Monthly Archives: September 2014

Caprese Calzones with Beyond Meat


You may not normally think of calzones as a quick dinner – but you will have this meal on the table faster than you can get delivery. Well, at least around here. Our local pizza place (that has vegan options) takes 60 minutes to deliver. Anyhow – using premade dough is the time-saver. You can pick up lots of different kinds of premade pizza dough. We get ours from a nearby pizzeria called Peace A Pizza – their fresh-herb pizza dough is heavenly. But most grocery stores carry a variety of pizza dough options, as does Trader Joe’s. Check in the dairy aisles, near the canned biscuits and crescent-style rolls, or near the pre-packaged deli foods; we’ve seen dough in both places. Feeling ambitious and want to make your own dough? Go for it – but plan for enough time, as yeasted dough needs to rise. Try this basic recipe.

The flavor profile for this calzone is simple – we based it on classic caprese salad, which is tomato, basil and mozzarella. The shredded Beyond Meat pieces add bulk and texture, as well as protein, to the supper – plus it’s super tasty! The recipe makes four large calzones, but you can split it into smaller mini calzone bites for an appetizer or even make a pizza.  Want to try Beyond Meat? Check out this link for their monthly coupon. (This is not a sponsored post – we really like them, btw!)



Caprese Calzones with Beyond Meat

large ball of fresh pizza dough (enough for one large pizza)

flour, to roll dough

1 package Beyond Meat Lightly Seasoned Strips, shredded

1 cup vegan pasta sauce, plus more for serving

1/2 cup vegan mozzarella-style shreds (we used Daiya)

16-20 large fresh basil leaves, plus more to garnish if desired

4 Tbl. olive oil


Preheat oven to 400. Divide dough into four sections.  Flour a flat surface and using a rolling pin, roll each of the 4 dough balls into a large circle, about 8 to 10 inches in diameter. Dough should be fairly thin.

To assemble, transfer first dough circle onto a baking sheet. Top one half of the dough circle with 1/4 of Beyond Meat shreds, 1/4 cup of pasta sauce, 1/8 cup of mozzarella shreds and 4 or 5 whole basil leaves. Leave an edge as you fill the calzone, so you can “close” the dough. Fold empty half of dough circle over the fillings and pinch the edge shut. Use a fork to press edges down, or if you’re feeling fancy, you can twist the edges close for a decorative look. Either way, be sure to seal the calzone, so your fillings don’t leak during baking. Cut two small slits in the top of the calzone, for steam to escape in the oven. Gently rub the top of the complete calzone with 1 tablespoon of olive oil to make the dough crisp and glossy.

Repeat this process with the other three portions of dough. You will likely need to use two regular size cookie/baking sheets, two calzones each.

Bake in 400-degree oven for 12 to 15 minutes, until dough is cooked through, crisp and golden brown at edges. Allow to cool for 5 minutes before serving. The middle will be gooey and runny when you cut it open or bite into it.

Serve with more pasta sauce for dipping and pieces of fresh basil as garnish.



Baked: Jam Pockets


Need to impress friends, family or co-workers at a brunch? We’ve got you. These cookies are simple to make and look super fancy. Sweet creamy dough wrapped around fruity jam… mmm! Guaranteed to improve any cup of tea, coffee or soy milk! Take Jam Pockets to a brunch party; watch how quickly they vanish! Poof! And only five ingredients.

Basically, like with all baked goods, you need to follow the directions carefully. That’s the only secret to this recipe. And the fun part is selecting the jam you want to use. Any flavor will do – strawberry, blueberry, apple butter, cherry, peach, raspberry, orange marmalade, blackberry, mango, plum, apricot. You get the idea. You can really personalize this recipe.

Because the dough needs to chill, you will need to plan for the two hour break between mixing and baking. You can even let the dough chill overnight.



Jam Pockets

2 sticks of Earth Balance, room temperature (1 cup)

1 8-oz. tub vegan cream cheese (we used Tofutti brand)

1  3/4 cups all-purpose flour, sifted and more for rolling dough

1/4 cup powdered sugar, sifted plus more for rolling

2/3 cup jam of your choice (we used a variety of strawberry jam, blueberry jam and orange marmalade)

Once Earth Balance and vegan cream cheese are room temperature, add to a stand mixer and cream until fluffy. It will look like icing. You can use a hand mixer to do this, or if you’re really buff, whip it by hand, too. Gradually add flour and powdered sugar about 1/2 cup at a time. Be careful not to over mix, or the dough will become tough.  Form into a ball and wrap in plastic wrap or a zip-top bag. Chill until firm, about 2 hours.

When you are ready to assemble the cookies, preheat oven to 375 and line two baking sheets with parchment paper or a Silpat. It’s super important to line your baking sheets, as sometimes the cookies break open and sticky jam gets all over the place!

Place a piece of parchment on your countertop and dust with powdered sugar. Using a rolling pin (also dusted with powdered sugar), work dough into a flat disc on the parchment until it’s about 1/4-inch thick. Cut rounds using a wide-mouth pint Ball jar. Add a spoon of jam (your favorite) and using your fingers, dab water on edges all around the dough circle. Fold dough over and use a fork to seal. Re-roll scrap dough and repeat until it’s all used up. If the dough gets too warm, it will become sticky, so try to maintain a lively pace.

Baked about 12-15 minutes, until dough is lightly tan on edges. Cool completely before eating. When we make these, it yields about 36-40 cookies.

Grilled Pineapple


It’s the end of grilling season. Sort of – I mean, it’s Labor Day. So tonight, try grilling dessert. Pineapple gets extra sweet and delicious when paired with a smoky grill. We like it rubbed down with lime and chili powder. It’s not weird, I promise! You’ve got to give it a try before you roll that grill back into the shed for the winter!grilledpin_lrYou can check out this super-easy recipe cross-posted by us on Sister Eden’s blog. It won’t take long to pull it together: if you cut your own pineapple, that will take longer than mixing up the glaze and grilling it, combined! You can also kick up the heat on this by adding more spice; or sweeten it a bit more with some extra brown sugar in the sauce. Skewers aren’t required, but they do make it fun to eat. Find the recipe here!