Tuesday, May 18, 2010


Tonight I made two kinds of calzones: broccoli & tofu "ricotta," and sauteed mushroom with Gimme Lean ground "sausage." I served it with marinara sauce for dipping and roasted potatoes. I also had time to make chocolate-covered cherry pudding cake for dessert.

The calzones came from the Vegan Lunch Box cookbook. She provides recipes for the multigrain pizza crust and the broccoli/tofu filling. I invented the mushroom/sausage filling. Next time, I will use less oil when sauteing the sausage & mushrooms and I will add some Italian seasoning.

The marinara sauce was straight from the Joy of Cooking, and the roasted potatoes were a bastardization of something I found on the internet. I definitely should have added more garlic! (I'm starting to think that should be my motto.)

My favorite part of this whole meal was the dessert! The Chocolate-Covered Cherry Pudding Cake is from Fat Free Vegan Kitchen. I made it last year for my birthday, and it was just heavenly. I took advantage of the sale on frozen organic cherries to make it for the co-op. I can't get over how low-fat it is! 250 calories and 1g of fat per serving, and each ramekin had two servings. David & I were using our fingers at the end to scrape out the last of the chocolate!

1 comment:

  1. Loved it all! This sort of dessert is called a "self saucing pudding" in australia. This is one of the yummiest versions I've had.