I hope you enjoyed your flight over from Colorado in the U.S. where you just explored Reia’s wonderful culinary creation at The Cruelty Free Review to Sidmouth Tasmania. I guess you are all starting to know how Santa Claus feels on December 25th 😉
Welcome to Serendipity Farm for the May 2013 round of The Virtual Vegan Potluck. This is my very first time as a participant but I have avidly followed the previous 2 events and found a lot of amazing new vegan food blogs to tuck into my overstuffed RSS Feed Reader. If you want to check out a list of all of the participants in one fell swoop you can click here. Otherwise you can start off hungry and end up stuffed like Mr Creosote from the Monty Python movie “The Meaning of Life”. The trick is to eat slowly folks and not get overwhelmed or the fate of Mr Creosote might be inevitable with 169 fantabulous recipes for you to try. As this potluck is going to have you zipping from one side of the world to the other in a dizzying race to the finish line I figure we can all indulge freely…how many calories does it expend to race from one side of the earth to the other? Quite a few methinks and we are running this marathon all night folks!
Here on Serendipity Farm we do things old school. Not because we shun the amazing plethora of vegan short-cuts that are available, but simply because as penniless student hippies living in Tasmania who are trying to live as sustainable a life as possible we choose to try to grow or make our own before we turn to the supermarket shelves. Secondly, most of the amazing vegan items that are simple shelf selections for the rest of the world just aren’t available here in Tasmania. I shop at our local Chinese, Korean and Indian stores to get my “interesting” ingredients and everything else we grow or we create ourselves from scratch.
My recipe for the potluck is a conglomeration of several other recipes. Some I borrowed and adapted and some I invented. The mushrooms, tomatoes (Fresh, sun-dried and dried and powdered), jalapeno’s, spinach and walnuts used in this recipe were all grown on Serendipity Farm. I wanted to show you all that even if you can’t get vegan convenience food or takeaway where you live, you can make something just as satisfying and delicious with a bit of planning and thought. My Stromboli came about because Steve was watching “Man vs. Food” one night, that horrific show where one man attempts to eat his way through the American fascination with everything HUGE and comes out the other side with a t-shirt and a case of indigestion that would haunt him for a week. Neither of us had ever heard of a Stromboli but I am game when it comes to invention and invent I did! I hope you all enjoy the results. Steve did and as a picky Omni who doesn’t like kalamata olives at ALL he managed to polish off this entire enormous Stromboli in 2 settings. What better praise could a vegan want?
Without further ado, here is the recipe…
Serendipity Farm Stromboli
Stromboli dough ingredients: –
Adapted from http://www.taste.com.au/recipes/399/calzones with my own personal touch…
8g of instant dried yeast
1/2 tsp. ground Himalayan pink salt
1 tsp. caster sugar
3/4 cup warm water
2 cups plain (all purpose) flour
2 1/2 tbsp. olive oil
2 tsp. Italian dried mixed herbs
1/2 cup of home dried tomatoes ground into a fine powder in a coffee grinder
1 tsp. dried chilli flakes or more to taste
Filling Ingredients: –
1 batch of tomato and walnut pesto (see recipe below)
½ batch of Vegan Colby Cheeze (see recipe below)
2 medium sized ripe tomatoes sliced
1 medium onion sliced very thinly
Approximately 250g (just on 9oz) of button or field mushrooms thinly sliced
1 bunch of fresh spinach shredded
½ cup Kalamata olives, seeded and cut in halves or sliced
A little olive oil for frying the mushrooms and sautéing the spinach
Fresh ground black pepper and sea salt to taste
1. Combine the yeast, sugar and warm water in a jug and stir with a fork. Cover with plastic wrap and put in a warm place for about 5 minutes or until bubbles form on the surface.
2. Sift flour and salt into a large bowl. Stir in the dried tomato powder, the mixed herbs and the chilli flakes evenly.
3. Add the yeast mix and 2 tbsp. of oil. Mix to form a soft dough. Turn the dough onto a lightly floured surface and knead it for 8 minutes or until smooth and elastic. Put it in a lightly greased bowl. Cover with cling film and set aside in a warm place for 15 – 20 mins or until doubled in size.
4. Preheat the oven to 220C (428F). Line a flat biscuit (cookie) tray with baking paper. Aside from preventing the Stromboli from sticking to the tray you can use it to guide you when you are forming the Stromboli.
5. While the dough is rising prepare the filling ingredients
6. Finely shred the spinach, slice the mushrooms, tomatoes and Kalamata olives and very thinly slice the onions.
7. Gently fry the mushrooms in a little oil to remove some of the moisture to ensure they don’t make the Stromboli dough wet.
8. Flash fry the spinach in a little oil till just wilted
9. Shred the vegan Colby cheeze
10. Assemble all of your filling ingredients together on a plate, not forgetting the pesto, ready to layer on the dough when it is ready
11. Once the dough has risen, punch it with your fist. Knead it gently on a lightly floured surface. The dough should be quite soft and easy to work. Press the dough out to a 30cm x 35cm (11 x 14 inches) rectangle and try to ensure that the sides of the rectangle are reasonably straight. This will make it easier to roll the dough around the filling.
12. Spread the pesto over the rectangle leaving a 5cm (2 inch) border all around the outside of the rectangle. Top with the spinach, tomato slices, onion slices, fried mushrooms, olives and lastly the vegan Colby cheeze shreds.
13. Season with salt and fresh ground black pepper
14. Starting with one of the longer (35cm/14 inch) sides of the rectangle and using the baking paper as a guide, roll the Stromboli up like a sushi roll. The dough will probably stick a bit to the baking paper so do this slowly and tease the dough from the paper as you go. When you get to the end of the roll, press the sides and ends of the dough together. The dough should be soft enough to meld together. Once you have pinched the dough shut and using the baking paper as a guide roll the Stromboli back onto the sealed edge.
15. Using a bread knife or other serrated knife, make slices 2 ½cm (1 inch) apart along the length of the Stromboli, ensuring that you only cut down halfway through the roll.
16. When you reach the end of the roll put it into the preheated oven and bake for 15 – 20 minutes until golden brown
17. Remove from the oven when done and allow the Stromboli to cool for about 5 minutes and then slice into pieces and serve with salad or on its own.
18. ENJOY! 🙂
Sundried tomato and walnut pesto
Note: – you will need a full batch of pesto for the Stromboli
1 cup of walnuts
1 cup of Sundried tomatoes preserved in oil patted dry on paper towel
1 tsp. dried Italian mixed herbs
3 cloves garlic
1/2 tsp. chilli flakes finely ground
1 tsp. pink Himalayan salt
2 tbsp. Chili Bamboo Shoots a wonderful Chinese product that adds a lovely cheesy taste to this pesto
Put everything into a food processor and whizz until the pesto reaches a consistency that you like. It’s nice smooth or chunky. For this recipe I used it chunky to give added texture to the Stromboli. Note: – if you can’t find the chili bamboo shoots just omit them. They add flavour but the cheezy flavour can be somewhat replicated by using 2 tbsp. nutritional yeast flakes (nooch). If you like your pesto a little looser you can add a little olive oil to the mix.
The only vegan “cheeze” available in our local Tasmanian supermarkets is plain nasty. Its soy cheeze and looks like soap. It kind of tastes like soap as well…I only ever tried it once before wondering at the desperation of the masses purchasing this more than once and keeping it on the shelves. We might be penniless student hippies but we never compromise on taste. If we can’t buy it better, we make it better! I turned to my trusty old agar stained copy of “The Uncheese Cookbook”. I imported this book from the U.S. and after making most of the uncheeses contained within its hallowed pages, Steve and I ended up loving this version of Colby Cheeze. The only additions that I make is to add 2 tsp. of miso and swap the mustard powder out and add yellow American style mustard to add colour and just the right flavour.
Adapted from “The Ultimate Uncheese Cookbook” by Joanne Stepaniak
1-1/2 cups water
5 tbsp. agar flakes, or 1-1/2 tbsp. agar powder (I used powder)
1/2 cup roasted red capsicum (peppers) skin and seeds removed, or pimento pieces
1/2 cup raw cashews or skinless Brazil nuts (I used cashew pieces)
1/4 cup nutritional yeast flakes
3 tbsp. fresh lemon juice (I used bottled as we didn’t have any lemons)
2 tbsp. tahini (I made my own using this recipe http://vedgedout.com/2013/01/02/toasted-sesame-tahini-pictorial/ )
2 tsp. onion powder (I made this using dehydrated onion flakes in my repurposed electric coffee grinder)
1/4 tsp. garlic powder (again, made from garlic granules in my repurposed electric coffee grinder)
1 tsp. salt (I use ground pink Himalayan salt)
1/4 tsp. mustard powder (I subbed 2 tbsp. of prepared yellow American style mustard for flavour and colour)
I add in 2 tsp. of Hikari white miso paste to add an umami cheesy flavour to my uncheeze but feel free to skip this ingredient if you don’t have it, it isn’t in the original recipe.
- Lightly oil a 3-cup plastic storage container and set aside. I used a small metal rectangular muffin pan and a small round ceramic bowl.
- Combine the water and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5 to 10 minutes.
- Transfer to a blender and add the remaining ingredients.
- Process several minutes until completely smooth, scraping down the sides of the blender jar as necessary. I use a Vitamix to do this to ensure my mix is completely smooth
- Pour into the prepared container and cool uncovered in the refrigerator. NOTE: – I find that this cheeze sets almost as soon as it is made so make sure that you pour it out of your mixer into your moulds as soon as the mix becomes smooth
- When completely cool, cover and chill several hours or overnight. As I mentioned above, don’t hang around once your mix becomes smooth in your blender or your uncheeze may set in the container. This has happened to me on more than once occasion so take note!
- To serve, turn out of the container and slice. Store leftovers covered in the refrigerator. Will keep 5 to 7 days.
- This cheeze can be grated easily and will soften nicely when used in hot dishes
Variations: – In place of the red peppers, use 1/2 cup cooked chopped carrots, 2 to 3 teaspoons paprika, or 2 tablespoons unsalted tomato paste. For Chedda Cheeze add 2 tablespoons light or chickpea miso prior to blending. For Olive Cheeze replace dry mustard with 1 tablespoon Dijon mustard. After blending, stir in 3/4 cup chopped black olives or sliced pimento-stuffed green olives.
I managed to find a YouTube video of how to make this cheeze and it looks like Jack Black beat me to it! 😉
So there you have it folks. Hopefully you will enjoy our Stromboli creation and will be fortified enough for the long haul flight over to the next blog in Canada, the amazingly delectable Mermaid Café where your chef for tonight will be the lovely Mira. “Please ensure that your carry-on baggage is stowed safely in the luggage compartments above your head and enjoy your flight…”