November 28, 2009July 21, 2010 by betsy

Vegan Calzone Stuffed with Savory Leftovers–Thanksgiving or Otherwise

Yield: 1 calzone (2 servings)

Calzones are the perfect little pouches for turning leftovers into a whole new meal. And with the dough such a breeze to make, there’s no reason not to add these savory and portable meals-in-one to your weekly repertoire.

For the calzone in the photo, I mixed some leftover Spaghetti Squash with Caramelized Onions, Greens and Dried Cranberries with a little of my Vegan Swiss “Cheese” and my vegan Veggie Marinara Sauce, tucked it into my go-to pizza dough, and brushed the surface with woodsy Rosemary Olive Oil before baking it to a golden brown.

I happened to have all of those ingredients on hand, and that’s the point: you don’t need to make anything special to stuff in a calzone. Just get creative with what you have so that these little packages don’t become big burdens.

However, if you want to make my version, just click on the links below to go to the recipes. Once there, you may need to scroll down to find the specific recipe or part of a recipe you’re looking for, e.g. Veggie Marinara Sauce in a stuffed shells recipe.

My recommendation, though, is to just use my method (below) to make your fabulous creation.

1/2 cup Vegan Spaghetti squash with Caramelized Onions, Greens and Dried Cranberries
(without the croutons)
approximately 2 tablespoons Vegan Swiss “Cheese”
approximately 2 tablespoons vegan Veggie Marinara Sauce
coarse sea or kosher salt if needed
1/2 recipe CPK’s Pizza Dough
Rosemary Olive Oil

Preheat oven to 450 degrees. Place pizza stone inside to heat for 30 minutes. Meanwhile, combine squash mixture with vegan “cheese” and marinara sauce to make a thick filling that holds together well. Add more vegan “cheese” or sauce as needed. Taste and add salt if desired.

Tear off a piece of foil about six inches wide, shiny side down. Spray lightly with non-stick spray. With fingers lightly dusted with flour, shape dough into a ball and place in the center of the foil. Beginning in the center and working your way to the edges, use your fingertips to gently press the dough into a circle approximately 1/4-inch thick. (If the dough is too thin, it will tear; if too thick it will unappealingly heavy.) Spread dough with a thin layer of “cheese,” leaving a generous 1/4 inch border. Mound up the filling on top of the vegan “cheese” on one half of the circle, again leaving a generous 1/4-inch margin. Fold plain half of dough over filling and press edges together to seal. Crimp with a fork and prick top a few times. Brush with Rosemary Olive Oil.

Carefully remove hot stone from oven. Slide calzone onto the stone, foil and all, and bake for 11-15 minutes or until golden brown. When calzone develops a little bit of color, brush top again with oil, sprinkle with salt if desired and finish baking. Remove from oven and let cool on a wire rack for at least 10-15 minutes. Slice calzone in half and serve one half per person. Serve warm with heated marinara sauce for dipping if desired.

Reheat any leftovers on a seasoned pizza stone in a preheated 350 degree oven for 8-10 minutes.

November 22, 2009February 10, 2011 by betsy

Vegan Roasted Butternut Squash and Red Onion Pizza with the Very Best Vegan Pizza Crust

Yield: 2 small-medium pizzas or about 4 servings

If you’ve read my last few posts, you can tell I’m on a squash kick. It seems I want to use roasted or caramelized squash and onions in every dish I make…except desserts. And this pizza is one reason why. Green flecks of pine-scented fresh rosemary leaves are beautiful against the golden crust and topping of this earthy-sweet and mellow pie. It gets a little kick from optional red pepper flakes and extra creaminess from homemade vegan white “cheese.” And this crust does not just provide a vehicle for getting the other ingredients to your mouth, but contributes fully to the taste and texture of one heck of a nutritious and delicious pizza.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

November 8, 2009February 10, 2011 by betsy

Vegan Pumpkin Stuffed Shells with Vegan Sage Butter

Yield: 16 shells or 6-8 servings
(Note: I only made a half recipe for the photo)

I always find pumpkin ravioli with sage butter and similar dishes on restaurant menus utterly seductive but, alas, they are never vegan. Wanting to make a streamlined version at home for weeknight meals, I decided on stuffed shells.

The filling of Silken tofu and pumpkin puree with sauteed onion and garlic bakes into a luscious custard in pasta shell “cups.” A few additional ingredients give the savory-sweet custard a flavor reminiscent of a pumpkin-ricotta mixture. Nestling the shells into my Veggie Marinara Sauce, tangy but tempered by a hint of maple syrup, creates the perfect balance of flavors. Optional sauteed mushrooms deepen the earthy flavor. And a luxurious drizzle of sage butter over the top–with all its salty, nutty, herb-y goodness–is exactly the right counterpoint to the other flavors.

After a half hour, this dish emerges beautiful, fragrant and hearty from the oven, its flavors and textures melded into a nutritional and satisfying main course in need only of a green vegetable to complete the meal.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

October 10, 2009January 30, 2012 by betsy

Vegan White Bean, Caramelized Onion and Pesto Tart

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

September 24, 2009July 21, 2010 by betsy

Vegan Stuffed Shells (plus Vegan Alfredo, Vegan Spinach Pesto and Veggie Marinara)

School + homework + extracurriculars = potentially harried evening meals. With school back in session, my goal this month for my “Veggie Table” column in The Virginian-Pilot was to provide busy families with a trio of meat-and dairy-free make-ahead sauces that can be combined in myriad ways for tasty and health-conscious mid-week meals, including stuffed shells. If the unsolicited praise from my carnivorous and skeptical husband and bachelor friend David are any indication, couples and singles will love these recipes too.

Since the flavors of the Mediterranean are universally popular, I decided to create three colorful Italian sauces: an Alfredo, a Spinach Pesto and a Marinara. Did I say meat- AND dairy-free? You bet I did. I trimmed loads of fat, calories and cholesterol from the silky Alfredo sauce by working a little alchemy with tofu and soy milk (you won’t believe it until you try it!). Cashews help impart a rich buttery taste.

And while basil is a reasonably healthy food, I use mostly spinach in my pesto for an even greater nutritional wallop without losing the sauce’s characteristic bold green color, texture and flavor. Similarly, as pasta sauces go, marinara is light, healthy and naturally vegan. But I turned up the vitamin volume in such a sneaky way that even veggie-phobic diners will be none the wiser. A puree of carrots and red bell pepper, along with onion and garlic, form the base of this vibrant sauce. The warm colors of the vegetables blend right into the fire roasted tomatoes without altering the taste, unless to make it even more mouth-watering.

Earn top marks regardless of how you complete this assignment: toss them alone or in combination with the pasta of your choice; follow my easy recipes for scrumptious stuffed shells three ways; or follow your own mix-and-match instincts.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

1-12.3 ounce box Silken firm tofu (make sure it is the Silken variety)
1 cup unsweetened soy milk (not plain, as it is too sweet)
Juice of one lemon
3 cloves garlic
½ cup lightly salted cashew halves and pieces (don’t omit—they impart a rich buttery taste)
1 teaspoon garlic salt
1 teaspoon onion powder
Generous pinch ground coriander
Generous pinch nutmeg
Generous pinch white pepper (or black pepper if you don’t mind specks)
1 tablespoon olive oil
Salt to taste

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Alfredo Sauce or see my recipes for Vegan Stuffed Shells. If desired, sprinkle some chopped smoked almonds over dishes made with this sauce for the traditional “bacon-y” flavor.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

10 ounces fresh baby spinach, rinsed and dried
1 cup lightly packed fresh basil leaves, rinsed and dried
3-4 garlic cloves
1 cup lightly toasted walnuts halve or pieces (toast in a dry skillet over medium to medium-high heat for a few minutes, stirring frequently)
1 teaspoon nutritional yeast (optional, but I highly recommend—available at health food stores and some supermarkets)
Juice of one lemon
1/3 cup olive oil
Generous amount of salt to taste (necessary to bring out flavors)

Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any pesto or see my recipe for Vegan Alfredo-Spinach Pesto Stuffed Shells.

Veggie Marinara Sauce
Yield: approximately 4 cups

1 small-medium onion, peeled and cut into chunks
3-4 cloves garlic
1 cup raw baby carrots or peeled carrot pieces
½ large red bell pepper, stem, seeds and membrane removed
1 tablespoon olive oil
1-14.5 ounce can fire roasted crushed tomatoes
½ can water
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch garlic salt
Pinch onion powder

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Marinara Sauce or see my recipe for Vegan Stuffed Shells. Combine this sauce with a little of my Vegan Alfredo Sauce for a creamy tomato sauce.

Vegan Stuffed Shells
Yield: approximately 4 servings

Approximately 16 jumbo dried pasta shells
1- 12 ounce package Smart Ground Veggie Protein Crumbles (or use your favorite vegan ground meat substitute)
Vegan Alfredo Sauce
Optional: Vegan Spinach Pesto
Veggie Marinara Sauce

Fill a large pot with water, salt generously—you want it to taste like ocean water—partially cover, and bring to a boil over medium-high heat. Add shells and boil gently for approximately 15 minutes. Drain, rinse with cold water, and drain again. Meanwhile, heat Crumbles in microwave or on top of stove, according to package directions. Mix the Crumbles with the Alfredo Sauce, the Marinara Sauce, or a combination of Alfredo Sauce and Spinach Pesto in a ratio of about 1 part sauce to 2 parts meat or until a creamy mixture that loosely holds its shape is formed. Oil the bottom of a baking dish, cover with a generous layer of Veggie Marinara Sauce, and nestle shells into the sauce. If desired, lightly and decoratively drizzle additional Veggie Marinara Sauce over the Vegan Alfredo or Alfredo-Spinach Pesto Stuffed Shells, or drizzle Vegan Alfredo Sauce over the Veggie Marinara Stuffed Shells. Cover and heat in a preheated 350 degree oven for 20 minutes or just until warm throughout. Or cover and heat in the microwave. Serve immediately.

September 20, 2009July 21, 2010 by betsy

Vegan White Bean Quesadillas Alfredo

Yield: 2 servings

Here, I use the topping for my Vegan White Bean Nachos Alfredo as a filling for Italian quesadillas–delish!

1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer fewer or to use them as a garnish)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 3/4 cup Vegan Alfredo Sauce (see recipe below)
2 whole wheat tortillas
1 tablespoon vegan butter (I like Earth Balance)

Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato or olive halves

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Transfer to a bowl. Wipe out skillet, return to burner, and heat the tablespoon of vegan butter to shimmering. Meanwhile, on a flat surface, spread each tortilla with a couple of tablespoons of Vegan Alfredo Sauce. Stir remaining Alfredo Sauce into bean mixture and spoon onto half of one tortilla. Fold other half up and over the filling, pressing gently to distribute filling nearly to the edges. Repeat with second tortilla. Carefully transfer both to the skillet and cook 2-3 minutes or until golden brown on the first side. Carefully flip, and cook 2-3 minutes on second side until it is golden brown as well. Transfer to plates and serve immediately or keep warm if making additional quesadillas. If desired, garnish each with Vegan Spinach Pesto or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may also be used as you would any pesto.

Veggie Marinara Sauce
Yield: approximately 4 cups

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.

September 20, 2009July 21, 2010 by betsy

Vegan White Bean Nachos Alfedo

Yield: 4 servings

Try this Italian riff on a Tex-Mex classic. It’s not authentic, but you won’t mind a bit.

approximately 56-60 tortilla chips (I like the blue corn variety), divided onto 4 oven proof plates or one large platter
1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer just to garnish with a few of them)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 1/2 cup Vegan Alfredo Sauce (see recipe below)

Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce and parsley sprigs or basil leaves

Preheat oven to 350 degrees if baking. In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Spoon over tortilla chips, dividing equally. Top with a drizzle of Vegan Alfredo Sauce and bake for 10 minutes. Serve immediately. Or broil a few inches from heat just until bubbly. Garnish, if desired, with Vegan Spinach Pesto and parsley sprigs or basil leaves.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

Veggie Marinara Sauce
Yield: approximately 4 cups

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.

September 19, 2009February 10, 2011 by betsy

Vegan Zucchini Alfredo Stuffed Shells with Veggie Marinara

Yield: 8 shells or 4 main dish servings (if served with a salad)

In celebration of finally being able to chew again following oral surgery, I offer you these tasty and fun little boats of goodness…enjoy!

My mom, a wonderful cook always on the lookout for her next favorite recipe, used to make a zucchini, Swiss cheese and torn bread filling that I adored. She would stuff it between the meat and skin of a chicken breast before baking. As a vegetarian, I loved the filling on its own. As a vegan, I combine the grated zucchini with caraway seeds and a little of my ultra-creamy vegan Alfredo sauce to capture something of the same taste and texture as the melted Swiss cheese. Since everything is better with a member of the onion family, I also add a little sauteed shallot and garlic. I think you’ll love these tender shells bursting with their nutritious green-flecked filling and nestled into my marinara sauce which is vibrant and vitamin-infused courtesy of pureed carrot and red bell pepper. But veggie phobic diners will never know.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

September 7, 2009July 21, 2010 by betsy

Vegan Broccoli Tomato Soup

Yield: 4-6 servings

This soup is another one created for my post-oral surgery diet, but I would eat it regardless, so delicious it is. Inspired by a broccoli-tomato-caper pasta that I ordered on our recent cruise vacation to Nova Scotia and the Northeastern U.S., this soup is just as tasty, but lighter because of the absence of pasta. However, it is also low in protein for that reason, so be sure to enjoy it with a glass of unsweetened soy milk. If, unlike me, you can chew, than pump up the protein any way you choose.

1 tablespoon olive oil
1/2 of a medium onion, peeled and slivered
2 large cloves garlic, sliced
4 generous cups broccoli
4 sundried tomatoes, torn or sliced into about 3 pieces each
1-14.5 ounce can petite diced tomatoes in juice
1/2 can unsweetened soy milk
1 scant tablespoon balsamic vinegar (I use homemade balsamic vinegar reduction for more intense flavor)
Optional: 1 tablespoon capers or caper brine
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste

zest of one lemon

In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add onion and garlic and saute for a few minutes or until softened and just starting to turn golden. Meanwhile, steam broccoli just until tender. Rinse with cold water to stop the cooking and drain. Place all ingredients except lemon zest in the bowl of a food processor and puree until almost smooth, but flecks of texture and color remain. Transfer to a saucepan or microwave-safe bowl, stir in zest and reheat. Serve warm.