|2 servings||calories per servings 670||protein serving 35 g||carbs per serving 74 g||total fat per serving 27 g|
Attention meat-eaters: if you think you don’t like, or wouldn’t like, tempeh, then this fun meal is ready to prove you wrong. The pressed soybean, crumbled and sautéed, is a base for an Italian flavor party of spices, artichoke hearts, roasted red pepper, tomato and greens. It’s all baked inside a whole wheat dough that’s ready for you to roll and fold. The dipping sauce packs more surprises: it’s thickened with omega-3-rich flax meal and flavored with nutritional yeast, an ingredient vegans love for its ability to masquerade as cheese. Believe it or not, it tastes delicious! This meal is easily made vegan by skipping the mozzarella.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Heat oven to 425° F.
• Crumble tempeh.
• Peel and thinly slice shallot.
• Cut or tear greens into bite-size pieces.
• Reserve artichoke liquid. Dice artichoke stems. Cut each blossom into 6-8 equal pieces.
• Thinly slice red pepper.
• Quarter mozzarella pieces.
Note: Pizza dough should be completely thawed but still cold.
• Place a large skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add tempeh. Cook without disturbing until browned on bottom, 2-3 minutes.
• Stir tempeh. Cook until browned on other side, 1-2 minutes.
• Add shallot. Cook, stirring, until shallot is translucent, 2-3 minutes.
• Stir in tomato paste and 1/4 teaspoon PeachDish Salt.
• Add greens and 1/4 cup water. Cook, stirring occasionally, until greens are just wilted.
• Transfer mixture to a bowl or plate.
• Halve pizza dough.
• Grease a baking sheet with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
• Stretch each dough piece into an 8-10 inch circle.
• Transfer to prepared baking sheet(s).
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• Mound 1/2 cup tempeh mixture on the front half of each dough round, leaving a 1-inch margin.
• Divide artichoke, red pepper and cheese over filling.
Tip: Reserve extra filling for another use – it’s great with eggs for breakfast.
• Dampen a finger, and run around the edge of uncovered dough.
• Fold the back half of dough round over the filling-topped front half.
• Firmly press together or crimp the edge to seal.
• Bake in oven until calzone is lightly browned on the edges, 17-19 minutes.
• Brush lightly with olive oil, if desired.
While calzones bake:
• In a small bowl mix together flaxseed meal, nutritional yeast, calzone seasoning, 1/4 cup water and 1 tablespoon artichoke liquid.
• Taste and adjust seasoning as desired with PeachDish Salt.
Serve calzones with dipping sauce on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...