smoked coconut gouda

Vedged Out Calzone and a Welcome Party for George Monroy

How would you like to sink your teeth into that ooey gooey deliciousness? I’ve made some fantastic Calzones for a special welcome party today. I hope you’ll pull up a chair and join us!

Vedged Out Calzone

The No Rise Calzone Dough:

  • 2 C. whole wheat flour
  • 1 C. unbleached organic flour
  • 1 T. active dry yeast
  • 1 C. warm water (you may need up to 1/4 C. more water depending on your dough consistency)
  • 1 t. sea salt

Method: Preheat oven to 450 degrees. Combine all ingredients in your kneading apparatus (I use my bread maker) you can also use your hands 🙂 knead dough for 10 minutes or until smooth and elastic. Let rest for 10 minutes. Divide into 6 or 8 pieces (I did 6 pieces and it made for a thick calzone crust, next time I’ll do 8) and roll out into very thin 8 inch rounds. I stick my dough between pieces of waxed or parchment paper to keep the dough rounds from sticking to each other while I work with the other pieces.

The Calzone Sauce:

  • 1/2 C. (1 can) tomato paste
  • 1/2 C. tomato sauce
  • 1 t. garlic salt
  • 2 t. italian seasonings
  • few grounds black pepper
  • few dashes crushed red pepper (optional)

Mix all together and set aside.

The Fillings:

  • 1/2 C. chopped and de-seeded kalamata olives
  • 1 can drained and rinsed quartered artichoke hearts in brine
  • 1/4 C. dry pack sun dried tomatoes
  • 1/2 yellow onion, diced
  • 1/4 – 1/2 block of my Smoked Coconut Gouda (click for yesterday’s recipe), grated

Fill calzones like pictured above, dividing the fillings equally. Then wet the edges of the dough with a bit of water, fold over and crimp together with the tines of a fork.

Prick the top of the calzone all over with the tines of the fork to let steam escape. Scatter calzones so that they are a few inches apart on two baking trays sprayed lightly with cooking spray. Place trays in preheated oven and bake for 15-18 minutes, rotating the trays halfway through the baking time.

These keep and travel well for next day leftovers in school or office lunches

Now that we’re all enjoying these delicious calzones that I’ve made for this Welcome Party, please offer a hearty welcome to the newest blogger on my blogroll, George Monroy. I ‘met’ George after my Forks Over Knives Testimonial went viral (as of today, it’s still on the front page of the Forks Over Knives Website). I’ve since learned that George had a heart attack in May of 2012, just 5 short months ago. His doctor advised him to watch Forks Over Knives and adopt a plant based diet to save his life and prevent future heart attacks.

George in the Hospital following his Heart Attack with his son Caine of Caine’s Arcade Fame

Here’s George today, as you can see he’s lost a fair amount of weight, he’s also inexplicably lost all his hair and turned all “vegan cool dude” Here’s what George said to me when I asked him how his health is doing now: “My Diabetes is almost gone now. My blood pressure is normal again. I’ve lost 10 additional pounds in the last three months without even watching what I eat. So far this plant based diet is a cure for everything!!!”

George posts incredible photos of what he is eating every day on his facebook page Smart Hearts Aftermarket

I recognized an incredible food blogger in the making and asked him to join our ranks and get a blog ASAP! He is going to have the final dessert post in the Virtual Vegan Potluck on Nov. 1st! I can’t wait to see what fantastic dish he comes up with. Please join me and follow George, on his new blog:

George’s Smart Hearts

If you haven’t all ready met his son Caine, please check him out now. If you have the time, watch both videos, they will inspire the crap out of you. Warning: ladies, have tissues handy.

A plant based diet has given George a new lease on life, to watch Caine grow and succeed. I wish him all the best, I hope you will too.

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Smoked Coconut Gouda

 

Update: While this recipe is incredible, I have updated, simplified and made the cheese meltier in a new version, Smoked Cococut Gouda part deux.

I’ve been making vegan cashew cheez for a while now, but ever since Vegan Richa made some incredible looking coconut mozzarella I’ve had a serious cheez itch that wouldn’t go away until it was scratched.

My favorite cheese of all time before going vegan was smoked gouda. I needed a counterpart that would melt, stretch, slice, grate, and pair well with crackers or pizza and anything else I wanted to do with it.

After five six failed attempts I bring you:

Smoked Coconut Gouda

  • 1 can full fat coconut milk (it pays to go with the best quality in this recipe)
  • 1 T. lemon juice
  • 1 T. liquid smoke
  • 1/4 C. water
  • 1/2 t. vegemite, marmite or vegan worcestershire sauce
  • 2 t. sea salt
  • 2 T. nutritional yeast
  • 2 T. agar powder or 8 T. of agar agar flakes (the powder is much more concentrated)
  • 2 T. potato starch, cornstarch or arrowroot
  • 1 T. tapioca starch
  • 1 T. dry pectin (I only use Pomona’s Pectin, it’s the cleanest pectin on the market and helps the cheez melt and stretch)
  • 1 t. xanthan gum

One of the failed batches. They tasted good, but weren’t the perfect texture. We used them up in pizzas, mac & cheez, grilled cheez sandwiches, quesadillas, soups and more.

You can find many or all the ingredients necessary to make this cheez at Whole Foods or your local health food store. If all else fails, try Amazon.

Read through this before you get started and have everything set up and ready to go before commencing cheez making. Speed is essential when creating cheez.

Method: Blend coconut milk, water, agar powder, pectin, liquid smoke, salt, vegemite (or substitutes above), and nutritional yeast until fully combined in your blender. Heat this mixture in a small saucepan over medium high heat, stirring constantly, until it all comes to a boil. Reduce heat to medium (still boiling) and continue to stir for 5 more minutes. Remove from heat. Have your tapioca starch, potato starch and xanthan gum mixed all together in a small container. This is your powder mixture. Quickly and carefully pour hot cheez mixture into your power blender or food processor. Add your powder mixture from above and promptly process until thick, scraping down sides if necessary. Immediately pour into a lightly oiled container and use a silicone (or other) spatula to scrape it out. I used a small round glass container, but an 8 or 9 inch round pie or cake tin like Kristy at Keepin’ it Kind used in this cheez recipe would also be fantastic and possibly allow for faster setting. Put the uncovered Smoked Coconut Gouda in the fridge. Allow to set up for an hour or two. Turn out onto a plate and leave uncovered for an additional 5 hours or overnight in the fridge. The cheez gets firmer the longer it sets. Once firm, store the cheez in a covered container and use or freeze within the week.

Tomorrow I’ll share my Vedged Out Calzone recipe with you that uses the Smoked Coconut Gouda

This stuff makes me MELT AND SWOON!

The best bit? Once you invest in ingredients for making vegan cheez, it’s incredibly affordable. One pound of this homemade vegan cheez costs less than $5 bucks a pound. Daiya and other commercial vegan cheezes cost about $12 a pound.