Calzone (Vegan)

There’s nothing better than taking a bite of a freshly baked, mouthwatering Calzone with delicious and nutritious ingredients. With each bite you can taste the quality and experience a little bit of heaven.

It’s easy to freeze Calzones and have them ready for a quick lunch or dinner with your family.

Ingredients

• 4 yellow squash, sliced
• 2 cloves of garlic, diced

Marinade

• 2 tablespoons soy sauce
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons vegetable broth or water
• 2 tablespoons liquid smoke
• 2 tablespoons lemon juice
• 2 tablespoons tomato sauce
• 2 tablespoons maple syrup
• 1 teaspoon Majoram
• 1 teaspoon Thyme

Vegan Cream

• 1 cup of Vegan Ricotta Cheese or Vegan Sour Cream
• 2 ounces of fresh cilantro, chopped
• Vegan Milk

Dough

• 1 cup of All Purpose Flour
• 1 cup of Whole Wheat Flour
• 1 tablespoon baking powder
• 2 teaspoons of Vegan Butter, melted
• Pinch of pink Himalayan Salt or Sea Salt
• 8 ounces of warm water

Directions

1. Place the sliced squash on a baking sheet that is lined with Parchment Paper.

2. Brush squash slices with the marinade.

3. Preheat oven to 390F/200C and bake the zucchini for 20 minutes or until golden brown.

Directions For The Cream

1. Place Vegan Sour Cream or Vegan Ricotta Cheese in a blender.

2. Add a little bit of the Vegan Milk and start mixing….keep adding milk until the cream is a soft and creamy consistency, but not too liquid.

3. Add a handful of cilantro and continue to mix.

Directions For The Dough

1. Place flour, baking powder and salt in a bowl.

2. Add the butter & water and mix.

3. Divide the dough into 8 equal pieces and roll each out into a circle.

4. Spoon some cream evenly on each circle.

5. Add the baked squash slices and some of the diced garlic to the circles.

6. Fold each circle in half and seal the edges.

7. Preheat the oven to 480F/250C and bake for 10 minutes.

8. Brush with melted butter and herbs (basil, cilantro, parsley).

Note: you can use left-over cream and zucchini as a side-dish.