Meximosas:

Simply, a flour salt and water dough (+/- 2 cups ap flour, +/-1 cup water and a pinch of salt), rolled out thin and cut into squares. Inside I placed a couldn't be easier mixture of 1 package of Soyrizo and 1 tub of Tofutti better than cream cheese, all mushed together. I put a pretty big dollop of filling in each one and pinched then together at the top. I baked them on a cookie tray lined with foil, and sprayed with cooking spray, for about 20 minutes at 350. Half way through baking I brushed them with olive oil. These things got ate up like they were crack!
So, I wanted to make them again yesterday, but didn't have all of the same ingredients. It was 108 degrees outside, and I was still hungover from the previous night's adventures, so I wasn't about to get dressed and go to the market. I improvised.


Same idea with the dough...rolled out and cut into squares, but this time for the filling I used: 1 cup of TVP granules, reconstituted in the microwave with 1 cup of water and 2 packets of Taco seasoning plus some extra cumin, I also added 1 block of extra firm Tofu crumbled and mashed into the mix and some vegan sour cream and a little nooch. Damn if these weren't better than the originals...I was in hangover mode...so I made a few bitesized ones and A HUGE CALZONE SIZED ONE!!! Good eats, for sure.
6 comments:
Those look SO good! I love the idea of Mexican/Indian combo.
Oh, I'm jealous! I haven't seen chapters 13-22 yet, but I'm really excited to. Ha.
You should buy stock in Taco Seasoning! hehehe.
looks awesome!, i buy your book i cant wait to try some of the recipes!
I love the look of these...so yum! Looks like sink your teeth in food.
I would stuff these babies with pau bhaji, an Indian street food. Yum.
Can I make whole wheat ones? How much all purp flour can I replace?
Oh..and I wanted to quarter the recipe to make just enough for me and a friend or two. Can I just make three calzones? I don't know if I'll need to lengthen the baking time.
mustard, you should be able to replace up to 1/2 of the flour with whole wheat pastry flour and be fine. the dough cooks up pretty quick, so it really depends on what you put inside. I don't think I extended the cooking time much for the calzone sized ones.
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