Calzones, Or Kale Is More Awesome Than Spinach

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(Have you entered the Vstream vegan blog zine contest yet?  There’s still time!)

It occurred to me recently while reading other blogs that I never really know what to write in this space.  It seems that other people write about their families, or what they’ve been up to, or what led to them making a certain meal; whereas I tend to go for some variation of “I LOVE FOOD!!!1one!”

Perhaps there’s nothing wrong with this.  Food and cooking are a big part of my life, and the main reason why I started a food blog was to share my love of them.  I enjoy cooking up new recipes with the knowledge that I’ll get to post the pictures and babble about my cooking adventures in a forum where other people appreciate that kind of thing.  Regardless, I still wonder about what else I could talk about before going on to do that babbling.

That said…FOOD!

kale tofu calzone filling
kale tofu calzone baked
Vegan Planet
has an awesome recipe for spinach and tofu calzones that I made once, a long time ago.  It involves pureeing spinach and silken tofu in a blender and mixing it with sauteed extra-firm tofu and galic, plus a little basil and oregano for an authentic Italian flavor.  The result is a filling that is decidedly not vegan in appearance, and may even fool omnis into thinking it’s ricotta at first glance.

I had no spinach on hand, so I used kale.  Because kale is awesome and we have absolutely no shortage of it stocked up between what we grew this past season and the extra that a family friend gave us from her garden.  Kale is so awesome, in fact, that I’m thinking of substituting it in place of spinach in other recipes.  I’m not sure which recipes yet, but the next time I run across spinach on an ingredient list, I’m reaching for the kale.

kale tofu calzone 01
kale tofu calzone 02
These were amazing with some Newman’s pasta sauce and nutritional yeast on top.  I used a little less than half a recipe of Basic Pizza Dough from 1,000 Vegan Recipes and let it rise in front of our wood stove–best place ever to raise dough.  It turned out crispy on the outside and fluffy on the inside, just like pizza or calzone dough should.  I wish I’d had some spelt flour on hand; spelt dough would have been great for these!

Question for the comments: Do you like reading a few personal details in blog posts, or do you prefer straight-up food blogging?


About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017 and is a former member of Toastmasters International, from which she was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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  1. kala  March 28, 2011

    Yum, those calzones look awesome!


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