https://docs.google.com/document/d/1xj5IfYUX1M88vsMsAReef9GSKmfDftbwlsrIuxHmwdU/edit
CASHEW RICOTTA (makes extra)
1 cup raw cashews, soaked for at least 2 hours
¼ cup hot water, plus extra if necessary
½ teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons olive oil
2 teaspoons light miso
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
sea salt, to taste
CALZONE INGREDIENTS
2 vegan sausages, chopped (see headnote)
½ bunch broccoli rabe, leaves separated from the stalks (heb spinazie genomen)
1 teaspoon olive oil, plus extra
sea salt and ground black pepper, to taste
ground chilies or chili flakes, to taste
1 lb pizza dough, at room temperature (Ken Forkish: Sourdough Pizza and Foccacia deeg, de helft voor 2 calzones)
flour for the counter
½ cup marinara sauce (geconcentreerde tomatenspul genomen)
Super lekker!!! Als ik sowieso zuurdesem-starter heb, makkelijk om pizzadeeg van te maken (uit mijn Ken Forkish boek: Flour, Water, Salt, Yeast), heb 2 bollen voor de calzones gebruikt en 2 bollen ingevroren
Make the cashew ricotta.
First, drain the cashews.
Then, in a food processor, combine the drained cashews, hot water, lemon zest, lemon juice, olive oil, miso, nutritional yeast, garlic powder, onion powder, and salt.
Run the motor until you have a smooth, ricotta-like texture, scraping the sides down a couple times.
Add more water if necessary.
Once you have a smooth, slightly grainy ricotta-like texture, scrape the mixture into a bowl and store in the fridge.
Filling
Heat a small saute pan over medium high heat.
Add the chopped vegan sausages to the pan.
Stir and saute the pieces until you see some browned edges, about 4-5 minutes.
Scrape the cooked sausage bits out onto a paper towel lined plate.
Chop the broccoli rabe stalks (of spinazie) into 1-inch pieces and give the leaves a rough chop as well.
Pour the olive oil into the pan and add the chopped broccoli stalk pieces. Stir and saute until stems are bright green, about 2-3 minutes. Season with salt, pepper, and chili flakes.
Add the chopped leaves to the pan and a splash of water.
Cover with a lid and cook until the broccoli rabe leaves are wilted and the stalks are tender, about 1 minute. Season again with salt and pepper. Remove the broccoli rabe from the heat, ensuring that all of the water has evaporated. Allow to cool slightly.
Dough
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
(Had eerder pizzadeeg gemaakt, was klaar gerezen in koelkast)
Divide your pizza dough into 4 portions. Gently shape the portions into circles with your hands. Then, ldust your workspace with flour. Using a rolling pin, (of gewoon met handen en zwaartekracht) roll the circles of dough out to 6-7 inches in diameter.
Calzones
In the center of each dough circle, spoon 2 tablespoons of marinara, ¼ of the cooked vegan sausage, 2 tablespoons of the cashew ricotta, and ¼ of the cooked broccoli rabe. Repeat with remaining dough and ingredients.
Fold the dough over the filling, tightly pinching and twisting the edges to seal.
Place the calzones on your prepared baking sheet. Lightly brush the tops with olive oil and sprinkle chili, salt, and pepper on top. Of oregano en thijm
Bake
Bake the spicy vegan sausage calzones for 25-30 minutes, using the broil function for 2 minutes at the end of the cooking process to brown the top if necessary.