Dori
201 posts
Mar 10, 2005
9:52 AM
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the beefy seitan roast from the newsletter is the best flavored seitan yet. I was making bread last night and decided to make a calzone style sandwich. I took 4 oz of dough and rolled it out, laid thinly sliced beefy roast on it, a thin layer of mustard, some olives thinly sliced. I rolled it up like a cinnamon roll and sealed it, baked it at 350 degrees for 20 minutes. WOW! I also did this with the vegan ham roast and spread some of your cheeda cheese with it and rolled it up. WOW AGAIN!! This was so fun to eat. Just because I was on a roll I took a lightlife vegan hotdog and spread vegan cheese with it and baked - if I had added cornmeal to my dough it would have been a "corndog", excellent with a cheesy style broccoli and cheese soup (which I had for lunch today).
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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kourtney
37 posts
Mar 10, 2005
11:38 AM
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Those are great ideas, Dori. If they froze well, they'd make great make-ahead meals.
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scj121
15 posts
Mar 10, 2005
4:08 PM
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Dori-
you read my mind! I was just posting about calzones earlier, before I read your post. How did the cheese come out? My boyfriend claims that he will never be able to enjoy calzones again, because we haven't found a cheese subsitute that he likes. (we have been ordering them without cheese.)
Steph
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Bryanna
Owner/Moderator
859 posts
Mar 10, 2005
4:35 PM
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scj121-- I don't know if you have my book "Nonna's Italian Kitchen", but in my Calzone recipe in that book I use Tofu or Almond "Ricotta" or besciamella sauce (a creamy vegan white sauce), sometimes with soy parmesan, in calzoni, with excellent results!
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
17 posts
Mar 10, 2005
6:53 PM
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Hi bryanna-
Yes, I do have your Nonna's book. Actually, I have almost all of them! I just haven't had time to try all of them yet. :) I'm working on it though!
Sorry if I ask silly questions ;)
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Dori
203 posts
Mar 10, 2005
7:41 PM
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I used Bryanna's Chedda cheese recipe that she posted around the holidays. It's made with tahini. The flavor is excellent and it melts like a processed slice cheese would. The first one I did I added to much and it bubbled out. I added less to the next ones and they did fine.
I rarely buy commercial cheese, so far I have served Bryanna's cheeses to family members who eat dairy products in various dishes (grilled cheese, pasta dishes, on a cracker tray, etc) without compaint.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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