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New Soul Kitchen

Source: CLEO TV

Chef Ahki makes her amazing vegan calzones with sun-dried tomatoes and a homemade pesto spread. Plus, she reveals a tip for going vegan while maintaining your weight.

Ingredients

  • DOUGH INGREDIENTS
  • 1½ Cups spelt or Kamut flour
  • 1⅛ tsp fast-acting yeast
  • ½ tsp salt
  • ½ tbsp coconut sugar
  • ¾ cup warm water, or as needed
  • 1 cup chopped Veggies of your choice (portobello mushrooms, red onions, bell pepper, zucchini)
  • Italian spice blend, salt to taste
  • Vegan cheese - optional
  • .
  • SUN-DRIED TOMATO & PESTO SPREAD INGREDIENTS
  • ½ cup raw walnuts (soaked for at least 4 hours)
  • Handful garlic chives
  • ⅓ cup sun-dried tomatoes, drained
  • 1 medium tomato
  • ⅓ cup fresh basil, packed
  • ¼ tsp chili powder
  • ¼ tsp freshly ground black pepper
  • ½ tsp salt
  • 2 tbsp olive oil

Instructions

Dough
  1. Add the flour, yeast, salt, sugar, and oil to a large mixing bowl. Mix until combined.
  2. Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
  3. Place the dough ball in a well-oiled bowl and cover with a clean dishtowel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).
Sun-Dried Tomato & Pesto Spread
  1. Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed.
  2. Veggies: Heat sautée pan on medium-high with 2 tbsp. Oil. Add all veggies and dried Italian herb seasoning. Cook until soft.
  3. Preheat the oven to 500F.
  4. Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick!
  5. Spread the sauce on each calzone, without going all the way to the edges.
  6. Add the "toppings" - veggies and vegan cheese - on one side of the calzone.

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