Zesty Italian Cauliflower Pizza
If you are looking for a healthier option for pizza crust, look no further than the delicious and healthy cauliflower. I was skeptical when I first heard about the idea of making pizza crust from this cruciferous vegetable, but the outcome definitely changed my mind. Cauliflower is full of vitamin C, and has many detoxifying properties. The whole family will love this crust. You can add any toppings you like. Below is the recipe shown in the photo.
Ingredients:
1/2 package of Zesty Italian Serenity Seitan
Cauliflower florets from 1/2 head of cauliflower
1 cup shredded cheese or vegan cheese of your choice (we used a pizza blend)
1 egg, beaten or egg replacer
1/3 cup chopped flat leafed parsley
3 cloves garlic, finely chopped
1 handful of spinach
6 cherry tomatoes, sliced in half
2-3 tbs. sliced black olives
1/4 cup basil (chopped or whole, your preference)
Directions:
1. Using a blender or food processor, add 1/3 of the cauliflower florets at a time, and pulse until the cauliflower pieces are the shape and size of rice grains.
2. One all of the cauliflower has been processed, either place the cauliflower in a microwave safe bowl and microwave for 8 minutes OR steam for 10-15 minutes, until tender.
3. Transfer to a bowl, and cool the cauliflower in the refrigerator for about 15 minutes, until cool enough to touch.
4. Preheat oven to 400 degrees F (205 C).
5. While the cauliflower is cooling, slice seitan into small rounds, and prepare the remaining ingredients.
6. When the cauliflower is cool, place it on the center of a tea towel, bunch up the tea towel around the ball of cauliflower, and squeeze all of the moisture out. The drier it is, the better the crust will be.
7. Mix in egg or egg replacer, 3/4 cup of the shredded cheese, 1/2 of the chopped garlic, and the parsley. Stir until well combined.
8. Place a piece of parchment paper on your baking tray, and form the "dough" into the desired shape (rectangle, square, circle).
9. Bake for 35-40 minutes, or until the crust is golden brown and firm.
10. Take the finished crust out of the oven and add remaining toppings. Bake for an additional 5-10 minutes.
Serves 2
If you are looking for a healthier option for pizza crust, look no further than the delicious and healthy cauliflower. I was skeptical when I first heard about the idea of making pizza crust from this cruciferous vegetable, but the outcome definitely changed my mind. Cauliflower is full of vitamin C, and has many detoxifying properties. The whole family will love this crust. You can add any toppings you like. Below is the recipe shown in the photo.
Ingredients:
1/2 package of Zesty Italian Serenity Seitan
Cauliflower florets from 1/2 head of cauliflower
1 cup shredded cheese or vegan cheese of your choice (we used a pizza blend)
1 egg, beaten or egg replacer
1/3 cup chopped flat leafed parsley
3 cloves garlic, finely chopped
1 handful of spinach
6 cherry tomatoes, sliced in half
2-3 tbs. sliced black olives
1/4 cup basil (chopped or whole, your preference)
Directions:
1. Using a blender or food processor, add 1/3 of the cauliflower florets at a time, and pulse until the cauliflower pieces are the shape and size of rice grains.
2. One all of the cauliflower has been processed, either place the cauliflower in a microwave safe bowl and microwave for 8 minutes OR steam for 10-15 minutes, until tender.
3. Transfer to a bowl, and cool the cauliflower in the refrigerator for about 15 minutes, until cool enough to touch.
4. Preheat oven to 400 degrees F (205 C).
5. While the cauliflower is cooling, slice seitan into small rounds, and prepare the remaining ingredients.
6. When the cauliflower is cool, place it on the center of a tea towel, bunch up the tea towel around the ball of cauliflower, and squeeze all of the moisture out. The drier it is, the better the crust will be.
7. Mix in egg or egg replacer, 3/4 cup of the shredded cheese, 1/2 of the chopped garlic, and the parsley. Stir until well combined.
8. Place a piece of parchment paper on your baking tray, and form the "dough" into the desired shape (rectangle, square, circle).
9. Bake for 35-40 minutes, or until the crust is golden brown and firm.
10. Take the finished crust out of the oven and add remaining toppings. Bake for an additional 5-10 minutes.
Serves 2
Zesty Italian Seitan Stuffed Paccheri
This was originally meant to be a manicotti recipe, but alas, I could not find it in the shops in Shanghai. So I settled for paccheri, which is shorter and smoother than its pasta cousin, but delicious nonetheless. This makes a large amount of pasta, so it's perfect for when you have dinner guests, and for making ahead and freezing. Alternatively, you can eat it for three nights in a row, like we did. Instead of saying, "Pasta again?" we were excited to eat it again and again, and were a little sad when it was gone. It is a bit labor intensive, but so worth it.
Ingredients:
1 package Zesty Italian Serenity Seitan, ground in a food processor or very finely chopped
40 uncooked paccheri
4 tsp. olive oil
15 oz. ricotta (Ambrosia's is good, you need 2 containers)
3 cups shredded mozzarella cheese (for a vegan version, omit cheeses and replace with tofu)
1 cup grated parmesan cheese
2 tbs. fresh parsley, chopped
3 garlic cloves, minced
3 cups marinara sauce (I used Prego all natural, which is expensive in Shanghai, but good)
2 tbs. butter, cut into small pieces
Directions
1. Bring salted water to a boil and cook pasta for only about 6 minutes. They should be still firm, but slightly soft. Transfer to a bowl that has been coated with 2 tsp. olive oil and cover.
2. In a large bowl combine seitan, ricotta, 2 cups mozzarella, 1/2 cup parmesan, garlic and parsley. Mix well and add salt and pepper to taste.
3. Transfer mixture to a large plastic zip bag and cut a hole in one of the corners. The hole should be big enough to let the mixture be squeezed out easily, but small enough to fit inside the pasta.
4. Preheat the oven to 180 degrees C.
5. Coat bottom of a 13 by 9 inch glass baking dish with remaining olive oil. Pour 1 and 1/2 cups of the marinara into the bottom of the baking dish.
6. Completely fill one pasta piece at a time with mixture squeezed from bag. It makes it easier of you are able to place the pasta open side down on a cutting board, so it's standing up.
7. Place each stuffed piece in one layer on the bottom of the pan, laying them flat.
8. Pour the remainder of the sauce evenly over the top, using a spoon to coat evenly, if necessary.
9. Sprinkle remaining cheeses on top of the sauce, and dot with pieces of butter.
10. Bake uncovered for 35 minutes.
11. Let stand for 5 minutes before serving.
Serves 6
This was originally meant to be a manicotti recipe, but alas, I could not find it in the shops in Shanghai. So I settled for paccheri, which is shorter and smoother than its pasta cousin, but delicious nonetheless. This makes a large amount of pasta, so it's perfect for when you have dinner guests, and for making ahead and freezing. Alternatively, you can eat it for three nights in a row, like we did. Instead of saying, "Pasta again?" we were excited to eat it again and again, and were a little sad when it was gone. It is a bit labor intensive, but so worth it.
Ingredients:
1 package Zesty Italian Serenity Seitan, ground in a food processor or very finely chopped
40 uncooked paccheri
4 tsp. olive oil
15 oz. ricotta (Ambrosia's is good, you need 2 containers)
3 cups shredded mozzarella cheese (for a vegan version, omit cheeses and replace with tofu)
1 cup grated parmesan cheese
2 tbs. fresh parsley, chopped
3 garlic cloves, minced
3 cups marinara sauce (I used Prego all natural, which is expensive in Shanghai, but good)
2 tbs. butter, cut into small pieces
Directions
1. Bring salted water to a boil and cook pasta for only about 6 minutes. They should be still firm, but slightly soft. Transfer to a bowl that has been coated with 2 tsp. olive oil and cover.
2. In a large bowl combine seitan, ricotta, 2 cups mozzarella, 1/2 cup parmesan, garlic and parsley. Mix well and add salt and pepper to taste.
3. Transfer mixture to a large plastic zip bag and cut a hole in one of the corners. The hole should be big enough to let the mixture be squeezed out easily, but small enough to fit inside the pasta.
4. Preheat the oven to 180 degrees C.
5. Coat bottom of a 13 by 9 inch glass baking dish with remaining olive oil. Pour 1 and 1/2 cups of the marinara into the bottom of the baking dish.
6. Completely fill one pasta piece at a time with mixture squeezed from bag. It makes it easier of you are able to place the pasta open side down on a cutting board, so it's standing up.
7. Place each stuffed piece in one layer on the bottom of the pan, laying them flat.
8. Pour the remainder of the sauce evenly over the top, using a spoon to coat evenly, if necessary.
9. Sprinkle remaining cheeses on top of the sauce, and dot with pieces of butter.
10. Bake uncovered for 35 minutes.
11. Let stand for 5 minutes before serving.
Serves 6
Zesty Italian Seitan Balls with Whole Wheat Spaghetti
This dish is super satisfying and simple to make. The flavor and texture combination are the perfect cure for a hungry stomach, and the ease of making the dish is the perfect cure for a tired body.
Ingredients:
1 package Zesty Italian Serenity Seitan
1 egg or egg replacement
1/4 c. Italian or plain breadcrumbs
2 tbs. olive oil
Your favorite red sauce
1 package whole wheat spaghetti
Directions:
1. Fill a large pot with water, salt the water and bring to a boil.
2. While the water is heating, grind seitan in a blender or food processor until crumbled.
3. In a bowl, thoroughly combine seitan with egg or egg replacement, and breadcrumbs. Mixture should easily stick together.
4. Form mixture into small to medium size balls. Try to keep them on a the smaller side so they will cook through more easily.
5. When water is boiling, add spaghetti noodles.
6. On medium to medium high, heat olive oil in a medium sized pan.
7. Add seitan balls and cook, about 5 at a time, until evenly browned on the outside, place on a paper towel when done to absorb excess oil.
8. Heat sauce.
9. Drain noodles, and assemble heaping pasta plates, topped with seitan balls and sauce.
Best served with a side salad of mixed greens, cucumber, tomato, and olives.
Serves 3
This dish is super satisfying and simple to make. The flavor and texture combination are the perfect cure for a hungry stomach, and the ease of making the dish is the perfect cure for a tired body.
Ingredients:
1 package Zesty Italian Serenity Seitan
1 egg or egg replacement
1/4 c. Italian or plain breadcrumbs
2 tbs. olive oil
Your favorite red sauce
1 package whole wheat spaghetti
Directions:
1. Fill a large pot with water, salt the water and bring to a boil.
2. While the water is heating, grind seitan in a blender or food processor until crumbled.
3. In a bowl, thoroughly combine seitan with egg or egg replacement, and breadcrumbs. Mixture should easily stick together.
4. Form mixture into small to medium size balls. Try to keep them on a the smaller side so they will cook through more easily.
5. When water is boiling, add spaghetti noodles.
6. On medium to medium high, heat olive oil in a medium sized pan.
7. Add seitan balls and cook, about 5 at a time, until evenly browned on the outside, place on a paper towel when done to absorb excess oil.
8. Heat sauce.
9. Drain noodles, and assemble heaping pasta plates, topped with seitan balls and sauce.
Best served with a side salad of mixed greens, cucumber, tomato, and olives.
Serves 3
Zesty Italian Seitan Pizza Roll Ups
One of my favorite foods in the world is pizza. I love it in any variation, as long as there is cheese, sauce, cheese, and delicious crust. I hadn't tried a roll up like this before, so I thought I would give it a shot. Luckily, it was everything a pizza should be, and thanks to the pre-made dough, pretty easy to make.
Ingredients:
1 package Zesty Italian Seitan
2 tsp. liquid smoke (optional)
1 tsp. garlic powder
1 package pre-made pizza or pastry dough (can be ordered from Fields, or found at Marks and Spencer)
1 small can of tomato paste
1 tbs. olive oil
2 tbs. water
3 cloves garlic, minced
4 tbs. sliced or chopped black olives
2 tsp. Italian seasonings
1 and 1/2 cup shredded mozzarella + 1/3 cup (omit if vegan)
Italian seasonings, for sprinkling
Directions:
Preheat oven to 400 degrees F (205 C)
1. Slice seitan into thin, round slices, resembling pepperoni.
2. In a bowl, combine seitan slices, liquid smoke, and garlic powder. Set aside.
3. Roll out dough into large rectangle, about 12 inches by 9 inches.
4. In another bowl, combine tomato paste, olive oil, water, minced garlic, and black olives.
5. Spread tomato paste mixture evenly over dough.
6. Sprinkle 1 and 1/2 cup cheese evenly over the dough.
7. Place seitan slices evenly on top of the cheese.
8. Starting from the side nearest you, roll the dough lengthwise, until you have what resembles a log.
9. Using a sharp knife, slice the dough into 6, 1 and 1/2 inch pieces.
10. Turn the pieces over, circle side up, and place on a baking sheet, so that are touching
11. Top with remaining cheese and sprinkle with Italian seasonings
12. Bake for 22-25 minutes, until the crust is golden brown, and cheese is melted.
If you like it extra saucy, serve with a side of pizza or pasta sauce.
Serves 3
One of my favorite foods in the world is pizza. I love it in any variation, as long as there is cheese, sauce, cheese, and delicious crust. I hadn't tried a roll up like this before, so I thought I would give it a shot. Luckily, it was everything a pizza should be, and thanks to the pre-made dough, pretty easy to make.
Ingredients:
1 package Zesty Italian Seitan
2 tsp. liquid smoke (optional)
1 tsp. garlic powder
1 package pre-made pizza or pastry dough (can be ordered from Fields, or found at Marks and Spencer)
1 small can of tomato paste
1 tbs. olive oil
2 tbs. water
3 cloves garlic, minced
4 tbs. sliced or chopped black olives
2 tsp. Italian seasonings
1 and 1/2 cup shredded mozzarella + 1/3 cup (omit if vegan)
Italian seasonings, for sprinkling
Directions:
Preheat oven to 400 degrees F (205 C)
1. Slice seitan into thin, round slices, resembling pepperoni.
2. In a bowl, combine seitan slices, liquid smoke, and garlic powder. Set aside.
3. Roll out dough into large rectangle, about 12 inches by 9 inches.
4. In another bowl, combine tomato paste, olive oil, water, minced garlic, and black olives.
5. Spread tomato paste mixture evenly over dough.
6. Sprinkle 1 and 1/2 cup cheese evenly over the dough.
7. Place seitan slices evenly on top of the cheese.
8. Starting from the side nearest you, roll the dough lengthwise, until you have what resembles a log.
9. Using a sharp knife, slice the dough into 6, 1 and 1/2 inch pieces.
10. Turn the pieces over, circle side up, and place on a baking sheet, so that are touching
11. Top with remaining cheese and sprinkle with Italian seasonings
12. Bake for 22-25 minutes, until the crust is golden brown, and cheese is melted.
If you like it extra saucy, serve with a side of pizza or pasta sauce.
Serves 3
Zesty Italian Hoagie
This take on the traditional Italian meatball sandwich is so easy, from start to finish it takes about 15 minutes. It's also super filling, and perfect for lunch or a quick dinner.
Ingredients:
1/2 package Zesty Italian Serenity Seitan
1 tbs. olive oil
1 and 1/2 cups of your favorite red pasta sauce
2 large hoagie bread rolls
1 cup shredded mozzarella cheese
Directions:
Preheat oven to 190 degrees C
1. Slice seitan into 1/2 inch thick rounds.
2. Heat olive oil in pan.
3. Lightly brown seitan slices.
4. Add sauce to pan and coat seitan with sauce, heating sauce through.
5. Slice bread lengthwise and tuck 1/2 of seitan and sauce mixture into each hoagie.
6. Add shredded mozzarella and place on a baking sheet.
7. Bake for 3 minutes or so, until the cheese is melted and bubbly.
Serves 2
This take on the traditional Italian meatball sandwich is so easy, from start to finish it takes about 15 minutes. It's also super filling, and perfect for lunch or a quick dinner.
Ingredients:
1/2 package Zesty Italian Serenity Seitan
1 tbs. olive oil
1 and 1/2 cups of your favorite red pasta sauce
2 large hoagie bread rolls
1 cup shredded mozzarella cheese
Directions:
Preheat oven to 190 degrees C
1. Slice seitan into 1/2 inch thick rounds.
2. Heat olive oil in pan.
3. Lightly brown seitan slices.
4. Add sauce to pan and coat seitan with sauce, heating sauce through.
5. Slice bread lengthwise and tuck 1/2 of seitan and sauce mixture into each hoagie.
6. Add shredded mozzarella and place on a baking sheet.
7. Bake for 3 minutes or so, until the cheese is melted and bubbly.
Serves 2
Zesty Italian Seitan Pastry Rolls
These filling rolls are hearty and fairly easy to make. It's the perfect dish for when you want something fast, hearty and hot, yet healthy.
Ingredients:
1 package Zesty Italian Serenity Seitan, ground in a food processor or blender, or chopped into small chunks.
1/4 c. plain bread crumbs
1/2 small onion, minced
2 cloves garlic, minced
1/4 tsp. dried sage
1 tbs. olive oil
1 well beaten egg or egg replacer
200 grams puff pastry, thawed
1 tbs. milk or soy milk
1 tbs. dijon mustard
Directions:
Preheat oven to 220 degrees C.
1.In a medium bowl, mix seitan, bread crumbs, onion, garlic, sage, olive oil, and egg or egg replacer.
2. Roll out pastry dough and cut lengthwise into 2 equal pieces.
3. Spread dijon mustard onto pastry pieces.
4. Spoon 1/ 2 of the mixture onto the center, lengthwise, of each pastry piece.
5. Roll one side of the pastry dough over the seitan mixture, and seal the two ends together, pinching lightly.
6. Cut each log into 3 pieces and place seam down in a baking dish.
7. Brush pieces with milk (optional: beat one egg with milk for a golden wash).
8. Bake for 20-25 minutes until pastry is puffed and golden.
Top with freshly diced tomatoes cooked in olive oil, a pinch of salt and sautéed garlic.
Serves 3
