Stromboli, Pizza Dough, Pizzza Sauce

Ingredients:

Basic Pizza Dough, recipe follows

Basic Pizza Sauce - for dipping Stromboli in

2 links Tofurky Italian Sausage, sliced thin

1 cup sliced yellow onions

1/2 thinly sliced red bell pepper

1/2 thinly sliced green bell pepper

2 tablespoons minced garlic

1 teaspoon Italian seasoning

1/2 cup sliced black olives

1 package (or 2 cups) Follow Your Heart Vegan Mozzarella, grated

Mushrooms - I used one 4 ounce can, drained - but fresh would work

Sun-dried tomatoes - will post recipe soon

Directions

Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.

In a large skillet, cook the Tofurky sausage over medium-high heat until browned. Set aside. Saute the onions, bell peppers, (and jalapenos) in small amount of water, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.

Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the sun-dried tomatoes, olives, mushrooms, and mozzarella cheese over the top. Roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.

Brush the top of each stromboli with soy milk (to imitate egg wash). Bake until nearly completely golden brown and starting to crisp, about 20 - 25 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Basic Pizza Dough:

1 cup warm (110 degrees F) water

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

1 tablespoon

3 cups flour - I used 1 cup whole wheat, 2 cups white

1 teaspoon salt

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with cooking spray. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Basic Pizza Sauce

1, 14.5 ounce can tomatoes - pureed

1 Tablespoon honey

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon thyme

1/8 teaspoon garlic powder

Makes 1 cup. Double this recipe for 2 stromboli.

Bean, Potato and Faux Sausage Soup

Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
4 c. vegetable broth (I use veggie bullion cubes)
3 russet potatoes, peeled, cubed
1, 14 oz. package Tofurky Italian sausage
3 c. plain, unsweetened soy milk
1, 15 oz. can white northern beans, drained and rinsed
1 TBS. nutritional yeast
1 tsp. liquid smoke
1 tsp. salt (OR to taste)
White Pepper to tast

To make:

On medium heat, in large stockpot, cook onions for about 5 minutes. Add 1 TBS. of broth if the onions are sticking. Add garlic and cook for 1 more minute. Add vegetable broth, potatoes and cook on medium high heat for about 20 minutes or until tender. In the meantime, slice sausage into 1/4 inch rounds, and cook in a non-stick or cast iron frying pan over medium high until browned. Once potatoes are cooked, add soy milk, liquid smoke, nutritional yeast, and white beans. Simmer for 5 minutes on medium heat. Add tofurky sausage and stir until combined. Salt and pepper to taste.

Serves 6-8

As a side note, when I make this again I will leave the sausage out until it is served so it remains firm and tasty; though adding all of it at once isn't bad it just swells slightly. This soup is good reheated.