Vegan Calzones Anyone? :)

swalberg0625

Made these last night, SO GOOD! The nutritional information includes dough, pesto, onion, and daiya cheese. So whichever other veggies you use, you will want to add to your calories.

Vegan Calzone with Homemade Cashew Pesto Sauce

For the Dough
Ingredients

Bread Flour (or all purpose flour) 3 cups (390gms)
Fast Acting Yeast 1 pkt (21/4 tsp, 7gms)
Salt 1 tsp
Sugar 1 tbsp
Warm almond milk 1.5 cups
Olive oil 2 tbsp

Method of Preparation

1. Add the flour, yeast, salt and sugar to a mixing bowl along with the oil. Mix well. If using active yeast, proof yeast with the water before adding.

2. Add the water as required and knead into a soft dough.

3. Place on a well oiled bowl and cover. Let it rise till doubled. About 45 min to an hour.

4. Now it is ready to be rolled out.

For the Spread

Ingredients (You will probably need less than half of this. Use left overs as pasta sauce or sandwich spread. Both taste awesome).

Cashew 3/4 cup
Garlic 2 pods
Sun Dried Tomatoes 3/4 cup (almost drained)
Tomatoes 2
Basil 1/2 cup (packed)
Parmesan Cheese 1/2 cup (optional, I have not used it).
Red Chilli Powder 1/2 tsp
Pepper 1/2 tsp
A little salt
A little olive oil (optional)

Method of Preparation

1. Powder the cashews.

2. Add the rest of the ingredients and whiz together till you get a paste.

Other Ingredients used - use whatever you like in your pizza

I used:

Onions 1 chopped and sauteed
Mushrooms
Olives
Green bell pepper
Diaya Mozzarella

Making the Calzone

1. Divide the dough into 6 portions for medium size calzones. Make 4 or 5 portions for bigger sized ones.

2. Roll each one into a thin layer. Do not make it too thick. Remember the calzone is folded unlike a pizza and so you do not want too much bread coming in one bite.

3. Spread the sauce. You can use the Pesto I used or just any pizza sauce. Do not go till the end. Leave a gap to help with the folding.

4. Add the veggies and cheese ( I used daiya mozzarella) if using on one side of the calzone.

5. Fold into a semicircle.

6. Seal the edges. You can press with your finger, or use a fork to press down or make tiny twists. Whichever way you choose make sure it is sealed well.

7. Make tiny slits on top to let air escape.

8. Brush with some oil. Sprinkle some herbs (optional).

9. Preheat oven to max temperature. Mine goes upto 230 C.

10. Bake for about 8-10 min. Check at around 7 and work out how much time you need. Check the base to determine the doneness cause that browns faster than the top.

Serve warm!


Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 517
% Daily Value *
Total Fat 20 g 30 %
Saturated Fat 4 g 22 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 g 0 %
Sodium 961 mg 40 %
Potassium 430 mg 12 %
Total Carbohydrate 68 g 23 %
Dietary Fiber 5 g 21 %
Sugars 9 g
Protein 14 g 28 %
Vitamin A 0 %
Vitamin C 30 %
Calcium 1 %
Iron 171 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



http://www.roshniskitchen.com/2014/03/vegan-calzone-with-homemade-cashew.html

ValGogo

nope, ok, maybe, if someone makes it for me.