoes, garlic, basil, salt and pepper to taste and cook until liquid is absorbed and tomato sauce is thick.  Set aside.

Calzone Ingredients/Assembly:
1 lb whole wheat/grain pizza dough (I used Trader Joe’s), divided into 4 portions
1 head broccoli, sectioned into florets and steamed until crisp-tender
12 oz baby spinach leaves
4 cloves minced garlic
1 tbsp extra virgin olive oil, plus more to brush top of calzone
1/2 package Daiya Mozzarella Cheese Shreds
Kosher salt and black pepper
Cornmeal for dusting pizza peel

Method:

  • Preheat oven to 500 degrees and preheat pizza stone for about one hour before using.
  • Let pizza dough come to room temperature for 30 minutes and then divide into 4 equal portions, roll into balls on a floured surface and cover and let sit for another 30 minutes for gluten to relax before rolling out.
  • Place broccoli florets in a steamer and steam for about 1-2 minutes until crisp-tender.  Cool and then chop into 1/2” pieces.  Set aside.
  • Heat a large saute pan on medium-low, add olive oil, garlic, spinach, salt and pepper to taste and cook until wilted.  Place spinach in a strainer and press with the back of a spoon to remove most liquid, set aside.
  • Roll out pizza dough to about an 8” circle, or to desired thickness and then transfer dough to pizza peel dusted with cornmeal to prevent sticking.
  • Place about 2-3 tbsp roasted garlic cream sauce on the bottom half of the circle.  Top with chopped broccoli, sauteed spinach, 2-3 tbsp tomato concasse and 1/4 cup Daiya cheese.  Fold over top and seal edges tightly.  Brush with a little olive oil and sprinkle with kosher salt and black pepper.
  • Bake for about 7-10 minutes (depending on your oven) until puffy, bubbly and golden brown.

(via awyeaveganrecipes)

reblogged from cultavegan:

My husband made some delicious vegan calzones for dinner last night.

He makes homemade naan bread a lot so he just used the same dough recipe which is 1/2 a cup of flour and 1/4 cup of water and a little salt. Mix it, knead it, let it rest and roll it into whatever you want.

(You can also just use your favourite pizza dough)

Filled them with broccoli, red pepper, zucchini, mushroom and lots of garlic.

Mixed in some Vegan Gourmet Mozzarella and baked for about 45min. They were delicious.

I posted my spinach dip recipe on the Follow your Heart brand’s website.(Also posted on my blog)

They make veganaise an many other non-dairy vegan alternative products.

My recipe used Daiya vegan cheese shreds which of course they didn’t like because they make their own Vegan gourmet cheese shreds so they sent me some free product to let me try them out.

I used their Vegan Mozzarella in this recipe and honestly it doesn’t even come close to Daiya.

The texture is not as nice, flavour not as strong and it does not melt it kind of just turns to liquid whereas Daiya get gooey.

Anyways.. thanks for the free product but I’m going to have to stick with Daiya products. Sorry!

reblogged from diagonalleyvegan:

February 27, 2012

Told you there was more! I made calzones with heirloom tomato, red bell pepper, pepperoncini, black olives, artichoke hearts, Field Roast Italian sausage, and Daiya. I wasn’t convinced that either of my pizza dough recipes would make a good calzone, so I used this recipe for the dough. Success! And I have leftovers!

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