Friday, November 18, 2011

5-Grain Pizza Rolls




Pizza Bun Dough

1-1/4 cup of  soymilk/water
1 teaspoon of sugar
1 packet of traditional yeast
1 tablespoon olive oil

1/2 cup unbleached white flour
1/2 cup brown rice flour
1/4 cup oat flour
1/4 cup kamut flour
1-1/2 cup spelt flour
1/2 teaspoon salt

Stir the sugar into the warmed soymilk/water mixture (used 3/4 cup of each).  Sprinkle with yeast. Let stand for about 10 minutes.  Stir in 1 tablespoon olive oil.  Stir in the flour a cup at a time until you get a dough that pulls way from the bowl.  Knead until smooth and elastic.  Put into a clean bowl - grease top and sides of dough with a bit of olive oil or margarine.  Let rise in a warm spot for about 1-1/2 hour.

Punch down and roll out on counter top into a rectangle shape.  Spoon on your sauce liberally and top with your pan-fried tofu.  I used medium firm tofu that I marinated overnight in a few spices and olive oil.  It is more like tofu cubes and crumbles but that is perfect for inside these pizza rolls. Roll up your dough just like you do for making cinnamon buns and cut into equal pieces.  I ended up with 12. Place into a lightly greased pan - and let rise again in a warm spot for another hour or so.  Bake at 350 for 20 minutes.


Sauce:
A purchased jar of Edens Crushed Organic Tomatoes with garlic and onion.  I sauteed veggies as shown in the pan above (1 onion, 1 garlic clove, 1 shallot, 5 cauliflower florets, 1 small sweet potato, 1 carrot and 2 pieces of large swiss chard).  I sprinkled with about 2 teaspoons of veggie broth powder and added about 1 cup of water and let it simmer for a good  hour or so (on low heat with a lid on).  By that time the water was more or less evaporated and the veggies were very soft.  If there is too much water left either pour it off or take lid off and let it sit on the stove until it's gone.  I whirled the veggies in my magic bullet briefly and then mixed it with the Eden crushed tomatoes. The two mixed together is pictured in the bowl above.  I ended up with 2/3 cup mashed veggies and decided to add 2/3  cup tomato sauce to come up with the blend I wanted for the pizza buns. I was inspired to make a healthier tomato sauce thanks to the Sneaky Chef book I looked through recently.  This is not one of their specific recipes - I figured almost anything goes with tomato sauce and those were the veggies I had in my fridge. So use whatever you have on hand that you think would work or used just the crushed tomatoes -- works perfectly well all on its own and saves a few steps.  I have a picky 4 year old I'm trying to get more veggies into or I would opt for the quick and easy route myself!

2 comments:

  1. Those look super...and I like the idea of mixing other (pulverized) veggies into the sauce--besides being healthy, I bet it was really tasty, too!

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