Monday, April 22, 2013

Stromboli 2 Ways!

I have nothing to blog about.  Or, moreso, the time to do here, short and simple, is my recipe for a quick easy version of a traditional Stromboli (1 of my favorite foods when I was a kid!) and a Thai twist on another one.  =)

Vegan Stromboli

I am not providing measurements for the ingredients below.  These are based purely on what you like and your preferences.  In addition, if you don't have one of the ingredients, skip it!  I would not skip the vegan cheese because the cheese acts as a binder to hold all the insides together (plus, its freaking delicious) but feel free to add other ingredients you like or omit some.

1 package refrigerated pizza crust or french bread
vegan ham (I ran out.  I just used pepperoni on the one pictured)
vegan pepperoni
steamed broccoli
chopped onions (I used red, but any will work!)
tomatoes, sliced or chopped
fresh spinach
vegan Daiya (or other favorite brand) mozzarella cheese
olive oil
garlic powder
crushed red pepper

You dont need instructions.  Here are the pictures.  =)

First, gather your ingredients.

Spread your dough out, drizzle olive oil if you like and start adding your fillings!We started this one with vegan pepperoni.

MMmmm...broccoli.  =)

Onions add a kick to everything! 

You say "Tomato".  I say "Tomato"...wait...  lol

It was good enough for Popeye...

Vegan Cheesy Yummyness

Drizzle with olive oil.  Then, (not pictured) sprinkle some garlic powder and crushed red pepper on top.  You can also sprinkle dried basil, nutritional yeast or anything else you like on a pizza.

Bake according to the directions on your refrigerated dough.  This took 25 minutes at 350 degrees.

This.  Is.  Delicious.  Serve with organic pizza sauce or marinara sauce for dipping.  Now...go!  Stuff your face!!

Thai Stromboli

This version is not as quick a version as the last one.  This requires some prep work.  So, here we go...


Thai Peanut Dipping Sauce
1 can coconut milk
2-3 Tbsp organic peanut butter
1 Tbsp tamari
dash (really....only a dash...this stuff is potent!) toasted sesame oil (optional)
dash agave nectar or honey
dash sriracha sauce (spicy chili sauce), or cayenne

Mix all ingredients except for cilantro on medium-low heat until combined.  Add cilantro and remove from heat.

1 package refrigerated pizza dough or bread
1 package (Non-silken) tofu
1 Tbsp cooking oil (canola or peanut work well)
1 recipe Thai Peanut Dipping Sauce, divided
red bell pepper, sliced
Thai spicy peppers (if you like it hot!)
shredded carrots
green onions, sliced on the diagonal
bean sprouts

Spread your dough on a pan.  Drain and cut tofu into thick chunks.  Heat oil over medium-high heat.  Add tofu.  Cook tofu about 15 minutes until browned.  To give tofu the desired texture, you will need to keep the heat medium-high and continue to stir with a spatula until brown.  A cast iron skillet works great.  Otherwise, you may need to add oil, just a dash at a time to keep the tofu from sticking.  When almost brown, add 1/2 c of the dipping sauce and stir.  Remove from heat.

Good, the hard part's done.  Now, commence with pictures!

Here's the fillin's! Peanut tofu, carrots, red pepper, green onions & bean sprouts!

Arrange your peppers on the dough.  As many or as little as you like.


Carrot Top....or top with carrots.
Green onions!

Bean Sprouts!
Again, fold dough over.  Bake according to package directions.  Cut, serve with dipping sauce!

Thai Stromboli!


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