andystarr (andystarr) wrote in vegancooking,

Squash and tofu ricotta calzone

My partner and I have been on a real pizza and calzone kick lately. On Valentine's Day, we made pizza and last Sunday we made calzones. Mine had VWAV's tofu ricotta, spinach and WF's vegan meatless meatballs (sorry no pics of that) and it was super tastey. A few months ago, my grandmother gave us a box full of squash. We were able to identify most of them (butternut, spaghetti and pumpkin) but we could not figure out what this one is:


I think it might be a Ukrainian winter squash but I am not sure.

Anyway, with said mystery squash, I decided to make a squash and tofu ricotta calzone.

To make the dough my partner used  Mark Bittman's pizza dough recipe from How to Cook Everything Vegetarian.


Pizza dough from Mark Bittman’s How to Cook Everything Vegetarian
Makes: 1 large or 2 or more small pies
Time: 1 hour or more
3 c. all purpose flour plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt
3 tablespoons evoo
Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup of water and 2 tablespoons of the oil through the feed tube. Or you can do this by hand in a big mixing bowl.
Process for about 30 seconds, adding more water, a tablespoon or so at a time, until the mixture forms a ball and is slightly sticky to the touch. If it’s dry, add another tablespoon or two of water (but no more than a total ¼ cup in this step) and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.) 
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the remaining olive oil in a bowl, turn the dough ball in it, and cover the bowl with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 to 8 hours.) Proceed to step 4 or wrap dough tightly in plastic wrap or a resealable plastic bag and freeze up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes. Shape into a pizza shape.


While the dough was rising, I halved my mystery squash, deseeded it, and placed fleshed sides down in a glass casserole dish filled with about an inch of water. I then placed in the oven (at 350F) and let it cook for about an hour. During this time, I halved  VWAV's tofu basil ricotta  recipe since I always think the full recipe is way too much.



Basil-Tofu Ricotta from Isa Chandra Moskowitz’s Vegan with a Vengeance
Use as a filling for stuffed shells, mixed with tomato sauce in pasta, or as a topping for pizza. (I halved this for my calzone)
1 pound firm tofu, pressed
2 teaspoon lemon juice
1 clove garlic, minced
¼ teaspoon salt
Dash fresh black pepper
Handful fresh basil leaves, finely chopped (ten leaves or so) (I used dried about ½ tablespoon)
2 teaspoons olive oil
¼ cup nutritional yeast
In a large bowl, mush the tofu up with your hands, till it’s crumbly.
Add the lemon juice, garlic, salt, pepper, and basil. Mush with your hands again; this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. This may take 2 to 5 minutes.
Add the olive oil, stir with a fork. Add the nutritional yeast and mix all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refrigerate until ready to use.



I also added some chopped rosemary leaves and I will use more in the future since I could barely taste it this time around. When the squash was cooked and cooled, I scooped out the flesh and mixed with the ricotta. I probably should have only used one half but I wasn't quite what to do with the other, so I put all of it in. When the dough was ready, my partner shaped it  like a round pizza and I put my filling onto just one half of the circle. I folded the other half over and pinched the sides. I then poked two holes on the top for ventilation. I then put it in the oven at 400F for 30 minutes. I took it out and  let it rest for a few minutes. We heated up some leftover pasta sauce we made the previous week to spoon onto the calzone. Here are some pics:

It was pretty tastey but I would definitely put a little more rosemary in there and possibly maybe add some white beans or spinach to give it a little something extra.
Tags: ethnic food-italian, tofu, vegetables-squash
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