Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [80]
Calzones make me feel young again. They bring me back to the days of heating up a Hot Pocket from the freezer or, as I reached my teens, begging the pizza guy to make one last delivery before they closed for the night. Filled with yellow squash, zucchini, onion, mushrooms, and bell pepper, these Veggie Calzones are a healthy take on every man’s and woman’s favorite guilty pleasure.
MAKES 6 SERVINGS
¼ cup (60 ml) grapeseed oil, plus 1 tablespoon
⅓ cup (40 g) yellow onion, thinly sliced
½ zucchini, thinly sliced
½ yellow squash, thinly sliced
1 cup (70 g) button mushrooms, thinly sliced
Salt and pepper, to taste
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
⅓ cup (75 ml) red wine
1 cup (160 g) tomatoes, crushed
1 recipe Vegan Pizza Dough, divided into 4 equal
balls (see page 234)
1 cup (90 g) shredded vegan mozzarella
Preheat the oven to 375° F (190° C).
Pour ¼ cup (60 ml) of the oil into a large sauté pan over medium heat. Sauté the onion, zucchini, yellow squash, mushrooms and bell pepper 5 to 7 minutes, or until vegetables are just tender. Season with salt and pepper and set aside.
Place the remaining oil in a saucepan over medium heat. Add the garlic, oregano, and thyme and cook 2 minutes, stirring frequently. Add the wine and bring the mixture to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, stirring occasionally. Remove from the heat and stir in the vegetable mixture.
To assemble the pizzas, roll out the balls of dough to 8-inch (20 cm) circles. Place a quarter of the vegetable mixture on half of each crust. Top with the vegan mozzarella. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with parchment paper, and dot the tops with remaining oil.
Bake 15 to 20 minutes, or until the crust is golden brown. Serve hot.
Serv: 1 Calzone | Cal: 590 | Fat: 20 g | Sat Fat: 2 g | Col: 0 mg | Carb: 89 g | Fib: 8 g | Pro: 13 g
Vegan Cassoulet
My husband has lived most of his life in a French kitchen. Whether he was helping his mother crush herbes de Provence for a comfort meal, or preparing dishes for a crowded French restaurant in Los Angeles, he has always appreciated a rich, slow-cooked cassoulet (French for casserole). Now that he has to cater to a veggie, it requires some creativity.
MAKES 6 SERVINGS
2 tablespoons grapeseed oil
6 tablespoons (85 g) Earth Balance, divided
2 leeks, thinly sliced
1 carrot, peeled and diced
1 stalk celery, diced
1 garlic clove, minced
3 tablespoons minced fresh tarragon
1 tablespoon minced fresh thyme
1 tablespoon thinly sliced chives
1 bay leaf
3 (15-ounce/430 g) cans white cannellini beans,
rinsed and drained
1 cup (240 ml) vegetable broth
½ cup (120 g) panko breadcrumbs, divided
Salt and pepper, to taste
Preheat the oven to 350° F (180° C).
Place the oil and 2 tablespoons of the Earth Balance in a large pot over medium-high heat. Add the leeks, carrot, celery, and garlic, and cook 5 minutes, stirring occasionally. Add the tarragon, thyme, chives, and bay leaf, and cook another 4 minutes. Stir in the beans, broth, and ¼ cup (60 g) of the breadcrumbs. Reduce the heat and simmer 20 minutes, stirring occasionally. Season with salt and pepper.
Meanwhile, melt the remaining Earth Balance and toss with the remaining breadcrumbs in a small bowl until well combined. Set aside. Pour the bean mixture into a 13 x 9-inch (33 x 23 cm) baking dish, removing and discarding the bay leaf. Cover loosely with foil and bake about 25 minutes, or until bubbly. Remove the foil and sprinkle with the breadcrumb mixture. Continue cooking until the top is golden. Serve hot.
Srv: 330 g | Cal: 370 | Fat: 18 g | Sat Fat: 5 g | Col: 0 mg | Carb: 41 g | Fib: 10 g | Pro: 12 g
Veggie Pot Pies
Pot pies require a bit more