Sorry for the hiatus, but my kitchen looked like this for awhile:
all packed up in boxes.
Now we’re settled in a new apartment, with a new (smaller) kitchen, and a plethora of Asian grocery stores just a few minutes away. There’s also a Philipino bakery not far from my work, and I’ve already figured out that I may have a severe addiction to sweet rolls with ube filling. I’ll try and hold myself back, though.
With the kitchen all set up after a week of transition, I was really excited to get into the kitchen, and particularly excited to make some calzones.
I made some back when we were living in Korea but they were a total flop. Fortunately, these turned out much better, with a soft wheat dough on the outside, and a flavorful vegetable-herb filling on the inside. I didn’t miss the cheese at all (but Mike did) so it’s up to you whether you want to make them vegan or use ricotta and shredded mozzarella in place of the tofu. I also made a basic tomato sauce to go with them, which I highly recommend because I think they’d seem like they were missing something without it.
(adapted fromI Eat Trees)
1 teaspoon active dry yeast
3/4 cup hot (100 F) water, plus additonal warm water if needed
2 teaspoons sugar
1 1/2 teaspoon salt
1 cup whole wheat flour
1 cup bread flour
1 tablespoon olive oil
2/3 cup finely diced zucchini
2/3 cup finely chopped broccoli
2 cloves garlic, finely micned
1/2 pound firm regular tofu, rinsed and patted dry
1 tbsp dried parsley
2 tsp dried oregano
2 tbsp chopped fresh basil
1/2 teaspoon salt
freshly ground black pepper
1 tbsp olive oil
2 cloves garlic, minced
1 28-ounce can whole tomatoes
2 tbsp chopped fresh basil
1/2 tsp salt
1/2 tsp sugar
To make the dough, put the warm water in the bowl of a stand mixer and stir in the yeast and sugar. Let stand 5 minutes. Stir in the salt and flours with a wooden spoon until the dough comes together, then put the bowl into the mixer and mix with the dough hook on medium speed for about 5 minutes. If there is any flour not incorporated into the dough, add warm water a little at a time until it forms Turn dough out onto a floured board, and knead 5 minutes until smooth and elastic. Lightly oil a clean, large bowl and place dough in it. Turn dough over so it is lightly oiled on all sides. Cover bowl with a clean, damp kitchen towel, and let rise in a warm place for 1 hour.
Start the tomato sauce: heat the oil in a medium saucepan and add garlic. Saute for about 2 minutes, then add the tomatoes, sugar, and salt. Simmer for about 20 minutes, then stir in basil and puree with an immersion blender. Taste and adjust salt and sugar, then set aside until ready to serve.
Meanwhile, heat the oil in a large skillet. When hot, add garlic, and cook for about two minutes. Then add the broccoli and zucchini and sauté just tender, about 3 to 5 minutes.
Place tofu in a medium bowl and mash well. Add parsley, basil, oregano, salt, pepper and mix well. Fold in cooked vegetables and set aside.
Preheat over to 400 degrees. Line a baking sheet with parchment paper and set aside. Punch down the dough and divide into 4 equal balls. Keep dough covered with the same towel that covered the bowl, and work with 1 ball of dough at a time.
Place the ball on a lightly work surface and stretch it into an 8″ round. Place 1/4 of the filling slightly off the center of the round, and fold the dough over. Seal the edges of the calzone by crimping them with your fingersk. Place them on the prepared baking sheet as soon as they are formed. Bake on the center rack of the oven until browned, about 20 minutes.