NUTRITIOUS RECIPES

Vegan Calzones

Ingredients for crust:

• 5 cups whole wheat flour
• 2 cups warm water
• 1 yeast packet
• 1 tsp. salt
• 1/3 cup coconut oil
• 1/3 cup agave nectar

Instructions to make crust:

Mix the yeast and warm water for about 1 minute or so with mixer. Add oil, agave nectar and salt. While it’s still mixing, add 1 cup of flour at a time until 5 cups are thoroughly mixed. Slowly, it will form into dough. If the mixture is too stickily, add a little more flour to the mix. Once it forms a ball of dough, covered the mixing bowl with a wet cloth and let sit for 1.5 - 2 hours, to allow the dough to rise.

Sauce Ingredients:

• 1 can of Woodstock farms crushed tomatoes
• 2 carrots
• 1 onion
• 5-6 cloves of garlic
• 2 handfuls of kale
• A handful of spinach
• 1 tbsp. nutritional yeast
• Herbs (to taste): basil, thyme, oregano, fennel seeds, parsley
• Salt and black pepper

Instructions:

Add all the veggies finely chopped up to the crushed tomatoes, then add the herbs, salt and pepper to taste.

Top a clean counter with 1/4 cup of flour. Roll the dough out into 4 semi-flat oval shapes and place each shape on a cookie sheet or baking pan.

Top one half with the sauce mixture and cover with Vegan Mozzarella Style Shreds by Galaxy Nutritional Foods. Fold over the other side of the dough, and pinched the edges together with a bit of water in between. Slice 3 lines in the top of the dough.

Cooked for about 40 minutes at 360°F, or until the top is a nice golden brown. Serve after cooling.

Recipe by Naomi Searles
Runner Up: Vegan Shred Photo Contest, 06/2012