After I made the Lasagna with Roasted Cauliflower Ricotta from Appetite For Reduction, I was immensely curious to see how the cauliflower ricotta would hold up in other applications, specifically a calzone.
For the crust I used this recipe for Pumpkin Pizza Crust, substituting sweet potato puree for the pumpkin. You can’t tell from the photo, but the crust was pretty orange. The flavor of the crust was good, but it was a little too puffy for calzones.
For the filling I mixed the cauliflower ricotta with blanched broccoli florets and some shredded mozzarella Daiya. I really liked how the filing turned out, and the meltiness of the Daiya gave it a cheesy authenticity. It did taste cruciferous though…I wouldn’t recommend this meal to someone who doesn’t love broccoli and cauliflower.
I had some of the filling leftover, so I baked it with brown rice pasta and marinara. Pasta bake!
– I started another blog, The Vegan Weight Watcher, which will chronicle my adventures with weight loss and fitness. I’ll be writing short posts every day-ish, and the content will be a lot more personal, as weight loss topics tends to be. Check it out if you like! I’ll keep writing here as well, talking more about food and cooking, and occasionally posting recipes.
– I’m going to Portland next weekend for Vida Vegan Con! I’m giving consideration to the idea of live blogging using my phone, but I feel like the event might be busy and intense enough without trying to blog constantly too. However I report it, I’m sure there will be hundreds of other accounts around the web.