Monthly Archives: January 2016

Vegan Pocket Calzones


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I love making pizza.. but one day in 2015 and found a cool recipe on pinterest for vegan calzones, it was from Elephantastic Vegan. I change the recipe, but kept the dough the way it was (you can find the original recipe HERE)

It’s a family favorite here! We love to eat them with roasted veggies or sweet potato fries, it’s soooooo delicious!




8 calzones



3 cups all purpose flour

1 teaspoon olive oil

1/4 teaspoon salt

1/2 tablespoon active dry yeast

3/4 cup + 2 tablespoons warm water



227g mushrooms

1 red bell pepper

1 1/2 cup kale

2 cloves garlic, minced

Vegan cheese, shredded

(use your favorite)


SAUCE (inside and for dipping)

Use your favorite pizza sauce (see my favortie recipe HERE)


Soy milk (or any other kind of non dairy milk) to brush on top of the calzones before going in the oven.

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To make the dough, combine all the ingredients in a stand mixter and mix until you form a dough. Cover with a towel and let it lest at least an hour, the dough will rise a little, not that much, but you will see the difference.

Wash and chop all your veggies.

In a skillet or  a pan, heat some olive oil and cook the veggies. Be careful not to over cook them, you have to remember that they will continue to cook in the oven inside the calzone. Set aside.

Once the dough is ready, you can divide it into 8 pieces. Roll each piece.

Preheat the oven at 400’F

With your hand or with a mold take each piece of dough, spread some tomato/pizza sauce, add cooked veggies then add vegan cheese shreds.

Fold the dough and press on the edges to close the calzone.

Put all the calzones on a baking sheet (I used a reusable parchement paper under mine.. by the way, it’s a very cool thing, no need to throw paper , just wash it!!)

Poke at least one hole on each calzone (to make sure the filling wont try to escape from the edges) and brush them with some non dairy milk.

Cook in the oven for 20 minutes.

Serve and Enjoy!


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Vegan Maple Breakfast Sausages


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Yesterday I made a batch of another type of vegan sausages. I used a recipe from one of my vegan idol, Isa Chandra Moskowitz. You can find the original recipe on her page, just click HERE. Like usual, I changed few things. I used red beans instead of white (I love them and I didnt wanted to cook white beans.. I had few cans of red beans..), didn’t use fennel (I hate fennel.. in fact hate isnt even strong enough to tell how much I don’t like fennel lol) , didn’t use any ground clove too (not a big fan, my husband either), used less ginger powder and I used mesquite liquid smoke.

The result was amazing! I think next time I will add some cranberries too..

It’s the perfect breakfast sausages (haha we ate them for dinner with some roasted veggies), the taste is awesome, the texture too. Like for the italian type, everyone should try this one too!!!!

Now that I tried these two, I will experiment with plenty of kinds, I’ll keep you updated.


6 sausages


1/2 cup cooked small red beans

1/4 cup vegetable broth

1/4 cup pure maple syrup

1 tablespoon olive oil

2 tablespoons soy sauce

(you know.. the real deal, not the super salty one from the supermarket)

1 1/2 teaspoons liquid smoke

(I used mesquite)

2 cloves garlic, finely grated

1 1/4 cups vital wheat gluten

2 tablespoons chipea flour

2 tablespoons nutritional yeast

1 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pepper, to taste

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If you have a steamer, use it, otherwise I don’t have one so I use a good old pot of boiling water with a metal colander on top, with a lid, hehe. It worked well.  Now is the time to start making the water boil (or starting your steamer)

Prepare 6 pieces of tin foil.

In a bowl, mash the beans, add the rest of the ingredients and mix. Divide the dough into 6 parts.

Roll each part and place it in the foil. roll the foil like if it was a candy.

Place wrapped sausages in the steamer or in the  metal colander, cover and cook for 40 minutes.

Once it’s cooked, be careful when you remove the foil, it’s super hot, serve or refrigerate to use later.

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