Sunday, September 2, 2007

Meximosas?

I was going over to a friend's house Friday night and wanted to bring some finger foods that everyone would enjoy, vegan or not, while we were excitedly watching Chapters 13-22 of R.Kelly's "Trapped In A Closet." (Don't hate!) So I came up with these...SOOOOO EASY A CAVEMAN COULD DO IT!

Meximosas:


Simply, a flour salt and water dough (+/- 2 cups ap flour, +/-1 cup water and a pinch of salt), rolled out thin and cut into squares. Inside I placed a couldn't be easier mixture of 1 package of Soyrizo and 1 tub of Tofutti better than cream cheese, all mushed together. I put a pretty big dollop of filling in each one and pinched then together at the top. I baked them on a cookie tray lined with foil, and sprayed with cooking spray, for about 20 minutes at 350. Half way through baking I brushed them with olive oil. These things got ate up like they were crack!

So, I wanted to make them again yesterday, but didn't have all of the same ingredients. It was 108 degrees outside, and I was still hungover from the previous night's adventures, so I wasn't about to get dressed and go to the market. I improvised.




Same idea with the dough...rolled out and cut into squares, but this time for the filling I used: 1 cup of TVP granules, reconstituted in the microwave with 1 cup of water and 2 packets of Taco seasoning plus some extra cumin, I also added 1 block of extra firm Tofu crumbled and mashed into the mix and some vegan sour cream and a little nooch. Damn if these weren't better than the originals...I was in hangover mode...so I made a few bitesized ones and A HUGE CALZONE SIZED ONE!!! Good eats, for sure.

6 comments:

  1. Those look SO good! I love the idea of Mexican/Indian combo.

    Oh, I'm jealous! I haven't seen chapters 13-22 yet, but I'm really excited to. Ha.

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  2. You should buy stock in Taco Seasoning! hehehe.

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  3. looks awesome!, i buy your book i cant wait to try some of the recipes!

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  4. I love the look of these...so yum! Looks like sink your teeth in food.

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  5. I would stuff these babies with pau bhaji, an Indian street food. Yum.

    Can I make whole wheat ones? How much all purp flour can I replace?

    Oh..and I wanted to quarter the recipe to make just enough for me and a friend or two. Can I just make three calzones? I don't know if I'll need to lengthen the baking time.

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  6. mustard, you should be able to replace up to 1/2 of the flour with whole wheat pastry flour and be fine. the dough cooks up pretty quick, so it really depends on what you put inside. I don't think I extended the cooking time much for the calzone sized ones.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni