Posts Tagged ‘artichokes’

Vegan Pizza Sunday – 11.15 – Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

November 16, 2009

VPS - 11.15 - Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

A tradition we’ve started when football season got underway is Vegan Pizza Sunday. Every Sunday (that I have off from work) we sit around all day watching football and I make some kind of vegan pizza. I’m going to try and make it a regular feature here as well.

Pizza for us is like the soup of the day at a restaurant – a way to use up the odds and ends we have in the fridge. We have yet to hit a bad combination of toppings and tonight was no exception.

I started with a half whole wheat crust (all whole what just doesn’t work out the same way it does with all high-gluten flour) that had some basil pesto incorporated to give it some more flavor.

I don’t typically use a tomato sauce, opting for some kind of roasted tomatoes, fresh tomatoes or pesto. Tonight I had some oven roasted roma tomatoes that were strategically placed around so that each slice would have one. I brushed pesto around the tomatoes and covered the whole thing with spinach.

I had a little bit of Teese leftover so I used that, but it was mostly Daiya. I grabbed a 5 pound bag from Cosmo’s so I’ll have plenty in my freezer to use.

Some julienne red onion and artichoke hearts finished the whole thing off.

Baked on 500 for 25 minutes it was perfect. Everything was soft tender and flavorful. Another winning combination, but it’s not likely to be duplicated.

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Calzones

May 27, 2009

Overflowing

So, I had a very busy day that culminated in calzones. I made the aforementioned marinara, roasted garlic, pesto and the dough for these calzones. It was an excellent day off.

The dough for these were half semolina and half whole wheat flour. I also increased the yeast from 1.5tbsp to 2tbsp which resulted in an airy and fluffy dough.

I went with my standard toppings for pizza, just stuffed in a calzone. The first one was artichokes, grape tomatoes and green peppers while the second one was pineapple and green peppers.

Filling

I wasn’t very happy with the results as I think I put too much Teese in them. My wife, on the other hand, loved them, though that wasn’t entirely surprising.

I’ll certainly make the dough again – it was really good as a dinner bread. I’d even make calzones again – just with more garnishes and less Teese.

Out Of The Oven

Artichoke and Olive Ravioli with Red Kale

April 24, 2009

Mmmmm - there's no other way to describe it

I made a big batch of marinara sauce the other day (post to come soon) so I had to try it out. The verdict? Awesome.

Normally we try out new batches with some angel hair pasta and bread to get a good picture of the sauce. This time we had just gotten done shopping and had purchased (among other things) some Rising Moon Ravioli. Specifically, the Creamy Artichoke and Olive variety. I’m not the biggest olive fan, but my wife is. I gave in and bought them and they were actually rather tasty.

I had some mise en place leftover from calzones a few nights prior (another post to come, I promise) so I sauteed it all (green peppers, artichokes and grape tomatoes) in a little roasted garlic oil.

Mise en Place

We also bought some red kale. We’ve been eating an inordinate amount of kale recently, but had yet to try the red variety and it didn’t disappoint. It was a little tougher than normal (may have been how I cooked it), but it was still really good. I added the kale and let it wilt.

Red Kale

As soon as the ravioli began to float I transferred it to the sautee pan, added the freshly-made marinara sauce and we were in business. With so many vegetables (and bread – I had some leftover pizza dough I baked like a boule) I only made one package of ravioli and it was more than enough.